After a long winter, it’s time to embrace the flavors of spring. This June, seek out in-season fruits and vegetables and reap the benefits. Seasonal produce is often less expensive and tastier than out of season foods. Keep this partial list of June seasonal produce in mind as you head to the grocery store.
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You can try adding any of these fruits to smoothies, yogurt, or breakfast cereals:
- Raspberries—Containing Vitamin A, Vitamin C, and Vitamin E, raspberries are also an excellent source of antioxidants.
- Strawberries—High in fiber, strawberries are rich in manganese—a trace mineral that may aid in nutrient absorption and wound healing.
- Blueberries—A source of phytonutrients, blueberries are loaded with Vitamin C and fiber.
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- Arugula—As one of the best vegetable sources of Vitamin K, arugula contains folic acid, Vitamins A, and Vitamin C. This peppery green can be added to sandwiches or salads.
- Chard—A rich source of omega-3 fatty acid, chard also contains calcium for supporting healthy bones. You can saute chard or add it to soups.
- Beets—High in fiber, folate, potassium, and manganese, beets can be incorporated into soups, stews, hot and cold side dishes, and slaws.
- Asparagus—Containing antioxidant properties, asparagus is rich in Vitamin K, Vitamin C, and Vitamin A. Try sauteing asparagus and adding it to salads.
What’s your favorite seasonal recipe or shopping tip to help make the most of the current spring fruits and vegetables?
For more than a century, UPMC Magee-Womens Hospital has provided high-quality medical care to women at all stages of life. The U.S. Department of Health and Human Services recognizes Magee as a National Center of Excellence in Women’s Health. More than 9,000 babies are born each year at Magee. The hospital also treats men for a variety of conditions, including surgical treatment. The Magee-Womens Research Institute was the first center to focus research only on conditions involving women and their infants.