Welcome to my May Seasonal Produce Guide. Seasonal produce is cheaper, fresher, more nutritional, and eco-friendly because it doesn’t have to travel as far.
Spring is here! Bye-bye winter! Which means there are new items in season this month. What is in season in May? Produce peaks at different times throughout the US so there will be some variances. But here is a general guide.
Every month I will be sharing a produce guide with seasonal recipe suggestions. Check out my May Seasonal Produce Guide below for more information on how to choose, store and prepare each ingredient
May Seasonal Produce Guide
Apricot flesh is usually firm and not very juicy. Its taste can range from sweet to tart.
Look for apricots that are golden in color and firm. Avoid apricots that are a pale greenish-yellow color, rock hard, very soft, or shriveled.
If your apricots are not quite ripe, place them in a paper bag at room temperature for 2 to 3 days to speed up the ripening process. Unripe apricots can be stored at room temperature up to 5 days. Refrigerate ripe apricots in an airtight container for up to one week.
Slice a ripe apricot around the natural seam, twist the two halves in opposite directions, and remove the pit.
- Apricot Almond Salad – Mama Likes to Cook When you are wanting a vegan salad that feels like a meal, try my apricot almond salad recipe! It is simple to make and each bite is packed with delicious flavor.
- Fresh Apricot Crumble with Oat Topping – Bake Your Way Through Life This Fresh Apricot Crumble with Oat Topping is a delicious summer dessert. Sweet, tangy and crispy, it makes a great quick and easy stone fruit dessert.
- Apricot Upside-down Cake – Coffee With Us 3 Flavorful and delicious apricot upside-down cake is a fun spin on the old classic! This cake will wow your friends, but it’s so easy to make!Hide or report this
A cooked, unseasoned artichoke has a light delicate flavor. The leaves are often removed one at a time, and the fleshy base is eaten. The fibrous upper part of each leaf is usually discarded. The heart is eaten when the inedible choke has been peeled away from the base and discarded. The thin leaves covering the choke are also edible.
Choose artichokes that feel heavy for their size and have firm, tightly packed leaves that are green. Avoid artichokes that feel soft or have dry, split or brown leaves.
Do not rinse or cut the artichoke prior to storing. Sprinkle the artichokes with a little water, and place them in a plastic bag in the refrigerator. Fresh artichokes will keep for 3-5 days.
Rinse the artichoke in cold water, using a soft brush or cloth to remove any film from the exterior. Trim one inch from the top (pointed end) of the artichoke. Cut a quarter-inch off the stem. Use your fingers to slightly separate the petals, opening the artichoke so that seasonings can be better distributed. Cook as desired.
To prepare the heart, trim the leaves and cut off the top so the fuzzy purple choke is exposed. Use a spoon or melon baller to remove all of the choke, which is not edible. Use a paring knife to remove the outer leaves and base of the stem, leaving only the tender inner stem, or the heart.
Once cut artichokes can begin to turn brown. Placing them in water slightly acidified with vinegar or lemon juice can prevent the discoloration.
- Spinach Artichoke Chicken Casserole – Keto Cooking Christian A popular dip turned into a delicious casserole and baked with gooey mozzarella cheese on top!
- Risotto with Outer Artichoke Leaves – My Pinch of Italy We’ve figured out a way to use those leftover outer artichoke leaves to prepare a scrumptious risotto… read on!
- Baked Italian Stuffed Artichokes – Wholesome Yum Learn how to make stuffed artichokes in the oven with step-by-step pictures! This baked Italian stuffed artichokes recipe makes a delicious low carb meal or appetizer.
Asparagus is 93% water. Asparagus is low in calories and is very low in sodium. It is a good source of vitamin B6, calcium, magnesium, and zinc, and a very good source of dietary fiber, protein, beta-carotene, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese, and selenium. Stem thickness indicates the age of the plant, with the thicker stems coming from older plants. Older, thicker stalks can be woody, although peeling the skin at the base removes the tough layer.
