Choose a season to see which fruits and vegetables are typically at their peak in the US, or choose an item to see its seasons and how to store it. The complete lists are also printed below.

Good to know: these are general, nationwide patterns. Peak times vary widely with climate — produce from warmer states often arrives weeks or months earlier. Imported produce is available year-round in many stores.

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Seasonal produce lists

Spring

Tender greens, early vegetables and the first berries. Spring produce is delicate — cook it lightly.

AsparagusBroccoliCabbageCarrotsGarlicKale & collard greensLettuce & spinachMushroomsOnionsPeasRadishesRhubarbStrawberries

Summer

The height of abundance: tomatoes, corn, stone fruit, berries and squash. Simple preparations shine.

AvocadosBeetsBell peppersBlueberriesCarrotsCherriesCornCucumbersGarlicGreen beansPeaches & plumsRaspberries & blackberriesStrawberriesSummer squash & zucchiniTomatoesWatermelon & cantaloupe

Fall

Apples, pears, hearty brassicas and winter squash. Roasting brings out their natural sweetness.

ApplesBeetsBell peppersBroccoliBrussels sproutsButternut & winter squashCabbageCarrotsCauliflowerCranberriesGarlicGreen beansKale & collard greensLettuce & spinachMushroomsOnionsParsnips & turnipsPearsPeasPotatoesPumpkinsRadishesSweet potatoes

Winter

Citrus, root vegetables, storage crops and cold-hardy greens. Ideal for soups, braises and roasts.

ApplesAvocadosBeetsBrussels sproutsButternut & winter squashCabbageCarrotsGrapefruit, oranges & lemonsKale & collard greensLeeksOnionsParsnips & turnipsPearsPotatoesPumpkinsSweet potatoes

Storage chart

Produce	Typical peak	How to store
Apples	Fall, Winter	Refrigerate in the crisper drawer. Keep away from leafy greens, which ethylene from apples can wilt.
Asparagus	Spring	Trim the ends and stand upright in an inch of water in the refrigerator, loosely covered. Use within 3–4 days.
Avocados	Summer, Winter	Ripen on the counter; refrigerate once ripe to slow further ripening.
Beets	Summer, Fall, Winter	Remove the greens (store them separately), then refrigerate the roots in a bag for up to 2 weeks.
Bell peppers	Summer, Fall	Refrigerate unwashed in the crisper drawer for about a week.
Blueberries	Summer	Refrigerate unwashed in their container; rinse just before eating.
Broccoli	Spring, Fall	Refrigerate unwashed in a loose or perforated bag; use within about 5 days.
Brussels sprouts	Fall, Winter	Refrigerate unwashed in a bag for up to a week.
Butternut & winter squash	Fall, Winter	Store whole in a cool, dry, well-ventilated place for weeks or even months. Refrigerate once cut.
Cabbage	Spring, Fall, Winter	Refrigerate whole, wrapped loosely; keeps for weeks.
Carrots	Spring, Summer, Fall, Winter	Remove green tops, then refrigerate in a bag for several weeks.
Cauliflower	Fall	Refrigerate unwashed, stem-side down, in a loose bag.
Cherries	Summer	Refrigerate unwashed; rinse right before eating.
Corn	Summer	Refrigerate in the husks and cook within 1–2 days for the best sweetness.
Cranberries	Fall	Refrigerate for several weeks, or freeze in the bag for up to a year.
Cucumbers	Summer	Refrigerate and use within a few days; they're sensitive to very cold spots.
Garlic	Spring, Summer, Fall	Keep whole heads in a cool, dark, dry place with good airflow — not in the refrigerator.
Green beans	Summer, Fall	Refrigerate unwashed in a bag and use within about a week.
Grapefruit, oranges & lemons	Winter	Keep on the counter for a few days or refrigerate for several weeks.
Kale & collard greens	Spring, Fall, Winter	Wrap in a paper towel, place in a bag and refrigerate for up to a week.
Leeks	Winter	Refrigerate unwashed; clean thoroughly before using, as grit hides between layers.
Lettuce & spinach	Spring, Fall	Refrigerate with a dry paper towel in the bag or container to absorb moisture.
Mushrooms	Spring, Fall	Refrigerate in a paper bag or their original container; avoid sealed plastic.
Onions	Spring, Fall, Winter	Store in a cool, dark, ventilated place, away from potatoes.
Parsnips & turnips	Fall, Winter	Refrigerate in a bag for several weeks.
Peaches & plums	Summer	Ripen on the counter, stem-side down, then refrigerate for a few days.
Pears	Fall, Winter	Ripen at room temperature; check near the stem — when it yields to gentle pressure, it's ready.
Peas	Spring, Fall	Refrigerate and use quickly; their sugars turn starchy within days.
Potatoes	Fall, Winter	Store in a cool, dark, ventilated place — not the refrigerator — away from onions.
Pumpkins	Fall, Winter	Keep whole pumpkins in a cool, dry spot for 1–2 months.
Radishes	Spring, Fall	Remove greens and refrigerate in a bag for up to 2 weeks.
Raspberries & blackberries	Summer	Very delicate — refrigerate unwashed in a single layer and eat within 2–3 days.
Rhubarb	Spring	Refrigerate stalks wrapped in a damp towel. Discard the leaves — they are toxic and should never be eaten.
Strawberries	Spring, Summer	Refrigerate unwashed with caps on; rinse just before eating.
Summer squash & zucchini	Summer	Refrigerate unwashed and use within about a week.
Sweet potatoes	Fall, Winter	Store in a cool, dark, dry place; avoid refrigerating raw sweet potatoes.
Tomatoes	Summer	Store on the counter, stem-side down, out of direct sun. Refrigerate only fully ripe tomatoes you can't use in time, and bring back to room temperature before eating.
Watermelon & cantaloupe	Summer	Keep whole melons on the counter; refrigerate cut melon in a covered container and use within a few days.

Finding out what's in season near you

Visit a local farmers market and ask growers what's coming next.
Check your state's department of agriculture or cooperative extension website, which often publish regional harvest calendars.
Look for "local" signs in the produce section of your supermarket.
Join a CSA (community supported agriculture) program for a weekly share of whatever is being harvested.

Ready to cook? Browse our seasonal recipes or read the produce storage guide.

What's in Season? A US Seasonal Produce Guide