May Seasonal Produce: What’s Fresh This Month

May brings an array of tender, flavorful produce that’s ideal for lighter meals, crisp salads, and fresh sides. Whether you shop at a farmers market or your local grocery store, choosing what’s in season improves flavor and often saves money.

This guide highlights peak produce for May—think juicy strawberries, crisp snap peas, tender greens and asparagus. Depending on your region you may also spot early apricots, cherries and rhubarb. Below are ideas and recipes to help you turn seasonal produce into simple, delicious meals.

Why choose in-season produce? Seasonal fruits and vegetables are harvested closer to peak ripeness, delivering better flavor and texture. They typically travel shorter distances and need less time in storage, which helps preserve freshness. Buying locally grown produce also tends to be more sustainable and can support nearby farmers and markets.

Out-of-season items are commonly imported and often spend more time in transit and storage, which can affect taste and nutritional quality. Choosing what’s in season keeps meals vibrant and often more budget-friendly.

Let’s explore what’s in season in May and how to use it.

What’s in season in May

Below is a practical list of fruits and vegetables that are commonly in season during May. Availability can vary by climate and region, so use this as a general guide and explore what’s local to you.

May seasonal fruits and vegetables

Legumes

• Fava beans. Also called broad beans, favas are a spring favorite. They require shelling and often a second peel, but the bright green, creamy beans are worth the effort. Use them in salads, pastas, or simple sautéed preparations.
• Green beans. Crisp and tender, green beans work well roasted, steamed, sautéed, or added to casseroles and stir-fries.
• Peas. Snap peas, snow peas and English peas are sweet and fresh this time of year—excellent raw in salads, quick in stir-fries, or stirred into risotto.

Root vegetables

• Beets. Beets come in many colors and can be eaten roasted, pickled, or shaved raw. Save the greens for sautéing or adding to soups.
• Carrots. Sweet and versatile, fresh carrots are perfect raw, roasted, shredded into salads, or pureed for soups and baked goods.
• New potatoes. Young potatoes have delicate skins and a creamy texture—ideal for boiling, roasting, or in potato salads.
• Radishes. Crisp with a peppery bite, radishes add crunch and brightness to salads, slaws, and roasted vegetable platters.

Greens and alliums

• Garlic. Fresh garlic bulbs and young garlic scapes add aromatic depth to many dishes; roasting mellows and sweetens the flavor.
• Green onions. Also known as scallions, their mild flavor is great raw in salads or cooked in sautés and dressings.
• Greens. Arugula, kale, spinach and Swiss chard are all at their best in spring—use them in salads, sautés, soups, and frittatas.
• Leeks. With a mild, onion-like flavor, leeks work beautifully in soups, quiches, or roasted as a side.
• Shallots. These have a delicate sweet-onion flavor and are excellent in dressings, sauces, and lightly cooked dishes.

Other vegetables

• Artichokes. A spring classic, artichokes are wonderful steamed, roasted, or braised and pair well with simple dips and sauces.
• Asparagus. Tender asparagus shines roasted, grilled, shaved raw into salads, or quickly sautéed with lemon and olive oil.
• Mushrooms. Versatile and savory, mushrooms are excellent sautéed, added to risottos, pastas, or used raw in salads.
• Rhubarb. Technically a vegetable used like fruit, rhubarb is tart and bright—perfect for compotes, pies, and baked desserts when paired with sweeter fruits like strawberries.

Fruits and Citrus

• Apricots. Small and fragrant, apricots are lovely fresh, baked, or preserved in jams.
• Cherries. When available, cherries are sweet or tart and work well in desserts, compotes and salads.
• Citrus. Lemons, limes and grapefruit remain useful for brightening dressings, sauces, marinades and desserts.
• Pineapple. A tropical option in many markets—great fresh, grilled, or in salsas and smoothies.
• Strawberries. Sweet and juicy in warmer regions; use them in salads, desserts, smoothies, or simply topped on yogurt and cereal.

How To Cook Fava Beans

A step-by-step guide to shelling and cooking fava beans so they’re tender and creamy—perfect for salads, pastas, or as a simple side.

