Fruit List

Grown widely in tropical regions (e.g., Ecuador, Costa Rica, Philippines). Available year-round. Great for smoothies, baking (banana bread), oatmeal, and quick snacks.

Grown in temperate climates (notably U.S. California/Florida, Mexico, Spain). Peak spring to early summer (varies by region). Use fresh in salads, desserts, smoothies, or macerated over yogurt.

Grown in North America, Europe, and parts of South America. Peak summer; available year-round (fresh/imported or frozen). Ideal for muffins, pancakes, snacking, and smoothies.

Grown in temperate regions (U.S., Canada, Mexico, Europe). Peak summer into early fall; some regions have spring crops. Best in parfaits, jams, baking, and fresh snacking.

Grown in temperate zones worldwide (U.S., China, Europe). Harvested late summer through fall; stored apples available year-round. Great for snacking, salads, sauces, and baking.

Grown in subtropical regions (U.S. Florida/California, Spain, Brazil). Peak winter to early spring for many varieties. Use for snacking, juicing, salads, and zest in baking/cooking.

Grown in warm climates (U.S. California/Arizona, Mediterranean). Often available year-round with peaks in winter/spring. Used for juice, zest, dressings, marinades, and desserts.

Grown in tropical/subtropical areas (Mexico, U.S. Florida). Available year-round; often peaks summer. Used in beverages, salsas, marinades, and zest.

Grown in many temperate regions (U.S. California, Italy, Chile). Peak late summer/fall; available much of the year via imports. Great for snacking, salads, roasting, and cheese boards.

Grown in temperate regions (U.S. Pacific Northwest, Turkey). Short peak season late spring through summer. Use fresh, in pies, compotes, or smoothies (pitted).

Grown in tropical regions (Costa Rica, Philippines). Available year-round; often sweetest spring/summer. Use fresh, grilled, in salsas, smoothies, and stir-fries.

Grown in tropical/subtropical regions (India, Mexico, Peru). Season varies by origin; commonly spring/summer peaks. Use in smoothies, salsas, salads, and desserts.

Grown in temperate regions (U.S. Georgia/California, Italy). Peak summer. Great for eating fresh, grilling, cobblers, and salads.

Grown in temperate regions (U.S., Europe). Peak fall through winter depending on variety. Great for snacking, poaching, salads, and baking.

Grown in warm regions (U.S., Mexico). Peak summer. Perfect for slices, salads (with feta/mint), aguas frescas, and freezing into pops.

Grown in temperate climates (New Zealand, Italy, California). Typically peak late fall through spring. Great for fruit salads, smoothies, and bright garnishes.

Grown in Mediterranean climates (California, Turkey). Peak fall through winter. Use arils in salads, yogurt, desserts, or juiced.

Grown in subtropical regions (U.S. Texas/Florida, Israel). Peak winter to spring. Eat fresh, broiled with honey, or segment into salads.

Grown in warm regions (U.S., Mexico). Peak summer. Use for breakfast bowls, prosciutto pairings, smoothies, and fruit salads.

Grown in subtropical regions (Mexico, California, Peru). Available year-round with seasonal peaks by origin. Use for toast, guacamole, salads, and smoothies.