Choose asparagus with straight stalks and closed tips. Thinner spears will be less woody. Avoid asparagus with open tips and that are curved or rough in texture.
Trim the ends of the asparagus and stand them upright in a jar with about an inch of water in the bottom. Cover with a plastic bag and refrigerate for up to three days.
Cut off the bottom couple of inches of the stalk, or bend each spear until it breaks naturally. Using the breaking method will ensure tender spears of asparagus without any waste. Asparagus can be roasted, steamed, grilled, or sautéed in a pan.
- Vegan Spring Bowl – Cass Clay Cooking This refreshing and delicious vegan spring bowl is packed full of greens including asparagus, edamame, spinach and kale, and avocado. Easy to make and made to impress!
- Lemon Asparagus Tart – Barth Bakery This savory, vibrant tart features a flaky, buttery pastry topped with a creamy, light, citrus mascarpone and loaded with fresh asparagus. Great as an appetizer, snack, or the ultimate side dish, this impressive and visually pleasing tart is the perfect way to celebrate spring, or really any special occasion or holiday.
- Asparagus Salad with Feta, Tomatoes, Walnuts, and Balsamic Vinaigrette – Radical Strength Crisp, crunchy asparagus tossed in a sweet-tart balsamic vinaigrette with tangy feta cheese, grape tomatoes, and toasted walnuts. A perfect accompaniment to BBQ chicken, potato salad, steak or other meats.
Sour or “pie” cherries are tart in flavor and bright red in color. Sour cherries are best when baked. There are many varieties of sweet cherries, Bing probably being the most well known. They are super sweet and juicy and best when eaten fresh.
Cherries should be clean, bright, shiny, and plump and without any blemishes. Look for cherries with fresh, intact stems, which increases their shelf life. Sweet cherries should be firm but not hard. Sour cherries should be medium-firm. As a general rule the darker the cherry the sweeter the cherry. Avoid cherries with cuts, bruises, or dry stems.
Refrigerate cherries for up to 10 days.
Wash and remove stems just before eating.
- Cherry Crumble with Hazelnut Streusel – Country Hill Cottage Make the most of cherry season with a delicious and easy cherry crumble! This dessert is a scrumptious combination of sweet cherries and hazelnut streusel baked to crunchy perfection.
- Black Forest Eton Mess – The Spice Train This delicious black forest Eton mess dessert consists of layers of sweet crumbled meringue, velvety whipped cream, an intense cherry-brandy compote, and a smooth chocolate ganache.
- Red Wine Cherry Cobbler – The Flour Handprint Sweet dark cherries cooked with fruity red wine and topped with a perfect crumble is the perfect grown-up cobbler. Easy to make and easier to eat!
Lettuce is most often used raw in salads and sandwiches but it can also be grilled. Lettuce is an excellent source of vitamin K, vitamin A, folate, and iron.
Look for fresh crisp leaves that are tightly bunched. Avoid lettuce with wilted or brown leaves.
Lettuce should be loosely covered and can be refrigerated for up to one week.
Rinse lettuce under cold water. Use a salad spinner or pat the leaves dry to remove excess moisture. Slice, chop or tear as needed.
- Cilantro Lime Shrimp Lettuce Wraps – Kathryn’s Kitchen These Cilantro Lime Shrimp Lettuce Wraps are so easy to whip up! They have a ton of fresh flavor and they make a quick lunch or dinner for any busy day!
- Mexican Beef Taco Lettuce Wraps – Home Cooking Memories Make taco night healthier for your family with this easy Mexican Beef Taco Lettuce Wraps recipe! The lean ground beef is cooked with onions, sweet peppers, and a homemade taco seasoning.
- Cranberry Tuna Salad Lettuce Boats – Stef’s Eats and Sweets These healthy tuna salad lettuce boats are perfect for a quick lunch!
Mangoes are sweet and juicy. They are an excellent source of vitamin A, vitamins C, and beta-carotene.
Mangos should yield to gentle pressure and be without blemishes or dark spots. They should also have a sweet fragrant aroma.
