Annual seasonal fruit and vegetable calendar

Health experts agree on one thing, the importance of adding fruits and vegetables to our daily diet to achieve a healthy lifestyle.

Even its significance is such that we can take it as an absolute and universal truth. But most of all, as an essential part of our routine that we cannot put aside.

Therefore, in this article we will talk about the importance of always adding fruits and vegetables to your table and more if they are from their respective monthly seasons. What will help your health and your pocket.

• Recommended article: "The 15 medicinal plants with the most properties and benefits"

Importance of choosing seasonal vegetables and fruits

The main reason for always opting for seasonal harvests is their freshness. If you compare frozen vegetables side-by-side against freshly harvested fresh vegetables you will notice a big difference in their quality. Thanks to the fact that very little time passes between collection and sale to consumers.

Another point in favor to choose the crops of each season is its economic accessibility

. We can see that vegetables that are in their optimal or good harvest season have very cheap prices. Even more than frozen or canned products. This is due to the low prices for its production, growth and conservation, as nature helps to do much of the work for farmers.

Benefits of its consumption

Know all the elements that you can take advantage of fruits and vegetables by including them in your daily diet.

• Helps stimulate mental abilities, such as memory, intelligence, information retention capacity, attention and other neural processes that we use on a day-to-day basis.

• They oxygenate the brain, maintaining good blood circulation, preventing the oxidation of neurons and therefore avoiding brain diseases.

• To achieve an ideal weight and have a healthy body, it is not enough to do an exercise routine intense and long, but it is also necessary to have a diet plan that is balanced and at the same time nutritious. So the inclusion of fruits and vegetables in the daily diet is more than welcome.

• They benefit us in reducing calories, prevent the accumulation of fat and keep us always active.

• They are also very useful to keep our internal organism working. Releasing toxins, accelerating metabolism, helping to maintain a good passage of the digestive and intestinal system, as well as avoiding fluid retention.

• Other benefits can be seen in the stimulation of collagen production in the skin, strengthening of hair and prevention of cellular oxidation, which is an excellent ally against aging premature.

• Always having vegetables and vegetables on hand, helps to have a range of options to create nutritious, complete and very delicious dishes.

• As for fruits, their enormous advantage is that they can provide us with a delicious dessert at any time of the day without feeling guilty. Since their natural sweetness allows them to be consumed without adding extra processed sugar,

Annual calendar of fruits and vegetables according to their month of production

This calendar is very useful to find out the harvest dates of vegetables and fruits, as well as those ideal for each season of the year or to know when they will be ready for consumption.

1. January Harvests

What we are mostly looking for this month are vegetables with which we can make dishes that make us warm and give us a lot of energy, because winter knocks on the door with force. In addition we can also see all those citrus fruits that have now ripened since the fall.

1.1. January vegetables and greens

Chicory, beetroot, winter lettuce, celery, green beans, ginger, fennels, broccoli, pumpkins, chard, parsnips, artichokes, onions, cabbage, leeks, thistle, lamb's lettuce, broccoli, borage, spinach, endive, endives, turnip greens, mushrooms and carrots.

1.2. January fruits

Dates, tangerines, lemons, oranges, grapefruits, pineapples, raf tomatoes, papaya, apples, bananas, tamarillo, pears, mangoes, kiwis and avocados.

• It may interest you: "10 foods rich in fiber (to combat constipation)"

2. February Harvests

For February, warm, warm meals still predominate, which keep us active and in the mood to face the winter that is still present in the streets. So the dishes are abundant with broths, sour creams and salads. While the vegetables of the new coming season make their way.

2.1. Vegetables and vegetables for February

Mushrooms, carrots, chicory, beets, parsnips, artichokes, onions, winter lettuces, celery, green beans, ginger, leek, thistle, lamb's lettuce, fennel, broccoli, squash, borage, spinach, endive, endives, chard, cabbage, broccoli, turnip greens, cauliflower, spinach, old potatoes, snow peas and peas.

