March has arrived, which means we’ve officially made it through another winter. For some, it was harsh. For others (that’s us here in sunny St. Petersburg, Florida!), it was milder. No matter how your winter went, we all shared one thing: a shortage of fresh, delicious produce in our kitchens.
But with spring’s onset — I’m looking at you, March 20 — comes a glorious rush of vibrant berries, tender vegetables and juicy fruits, plus the reopening of farmers markets nationwide.
Below are six fruits and vegetables that are at their prime in March. Remember, peak season typically means better prices, Savinly Readers — so watch for these next time you shop!
1. Florida: Strawberries
Let’s begin with my favorite fruit in my favorite state: March is strawberry season in Florida. Apparently, we like to celebrate it. Which is probably why we even host a 10-day festival dedicated to strawberries where you can enjoy strawberry shortcake, strawberry milkshakes, strawberry kettle corn, strawberry dessert pizza and even a strawberry-topped hamburger. (Yes, that last one is savory — a hamburger patty finished with strawberries.)
And that’s just the beginning. Honestly, we really love our strawberries.
If you’re curious about a strawberry burger, try this summer burger with strawberries from In My Red Kitchen. (The recipe is paleo, but you can add a bun if a burger without bread isn’t your thing.) The sweet berries pair wonderfully with salty bacon and sharp red onion.
Sure, California grows more strawberries than Florida by a large margin, but I like to think we Floridians simply cherish the strawberry a bit more. Come at me, California.
2. California: Cherimoyas
Speaking of California…
Alright, alright — California does some neat things sometimes.
These heart-shaped, scaly fruits are among the neatest. Mark Twain once called cherimoyas the “most delicious fruit known to men.” Often described as a mix of coconut, mango, banana, strawberry, pineapple and papaya, the cherimoya might indeed be right up there. It’s like all the tropical fruits condensed into one creamy delight.
For the best flavor, many folks recommend scooping cherimoya straight from the skin with a spoon, though they’re also excellent in smoothies. If you want to get fancy, try this raw custard recipe from Unconventional Baker.
3. California (Yes, Again): Asparagus
I promise, folks in the interior states will see more local variety in April. For now, coastal growers have got you covered.
March is prime asparagus season, and California is a top U.S. producer of this quirky spear-shaped vegetable. The year-round asparagus in stores is mostly imported from China and Peru, and it often lacks the earthy tenderness of fresh, local asparagus.
For preparation, a drizzle of olive oil, a pinch of salt and a quick roast brings out asparagus’s distinct flavor. But if you want something different, check out my new favorite asparagus recipe from The New York Times Cooking. Bonus: it’s cooked in a single pan — fewer dishes to wash is always a win.
4. Washington: Leeks
Look at that — the northern states are starting to show some green! (Okay, leeks are technically coastal-grown in some places, but it’s still nice.)
Leeks belong to the same family as onions and garlic, but they have a distinct flavor you won’t want to substitute directly for onions. Even a casual palate can notice the difference. Plus, leeks are thought to be nutritious, so you can feel a bit virtuous after eating them.
Cooks don’t usually swap leeks for onions one-for-one, but leeks are terrific in creamy soups, with potatoes, or tossed with pasta — and they appear in many fancier (read: pricier) dishes I’ve bookmarked under “maybe-someday.” For something simpler, try this white bean breakfast hash from How Sweet It Is. With only four affordable ingredients and one skillet, it might make a regular appearance in my meal rotation.
5. Georgia: Green Peas (English Peas)
To me, spring hasn’t truly begun until there’s talk of peas. They’re the moment to shine, and it makes me wonder why I used to only have them at holiday meals. I grew up on the canned stuff but have moved on — fresh green peas are where it’s at. Unlike canned peas, straight-from-the-pod peas are nearly refreshing, which is unusual for a vegetable.
Honestly, peas can be great without heavy creamy sauces — in my opinion, they’re even more flavorful that way. Try this asparagus and peas recipe from My Recipes. Bonus: it includes asparagus — another March favorite.
6. Hawaii: Rambutans
I know — Hawaii is far for many of us. But remember: produce tends to be cheaper during peak season, so rambutans might find their way into grocery aisles they don’t usually appear in.
Now rambut— wait, you don’t know rambutans?
(Just kidding — I didn’t either until recently. Now I’m a little hooked.)
People often call rambutans “fruits from another planet.” They look part dragon egg, part sea urchin, and wholly alien. But their flavor is familiar — similar in texture and taste to lychees or a peeled grape. They’re common snacks across Asia and are becoming more popular in tropical regions; your best bet to find them locally might be an Asian grocery.
Since you stuck with me through this quirky fruit intro, here’s a treat: a recipe for a grilled rambutan tequila cocktail from Honest Cooking. Grilled fruit plus tequila and a pinch of smoked finishing salt makes for a cozy-yet-bright way to welcome spring.
No More Winter Gloom
And just like that, we’re in the season when everything feels brighter and fresher after winter’s dreariness.
Up north, people trade heavy wool coats for lighter trenches. (At least that’s what TV makes me assume.)
Down south, folks are figuring out which swimsuit to bring to the beach next week.
But all across the country, we’re simply happy to have color and flavor back in our kitchens.
Your Turn: Did I skip your favorite March fruit or vegetable? Tell me in the Facebook comments!
Alex Martin is a junior writer at Savinly. Raised in Florida, Alex still hasn’t developed a true appreciation for winter.
Related reads: check out tips for hungry harvest produce delivery, what’s best to buy by month at produce in season, and guides on how to pick produce.
