The peak season for Strawberries is between April until June. But they are available year-round in most areas of the country. Strawberries are sweet, juicy berries that offer 3.5 grams of fiber and meet 100% daily Vitamin C in just one cup. Can be added to salads, dressings or even in main meal can help save your waistline.

Asparagus, which is low in fat and high in fibre have a royal nutritional profile. Asparagus is at the peak from March through June, also purchased around the year. Once harvested, it should be kept in cool storage to retain its freshness and nutrition as these deteriorate rapidly. When deliciously roasted, grilled, or lightly sautéed in olive oil, these seasonal spears make a tasty addition to any meal.

Sweet cherry succulents are available only during late spring and early summers.These are high in fibre and potassium, just one cup weighs around 100 calories.The colour of the cherries comes partly from its anthocyanin content, a type of plant chemical which is believed to be high in antioxidant activity.Large cherries are the best and are equally delicious as a snack or dessert.

Fresh peas including sugar snap peas, snow peas and green peas are found at their peak from April through July. These are low in fat and high in fibre and have a good source of plant protein. Nutritional profile differs with green peas providing more B vitamins and zinc, while snow and snap peas offer more vitamin C. Peas are perfect as crudités with dips, tossed in salads, and can be served as a side dish.

Radishes are root vegetables with a distinctive flavour depending on variety. One cup of sliced radishes give 30% of your daily Vitamin C requirement in less than 25 calories. For one to choose best radishes, should go for the radishes that are deep in colour with solid roots. This can be added to soups, salads, condiments and cooked dishes.

Fava beans are a great addition to soups, salads, or main dishes due to their rich, hearty flavor. Fava beans are dense with nutrition and can be eaten raw or cooked. They have high protein and fibre content, which helps to keep you feeling full for longer.

The peak season for Apricots is from May to August. Apricots make Sandwiches, Jams, Salsas and salads a bit sweeter and delicious. If you want a boost of beta-carotene, potassium, vitamin C and fiber, bring some apricots from the farmer’s market to your home.

Artichokes are harvested throughout the year but the crop peaks from March through May. Artichokes are a good source of iron, pottasium, magnesium, folate and vitamin C. Also, a 2-ounce serving of artichoke has about 3 grams of fiber and just 25 calories.

Rhubarb is often used as a fruit and a good source of vitamin C, potassium, manganese. The stalks are very tart but when sweetened gives rich flavor & texture to the pies and sauces. Rhubarb’s field grown varieties are harvested from April to July and also available the year-round in some locations.

Morels are cone-shaped with a spongy texture making an entrance in early spring through late June. Morel mushrooms are a member of the truffle family, best known for their honeycomb texture and nutty flavor. When paired with other spring veggies like asparagus, green peas, spring onions adds delight to food.