I’m all for flavorful fresh produce, especially since it makes up a vast part of my diet. As I am slowly but surely trying to wane myself into being a vegan, the emphasis on getting the most of my food is becoming even more crucial. Here, I have compiled a list of the fruits and vegetables in season this May.
Rhubarb. Hooray! I must confess, I have a huge place in my heart for this bright, tangy vegetable. Though categorized as a vegetable, rhubarb can be cooked and prepared to have a soft and sweet flavor, ideal for pies and crisps. Growing up, one of my fondest memories is preparing rhubarb crisp with my best friend as a child, happily awaiting until we could dig into its gooey, creamy texture. Just be careful if you are harvesting it- rhubarb leaves are poisonous substances.
Cauliflower. In my opinion, cauliflower is the Cinderella of vegetables. A little extra care and magic can turn this otherwise bland-looking vegetable into something truly irresistible. Because of cauliflower mild, shy taste, it is an extremely flexible and forgiving vegetable to flavor. Roasting cauliflower with olive oil and sea salt gives cauliflower a crispy, crunchy texture- similar to that of a french fry. Another trendy way to prepare cauliflower is in the form of a pizza crust, which is something I’ve yet to try.
Kale. Personally, I’m very specific about when and how I like my kale eaten. In fact, I’m so specific, I really only consume it in the form of a green smoothie. Kale is undeniably superb for your health, as it’s loaded with fiber and magnesium. Kale is also remarkably low in calories, making it a great filler-food for a variety of hearty dishes. I do really enjoy the tofu scramble bowl by Amy’s- a brand you can find at your local supermarket- but besides that, I’m rather picky about my daily kale intake.
Avocados. I challenge you to tell me a fruit more versatile than the saintlike avocado, sent to us by the gods of delicious meals. I love spreading this creamy staple on my toast and then popping an over-easy egg on top- it’s the perfect combination of sweet and savory. Avocado is a lovely addition to many vegetarian meals as well, such as bean burritos, grilled cheese, and, of course, Mexican food. Finding the perfect avocado can be a tedious equation of time, patience, and freshness, so utilize the magic of May while you can.
Mango. Packed with vitamin C and vitamin A, mangos can offer a variety of health benefits. I love adding mangos to breakfast smoothies, fruit salsas, or simply just eating them diced. Though they may seem a bit difficult to work with at first, it’s actually very similar to cutting an avocado. Slice off one-third of each side, from the top down, and dice from there. The combination of their bright, sunny color and soft texture makes them a lovely addition to any meal.
Peaches. Peaches are a treasure chest of nutrition. Not only are they absolutely sweet and delicious, but they are also loaded with anti-aging properties and detoxifying nutrients. Studies show that eating peaches can also reduce reduce the risk of cancer, due to its chlorogenic and neochlorogenic acids. Enjoy this tasty fruit in pies, desserts, breakfasts, or as a raw side dish.
Pineapples. Pineapples deliver a fierce punch of flavor and a handful of health benefits all at once, making them (yet again) a fantastic option for any meal of the day. Pineapple-based breakfast, lunch, dinner, and dessert recipes can be found all over the web, but my personal favorite way to consume pineapple is in a sunshiny smoothie. The smell of pineapple also carries a nostalgic string of memories for me, as the fruit was often seen around many happy Christmases.
Cherries. Did you know that raw cherries are eighty-two percent water? Though they may provide little nutritious content, eating a bowl of cherries is inarguably better for you than digging into a bag of chips. Cherries also have a little bit of melatonin present in them, so if you find yourself struggling to fall asleep, try eating a handful before bed.
Works Consulted: https://cookieandkate.com/2015/whats-in-season-may-produce-guide/