Mangoes can be refrigerated for up to 3 days. Place mangos in a paper bag to speed ripening. Freeze chopped and peeled fruit in a plastic bag with the air squeezed out for up to 3 months.
Mangos contain a large, flat pit. To cut a mango, insert the knife into the mango’s flesh until you reach the pit. Slice horizontally against the pit, then continue along the other three sides. To remove the flesh from the skin, score the flesh by cutting just until you reach the skin. Turn the skin inside out and use a paring knife to remove the flesh from the skin.
- Thai Mango Sticky Rice – Little Sunny Kitchen Easy authentic Thai mango sticky rice dessert. Sweet sticky rice smothered in fragrant coconut milk, served with fresh juicy mango and extra coconut sauce!
- Mango Avocado Jicama Salad – 24 Bite Mango Avocado and Jicama Salad is a delicious combination of mango and avocado with the crunchiness of jicama. Instead of a traditional pico de gallo, try serving this sweet and spicy fruit salad for a light refreshing change.
- Mango Smoothies: 3 ways to do it – Milk and Pop These mango smoothies will turn the first meal of your day into a hotel-quality breakfast! Creamy, rich in flavor and in 3 different versions, one of these tropical smoothies will surely be the one for you!
Okra is a green, finger-shaped vegetable that is very popular in southern cooking. Okra can be grilled, sauteed, fried, pickled, or stewed. It is a great source of fiber, vitamin C, and vitamin K.
Okra should be dry, firm and without blemishes. Okra should also be fuzzy like a peach. Avoid okra that is soft, wet, or moldy.
Okra pods can be refrigerated for up to 3 days.
Wash and remove the stem. Slice as desired. Cook okra with vinegar or an acidic food to prevent it from becoming slimy.
- Bhindi Do Pyaza (Okra Side Dish) – Flavours Treat Bhindi do pyaza is a simple and delicious Indian style sauteed okra. Delicious and easy to make okra dish is a semi-dry dish that’s cooked with lots of onions. Goes well with any flatbread.
- Easy Baked Okra – Cooktoria This is a simple, flavorful, and easy Baked Okra recipe. Seasoned with paprika, salt, and a pinch of cayenne, this okra makes a great snack or side dish.
- Southern Fried Okra – Moms Who Save Okra is savory and crunchy, with a flavor all its own. Serve this Southern-fried okra as an appetizer or a side dish.
Pineapples grow as a small shrub. Pineapple is rich in manganese and vitamin C and is very sweet but low in calories.
Look for pineapples with dark green compact leaves that are heavy for their size. Pineapples are ripe once a majority of the base has turned yellow with very little green left. Avoid pineapples with soft or dark spots and dry yellow leaves.
Store pineapples at room temperature for up to 2 days or refrigerate for up to 5 days. Refrigerate cut pineapple in an airtight container for up to 1 week.
Use a sharp knife to remove rind and leaves, then cut as desired, removing the core as needed.
- Mango Pineapple Hot Sauce – That Girl Cooks Healthy Instantly transport yourself to the Caribbean Islands with this Mango Pineapple Hot Sauce, so multi purpose it can be used for sweet or savory dishes.
- One-Pot Vegan Pineapple Fried Rice – Rhian’s Recipes This Vegan Pineapple Fried Rice is fruity and tangy, full of flavour and made in one pot! The perfect healthy and satisfying plant-based dinner.
- Pineapple and Tumeric Green Goodness Smoothie – Carefree Mermaid This smoothie features pineapple, as well as greens. With a sweet citrusy taste filled with nutrients you can’t beat!
Radishes are a root vegetable and are often eaten raw on salads. Radishes have a sharp spicy flavor.
Look for radishes that are smooth and brightly colored. The leaves should be green and fresh looking. Avoid radishes that are soft or dull looking.
Remove the radish greens, which are edible, before storing in a plastic bag. Refrigerate for up to one week.
