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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

Seasons of eating infograpghic

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)

 

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HFG is a partnership with the American Heart Association.

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