2.2. February Fruits

Oranges, grapefruits, pineapples, lemons, tangerines, tamarillo, dates, pomegranates, persimmons, raf tomatoes, papaya, apples, pears, mangoes, kiwis, bananas and avocados.

3. March Harvests

Finally the cold begins to disappear and some signs of spring are glimpsed and with it, new crops for our table. This month we prepare to transition between citrus and some sweeter fruits.

3.1. March vegetables and greens

Swiss chard, garlic, celery, squash, old potatoes, green beans, parsnip, carrots, potatoes old women, ginger, leek, beet, snow peas, broccoli, watercress, artichoke, chicory, artichokes, radishes. Lettuce, pea, green beans, endive, asparagus, spinach, turnip greens, leaf sprouts, lamb's lettuce, thistle and onions.

3.2. March Fruits

Loquats, strawberries, pears, bananas, kiwis, dates, papayas, mangoes, apples, pears, pineapples, grapefruits, tamarillos, raf tomatoes, lemons, oranges and avocados.

4. April Harvests

Spring is finally here! And with it an incredible amount of very varied, tender and juicy fruits and vegetables. The orchards seem to have awakened and brought with them salads, smoothies, accompaniments of white meats and light broths.

4.1. March vegetables and greens

Young garlic, chicory, artichokes, peas, broad beans, spinach, endives, cucumbers, leeks, chard, asparagus, cauliflowers, leaf sprouts, watercress, broccoli, onion, sorrel, carrot, radishes, beets, mushrooms, new potatoes, chard and celery.

4.2. April Fruits

Strawberries, plums, kiwis, apples, pears, avocados, pineapples, mangoes, bananas, medlars, papayas, grapefruits, lemons and oranges,

5. May Harvests

The spring harvests are increasing, the variety of fruits and vegetables will allow you to create dishes wonderful dishes that can be served as a side dish, main course, salads or desserts at any time of the day. day. Remember to include cereals and legumes to this mix.

5.1. Vegetables and vegetables of Mayo

Courgettes, carrot, radishes, beets, mushrooms, garlic, chicory, artichokes, peas, green beans, leaf sprouts, watercress, broccoli, onion, spinach, endives, asparagus, cauliflower, sorrel, cucumbers, leeks, chard, new potatoes, chard and celery.

5.2. May Fruits

Strawberries, plums, cherries, lychees, medlars, kiwis, pineapples, pears, apples, dates, bananas, mangoes, melons, nectarines, papayas, apricots, avocados, grapefruits, oranges and lemons

6. June Harvests

Fruits get bigger, juicier and more nutritious to welcome the coming summer, where We will need all the possible ingredients to make complete meals and to keep us hydrated.

6.1. June vegetables and greens

Carrot, radishes, beets, mushrooms, garlic, chard, artichokes, leeks, tomatoes. peas, endives, green beans, cucumbers, sorrel, beets, cucumbers, radishes, lettuce, new potatoes, watercress, zucchini and onions.

6.2. June Fruits

Blueberries, avocados, apricots, dates, peaches, raspberries, strawberries, plums, cherries, figs, lychees, lemons, mangoes, kiwis, apples, peaches, pineapples, pears, medlars, oranges, currants, bananas and melons.

7. July Harvests

With the arrival of summer, fruits and vegetables reach their maximum point of maturity, rich in nutrients, juices, water and energy. For these months where the heat is felt, but the meals become even more delicious with barbecue dishes, fresh salads and refreshing sweet drinks.

7.1. Vegetables and vegetables of July

Aubergines, chard, leeks, carrots, zucchini, lettuce, potatoes, peppers, tomatoes, cucumbers, onions, green beans, chard, celery, mushrooms and endives.

7.2. July Fruits

Watermelons, blueberries, avocados, currants, bananas, melons, apricots, lemons, mangoes, dates, peaches, raspberries, peaches, pineapples, pears, plums, cherries, figs, lychees, kiwis, apples and loquats.