Slice off the roots and leaves, wash and pat dry. Radishes can be served whole, sliced, diced, minced, and/or grated, depending on the recipe. Cook radishes to temper their bitter flavor.
- Watermelon Radish Chips – Fresh Coast Eats Beautiful Watermelon Radish brushed with coconut oil, sprinkled with coarse salt and slowly roasted to crispy perfection. A healthy alternative when your craving a salty, crispy snack.
- Asparagus Radish Salad with Honey-Mustard Dressing – Happy Kitchen Light and crisp asparagus radish salad with honey-mustard dressing is a quintessence of spring. Blanched asparagus paired with crunchy radishes, creamy avocado, chewy baby spinach, tart chives and creamy honey-mustard dressing for a perfect spring salad that everyone will love!
- Fried Radish and Cauliflower Hash Browns with Bacon – Peace Love and Low Carb I bet you thought you would never find low carb hash browns. Think again. These Fried Radish and Cauliflower Hash Browns with Bacon will curb your breakfast potato cravings.
Rhubarb is classified as a vegetable, but it is often used as a fruit. The leaf stalks can be eaten raw, they have a crisp texture similar to celery. Rhubarb is commonly cooked with sugar and used in pies, crumbles, and other desserts. Rhubarb has a strong, tart taste.
Look for rhubarb stalks that are flat and firm. Avoid rhubarb stalks that are limp and curled.
Refrigerate unwashed rhubarb stalks in a plastic bag up to 3 days.
There is no need to peel the stalks just pull off any obvious strings. Trim off any rough areas. Next, cut the stalks into 1/2 to 1-inch pieces against the grain of the stalk to help break-up stringiness. Rhubarb has a high amount of acid and it is best to cook rhubarb in non-reactive cookware.
- Rhubarb Scones – As For Me and My Homestead Soft and fluffy scones packed full of fresh rhubarb. These Rhubarb Scones are the perfect spring treat!
- Rhubarb and Custard Pudding – A Mummy Too A delicious, simple dessert made with that classic flavour combination: rhubarb and custard.
- Healthy Banana Rhubarb Muffins – To Simply Inspire These Healthy Banana Rhubarb Muffins are made with absolutely no refined sugar or oils. An incredibly moist and delicious option for breakfast or a snack.
English peas are larger peas that must be shelled before eating. Sugar snap peas or snow peas are most often eaten with the whole pod. The peas inside are small, and the pods are crisp, sweet and delicious.
Peas should be bright green and feel crisp and fresh. Peapods should snap. Avoid cracked or limp pea pods.
Store peas in a plastic bag in the refrigerator for up to 4 days.
Wash peas before shelling and cooking. To shell peas, pinch off the ends, pull down the string on the inside, and pop out the peas. Snow peas do not need to be shelled, just wash and trim them before cooking or eating raw. Sugar snap peas need the string removed from both sides before cooking or eating raw.
- Asparagus and English Pea Pasta with Pancetta & Shrimp – Couple in the Kitchen Seasonal asparagus and peas brighten up this pasta dish. It’s a flavorful pasta meal, without it being too heavy!
- Spring Risotto – Chisel and Fork Loaded with spring vegetables like asparagus and peas, this spring risotto is perfect for a main dish or works great as a side as well.
- Grandma’s Creamed Fresh Peas with Basil – Dish ‘n’ the Kitchen Peas with Cream Sauce and Basil is a classic side dish that showcases the sweet peas of spring. The basil really amplifies the sweet taste of the fresh peas while the cream sauce ties it all together into one comforting dish.
Strawberries are one of the most popular fruits in the world. Strawberries are frequently eaten fresh, as part of a mixed fruit salad, topping a dessert like a fruit tart or cake, or in a savory salad. They can also be cooked into jams and compotes or baked into cakes and breads.
Look for brightly colored plump strawberries with fresh green caps. Avoid strawberries that are wilted, moldy, bruised, or have white or green parts.
Strawberries can be refrigerated for 3 to 5 days.
