April brings spring into full bloom, and with it comes a fresh crop of tender greens, punchy alliums, and the first wave of sweet fruits like strawberries and mangoes. Whether you’re leaning into lighter meals or trying your hand at new spring recipes, there’s no better time to explore April produce at its peak.
Here’s your guide to the best fruits and vegetables to buy, cook, and enjoy this month.
Fruits in Season in April
Strawberries
Early-season strawberries are finally arriving! While May and June bring bigger harvests, April’s strawberries are a sweet sign of spring and perfect for baking, snacking, or stirring into salads. Try it: Vegan Berry Scones (swap in strawberries!)
Lemons
Tart, bright, and ultra-versatile, lemons are great for dressings, marinades, and spring-forward baked goods. April is a great time to use up the tail end of peak citrus season.
Pineapple
Juicy and tropical, pineapple is perfect for grilling, juicing, or tossing into salsas. Try it: Spring Salsa Recipes
Mangoes
At their best this time of year, mangoes offer a silky texture and tropical sweetness that balances savory dishes and brightens up spring desserts.
Kiwis
Still holding strong from winter, kiwi offers a tangy punch and pairs well with citrus or fresh herbs for salads and smoothies.
Vegetables in Season in April
Asparagus
Earthy, crisp, and endlessly versatile. Roast it, grill it, or shave it raw into salads. Try it: Roasted Asparagus and Radishes with Miso-Lemon Dressing
Spring Peas
Fresh English peas and sugar snaps are sweet, crisp, and ideal for tossing into pasta, risottos, or salads.
Artichokes
Tender and nutty, artichokes are perfect steamed with lemon or roasted and served with aioli.
Radishes
Spicy and colorful, radishes add crunch to raw dishes or mellow sweetness when roasted. Keep reading: Everything You Need to Know About Radishes
Lettuce & Tender Greens
Delicate lettuces are in peak form now. Try them in spring rolls or lightly dressed salads. Try it: Veggie Spring Rolls
April’s Wild & Flavorful Finds
Ramps
A fleeting spring favorite, ramps are wild leeks with a garlicky bite. Sauté them in butter, blend into pesto, or serve grilled.
Green Garlic
Younger than mature garlic, green garlic has a milder flavor and is great for soups, sauces, and stir-fries.
Leeks
Mild and sweet, leeks are a versatile base for soups, braises, and quiches.
Rhubarb
Technically a vegetable, rhubarb is often treated like fruit in desserts. Try it in crisps, tarts, or compotes. Try it: Quick-Pickled Rhubarb
Spring Onions
Spring onions are slightly sweet and perfect grilled or tossed into salads. Don’t confuse them with scallions—spring onions have a bigger bulb and stronger flavor. Learn more: Get to Know the Allium Family
Fiddlehead Ferns
These tightly coiled greens have a grassy, nutty flavor and are only available for a few short weeks. Try it: Quick-Pickled Fiddleheads
Want to Eat with the Seasons All Year?
Check out the 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.