what fruit is in season now — this clear, month-by-month 2026 guide helps you find the freshest fruits and vegetables across the US, with practical buying, storage, and usage tips so you can eat peak-flavor produce year-round.
Seasonal produce changes fast; this guide organizes fruits and vegetables by month and season, highlights nutritional benefits, flags regional differences (including Texas), and offers actionable steps to shop, store, and enjoy the best of each harvest.
Understanding Seasonal Produce: Why It Matters
Seasonal produce refers to fruits and vegetables harvested at their natural growing time in a given region. Choosing seasonal items usually means better flavor, higher nutrient retention, lower cost, and reduced food miles. Farmers’ markets and regional suppliers often reflect true seasonality more closely than national supermarkets.
According to the 2026 USDA Seasonal Produce Calendar, many fruits and vegetables reach peak flavor and nutrient density in defined windows rather than year-round, which affects freshness and price dynamics — peak season items are typically 10–30% cheaper at the farm level, based on a 2024 agricultural market analysis.
Beyond cost and taste, seasonal eating can boost nutrition: fresh, locally harvested produce retains more water-soluble vitamins (like vitamin C and some B vitamins) than long-shipped imports, as shown in a 2023 university extension study comparing nutrient losses during storage and transport.
Seasonality also has environmental and culinary benefits. Eating with the seasons reduces reliance on energy-intensive greenhouse production and long-distance transport, and it encourages menu variety—like swapping strawberries for pears when summer ends.
For readers wanting foundational information on fruit types and their benefits, see the types of fruit guide.
Seasonal produce is also a practical route to dietary variety and targeted nutrient intake—if you want a quick reference to which vitamins appear across seasonal produce, check vitamin sources in seasonal produce.
Green produce is particularly high-impact seasonally—see our guide to the benefits of leafy and green harvests at green fruits and vegetables nutrition.
Seasonal fruits are often heart-healthy too; explore practical choices in heart healthy seasonal fruits.
What Fruit Is in Season Now: Seasonal Guide by Month and Season
Below is a comprehensive month-by-month and seasonal breakdown for 2026 across the US. Note that regional climate shifts (warmer springs, later frosts) have changed timing in recent years; according to a 2025 climate-crop trends report, many harvest windows have shifted by 1–3 weeks in several states. Use this guide as a general rule, and check local farm stands for exact peaks.
Transitioning from overview to specifics, the lists that follow separate fruits and vegetables by month and season and include practical notes on selection, preservation, and common queries like corn season, papaya season, eggplant and zucchini seasonality.
| Month / Season | Fruits in Season (Examples) | Vegetables in Season (Examples) | Notes |
|---|---|---|---|
| January (Winter) | Oranges, grapefruits, tangerines, pears, kiwifruit | Brussels sprouts, kale, carrots, cabbage | Cold storage fruits hold through winter; citrus peaks January–February in many states |
| February (Winter) | Grapefruit, lemons, oranges, kiwi, persimmons (late) | Leeks, winter squash, broccoli | Great month for citrus and hardy greens |
| March (Late Winter → Spring) | Early strawberries (CA/FL), citrus, rhubarb (in some regions) | Asparagus starts in warmer regions, early peas | Spring awakenings begin in southern states first |
| April (Spring) | Strawberries (increasing), apricots (CA), rhubarb | Asparagus, new potatoes, early greens | Look for tender, early produce at farmers markets |
| May (Spring) | Cherries (late May in some regions), apricots, early melons in warm areas | Spring onions, spinach, lettuce, peas | Transition month—both spring and early summer crops appear |
| June (Summer) | Strawberries, cherries, blueberries, early peaches, melons | Early corn in southern areas, zucchini begins | Sweetness increases as temperatures climb |
| July (Summer) | Peaches, nectarines, berries, melons, plums | Corn (prime), tomatoes, green beans, summer squash | Mid-summer is peak for many stone fruits and corn season |
| August (Late Summer) | Peaches, plums, grapes begin, watermelon in heat | Tomatoes, eggplant, peppers, cucumbers, zucchini | Hot-weather crops at full intensity; storage needs increase |
| September (Early Fall) | Apples (early), grapes, pears, late peaches | Green beans continue, early winter squash, broccoli begins in cooler nights | Harvest overlap—both summer and fall crops available |
| October (Fall) | Apples, pears, late grapes, figs (in some regions) | Squash varieties, sweet potatoes, root vegetables | Storage crops like apples and squash begin to dominate |
| November (Late Fall) | Apples, persimmons, cranberries (harvested), citrus starts in warm areas | Brussels sprouts, cold-hardy greens, beets | Good month for firm storage fruits and hardy vegetables |
| December (Winter) | Citrus, persimmons, pomegranates (in some regions) | Winter greens, stored root crops | Holiday season features citrus and stored produce |
Below, the seasonal lists are expanded into detailed H3 sections for Spring, Summer, Fall, and Winter with buying and usage notes for specific items like corn season, papaya season, eggplant season, zucchini season, and green beans season.