Just before eating or cooking strawberries, swish in a bowl of cold water to clean. Do not soak the strawberries. Hull (remove the leaves and green caps) and slice strawberries as desired.
- Fresh Strawberry Pie without Jell-O – House of Nash Eats Make this Fresh Strawberry Pie without Jell-O before summer is over! A classic buttery crust gets loaded with juicy, fresh strawberries coated in a strawberry glaze made from scratch and then topped with plenty of sweetened whipped cream. It’s so good!
- Strawberry Salad With Cherries and Blueberries – Tasty Galaxy This vegan Cherry Salad with Strawberries and Blueberries is the perfect berry salad! Serve is as a dessert, or a side dish, everyone will really enjoy it.
- Strawberry. Cucumber, and Arugula Salad with Poppy Seed Yogurt Dressing – Paleo Gluten-Free Guy This recipe combines sweet strawberries, crunchy cucumber and pecans, peppery arugula and a creamy yogurt dressing for a crowd-pleasing salad!
Swiss chard is less bitter when it is raw rather than when it is cooked. Swiss chard is a great source of vitamin A, vitamin K, and vitamin C.
Swiss Chard should have dark green leaves and brightly colored stems, Avoid swiss chard that is dried out and brown.
Swiss chard can be kept in the refrigerato9r for up to five days.
Swiss chard can be eaten raw or cooked. Before using chard, cut the leaves away from the stems and wash leaves in cold water. Rinse stems and trim off any blemishes. Swiss chard stems are tougher than the leaves and require a longer cooking time of an additional five minutes.
- Vegan Creamed Greens – The Baking Fairy These decadent Vegan Creamed Greens combine a trio of leafy vegetables with a smooth garlic béchamel sauce for a creamy and delicious side dish.
- Catalan-Style Sauteed Swiss Chard – Caroline’s Cooking Sauteed with raisins and pine nuts these greens make a delicious side dish that is good for you too.
- Sweet Potato Sheperd’s Pie – Might Mrs. Filled with sausage, apples, swiss chard, and topped with creamy mashed sweet potatoes, this shepherd’s pie makes a deliciously filling meal.
Zucchini is considered a summer squash. Meaning its prime season is May to August. Summer squash has a thin, soft skin and soft edible seeds, whereas winter squash has hard skin and seeds.
Look for zucchini that are no longer than six inches and one to two inches in diameter. Zucchini should have firm, shiny, and slightly prickly skin, be free of cuts and blemishes, and have at least one inch of stem attached. Avoid longer and bigger zucchini they tend to be tough and fibrous. Also, avoid zucchini that are soft or have cuts and blemishes.
Store zucchini, unwashed, in a perforated plastic bag in the crisper drawer of the refrigerator for up to 5 days. If zucchini starts to wilt, use immediately. Cooked zucchini should be covered, refrigerated and used within two days. To freeze zucchini, slice into rounds, blanch for two minutes, plunge into cold water, drain, and seal in airtight containers or baggies. Frozen zucchini may be kept up to one year.
Wash zucchini just before preparation. Peeling is not necessary.
- Zucchini Cupcakes with Cream Cheese Frosting – The Itsy-Bitsy Kitchen These zucchini cupcakes are soft, fluffy, and perfectly spiced. Topped with cream cheese frosting, they’re hard to beat!
- 5 Ingredient Shredded Zucchini & Feta Sauté – Food Meanderings This 5 ingredient shredded zucchini recipe is a healthy and easy side dish and only 3 Weight Watchers Freestyle Smart Points! Sautéed with garlic and dill, using low-fat (light) feta, it’s a delicious, gluten-free and low-calorie veggie dish that can be made in 20 minutes! Bonus: It’s also keto-friendly!
- Air Fryer Zucchini Fries With Tzatziki Dip – Recipe This Air Fryer Zucchini Fries With Tzatziki Dip. Delicious crispy zucchini fries cooked in the air fryer and served with a Greek Tzatziki Dip. Totally healthy, these Zucchini fries will be a guilt-free veggie French Fries alternative in the air fryer.
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