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Ages ago, man used to eat seasonally depending on what was available. Today, availability isn’t much of a problem since the food industry has solved that with frozen produce and food from around the world.

However, eating seasonally is better for you. This allows you to eat healthier food and choose more nutritious produce. You’re also more at sync with Mother Earth when you do this. It is better for the environment and for the local economy, as well.

If you want to start eating seasonally, remember that it’s not an easy path. This can be challenging especially when you can find imported strawberries at the grocery. But, this can be an exciting way to eat.

Know what is in Season

Different locations will have different produce depending on the season. If you’re in North America, here’s your guide to eating in season.

  • Summer – Think of flavorful fruits and vegetables during summertime. These tend to be on the juicy side that gives you energy through the long hot days. These are usually full of antioxidants that can help repair the damaging effects of the sun. The in-season fruits and vegetables are apricots, berries, peaches, watermelon, tomatoes, arugula, spinach, cucumber, corn, and asparagus. It makes sense to enjoy your raw salads during this season.
  • Fall – The rich colors of fall is also synonymous to the produce that is in the season. Go for pumpkin, eggplant, beets, garlic, radish, nuts, mushroom, spinach, bell pepper, apples, plums, and tangerines. Root vegetables that are widely available during the fall are loaded with beta-carotene. This helps in boosting the immune system, especially when the weather is getting colder. A hearty pumpkin soup often is a great idea for the fall season.
  • Winter – Deep-colored vegetables are everywhere during winter. There are potatoes, sweet potatoes, kale, leeks, beets, pumpkin, dried wild rice, pomegranate, and kiwi. Pack up on some sweet potato stew and other warm soups to heat up those cold tummies.
  • Spring – The theme for this season is bright and colored produce. Imagine the fresh greens on your salads. Avocado, asparagus, leeks, onions, spinach, grapefruit, pineapple, blood oranges, and kiwi are your main focus. Usually, the spring greens are packed with nutrients that can help one in fending off spring allergies. Enjoy your avocado toasts and green salads during spring.