Spring Seasonal Fruits and Vegetables
- Strawberries (late March–May in warmer states): bright red color, fragrant aroma, soft but not mushy. Use fresh in salads or quick jams.
- Asparagus (March–May): firm spears with closed tips; snap test for freshness. Roast or quickly sauté to retain vitamin K and folate.
- Rhubarb (March–May): tart stalks best with sugar or paired with sweeter fruits like strawberries.
- Apricots (April–June in California): pick when slightly soft and fragrant; great grilled or in preserves.
- Early cherries (May in some regions): season timing varies—look for bright color and firmness.
- Spring greens (spinach, arugula, baby lettuce): tender leaves, use raw or lightly cooked to preserve vitamin C.
- Peas (snap and sugar): crisp pods, sweet flavor; add to salads or steam briefly.
- New potatoes and spring onions: harvested early, have thin skins and sweeter flavor.
For growers or gardeners wanting planting details alongside seasonality, see the spring vegetables growing guide.
Summer Season Fruits and Vegetables
- Peaches and nectarines (June–August): deeply fragrant, tree-ripened fruit is sweetest; store at room temperature until ripe then refrigerate.
- Tomatoes (July–September): vine-ripened varieties have the best acidity-sugar balance—use raw or slow-roast.
- Corn (peak in July–August in many regions): corn season typically runs from early summer into early fall; for best sweetness, use within 24–48 hours of harvest. When is corn season? Peak months vary by region but generally July–September.
- Zucchini and summer squash (June–September): when is zucchini in season? Primarily summer months; pick small for tenderness.
- Eggplant (July–September): eggplant season peaks mid to late summer; choose glossy, firm fruit. When is eggplant season? Mid-summer through early fall in most US growing regions.
- Green beans (June–September): harvest frequently for tenderness. When are green beans in season? Mostly summer into early fall.
- Berries (blueberries, raspberries): July peak in many areas; choose plump, evenly colored berries.
- Melons (watermelon, cantaloupe, honeydew): peak summer sweetness—Is watermelon in season right now? Generally yes in mid to late summer (July–August).
Quick usage tips: grill stone fruits, make cold tomato and corn salads, and preserve extra zucchini into fritters or quick pickles.
For targeted melon ripening tips, see our Cantaloupe Season Guide.
Fall Fruits and Vegetables in Season
- Apples (August–November): September fruits include many early varieties; choose firm fruit with sweet aroma. Use for fresh eating, baking, and storage (cool, humid conditions extend shelf life).
- Pears (late summer–fall): harvest slightly firm and ripen off-tree; store in refrigerator once ripe.
- Grapes (late August–October): grapes in season primarily late summer and early fall—look for even color and plumpness.
- Squash (butternut, acorn, hubbard): harvest in fall, store in cool dry spots for months.
