The root vegetables are at their peak starting this month. While they come in all sorts of colors these days, the bright orange ones get their hue from beta-carotene, which may help reduce the risk of heart disease and some cancers (especially when cooked). Carrots are also rich in potassium, vitamin B6, and iron. Make the most of their earthy sweetness in juices, soups, cakes, and more.
We are seriously craving fresh greens this time of year, so thank goodness we can rely on stalwart spinach in the produce aisle. The antioxidant-packed vegetable is as versatile as it is healthy. Try it raw in salads and smoothies or wilted in soups and pastas.
We’re nearing the end of fennel season, so take advantage of the aromatic vegetable while you can! It’s fantastic raw or cooked, and the subtle licorice flavor adds intrigue to salads and side dishes of all stripes.
We love eating these easy-to-peel citrus fruits, which are at their peak through April. Not only are clementines the perfect healthy, on-the-go snack, but they also make a delectable addition to green salads, cheese plates, and more.
Want to take a trip to the tropics without leaving your kitchen? Pineapple is your ticket! The sweet, bright fruit is just the thing to perk up your taste buds after a long winter. Enjoy it in everything from crunchy slaws and light fish dishes to decadent desserts and boozy tiki cocktails.
Watch our Kitchen Conundrums expert Thomas Joseph break down the easiest way to cut up a pineapple: