Seasonal fruits and vegetables: the tasty choices of spring!
There is no doubt that fruits and vegetables are beneficial for the human body and overall health, as they contain significant amounts of antioxidants, vitamins, water, minerals and trace elements. Fortunately, we live in a country with considerable abundance and variety, providing us with plenty of nutritious options. Since spring has officially made its appearance, it is time to upgrade our dishes and diet by enjoying the juicy, fragrant and tasty seasonal fruits and vegetables it brings.
Why should we prefer seasonal fruits and vegetables?
Each season introduces itself through its precious nutritional wealth, offering health, well-being, radiance and beauty. Nature knows when it is the right time to offer us its ripe gifts, providing our bodies with exactly what they need to stay strong and healthy. By choosing seasonal products, we benefit from taking in all their nutrients, as vitamins, minerals and antioxidants remain fresh and imperishable, unlike products that cover a lot of mileage when transported, thus usually preserved or frozen. In addition, by choosing seasonal fruits and vegetables, preferably organic or locally grown, we reduce the load of chemicals that inevitably become a part of our diet while consuming food that is delicious, since natural climatic conditions -not fertilizers nor preservatives- are the main factors that help agricultural products to ripen naturally and become tasty. For sure, apart from the fact that we protect our health by preferring seasonal products, we also make an ecological choice that shows respect for the environment, since it reduces the carbon footprint as well as the pesticides or preservatives used to preserve and transport out-of-season fruits and vegetables travelling from every corner of the planet. Therefore, it is a way of supporting a more geographically sustainable food economy, while at the same time protecting our wallets.
Springtime fruits and vegetables in Greece
The following list includes all the fruits and vegetables produced in Greece during spring. Please note that these data are indicative, as there is always the possibility that they may be affected by the geographical data of the production area and the possible variation in weather conditions that may modify the duration of cultivation and the time of harvest.
Springtime fruits in Greece include lemons, tangerines, oranges, apples, as well as strawberries. In May, some fruits that abound mainly during summertime, such as apricots, berries, cherries and loquats, slowly begin to make their appearance. As for vegetables, in March, we will find asparagus, beans and peas, while artichokes, cauliflower, broccoli, cabbage, fennel, spinach, lettuce and radishes are also in their season. In April, Greece is full of artichokes, dill, peas, carrots, green onions, zucchini, beans, cabbage, Brussels sprouts, parsley, lettuce, broccoli, beetroot, leeks, radishes, asparagus, Swiss chard, as well as spinach, while it the last harvest of cauliflowers. Finally, in May, endives, cucumbers, livid amaranth and green beans begin to grow. Zucchini, lettuce, beetroot, radishes, Swiss chard, spinach, spring onion and peas are still in season.
Some useful tips
We suggest that you choose fresh fruits and vegetables, paying attention to ensure that they are not bruised or cracked. Always store them in a cool and shady place, away from light or extremely high temperatures that accelerate their deterioration. In addition, cut and peel your fruits and vegetables just before consuming them to benefit from their nutritional value to the fullest. Finally, it is always a good idea to stock up on as much fresh fruits and vegetables as you need for a week to avoid spoilage and food waste.