Italian Sausage Bow Tie Pasta

A quick one-pot dinner with sausage, pasta, peas and mushrooms—simple ingredients, big flavor, ready in about 30 minutes.

Spring Farro Salad with Feta

Chewy farro tossed with spring vegetables, fresh herbs and creamy feta—toss with a lemon vinaigrette for a hearty side or vegetarian main.

Easy Three Bean Salad

A bright, make-ahead side with fresh green beans, hearty beans and a sweet-tangy dressing—ideal for picnics and potlucks.

Roasted Green Beans with Parmesan

Simple roasted green beans finished with grated Parmesan for a caramelized, savory side everyone will love.

Carrot Ginger Soup

A smooth, flavorful soup that highlights fresh carrots and warming ginger—perfect for a light lunch or meal prep.

Carrot Top Pesto

Make use of carrot greens with this bright pesto—an easy, flavorful alternative to traditional basil pesto.

Air Fryer Carrots

Tender and caramelized in minutes, these carrots are seasoned and roasted without heating the oven—great for busy weeknights.

Oven Roasted Beets

Roasting brings out the sweetness in beets—serve warm or chilled, and don’t forget to use the greens.

Dill Pickle Potato Salad

A creamy, tangy potato salad with crunchy veggies and dill for bright flavor—easy to prep ahead for gatherings.

Crispy Smashed Potatoes

Crispy on the outside, fluffy inside—these make a delightful side or appetizer paired with herbs and garlic.

Spring Vegetable Soup

A light, fresh soup with seasonal vegetables and white beans—simple, comforting, and easy to customize.

Spinach Feta Baked Turkey Meatballs

Moist meatballs boosted with spinach and feta—an easy, protein-packed main that reheats well.

Spring Mix Salad

Fresh greens tossed with shaved vegetables, avocado and seeds—simple, nutritious, and customizable.

Butter Lettuce Salad with Avocado

Tender butter lettuce, creamy avocado and a bright vinaigrette make a delicate side that pairs with many mains.

Spinach Frittata

A fast, satisfying dish that showcases fresh greens and cheese—great for brunch, lunch or meal prep.

Easy Roasted Artichokes

Tender artichokes roasted with lemon and herbs—an impressive yet straightforward spring appetizer or side.

Instant Pot Artichokes (Stovetop method included)

A quick, hands-off method to achieve perfectly tender artichokes—steam until leaves pull away easily.

How to Prep an Artichoke

Step-by-step prep tips for trimming, removing thorns and getting artichokes ready for steaming, roasting or grilling.

Roman Artichokes (Carciofi alla Romana)

Artichokes braised with garlic, parsley and mint—tender, aromatic and perfect as an Italian-style side.

Hot Artichoke Dip

A cheesy, crowd-pleasing dip that highlights artichoke hearts—easy to assemble and bake until bubbly.

Ground Pork Ramen

A savory, satisfying bowl with ground pork, mushrooms and greens—ready in about 30 minutes for an easy weeknight meal.

Asparagus Salad

Quick, crisp asparagus tossed with a lemon vinaigrette—an effortless spring side in about 10 minutes.

Lemon Pudding Cake

A light lemon dessert with creamy pudding and airy cake layers—bright and elegant for spring gatherings.

Meyer Lemon Greek Butter Cookies

Buttery cookies with a bright citrus twist—delicate and perfect for gifting or a tea-time treat.

Crispy Salmon Patties with Lemon Dill Sauce

Golden salmon patties served with a bright lemon-dill sauce—easy to assemble and pan-fry for a quick dinner.

Key Lime Cheesecake Bars

Creamy bars with bright key lime flavor and a buttery crust—an easier way to enjoy classic lime cheesecake flavors.

Pineapple Salsa

Sweet and tangy salsa that pairs beautifully with grilled fish, chicken or as a fresh dip—bright and versatile.

Strawberry Lemon Drop Martini

A refreshing cocktail combining fresh strawberries and lemon for a bright, seasonal drink.

Strawberry Rhubarb Pie

A classic spring pie with a sweet-tart filling and flaky crust—ideal when strawberries and rhubarb are both in season.

Cherry Clafoutis

A simple French-style baked custard studded with fresh cherries—light, rustic and quick to prepare.