If, like me, you like to eat seasonally, then here’s a look at what fruits and vegetables are in season in March here in the United States. As winter passes and we move into spring, the temperatures start to rise we can enjoy a vast array of wonderful new produce.
This post contains affiliate links, please read my full disclaimer here.
March is a great month for new varieties fresh produce. As the weather starts to warm up after the cooler winter month, we see lots of tropical fruits as well as tender leafy greens and salad vegetables starting to appear in our local stores.
What’s in season in March depends on the locality. Remember, seasonal produce can vary based on local climate and location. To best understand what fruits and vegetables are in season in your area, I suggest checking out a National Seasonal Food Guide and looking for your particular area.
Why eat seasonal produce?
I love to eat fruits and vegetables in season, enjoying fresh produce when it is at it’s very best and most flavorful. In season produce is often the freshest and most nutrient rich, it tastes better and it is also a more cost effective option, rather than out-of-season produce which is often imported.
A great way to eat seasonally is to check out your local farmers markets to see what they are growing and harvesting, which ensures peak freshness. This also means you can help reduce your environmental footprint, eliminating the need to transport produce from faraway locations.
I currently live in North Carolina, so I look for seasonality in my state. This guide will help you decide which fruits and vegetables are available during the months of spring. Continue reading to learn more about the great produce in season in March.
Fruits in season in March?
Pineapples
Pineapples have a wonderful tropical flavor, with a sweet and slightly sour acidity that makes them perfect for both sweet and savory dishes. They are great for brightening dishes in early spring.
When it comes to savory dishes, think fresh tasting pineapple salsas with a squeeze of lime juice and a hit of red chili. It also pairs very well with chicken, pork and vegetable based main dishes.
If you enjoy baking then sliced pineapple makes the perfect upside down cake. Or pair it with other fruits like cherries in my Cherry Pineapple Dump Cake which is a super simple bake.
The sweetness that comes from pineapple juice makes it the perfect addition to my favorite Jamaican Rum Punch cocktail, or for something non alcoholic try my Green Sherbet Punch.
Kiwis
Kiwi fruits (also known as Chinese gooseberries) are small fruits that pack a tart and sweet taste. This sweet and slightly acidic flavor works particularly well in my Winter Fruit Salad or tropical fruit salads and fruit smoothies. They also make a great tasting fruit snack, their small size makes them perfect for lunch boxes.
Mangoes
Mangoes are starting to come into season and depending on the variety, some mangoes are in season in March. Varieties like Haden mangoes, Keitt mangoes and Tommy Atkins are available in March.
Mangoes are a stone fruit that offer a sweet, tropical flavor that, like pineapple, is versatile in both sweet and savory dishes. Mango works particularly well with chicken, fish and shellfish. Pair diced mango with lime, red chili and cilantro and serve it as a salsa alongside my Air Fryer Lemon Garlic Shrimp.
The sweetness of mango works to perfection in a variety of baked foods and desserts. Think mango sorbet, mango ice cream, mango cheesecake. The options are endless. Mango also works really well in tropical fruit smoothies.
If you have an abundance of mangoes, try making my Dried Mangoe Slices which are a great snack and an easy way to enjoy mango long after they are in season.
Avocados
Avocados are well documented for their health benefits, rich in heart healthy fats and high in fiber. These versatile pears are a fruit that I will happily enjoy at any meal, morning, noon and night. Slice or spread crushed avocado over toasted sourdough, topped with a poached egg for a delicious breakfast.
With their rich and creamy texture avocados are great in salads, sandwiches, and as guacamole. One of my favorite salads is this easy Quinoa Avocado Salad, which makes a great lunch or light dinner option.
Citrus Fruits
When it comes to cooking, the family of citrus fruits works harder than most. Whether it’s lemon, orange, lime or grapefruit, they all offer a different flavor, but always add a refreshing zest to any dish. Some citrus like lemon or grapefruit tend to be slightly more sour than say lime or sweet orange. However, they are versatile and can be added to both sweet and savory dishes.
Citrus works well with a variety of savory dishes, pairing well with beef, chicken, pork seafood and a variety of other fruits and vegetables. Try my Lemon Pepper Chicken Wings or Indoor Grill Chili Lime Shrimp. I also love to to make my own Lemon Pepper Seasoning which is a great way to add zing to dishes. It also stores well for 3 months.
Citrus works well in sweet dishes, like sorbets and ice creams, and also in baked goods like me Orange Poppy Seed Bundt Cake and this delicious Grapefruit Cake.
If you have an abundance of limes you can also make Homemade Dehydrated Limes. Once made these slices can be stored for up to 1 year. Add the slices to drinks, teas, cocktails and mocktails. Or grind up the slices to make a lime powder that can be rubbed over chicken or seafood, or added to soups and stews.
Vegetables in season in March?
Artichokes
March marks the beginning of the artichoke season. Artichokes don’t have a very strong flavor, but rather a mild, fresh and earthy taste. This makes them ideal for steaming, braising or grilling and you can also stuff them. I love adding grilled artichoke to salads, or to top bruschetta or a pizza, along with a drizzle of extra virgin olive oil, a spritz of lemon juice and a grating of lemon zest.
