top of page

May - A Guide to Eating Seasonally

As May arrives, the world is awash in vibrant colors and the invigorating scents of blooming flowers. It's a season of growth and renewal, and what better way to celebrate the beauty of spring than by indulging in the bountiful harvest that May brings? From the lush greens to the bright, juicy fruits, the produce available in this month is a feast for the senses!

Why Eat In-Season?

  1. Enhanced Nutritional Value: In-season produce is a nutritional powerhouse, harvested at its peak ripeness. Enjoying fruits and vegetables at their freshest ensures you get the maximum nutritional benefits, with higher levels of essential vitamins, minerals, and antioxidants.

  2. Superior Flavor and Tastes: Seasonal foods tantalize our taste buds with superior flavors. Harvested at just the right time, their freshness contributes to a richer, more intense taste, enhancing our culinary experiences.

  3. Environmental Sustainability: Opting for in-season produce supports local farmers, reduces carbon footprints, and promotes sustainable agricultural practices. It's a small but impactful step toward a more eco-friendly lifestyle.

  4. Cost-Effectiveness: Abundant supply during the harvest season leads to lower prices. Buying in-season produce is not only budget-friendly but allows you to enjoy a variety of fresh, nutritious foods without breaking the bank.

  5. Connection to Nature's Rhythm: Eating foods in season helps us connect with the natural cycles of our environment. It fosters an appreciation for the changes in weather and agriculture, creating a deeper understanding of local ecosystems.

  6. Diverse and Varied Diet: Embracing seasonal foods encourages a diverse and varied diet throughout the year. Different seasons offer different produce, promoting a well-rounded intake of nutrients and flavors.

  7. Support for Local Communities: Choosing in-season produce supports local farmers and economies. It's a vote for sustainable, community-focused practices that help maintain the livelihoods of those working hard to bring fresh, seasonal foods to our tables.

  8. Reduced Dependence on Artificial Practices: Seasonal foods often grow more naturally, reducing the need for excessive artificial intervention like pesticides or other chemical treatments.


  • Strawberries

  • Pineapple

  • Mango

  • Cherries

  • Apricots

  • Rhubarb

  • Blueberries

  • Lemons

  • Oranges

  • Grapefruit

  • Avocado

  • Papaya


  • Asparagus

  • Spinach

  • Peas

  • Artichokes

  • Radishes

  • Arugula

  • Lettuce

  • Kale

  • Swiss chard

  • Fennel

  • Carrots

  • Potatoes

Meal Ideas with May Produce

Asparagus and Pea Risotto: Creamy risotto made with arborio rice, fresh asparagus, and sweet peas. Finish with parmesan cheese and a touch of lemon zest for a burst of spring flavors.

Cherry and Rhubarb Crisp: A delightful dessert made with fresh cherries and rhubarb topped with a sweet oat crumble. Serve warm with a scoop of vanilla ice cream.

Grilled Pineapple and Mango Skewers: Thread chunks of pineapple and mango onto skewers and grill until lightly charred. Serve as a tropical dessert or a sweet side dish.

Spring Vegetable Stir-Fry: Stir-fry a mix of May vegetables such as snap peas, carrots, and kale in a flavorful sauce. Serve over steamed rice or noodles.

Blueberry and Lemon Muffins: Fresh blueberries and zesty lemon combine in these soft, moist muffins, perfect for breakfast or a snack.

Arugula and Avocado Wrap: Fill a whole-grain wrap with peppery arugula, sliced avocado, and other fresh vegetables. Add a drizzle of your favorite dressing for a healthy, satisfying lunch.

Lemon and Herb Grilled Chicken: Marinate chicken breasts in a mixture of lemon juice, olive oil, garlic, and fresh herbs. Grill until cooked through and serve with a side of seasonal vegetables like grilled asparagus or a mixed green salad.

Potato and Kale Soup: Simmer diced potatoes and kale in a flavorful broth with onions and garlic. Blend some of the soup for a creamy texture, then stir in some fresh herbs and lemon juice before serving.

Papaya Smoothie Bowl: Blend fresh papaya with a banana, a splash of orange juice, and yogurt for a smooth, creamy base. Pour into a bowl and top with granola, fresh berries, and coconut flakes for a nutritious breakfast or snack.

Carrot and Fennel Slaw: Shred carrots and thinly slice fennel, then toss with a light dressing of lemon juice, olive oil, and honey. Add a sprinkle of fresh herbs for a refreshing and crunchy side dish.

Embracing the seasonality of food allows us to savor the unique offerings of each season. By choosing locally grown, in-season produce, we not only create delicious, budget-friendly meals but also support sustainable practices, promote better health, and contribute positively to our local communities and the environment. Let's relish the wholesome goodness that May brings to our tables and celebrate the connection between our plates and the changing rhythms of nature.

Pro Tip: Keep this simple guide handy on your phone or refrigerator to inspire your culinary adventures throughout the month!

15 views0 comments

Recent Posts

See All


bottom of page