Health experts agree on one thing, the importance of adding fruits and vegetables to our daily diet in order to achieve a healthy lifestyle..
In fact, such is its significance 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 leave aside.
Therefore, in this article we will talk about the importance of always adding fruits and vegetables to your table, especially if they are from their respective monthly seasons. This will help your health and your pocket.
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Importance of choosing vegetables and fruits in season.
The main reason to always opt for seasonal crops is their freshness. If you compare side by side, frozen vegetables versus freshly harvested fresh vegetables you will notice a big difference in their quality. This is because very little time elapses between harvesting and sale to consumers.
Another point in favor of choosing seasonal crops is their affordability.. We can observe 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 their production, growth and conservation, because nature helps to do much of the work by 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 abilitiesThey stimulate memory, intelligence, information retention capacity, attention and other neuronal processes that we use on a daily basis.
Oxygenate the brainThe main goal is to maintain a good blood circulation, prevent the oxidation of neurons and therefore, avoid brain diseases.
To achieve an ideal weight and have a healthy body, it is not enough to do an intense and long exercise routine, but it is also necessary to have a diet plan that is balanced and nutritious at the same time. So the inclusion of fruits and vegetables in the daily diet is more than welcome.
They benefit us in reducing calories, prevent fat accumulation and keep us always active.
They are also very useful to keep our internal organism in function. Releasing toxins, accelerating metabolism, helping to maintain a good digestive and intestinal system, as well as avoiding fluid retention.
Other benefits can be seen in the stimulation of collagen production in the skin, hair strengthening and prevention of cellular oxidation, which is an excellent ally against premature aging.
Always having vegetables and greens 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 us to consume them 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 or to know when they will be ready for consumption.It is also useful to know the ideal dates for each season or to know when they will be ready for consumption.
What we are mostly looking for in this month are vegetables with which we can make dishes that make us warm and give us a lot of energy, because winter is knocking at the door with force. In addition we can also see all those citrus fruits that have now matured since autumn.
1.1. Vegetables in January
Chicory, beets, winter lettuces, celery, broad beans, ginger, fennel, broccoli, squash, chard, parsnips, artichokes, onions, leafy cabbage, leek, cardoon, lamb’s lettuce, broccoli, borage, spinach, endive, endive, turnip greens, mushrooms and carrots.
1.2. January fruits
Dates, tangerines, lemons, oranges, grapefruit, pineapples, raf tomatoes, papaya, apples, bananas, tamarillo, pears, mangoes, kiwis and avocados.
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2. February harvests
February is still dominated by hot, warm foods, which keep us active and in good spirits to face the winter that is still present in the streets. So the dishes are abundant with broths, creams and bitter salads. While the vegetables of the new coming season make their way.
2.1. Vegetables of February
Mushrooms, carrots, chicory, beets, parsnips, artichokes, onions, winter lettuces, celery, broad beans, ginger, leek, cardoon, lamb’s lettuce, fennel, broccoli, pumpkin, borage, spinach, endive, chicory, chard, leafy cabbage, broccoli, turnip greens, cauliflower, spinach, old potatoes, watercress, snow peas and peas.
2.2. February fruits
Oranges, grapefruit, pineapples, lemons, tangerines, tamarinds, dates, pomegranates, persimmons, raff tomatoes, papaya, apples, pears, mangoes, kiwis, bananas and avocados.
3. March harvests
Finally the cold weather begins to disappear and some signs of spring and with it, new crops for our table. This month we prepare to make the transition between citrus and some sweeter fruits.
3.1. Vegetables for March
Chard, young garlic, celery, squash, pumpkins, old potatoes, green beans, parsnips, carrots, old potatoes, ginger, leeks, beets, snow peas, broccoli, watercress, artichoke, chicory, artichokes, radishes, lettuce, peas, broad beans, endive, asparagus, spinach, turnip greens, leafy cabbage, lamb’s lettuce, cardoons, thistle and onions.
3.2. March fruits
Loquats, strawberries, pears, bananas, kiwis, dates, papayas, mangoes, apples, pears, pineapples, grapefruit, tamarillos, raf tomatoes, lemons, oranges and avocados.
4. April harvests
Spring is finally here! And with it an incredible amount of varied, tender and juicy fruits and vegetables. The orchards seem to have awakened and brought with them salads, smoothies, white meat accompaniments and light broths.
4.1. Vegetables in March
Garlic, chicory, artichokes, artichoke, peas, lima beans, spinach, chicory, cucumbers, leeks, chard, asparagus, cauliflower, collard greens, watercress, broccoli, onions, sorrel, carrots, radishes, beets, mushrooms, new potatoes, chard and celery.
4.2. April fruits
Strawberries, plums, kiwis, apples, pears, avocados, pineapples, mangoes, bananas, loquats, papayas, grapefruit, lemons and oranges,
5. May harvests
Spring harvests are on the rise, the variety of fruits and vegetables will allow you to create wonderful dishes that can serve as side dishes, main courses, salads or desserts for any time of the day. Remember to include grains and legumes to this mix.
