“EARLY” SPRING FRUITS & VEGETABLES
- APRICOTS
- Contain antioxidants vitamin C and beta-carotene
- Eat them by themselves
- Mix into yogurt parfaits
- Mix with ice cream
- Pair with chicken, pork, fish
- ASPARAGUS
- Stalk colors include white, green, purple
- Contain prebiotics
- Green and white asparagus contains folate
- White asparagus contains antioxidants
- RHUBARB
- Stalks contain anthocyanins
- Pairs well with strawberries
- Cook in stews, soups, sauces, chutneys
- LETTUCE
- Rich in potassium, vitamin A, vitamin C, vitamin K
- Spring mix
- Arugula
- Chicory
- FIDDLEHEADS
- A green-spiral vegetable
- Tastes like asparagus and green beans combined
- Rich in protein and vitamin A
- Cook in stir-fries, pasta, side dish
“LATE” SPRING FRUITS AND VEGETABLES
- MANGOS
- Antioxidant
- Rich source of vitamin A, vitamin C, folate, fiber
- Helps to prevent colon cancer, heart disease, and weight control
- CHERRIES
- Two types: tart and sweet
- Antioxidant
- Rich in vitamin C, vitamin K, magnesium, B vitamins and fiber
- Reduces inflammation and helps to prevent heart disease
- AVOCADOS
- Monounsaturated fat
- Protects against heart disease and helps to lower blood pressure
- Rich in fiber, vitamin C, vitamin E, Vitamin B6, potassium and folate
- STRAWBERRIES
- Antioxidant
- Helps to reduce cholesterol, blood pressure and inflammation
- Rich in vitamin C, fiber, potassium, and antioxidants