- Root vegetables (carrots, beets, turnips): sweeter after cool nights; great for roasting and soups.
- Broccoli (fall into spring in many regions): when is broccoli in season? Often peaks in cooler months—planting and harvest vary, but many areas see strong broccoli availability in fall; choose tight green heads.
- Green beans (if late-season plantings succeed): can extend into early fall in milder climates.
Tip: For fall produce handling and recipe ideas, explore fall fruits storage and recipes.
Winter Fruits and Vegetables in Season
- Citrus (oranges, grapefruit, tangerines): winter is prime citrus season; look for bright, heavy-for-size fruit with fragrant skin.
- Pomegranates and persimmons (late fall–early winter): fruit ripens in autumn and holds into winter in many regions.
- Kiwifruit (late fall–winter): harvest timing depends on variety; store in cool conditions.
- Winter squash and sweet potatoes: stored through winter; sweet when roasted slowly.
- Brussels sprouts, kale, collards: many greens become sweeter after cool nights; excellent sources of vitamins K and A.
- Storage apples (some varieties) and pears: keep in cool, humid storage to extend availability into winter.
Preserving tips: freeze excess berries and blanched vegetables, make compotes or preserves from late-season fruits, and cold-store apples and squash in a cellar or cool refrigerator space.
Regional Variations: What Fruits and Vegetables Are in Season in Texas and Other US Regions
Seasonality varies by USDA growing zone, elevation, and microclimate. Texas, with its large size and diverse climates (coastal, Gulf, hill country, and Panhandle), has staggered seasons: southern Texas sees earlier springs and longer warm seasons than the Panhandle.
Key Texas examples: cherries ripen earlier in the Trans-Pecos and Hill Country than in northern states; peaches and tomatoes have extended windows in central and southern Texas; early corn plantings in South Texas can produce as early as May, while Panhandle corn peaks later. According to a 2025 Texas A&M extension harvest calendar, many warm-season crops in Texas begin 2–4 weeks earlier than northern counterparts.
| Region | Notable Seasonal Differences | Examples |
|---|---|---|
| South Texas / Gulf Coast | Longer warm season, early spring crops, multiple harvests | Early strawberries, multiple tomato and pepper crops, extended melon season |
| Central Texas / Hill Country | Mild winters, strong spring and early summer production | Peaches (May–July), early corn, late-season tomatoes |
| North Texas / Panhandle | Shorter growing season, later spring, earlier fall chill | Peaks shifted later for corn and tomatoes, strong fall brassicas |
| West Coast (CA) | Mild year-round in many valleys, extended harvest windows | Early stone fruits, long citrus season, multiple berry cycles |
| Northeast / Great Lakes | Shorter growing season, strong summer peaks, cool-season crops early/late | Strawberries in June, apples in September–October, cool-season greens in spring/fall |
If you’re asking, “what fruits are in season in Texas right now?” check local farmers’ markets and county extension calendars; for statewide details see Texas A&M AgriLife Extension for regional produce calendars and crop bulletins.
For broader season calendars and nutrition benchmarks, consult the USDA seasonal produce listings and the USDA FoodData Central for nutrient profiles.
Remember: microclimates and year-to-year weather variability (late frosts, heatwaves) can shift windows; a 2024 industry report found harvest timing variance up to three weeks in many regions due to anomalous weather.
How to Choose, Store, and Use Seasonal Produce for Best Flavor and Nutrition
Choosing and storing seasonal produce correctly preserves flavor, texture, and nutrients. Below are stepwise tips drawn from FDA food safety guidance and extension service best practices to help you maximize quality. For food safety references see FDA food safety resources.
- Buying — spot peak freshness
- Look, smell, and feel: ripe fruit usually has fragrance and yields slightly to gentle pressure (exceptions: melons tested by heft and bottom blossom-scar smell).
- Seasonal markers: size and color vary by variety—learn typical indicators per fruit (e.g., firm but slightly soft peaches, heavy watermelons with hollow-sounding raps).
