Seasonal Fruit Guide: What’s Sweet & Juicy in Spring and Summer

seasonal fruit guide

Don’t you just hate it when you buy your favorite fruit at the grocery store only to discover that it’s not exactly at its peak?

I do this all the time, so much so that I decided to finally look at a seasonal fruit guide to see which ones are meant to be enjoyed now.

A Seasonal Fruit Guide for Spring and Summer

Freshen up your weekly menu by adding these seasonal all-stars to your shopping list.

Spring Favorites (March through May)

Now through May, these fruits are your juiciest picks:

Seasonal Recipe: Fresh Mango Peach Salsa


  • 1 ripe mango chopped
  • 1 large ripe peach chopped
  • 1 medium-sized ripe tomato chopped
  • 1/2 cup finely chopped red onion
  • 1 jalapeño finely diced
  • 2 cloves garlic crushed
  • 1/4 cup cilantro chopped
  • juice of 1 lime


  1. Combine all ingredients into a medium-sized bowl.
  2. Chill for one hour to let the flavors blend.

Source: The Every Kitchen

Summertime Must-Haves (June through August)

As if you weren’t excited enough about summer, these sweet fruits are only going to get sweeter between the months of June and August:

  • Raspberries
  • Watermelon
  • Nectarines
  • Figs
  • Cantaloupes
  • Blueberries

Seasonal Recipe: Fig, Mint, and Nectarine Mini Yogurt Tarts

Source: Kale and Caramel


Tart crust:

  • 1 ¼ cup flour
  • 1/3 cup confectioners sugar
  • ½ tsp sea salt
  • ¼ tsp ground cardamom
  • ¼ tsp ground vanilla bean
  • 10 tbsp (1 ¼ cup) unsalted butter, chilled and cut into small pieces
  • 2 egg yolks beaten
  • extra flour for rolling

Tart filling:

  • 1 cup Greek yogurt
  • 1 tbsp honey
  • 1 large nectarine
  • 6 large figs
  • 6 sprigs fresh mint
  • olive oil to drizzle
  • flaky sea salt to garnish


  1. In a medium bowl, whisk together flour, sugar, sea salt, cardamom, and vanilla bean. Add diced butter, and mix into dry ingredients until butter is in pea-sized pieces. Add egg yolks and continue to mix until dough has a sandy texture. Divide into two pieces and pat into even 5″ rounds. Wrap in plastic and refrigerate for an hour.
  2. After an hour, remove dough from fridge and preheat oven to 400º. On a lightly floured surface, roll out disks of dough one at a time to ¼” thickness. Use a 3″ cookie cutter to cut 16 circles total. Transfer each circle immediately to the base of a muffin tin, gently pressing to ensure even contact with the bottom and sides of the pan.
  3. Bake for 18-22 minutes. Remove from oven and let rest on a cooling rack at least 15 minutes.
  4. While they cool, swirl a tablespoon of honey into one cup of Greek yogurt and leave in fridge until ready to fill tarts. Slice figs and nectarines into thin wedges and slices.
  5. Remove yogurt-honey blend from fridge and spoon into tart shells. Garnish with figs, nectarine slices, and mint leaves.
  6. Finally, drizzle with olive oil, adding a tiny sprinkle of sea salt to each. Let set in the fridge for 30 minutes, and serve immediately!

Recipe courtesy of Kale & Caramel

Year-Round Options

Fortunately, these fruits are in season all year long:

  • Avocados (hey, it’s technically a fruit!)
  • Bananas
  • Coconuts
  • Oranges
  • Papayas
  • Passionfruit

Here’s to a year filled with guacamole, tropical fruits, and good ol’ fashioned bananas.

What’s on your seasonal fruit shopping list? 

Lesley Sheridan is a high-maintenance fashion, beauty and lifestyle writer who thinks she’s low-maintenance. (Yes, she stole that line from When Harry Met Sally.) In addition to writing for The Local Lifestyle, her work regularly appears on Zenni Optical and Slickdeals. Make her day by sending her a tweet.

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