8. Harvests of August

Summer is fading to welcome autumn and while some fruits will say goodbye for this season as those that are best seen during the spring, others will resurface at the end of the holidays. The rest of the fruits are magnified in flavor and nutrition.

8.1. Vegetables and vegetables for August

Okras, aubergines, green beans, chard, celery, chard, leeks, carrots, zucchini, lettuce, potatoes, peppers, mushrooms, endives, tomatoes, cucumbers and onions.

8.2. August Fruits

Blueberries, apricots, cherries, kiwis, pineapples, apples, lemons, avocados, figs, mangoes, currants, plums, raspberries, peaches, grapes, nectarines, blackberries, melons, cantaloupes, pears, watermelons and bananas.

9. Harvests of September

The season that welcomes autumn begins, with the new season new fruits appear with which our palates are accentuated in an interesting mixture of sweet and bitter flavors. Ideal for creating jams, sauces to accompany white meats and vegetables to have thick creams.

9.1. Vegetables and vegetables of September

Swiss chard, celery, endives, zucchini, aubergines, carrots, green beans, lettuce, okras, parsnip, sweet potato, squash, onions, mushrooms, potatoes, tomatoes, leeks, cucumbers, lamb's lettuce, endives and Peppers.

9.2. September Fruits

Avocados, quinces, melons, Calanda peaches, kiwis, pineapples, watermelons, tangerines, lemons, custard apples, chestnuts, grapes, bananas, apples, mangoes, figs, plums, blackberries, dates and raspberries.

10. October Harvests

The vegetables that see the light during this season are those that have a short period of appearance, but that make a big difference in the orchards during the year. The kitchens are transformed back into a slow and welcoming process that welcomes heartier and warmer meals.

10.1. Vegetables and vegetables of October

Cauliflower, lettuce, broccoli, endives, endives, leeks, chard, mushrooms, parsnips, celery, sweet potatoes, lamb's lettuce, onions, beets, collard greens, artichokes, green beans, zucchini, squash, old potatoes, bell peppers, eggplants, and carrots

10.2. October Fruits

Avocados, pears, pineapples, Calanda peaches, chestnuts, custard apples, quinces, papayas, mangoes, apples, persimmons, dates, grenadesfigs kiwis, lemons, oranges, strawberry trees, tangerines, bananas, grapes and watercress,.

11. November Harvests

; When autumn comes, the roots make their appearance on the diners' tables, the earth begins to bear its fruits that have waited so long for the year to be harvested. Ideal for stews, various creams, roasts with meat and more abundant meals.

11.1. Vegetables for November

Swiss chard, aubergines, watercress, mushrooms, cauliflowers, leeks, courgettes, artichokes, celery, sweet potatoes, borage, parsnips, leaf sprouts, endives, fennels, strawberry trees, broccoli, squash, lamb's lettuce, onions, gingers, lettuce, peppers, carrots, beets, endives, spinach and potatoes old.

11.2. November Fruits

Avocados, persimmons, quinces, tamarillo, papayas, pomegranates, kiwis, chestnuts, custard apples, lemons, tangerines, oranges, grapes, mangoes, apples, pears, dates, pineapples and bananas.

12. December Harvests

The end of the year marks the start of winter, but still with autumn characteristic vegetables, giving a yellow and orange hue to the pristine white colors of winter. Resulting in hot, hearty and sweet meals.

12.1 December vegetables

Swiss chard, artichokes, celery, sweet potatoes, winter lettuces, borage, onions, leaf sprouts, cauliflowers, broccoli, pumpkins, aubergines, watercress, old potatoes, lamb's lettuce, thistles, endives, endives, spinach, leeks, beets, fennel, gingers, peppers, carrots.

12.2. December Fruits

Avocados, quinces, bananas, tamarillos, raf tomatoes, persimmons, chestnuts, dates, strawberry trees, tangerines, apples, oranges, papayas, pears, pomegranates, kiwis, lemons, pineapples, custard apples, mangoes and grapes.

You already know the options that you can have at your table, during each month of the year.