We’ve shown you the delicious peak produce you can find in spring, summer and fall, and now it’s time to explore what you’ll find on store shelves in winter. You may think that winter would be a downtime for fresh produce, but there’s actually a lot of nutritious fruits and vegetables that are available during the colder months. See some of our favorites below:
Beets are one of the prettiest vegetables out there. Their bright pink dye adds a bit of color to any dish. Select beets that are small with firm skin and no soft spots. Ones with the stems and leaves still attached are best, and you can even cook the beet greens!
Pomegranate pulp and seeds are sweet and tart. This winter fruit lends itself nicely to making drinks, cocktails, or smoothies, and is a rich source of antioxidants.
Kale is a hearty, nutritious green that can be used in place of spinach, since it reaches its peak in the winter. Choose small bunches of kale to avoid wilted leaves and look for a deep blue-green color. Try it in recipes like Sauteed Kale and Garlic and Kale and Kielbasa Soup.
Leeks are a type of onion that have great flavor for soups, quiches and more. The veggie, which looks similar to a large green onion, should have crisp leaves and clean stalks. Try them in Garden Vegetable Soup.
Cranberries are the most popular around Thanksgiving, but these small berries don’t actually reach their peak until about a month after the holiday. Cranberries need to be cooked to release their full flavor. Try them in recipes like Cinnamon-Cranberry Granola, Hearty Breakfast Cookies, and Curried Barley with Cranberries, Raisins and Pecans.
Though available year-round, lemons, and most citrus, is in season in the winter months. Look for ones with smooth, bright skin and squeeze lemon juice on your favorite dish to brighten its flavors. Savor its flavor in Lemon Basil Potato Salad with Bacon, Quick Greek Lemon Soup and Warm Asparagus Salad with Lemon, Parmesan and Breadcrumbs.
Oranges are another citrus fruit that you’ll find abundantly in the winter. Look for oranges that are firm, but still give a little when squeezed, and smooth skins that don’t have mold. Use them in recipes like Orange and Rosemary Shortbread and Orange Glazed Pecans.
You’ll find turnips in the grocery store all year, but in the winter, this vegetable has sweeter greens. You can also eat the root by mashing or roasting them, or eating them raw.