5.1. May Vegetables
Zucchinis, carrots, radishes, beets, mushrooms, garlic, chicory, artichokes, peas, broad beans, collard greens, watercress, broccoli, onions, spinach, chicory, asparagus, cauliflower, sorrel, cucumbers, leeks, chard, new potatoes, chard and celery.
5.2. May fruits
Strawberries, plums, cherries, lychees, loquats, kiwis, pineapples, pears, apples, dates, bananas, mangoes, melons, nectarines, papayas, apricots, avocados, grapefruit, oranges and lemons.
6. June harvests
Fruits become bigger, juicier and more nutritious to welcome the coming summer, where we will need all possible ingredients to make complete meals and keep us hydrated.
6.1. Vegetables in June
Carrots, radishes, beets, mushrooms, garlic, chard, artichokes, leeks, tomatoes, peas, chicory, green beans, cucumbers, sorrel, beets, cucumbers, radishes, lettuce, new potatoes, watercress, zucchini and onions.
6.2. June fruits
Blueberries, avocados, apricots, apricots, dates, peaches, raspberries, strawberries, plums, cherries, figs, lychees, lemons, mangoes, kiwis, apples, peaches, pineapples, pears, loquats, oranges, currants, bananas and melons.
7. July harvests
With the arrival of summer, fruits and vegetables reach their peak of ripeness, rich in nutrients, juices, water and energy. For these months where the heat is felt, but the meals become even more delicious with grilled dishes, fresh salads and refreshing sweet drinks.
7.1. Vegetables in July
Eggplants, chard, leeks, carrots, zucchini, lettuce, potatoes, peppers, tomatoes, cucumbers, onions, green beans, chard, celery, mushrooms and chicory.
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. August harvests
Summer is fading away to welcome autumn and while some fruits will say goodbye for this season as those that look best during the spring, others will re-emerge at the end of the vacations. The rest of the fruits are magnified in flavor and nutrition.
8.1. Vegetables in August
Okras, eggplants, green beans, chard, celery, chard, leeks, carrots, zucchini, lettuce, potatoes, peppers, mushrooms, chicory 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. September harvests
The season that welcomes autumn begins, with the new season new fruits appear with which our palates are accentuated in an interesting mix of sweet and bitter flavors. Ideal for creating jams, sauces to accompany white meats and vegetables for thick creams.
9.1. Vegetables in September
Chard, celery, endive, zucchini, eggplant, carrots, green beans, lettuce, okra, parsnips, sweet potatoes, pumpkins, onions, mushrooms, potatoes, tomatoes, leeks, cucumbers, lamb’s lettuce, chicory and peppers.
9.2. September fruits
Avocados, quinces, melons, melons, Calanda peaches, kiwis, pineapples, watermelons, tangerines, lemons, cherimoyas, 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 great difference in the orchards during the year. The kitchens are transformed again in a slow and cozy process that welcomes more substantial and warmer meals.
10.1. October Vegetables
Cauliflower, lettuces, broccoli, endive, escarole, leeks, chard, mushrooms, parsnips, celery, sweet potatoes, lamb’s lettuce, onions, beets, cabbage, artichokes, green beans, zucchini, pumpkins, old potatoes, peppers, eggplants, and carrots.
Avocados, pears, pineapples, Calanda peaches, chestnuts, cherimoyas, quinces, papayas, mangoes, apples, persimmons, dates, pomegranates, figs, kiwis, lemons, oranges, strawberries, tangerines, bananas, grapes and watercress.
11. November harvests
When autumn arrives, the roots make their appearance on the tables of the diners, the earth begins to give its fruits that have waited so long the year to be harvested. Ideal for asopados, various creams, roasts with meat and more abundant meals.
11.1. Vegetables and vegetables of November
Chard, eggplant, watercress, mushrooms, cauliflower, leeks, zucchini, artichokes, celery, sweet potatoes, borage, parsnips, cabbage, endive, fennel, strawberries, broccoli, pumpkin, lamb’s lettuce, onions, ginger, lettuce, peppers, carrots, beets, endive, spinach and old potatoes.
11.2. November fruits
Avocados, persimmons, quinces, tamarillo, papayas, pomegranates, kiwis, chestnuts, cherimoyas, lemons, tangerines, oranges, grapes, mangoes, apples, pears, dates, pineapples and bananas.
12. December harvests
The end of the year marks the beginning of winter, but still with characteristic autumn vegetables, giving a yellow and orange tinge to the pristine white colors of winter. This results in warm, hearty and sweet meals.
12.1 Vegetables of December
Chard, artichokes, celery, sweet potatoes, winter lettuces, borage, onions, cabbage, cauliflower, broccoli, pumpkin, eggplant, watercress, old potatoes, lamb’s lettuce, cardoons, endives, endive, endive, spinach, leeks, beets, fennel, ginger, peppers, carrots.
12.2. December fruits
Avocados, quinces, bananas, tamarillos, raf tomatoes, persimmons, chestnuts, dates, strawberries, tangerines, apples, oranges, papayas, pears, pomegranates, kiwis, lemons, pineapples, cherimoyas, mangoes and grapes.
You already know the options you can have on your table, during each month of the year.