December Seasonal Produce Guide — a handy resource for anyone wondering what’s in season in December. This guide lists the fruits and vegetables that are at their best this month and offers recipe ideas to help you enjoy the peak flavors of late fall and early winter produce.
December is the transition from fall to winter, and markets are full of produce that bridges both seasons. Winter squash, sweet potatoes, pears, pomegranates and cranberries are commonly abundant. These ingredients work well in everyday meals and festive holiday dishes alike.
This December guide highlights seasonal fruits and vegetables you’re likely to see at farmers’ markets and grocery stores, and suggests recipe types that make the most of each ingredient. Eating seasonally helps you capture peak flavor and nutrition while also simplifying menu planning.
What’s in season in December
Below is a concise list of fruits and vegetables typically in season during December. Availability can vary by region and climate.
December seasonal fruits and vegetables
Root vegetables
- Carrots — Sweet and crisp, great raw in salads, roasted, or added to soups and stews. They also add moisture and flavor when grated into baked goods.
- Parsnips — Sweet and earthy with a nutty quality when cooked. Roast, mash, or include them in soups and stews for extra depth.
- Sweet potatoes — Naturally sweet with smooth, starchy flesh. Roast, mash, bake, or use in soups, casseroles and salads; they’re rich in vitamins and fiber.
- Turnips and rutabagas — Earthy and slightly peppery. Roast, stew or mash them; they can substitute for potatoes in many dishes.
Leafy greens & cruciferous vegetables
- Broccoli — Crunchy and mild raw; develops a sweeter, nuttier flavor when roasted or sautéed.
- Brussels sprouts — Nutty and slightly cabbage-like. Roast, pan-fry, or shred them raw for salads.
- Cabbage — Crunchy raw in slaws and salads, tender and sweet when cooked. Versatile across many preparations.
- Cauliflower — Extremely versatile: raw for dips and slaws, roasted, mashed, or puréed for soups.
- Dark leafy greens — Kale, Swiss chard, mustard greens, collards and similar leaves hold up well to braising, sautéing and soups, adding nutrient density and bold flavor.
Other late fall and early winter vegetables
- Celery root (celeriac) — Earthy and slightly nutty, great puréed into soups, made into gratins, or shaved raw into salads for a crisp finish.
- Fennel — Subtly sweet with mild anise notes. Pair with citrus, roast, or slice thin for salads.
Winter squash
- Butternut squash — Sweet, nutty and creamy when cooked. Roast, purée for soups, or use in casseroles and baked goods.
- Delicata squash — Small, sweet, with thin edible skin. Roast or stuff; no peeling required.
- Kabocha squash — Dense and sweet, similar to pumpkin and sweet potato; excellent roasted or puréed.
- Pumpkin — Mild and slightly sweet, good for both savory and sweet dishes, from soups to pies.
- Spaghetti squash — Unique stringy flesh that makes a lower-carb pasta substitute when cooked and shredded into strands.
Late fall and early winter fruits
- Apples — Crisp, juicy and versatile for snacking, baking and salads.
- Cranberries — Tart berries that brighten sauces, baked goods, and salads.
- Pears — Sweet and juicy; many varieties are excellent for snacking, baking or pairing with cheese.
- Persimmons — Sweet and honey-like when ripe; good fresh, in salads, or baked.
- Pomegranate — Jewel-like arils that add a sweet-tart crunch to salads, bowls and drinks.
- Quince — Aromatic and firm; usually poached, baked or turned into jams and preserves.
Root vegetable recipes
Maple Glazed Carrots
Tender carrots glazed in maple syrup and finished with fresh parsley — an easy, family-friendly side.
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Carrot Ginger Soup
Smooth, fragrant and simple. A healthy vegan soup with both stovetop and pressure-cooker options.
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Carrot Cake Baked Oatmeal
Grated carrots, pineapple and warming spices make this baked oatmeal taste like carrot cake in breakfast form.
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Leafy greens & cruciferous vegetables recipes
Spring Vegetable Soup
Light and adaptable soup featuring seasonal vegetables, white beans and bright herbs.
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Mini Crustless Broccoli Quiche
Protein-rich, portable quiches loaded with broccoli and cheese — great for meal prep or brunch.
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Roasted Cauliflower with Garlic, Shallots and Parmesan
Caramelized cauliflower tossed with garlic and finished with Parmesan for a savory side.
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Other fall vegetable recipes
Kale Slaw with Honey Lime Dressing
Ribbons of kale combine with apples and a honey-lime dressing for a crisp, make-ahead side.
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Italian Sausage Kale Soup
Hearty and flavorful, this soup pairs sausage, beans and kale for a satisfying winter meal.
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Winter squash recipes
Roasted Whole Butternut Squash
Tender and versatile: roast whole, scoop out the flesh for purées, soups or baked dishes.
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Butternut Squash Mac and Cheese
A creamy, comforting twist on classic mac and cheese using roasted squash for depth and sweetness.
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How to Cook Spaghetti Squash
Learn simple methods—oven, Instant Pot, or microwave—to cook spaghetti squash and turn it into a low-carb pasta alternative.
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Fall fruit recipes
Frisée Citrus Salad
A bright winter salad that pairs frisée with citrus segments and a tangy dressing to lift seasonal produce.
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Citrus Vinaigrette
Quick and bright dressing made with fresh citrus—an easy way to elevate winter salads.
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Explore seasonal produce all year long
- January seasonal produce guide
- February seasonal produce guide
- October seasonal produce guide
- September seasonal produce guide
Use this December guide to plan meals that highlight seasonal vegetables and fruits. Roasting, braising, and slow cooking bring out the sweetness in roots and squash, while quick sautés and bright dressings showcase winter greens and fruit. Seasonal eating is an easy way to enjoy fresher flavor, support local growers, and streamline your holiday menus.