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Tip #6: Add Color, The Seasons of Eating

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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

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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:


  • Artichoke
  • Asparagus
  • Carrots
  • Chives
  • Fava Beans
  • Green Onions
  • Leeks
  • Lettuce
  • Parsnips
  • Peas
  • Radishes
  • Rhubarb
  • Swiss Chard


  • 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


  • Apples
  • Brussel Sprouts
  • Dates
  • Hard Squash (acorn, butternut, spaghetti)
  • Pears
  • Pumpkins
  • Sweet Potatoes


  • 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)


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HFG is a partnership with the American Heart Association.