Your guide to March’s freshest fruits and vegetables
March marks the exciting shift from winter’s heartier staples to spring’s first crisp and vibrant offerings. While citrus season is winding down, March brings a burst of green with spring onions, asparagus, peas, and more showing up at peak freshness.
Whether you’re meal-prepping, snacking, or tossing together a bright spring salad, here’s what March produce to look for—and how to make the most of it.
Fruits in Season in March
Citrus (Blood Oranges, Oranges, Lemons & Limes)
March is your last chance to enjoy peak citrus. From tart lemons to sweet blood oranges, these fruits are perfect for brightening up salad dressings, baked goods, and cocktails.
Kiwi
Zingy, juicy, and loaded with vitamin C, kiwi offers a tropical touch that pairs well with citrus or stands on its own.
Pineapple
Juicy and golden, pineapple is hitting its stride this month. Grill it, juice it, or toss into salsas for a sweet-sour punch.
Vegetables in Season in March
Asparagus
One of the first true signs of spring, asparagus is earthy, snappy, and worlds apart from the mushy canned version you may remember. Roast it, grill it, or slice it raw into ribbons for salad. Try it: Ricotta & Tangled Asparagus Toast
Storage Tip: Trim the stems and store upright in a glass of water in the fridge, loosely covered. Replace water as it clouds to keep them fresh all week.
Spring Onions
Milder than standard onions, spring onions are perfect grilled whole or chopped into sautés and stir-fries. Their thicker bulb distinguishes them from scallions—but they can be used similarly for subtle flavor and color.
Sugar Snap Peas
These crisp, sweet pods are as snackable as they are versatile. Add them raw to salads, lightly blanch for dipping, or sauté quickly with garlic and lemon. Try it: Crispy Garlic & Snap Pea Ricotta Dip
Pro tip: Only wash snap peas when you’re ready to eat them to avoid early spoilage.
Radishes
Spicy, crunchy, and colorful—radishes are excellent raw, quick-pickled, or roasted. Try it: Bobby Flay’s Griddled Toast with Radish Butter
Spinach & Spring Greens
The leafy greens of early spring are here. Look for spinach, arugula, and tender lettuces that are ideal for layering into salads, soups, and light sautés.
Other Notable Spring Veggies:
- Leeks: Milder than onions, delicious braised or added to quiches.
- Carrots: Still sweet from winter—roast them whole or shave raw into slaws.
- Artichokes: Steam whole or roast halves for a tender, nutty treat.
- Cauliflower: A cool-weather crop still going strong—great roasted, riced, or mashed.
Spring Salad Idea: Mix ‘Em All Together
Blanch snap peas, asparagus, spring onions, and your choice of peas or greens. Toss with olive oil, flaky salt, pepper, and fresh herbs like mint or basil. Serve over salad greens and top with a poached egg for a quick, springy meal.
Still hungry? 15 more things to cook now that it’s March
Looking Ahead?
Bookmark our ultimate Seasonal Produce Guide for a month-by-month look at what’s in season all year long—plus tips, recipes, and storage hacks for every season.