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12 fruits and vegetables and their benefits to devour in spring

undefined undefined 15 mars 2025 undefined 07h30

undefined undefined 17 mars 2025 undefined 08h45

The Editor

Spring is the grand return of outdoor cafes, light jackets, and especially vibrant market stalls bursting with colors and freshness. After months of wrestling with cabbages and potatoes, it's time for crunchy vegetables and juicy fruits that smell like sunshine. Here are the fruits and vegetables from the market to slide straight into your basket this spring.


Asparagus (March to June)

White, purple, or green, asparagus comes back in style, and it’s a bit of a diva: just when it arrives, it’s already gone! Crunchy in a salad with a mousseline sauce, roasted in the oven with parmesan, or simply dipped in a soft-boiled egg, it’s absolutely irresistible.

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Benefits : Rich in fiber, vitamins (A, C, E, K), and antioxidants, it aids digestion and has diuretic properties.


Radish (March to June)

Bright pink, round or elongated, the radish is a crunchy delight! A little butter, a sprinkle of fleur de sel, and voila, you’ve got the simplest and most perfect appetizer of the season. For a twist, try radish carpaccio drizzled with olive oil and topped with some lemon zest.

Benefits: Very low in calories, rich in water and potassium, it helps eliminate toxins and boosts hydration.


Fava Beans (April to July)

Yes, you have to shell them, yes, it takes a little time, but once freed from their pods, fava beans reveal an incredible plant sweetness. With some good pecorino cheese, fresh mint, and a drizzle of olive oil, they transform into a salad that smells just like Italy. You should also try them blended into a green hummus to impress your guests.

Benefits : An excellent source of plant-based protein, iron, and fiber, it promotes satiety and energy.


New Turnip (April to July)

Far from the chunky winter turnip that's a bit rough around the edges, the new turnip is tender and slightly sweet. Whether gently glazed in butter or crunchy in a salad, it has everything to love. And as a bonus, its greens can be turned into soup or pesto!

Benefits : Low in calories, rich in fiber and vitamin C, it supports digestion and the proper functioning of the immune system.


Artichoke (March to June)

Steamed and enjoyed leaf by leaf with a tangy vinaigrette, the artichoke is an experience in itself. Its heart, tender and slightly sweet, is a delight in salads with parmesan and pine nuts.

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Benefits : Excellent for the liver, rich in antioxidants and fiber, it helps with digestion and the elimination of toxins.


New Carrots (April to June)

New carrots are crunchy, juicy, and sweet—nothing like their winter cousins. Just roasted with a drizzle of honey and thyme, or grated with a zesty vinaigrette, they are sure to delight!

Benefits : Packed with beta-carotene, it's perfect for the skin, vision, and the immune system.


Baby zucchini (May to September)

Young and tender, it's great raw in ribbons with lemon and olive oil. When cooked, it loves to be roasted with garlic or tossed into a spring stir-fry.

Benefits : Very digestible and hydrating, it contains potassium and essential vitamins for the heart.


Strawberry (April to June)

Gariguette, Ciflorette, Mara des bois… every year, it's the same story: the first strawberry tastes like happiness. Whether in a tart, in a salad with basil, or just dipped in a cloud of whipped cream, it’s the fruit that officially announces summer. Be careful of strawberries that look too perfect: often, they only have the looks and not the flavor.

Benefits: Rich in vitamin C and antioxidants, it boosts energy and fights against cellular aging.


Rhubarb (April to July)

Once neglected, it's making a big comeback! Its little tangy kick brings desserts to life (yum, rhubarb pie) and even elevates savory dishes: tried it in a chutney with some delicious goat cheese, and it’s a definite win. Plus, when you turn it into compote with a hint of vanilla, it works wonders on a creamy yogurt.

Benefits : Rich in fiber and calcium, it promotes digestion and bone health.


Peas (April to July)

As soon as they arrive, it's a celebration! Raw, they burst in your mouth. Cooked, they pair wonderfully with mint, lemon, or parmesan. If you're craving a dose of springtime comfort food, try French-style peas with bacon and green onions.

Benefits: An excellent source of protein, vitamin B, and iron, they boost energy and muscle recovery.


Cherries (May to July)

They arrive at the end of spring and win everyone over. Whether enjoyed fresh and crunchy, in a clafoutis, or even in a sweet-savory salad with fresh cheese and herbs, they are always a delight.

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Benefits: Rich in antioxidants and melatonin, it promotes sleep and reduces inflammation. Be careful not to make the rookie mistake: eating too much on the first day and ending up on the toilet a bit too long. Take it easy!

The apricot (May to August)

Once it’s perfectly ripe, the apricot delivers a burst of sunshine in your mouth. Enjoy it fresh, roasted in the oven with a drizzle of honey, or in homemade jam; it brings the taste of vacation a little early.

Benefits: Packed with vitamins A and C, it protects the skin and strengthens the immune system.