Asparagus
Asparagus is a springtime favorite, and it is a joy to see these tender stems appear in our local stores and farmers markets. With its sweet, fresh and slightly bitter flavor, it pairs really well with egg, a variety of different cheeses, chicken, pork, smoked fish and shell fish. Asparagus is a tender vegetable and perfect for light sautés or oven roasts.
Roasting asparagus is a great way to cook it, bringing out the natural sweetness in the vegetable. Try my Seasoned Air Fryer Asparagus which I’ve roasted with garlic, lemon pepper and salt, which I love to top with a poached egg and some shredded Parmesan cheese.
If you have an abundance of asparagus growing in your own garden, try making my Quick Pickled Asparagus which brings a different profile altogether, perfect for adding a touch of acidity to any salad.
Spinach
When it comes to the versatility of leafy greens, you really can’t beat spinach. With its peak season in spring, spinach is versatile and nutrient-rich, suitable for adding to sandwiches or salads like this Shrimp & Bacon Spinach Salad. You can also add to cooked dishes, and don’t forget it makes a great addition to a healthy green smoothies.
Steakhouse Creamed Spinach is a great tasting side dish that can be made in a skillet in minutes and a great accompaniment to any main dish.
Add a handful to soups, stews and curries, or make it the hero ingredient as I’ve done here in this Lentil Spinach Soup. You can also use it as a key ingredient in main dishes like my Spinach Stuffed Chicken Breasts, Mini Spinach & Mozzarella Stuffed Meatloaf or this delicious Salmon Wellington.
Arugula (rocket)
Arugula (also known as rocket) is a leafy, peppery green salad vegetable. With its fresh, peppery, mustard like flavor it is the perfect additional to add a kick to salads and sandwiches, to top your favorite pizza or to stir through some pasta. Try it in my Beet and Orange Salad which is topped with feta cheese and walnut.
Chard
Chard is a leafy green vegetable that comes in many varieties, with a leafy green top and colorful stems ranging from white, to yellow, pink and red. This nutrient rich vegetable has a slightly bitter, earthy taste, which makes it great for sautéing, it works really well in a stir-fry, or adding to soups and stews. You can use chard in place of other similar leafy greens like spinach, collards or kale.
Pea Shoots
Ahead of the arrival of seasonal green peas we can enjoy the arrival of pea shoots. Pea shoots (also known as pea tendril) are the tender leafy part at the tip of the pea vine. Their sweet, fresh, mild pea flavor make them the ideal additional to salads or to garnish spring dishes like an asparagus or green pea risotto.
Mushrooms
Mushrooms are in season in March and if you are looking for versatility, the mushroom family has to be one of the hardest working. The variety of mushrooms available is wide and varied, everything from white, crimini and large portabella to the more exotic shiitake, oyster, king trumpet and wild mushroom mixes.
Mushrooms have a meaty texture and a wonderful earthy flavor, with a rich umami flavor that makes them suitable for a variety of culinary uses from grilling to sautéing, roasting to braising. Mushrooms are naturally absorbent taking on all the flavors you add to them, and their meaty texture makes them a great option for vegetarian and vegan diners.
Serve mushrooms as an easy side dish, adding seasoning and other flavors as I’ve done here in my Slow Cooker Garlic Herb Mushrooms and Air Fryer Fried Mushrooms. They are also great to add to soups and sauces. try my Cream of Mushroom Soup, Creamy Mushroom Sauce or my Salisbury Steak with Mushroom Gravy.
Or hero the mushroom, making it the star of the show with my Cream Cheese Stuffed Mushrooms, Mushroom Tart, or Creamy Mushroom & Parmesan Risotto.
Mushrooms pair particularly well with chicken, it is a great flavor combination, so try my Baked Italian Chicken with Mushrooms or Zucchini Mushroom Chicken.
Brussels Sprouts
Brussels sprouts are small, round vegetables resembling miniature cabbages, that come into their prime in March. Known for their bitter, nutty, slightly earthy flavor, they are a member of the Brassica family, which includes broccoli, cauliflower, and kale.
Like most brassicas they are really versatile in how you can cook them, steam, braise, sautéed or roasted, they taste delicious. The bitterness in Brussels sprouts can be easily tempered by adding other flavors to this vegetable. They pair particularly well with a variety of meats so feature heavily as a side. They also hold up well to the addition of other strong flavors like bacon, dry spices, chili, ginger and garlic.
Keep things simple and serve my Air Fryer Brussels Sprouts topped with a knob of butter, or my Sautéed Shredded Brussels Sprouts. Or for something a little bit different try my Sweet & Spicy Air Fryer Brussels Sprouts which I’ve tossed in a Korean Gochujang sauce.
Radishes
Radishes are a great spring salad vegetable that have a mild, slightly peppery flavor. Their crisp texture make them ideal for adding crunch to salads, slaws and sandwiches, or to use as a garnish. However, you can also cook radishes, it like to sauté which brings out their natural sweetness.
If you have enjoyed this guide then have a look at my other seasonal guides, Seasonal Produce in January, Seasonal Produce in February and also check out my How to Store Fresh Herbs guide.