- Farmers’ market advantage: ask vendors when harvest occurred; produce sold within 24–72 hours of harvest retains peak flavor and nutrients, per a 2023 farmers’ market study.
- Storing — temperature and humidity rules
- Separate ethylene producers: apples, bananas, and pears emit ethylene and can hasten ripening of nearby produce; store separately when possible.
- Refrigeration guidelines: refrigerate berries, cut fruit, and most leafy greens. Root vegetables and winter squash store best in cool, dark, dry places rather than the fridge.
- Use breathable storage: perforated bags or produce drawers help balance humidity for long-lasting greens.
- For nutrient-conscious tracking, see our cabbage calorie and nutrition guide for an example of how storage affects nutrient numbers.
- Ripening and timing
- Ripen at room temperature: avocados, peaches, and pears ripen best at room temperature. Once ripe, refrigerate to slow softening. For avocado seasonality and ripening, see avocado nutrition and seasonality.
- Test melons by smell and heft; watermelons should feel heavy and sound hollow when tapped.
- Preparation — preserve nutrients
- Minimal cooking preserves water-soluble vitamins: steam or sauté briefly rather than boil to retain vitamin C and B vitamins.
- Use citrus and vinegar-based dressings to boost iron absorption from plant-based meals when pairing greens with legumes.
- Freeze seasonal excess within 24–48 hours for best nutrient retention—blanch vegetables first where advised.
- Practical shopping strategies
- Buy a mix of ready-to-eat (ripe) and ripen-at-home produce to reduce waste.
- Plan meals around peak items: if corn is in season this week, make multiple corn-based dishes and freeze extra kernels.
- Join a CSA or shop at farmer co-ops to get timely updates on seasonal shifts and small-lot varieties.
- Dietary patterns and seasonal eating
- Incorporate seasonal produce into heart-healthy and plant-forward plans; the green Mediterranean diet benefits resource is useful for combining seasonal greens and fruits into an evidence-based approach.
- For carbohydrate-conscious choices from fruit, refer to the fruit carbohydrate content guide.
Additional practical notes:
- Handle fruit gently—bruises accelerate decay and nutrient loss.
- Slice citrus and store juice in airtight containers; freeze extra juice in ice cube trays for later use.
- When tracking sodium, calories, or fiber for vegetables, use the calories in vegetables guide and similar resources available on site.
Common Questions About Seasonal Fruits and Vegetables
Below are concise answers to frequently asked questions about seasonality, timing, and regional availability.
- Are grapes in season? Grapes typically come into season late summer through early fall (August–October), though table grape availability can extend with imports and storage.
- Is watermelon in season right now? Watermelon season peaks in mid to late summer (July–August) in most US regions; warmer climates may see an extended window.
- When is broccoli in season? Broccoli favors cooler temperatures—many regions harvest in spring and fall, with strong fall availability as nights cool.
- When are cherries in season in Texas? In Texas, cherries are regionally limited; Trans-Pecos and Hill Country pockets may see harvests in late May to June, varying year to year.
- When is corn season in the US? Corn season generally runs from early summer into early fall (June–September), with regional shifts depending on planting date and climate.
- What about papaya season? Papaya season depends on tropical/subtropical areas; in the mainland US, papayas are most consistently available from Hawaii, Florida, and imports—seasonal peaks vary by source.
For classification questions such as whether green beans are fruits or vegetables, see our botanical explanation in Are Green Beans Fruit?.
Additional Resources and Guides on Fruits and Vegetables
For deeper dives on topics referenced in this guide, explore these related articles and tools on our site:
- Avocado Fruit Guide: What Is Avocado, Nutrition and Cost — seasonality, ripening, and nutrition.
- Carbs in Fruit Chart: Complete Guide to Fruit Carbohydrates — track carbs in seasonal fruit.
- Calorie Content of Cabbage: Nutritional Guide and Details — example of vegetable nutrition and storage impacts.
