You are here

Plan Your Holiday Menu with the Best In-Season Fruits and Vegetables

What's In Season In December

1 of 11

All photos

If you think fresh fruit isn’t in season as the days get shorter and colder winter weather sets in, think again! Certain fruits and veggies are in peak season now—so you have no excuse not to get your daily recommended amount.

Photo: Corbis Images

Brussels Sprouts

2 of 11

All photos

If you’ve never seen how these babies grow, it’s time to take a trip to the local farmers market. They look like teeny cabbages that grow in rows on a single two- or three-foot long stalk. Who knew?! 

Photo: Corbis Images

Beets

3 of 11

All photos

Gorgeously-hued beets ranging from dark red and golden-orange to red-and-white-striped can be found at the market. Pro tip: Deep-colored beets can stain everything—your fingers, countertops, and cutting boards included—but lemon juice gets those colors out. (Use the greens in one of these 10 Unbeetable Beet Greens Recipes.)

Photo: Corbis Images

Buttercup Squash

4 of 11

All photos

Winter squash are wonderful to enjoy through the colder months, and they have a long shelf life when stored at room temperature. The Buttercup variety is round and relatively small with a dark green skin and deep orange, beta-carotene-filled flesh that tastes mildly sweet. Fun fact: The skin of Buttercup squash can be so tough that you sometimes may need an actual hammer to break it open.

Photo: Corbis Images

Bosc Pears

5 of 11

All photos

Bosc pears have a warm, cinnamon brown-colored skin and a juicy, honey-sweet flesh. Use the Check the Neck test to determine if Bosc pears are ready to eat: Gently apply pressure with your thumb near the stem end, noting that these pears give less than other pears when they are ripe due to their thicker skin. Store unripe pears at room temperature and only refrigerate them after they've ripened.

Photo: Corbis Images

Escarole

6 of 11

All photos

This cousin of Belgian endive resembles frilly romaine lettuce. It has a slightly bitter taste, and younger tender leaves should be selected for salads (they're less bitter). Escarole can be substituted for mesclun, mustard greens, spinach, or arugula. Add it to soups, pasta dishes, or sauté it with a touch of garlic and olive oil.

Photo: Corbis Images

Clementine

7 of 11

All photos

The smallest member of the mandarin orange family is a perfect snack choice, especially during flu season. Munching on one fruit will provide 60 percent of your daily recommended dose of vitamin C. It also contains other good-for-you nutrients like thiamin, vitamin B6, folate, and potassium.

Photo: Corbis Images

Collard Greens

8 of 11

All photos

This cousin to kale and mustard greens is now in peak season. It has smooth dark green leaves, which have a slightly bitter, smoky flavor. Select collard greens that are crisp, plump, and deep green and avoid those that are yellow or torn.

Before preparing, wash thoroughly to get rid of the grit and dirt. Then trim the root ends and place in a bowl of water and wash each leaf thoroughly until the dirt settles to the bottom of the bowl. Drain and replace the water, repeating several times until there is no visible dirt at the bottom of the bowl.

Photo: Corbis Images

Persimmons

9 of 11

All photos

This ancient Chinese fruit is sweet and more versatile than you can imagine. Persimmons are an excellent source of vitamin A, which keeps eyes and skin healthy—a huge plus during the dry winter months. Plus, they're one of the Top 50 Fall Foods for Weight Loss!

Add to hot or cold cereals, smoothies, make into jam or a sauce for fish or chicken, or slice off the top and spoon it right out of the skin.

Photo: Corbis Images

Mustard Greens

10 of 11

All photos

One cup of chopped raw mustard greens contains just 15 calories and is free of fat and cholesterol. It also contains three and a half times the daily recommended amount of vitamin K, more than a full day's recommended amount of vitamin A, and two-thirds the recommended amount of vitamin C. Even more, it's brimming with lesser amounts of folate, calcium, iron, potassium, and fiber.

Photo: Corbis Images

Blood Oranges

11 of 11

All photos

These oranges have a reddish, blush-colored skin with scarlet-purplish flesh that's absolutely gorgeous. Blood oranges are slightly less acidic than other varieties and have a distinct floral aroma and delicious sweet flavor with a hint of raspberry.

Like other citrus fruit, they are full of vitamin C, but also contain anthocyanins, a powerful antioxidant helps fight inflammation, protect the blood vessels and nervous system, and may help stave off diabetes and bolster eyesight.

Use in salads, seafood dishes, or to make a killer cocktail during this holiday season.

Photo: Corbis Images

Comments

Add a comment