Fruits and Vegetables
Welcome to tips for living a healthier life: the Healthy for Good Program (HFG). This week's tip (#6) is to Add Color.
As a part of the Healthy for Good healthy living movement, you can receive two health tips via a text message per week. Text "HealthyUtah" to 51555.
The Seasons of Eating
Fruits and Vegetable Seasons
Add color to your meals by incorporating seasonal fruits and vegetables. A great way to find these seasonal fruits and vegetables are to grow your own in a garden, visit a local farmers market, or use frozen, canned or dried options.
Here are the fruits and vegetables harvested in each season:
Spring
- Artichoke
- Asparagus
- Carrots
- Chives
- Fava Beans
- Green Onions
- Leeks
- Lettuce
- Parsnips
- Peas
- Radishes
- Rhubarb
- Swiss Chard
Summer
- Berries
- Corn
- Cucumbers
- Eggplant
- Figs
- Garlic
- Grapes
- Green Beans
- Melons
- Peppers (sweet and hot)
- Stone Fruit (apricots, cherries, nectarines, peaches, plums)
- Summer Squash
- Tomatoes
- Zucchini
Fall
- Apples
- Brussel Sprouts
- Dates
- Hard Squash (acorn, butternut, spaghetti)
- Pears
- Pumpkins
- Sweet Potatoes
Winter
- Bok Choy
- Broccoli
- Cauliflower
- Celery
- Citrus Fruit (clementines, grapefruit, lemons, limes, oranges, tangerines)
- Endive
- Leafy Greens (collards, kale, mustard greens, spinach)
- Root Vegetables (beets, turnips)
HFG is a partnership with the American Heart Association.