- Celery Nutritional Information Guide: Is Celery a Vegetable? — classification and nutrition Q&A.
- Fall fruits guide to seasonal produce, storage, and recipes — recipes and storage strategies.
- Winter fruits guide to seasonal nutrition and selection — winter-specific selection and nutrition.
- Fruit Chart Guide: Serving Sizes, Calories and Nutrients — serving-size and nutrient breakdowns.
- Best Fruits for Weight Loss Guide to Low-Calorie, Filling Foods — seasonal selections for weight management.
- Vegetable Recipes Guide: Simple Healthy Ideas for Dinner — use seasonal vegetables in easy meals.
- Produce Examples Guide: Common Fruits and Vegetables Explained — quick ID and use cases.
These resources help you move from knowing “what fruit is in season now” to building weekly meal plans and storage systems that reduce waste and maximize flavor.
Transitioning to wrap-up and final practical reminders, the next section summarizes core takeaways and invites you to explore seasonal eating year-round.
Experience and climate notes: Over the last few years, growers and market managers report shifts in timing due to warmer springs and irregular rainfall. According to a 2024 industry report, earlier heatwaves advanced some stone-fruit harvests by up to two weeks in parts of California. For the most reliable local timing, check regional extension calendars and your nearest farmers’ market.
Final shopping checklist: buy ripe produce for immediate use, slightly underripe for later use, separate ethylene producers, and freeze or preserve surplus within 48 hours to retain maximum vitamins and minerals.
Conclusion: Seasonal eating delivers better taste, cost savings, and nutritional advantage when you align shopping and storage habits with harvest calendars. Explore local markets, consult regional extension sites, and use this guide as a monthly reference to plan meals around peak produce.
Call to action: Bookmark this guide and check back seasonally — or subscribe to local CSA or farmers’ market newsletters to get real-time updates on what’s fresh near you.
Frequently Asked Questions
What does “seasonal produce” mean?
Seasonal produce is fruits and vegetables harvested during their natural growing window in a specific region, offering peak flavor, higher nutrient retention, and often lower cost compared with out-of-season or long-shipped alternatives.
How do fruits in season differ nutritionally from out-of-season fruits?
Fruits harvested in season typically retain more water-soluble vitamins (like vitamin C) and phytonutrients because they spend less time in storage and transport, leading to higher measured nutrient levels at purchase versus long-shipped out-of-season fruit.
What fruits are in season during spring versus fall?
Spring favorites include strawberries, asparagus, apricots, and peas; fall highlights include apples, pears, grapes, squash, and root vegetables—availability varies by region and year.
How can I tell if a fruit or vegetable is fresh and in season at the market?
Fresh, in-season produce usually smells fragrant (for fruit), feels firm with slight give when ripe, has bright color, and is sold locally within 24–72 hours of harvest; ask vendors about harvest dates for confirmation.
When is corn season in the US?
Corn season in the US typically runs from early summer into early fall (roughly June–September), with regional variation; peak sweetness is within 24–48 hours after harvest, so buy local when possible.
How should I store seasonal fruits to keep them fresh longer?
Store berries and cut fruit refrigerated, keep root vegetables and winter squash in cool, dry places, separate ethylene-producing fruits (apples, bananas) from sensitive items, and use perforated bags for humidity control.
Are grapes in season all year or only at certain times?
Grapes are primarily in season late summer through early fall (August–October); year-round supermarket availability is maintained by imports and cold storage, but peak flavor is seasonal.
What fruits and vegetables are currently in season in Texas?
In Texas, seasonality depends on region: South and Central Texas see earlier strawberries, extended tomato and melon seasons, and earlier corn; consult local extension calendars for exact current availability.
What does “seasonal produce” mean?
Seasonal produce refers to fruits and vegetables harvested during their natural regional growing window, offering peak taste, nutrition, and often lower cost due to local availability and shorter storage time.
