15 Best Spring Fruits to Add to Your Grocery List

Yes, avocados are considered fruit, and yes, they're at their best in spring! Many of the avocados you find at the supermarket are grown in California, where the creamy fruit peaks from April to July. Avocados differ from non-climacteric fruit like strawberries as they ripen off the tree. You'll know it's ready to be spread on toast or made into guacamole when the fruit's skin is dark and gives under gentle pressure.

Strawberries are usually picked before totally ripe so they can survive the trip from growers in Florida and California to your state. However, you'll notice a huge difference in flavor when buying strawberries between mid-spring and early summer. Check your farmers' market for berries that didn’t have to travel to get to you, then whip them up in everything from breakfast to dessert.

Although once an agricultural staple in Hawaii, most of the pineapples we eat now come from Costa Rica. Their peak season is May through summer, so stock up while they’re extra sweet and juicy. Try pineapple in both sweet and savory recipes or just follow Ree's cutting method and enjoy it as a snack.

Rhubarb is actually a vegetable, but it's used in so many sweet dishes (such as cobblers and pies) that many people consider it a fruit. It's only found in its fresh form in spring and makes a delicious addition to savory dishes and sweet desserts.

You’ll find lemons available year-round, but Meyer lemons peak in late winter through spring. A cross between a lemon and sweet orange, they tend to have a sweeter rind and deeper color than traditional lemons. Use them as you would any type of lemon or when you need a sweeter zest, such as in cakes or cookies.

Florida, a major producer of mangoes grown in the U.S, harvests theirs from May to October. They're delicious when eaten fresh and perfect in salsa or cheesecake. Also, check out our tips for cutting a mango so you can the most out of each one!

Apricots are extremely delicate fruits, so many varieties do not ship well. Most apricots grown in the U.S. come from California, and their peak harvest time is from May to summer. They're delish on a grilled chicken sandwich!

Blueberries are usually always available, but local harvests start from late spring to early summer, depending on where you live. Farmers' markets and pick-your-own farms are a fun way to get your fill of these delicious berries, and a great way to make blueberry desserts extra sweet.

Kumquats might not be the first citrus fruit you think of, but these teeny fruits are delicious! You can eat them whole (rind included) like a grape. They’re available most of the year but are most plentiful through April.

Some types of sweet cherries start to peak in late April to early June, while sour cherries ripen later in the summer. If you don't have a cherry pitter, try this easy way to pit cherries and them bake them into a cherry slab pie or crumb pie.

These delicious berries, which have a sweet-tart flavor, ripen from late spring to early summer. They're rarely on shelves because they're delicate and don't ship well, so if you can find them at farmers' markets, be sure to buy some.

Grapefruit are available most of the winter, but peak season is considered midwinter to early spring, when they are generally considered at their sweetest. Eat them fresh or try this grapefruit vanilla syrup on salads.

Grapes are available year-round, but spring grapes come from Mexico and parts of Southern California. While green grapes predominate in the spring, red and black grapes are growing in popularity. If you always stick with the same kind, try some of the newer varieties now on the market, which typically have a short window of availability.