Foods That are In-Season Right Now
Eating with the seasons is part of our innate nature and has a critical, historical importance
Everyone has probably had the moment when they bought a fruit during it’s in-season and dramatically noticed the difference in the juicy-ness, fullness, and overall taste.
If you haven’t had that moment, know you’re in for a life-changing time.
Why It’s Important to Eat In-Season Produce:
Eating with the seasons is something I noticed not only improves my nutrition and tastes better, but also allows me to constantly be experimenting and eating different things year round which does wonders for diversifying your nutrient profile.
In a study monitoring the vitamin C content of broccoli, it was found that broccoli grown during its peak season (hint: fall) had a higher vitamin C content than broccoli grown during the spring.
It’s no question that seasonal fruits and vegetables are often fresher because they don’t require long distances for transport. Buying local also supports the natural growth of your community, and the environment.
Studies have shown that fruits and vegetables contain more nutrients when allowed to ripen naturally on their parent plant. It was a know fact during earlier human history when a blueberry or a squash would be able to grow and our ancestors relied on the changing elements to eat different foods. Modern life has stripped us of these natural instincts, and replaced it with the needless desire to have things when we want them.
However, if we go back to our roots, and practice what Ayurvedic medicine calls, “ritucharya” or eating seasonally, we can better maintain our health and prevent disease.
Besides the health benefits you can gain by eating in season, seasonal foods typically taste better! So maybe you experienced some difficulty getting that Brussel sprout down during it’s off-season but now is your time to give it a try again!
Now that we are entering Fall, we get to enter a season of warm tones and colder weather.
However, not everywhere will reach the cold temperatures that say, you may get in Canada vs. the cool breeze I will feel now and then in Florida.
So there are foods that will enter their in-season everywhere in North America, but some will be specific to your location.
I will review some of the foods that are in-season, however to get the full list for your region click here.
In-Season Produce:
Avocado’s:
One of the most nutrient dense foods on the planet, avocados are a source of key vitamins including Vitamin C, E, K, and B6. They also contain folate, riboflavin, niacin, magnesium, potassium, lutein, beta carotene, and omega 3 fatty acids. All of these benefits cumulatively together fight and prevent disease, strengthen immune, improve skin, and balance hormones.
Bananas:
This incredible fruit improves blood sugar levels, support digestion, full of antioxidants, and helps you feel full longer to cut cravings.
Dragon Fruit:
A mystical looking fruit comes packed with antioxidants like flavonoids, phenolic acid, and betacyanin. It contains prebiotics which feed the good bacteria in our gut and is super high in fiber.
Eggplant:
The vitamin and mineral content of eggplants is quite extensive. Eggplants help with digestion, improves heart health, has cancer preventing properties, improves bone health, and increases brain function. It is an underdog in the vegetable aisle that you need to pickup on your next trip to the grocery store.
Fennel:
A good source of fibre as well as heart-friendly nutrients like potassium and folate. Maybe this is a vegetable you’ve never seen or noticed at the grocery store, and it can look super intimidating to cook but it can be easy once you learn how to navigate it. Here’s some tips on cooking fennel.
Grapes:
Immune system boosting and blood pressure lowering fruit. Everyone loves grapes and I always suggest buying the darker grapes, deepest purples, for the antioxidant level. Grapes also protect the heart and our bones.
Jackfruit:
A staple in a lot of vegan diets, jackfruit offers several nutrients. Fiber, protein, vitamin C, B vitamins, and potassium. This fruit is most readily available at Chinese grocery stores but I have found it in a can at some local grocery stores. This fruit is so versatile and can be made to imitate jerk chicken. Here’s a great jackfruit taco recipe for you to try.
Okra:
Another interesting vegetable that is typically not a staple in American cuisine but needs to be. It is rich in antioxidants that may reduce your risk of serious diseases, prevent inflammation, and contribute to overall health.
Peppers:
Peppers come in all colors shapes and sizes. Although they look different, for the most part they share a similar nutrient profile. All varieties are excellent sources of vitamins A and C, potassium, folic acid, and fiber.
Pumpkin:
Pumpkin is loaded with nutrients and antioxidants that may boost your immune system, protect your eyesight, lower your risk of certain cancers and promote heart and skin health.
Summer Squash:
Squash are good sources of vitamin A, C, and B vitamins; they're high in antioxidants; and they're rich in minerals such as potassium, magnesium, and manganese. And, of course, as whole plant foods, they're also rich in fiber and water, making them both hydrating and good for the gut.
Sweet Potatoes:
Sweet potatoes are an excellent source of beta carotene, vitamin C, and potassium. Not to mention they taste amazing and are so versatile in the kitchen. Baked, mashed, roasted, or blended to make a sweet potato bread, this potato is really SWEET.
Watercress:
This cruciferous vegetable is actually more nutrient dense than the popular kale. It can be found at every local grocery store and tastes amazing in salads. It is a source of Vitamin C, fiber, iron, supports immune, heart health, and antioxidants.
Yuca:
Yuca root is similar to sweet potatoes but has a different taste and texture. They are a strong source of vitamin C, brain boosting choline, vitamin A, folate, vitamin C, magnesium, and calcium. It is also exceptionally high in potassium!