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Level up your April menu with these delicious recipes inspired by seasonal fruits and vegetables. This April produce guide will have you springing forward into fresh recipe territory, from spring peas to strawberries and so much more.

Fruits and vegetables in season for April.

If it hasn’t arrived already in your neck of the woods, farmers market season is just days away. So is spring planting season in most regions of the U.S., including the midwest. Every fruit and vegetable has a season, and as you’ll see below, what’s in season in April includes a wide variety of quick-cooking and versatile fruits and vegetables. (Translation: Since less kitchen time is required, you’ll have more wiggle room in your schedule to enjoy the gorgeous spring weather.)

Since seasonal produce is fresher and more affordable, these April fruits and vegetables will be a boon for your budget and your taste buds. So whether you’re shopping from a farmer or at the supermarket, add these consider stocking up on these fresh fruits and vegetables to your shopping list. I’m also sharing inspiration for how to put what’s in season in April to great use in your next round of meal prep and recipes for everything from breakfast to dinner to party time. Let’s dig in!

Table of Contents
  1. What’s in season in April?
  2. The Best Fruits and Vegetables to Eat in April
  3. Buckwheat, Root, and Thistle Vegetable Recipes
  4. Daisy and Onion Family Vegetable Recipes
  5. Fungi and Legume Recipes
  6. Tropical Fruit Recipes
  7. Early-Season Berries and Stone Fruit Recipes

What’s in season in April?

  • Buckwheat, root and thistle vegetables: Often-overlooked yet versatile seasonal vegetables including artichokes, rhubarb (yes, it’s a vegetable, even though we often prepare it like a fruit!), and radishes are in full force in spring. Try artichokes steamed, fried, stuffed, or roasted, and put rhubarb to beautiful use in pies (naturally), jams, muffins, or savory sautés or sheet pan dinners. Enjoy radishes dunked into butter, pair with your favorite dip, or slice and sprinkle them into salads.
  • Daisy and onion family vegetables: Prepare to stalk up on fresh asparagus for tarts, scrambles, soups, and, of course, your Easter menu. Keep an eye out for leeks, a tall, layered member of the onion family that tastes like a mash-up of garlic and onions. Leeks are luscious in soups, casseroles, risotto, and nearly anywhere you’d like to incorporate a subtle pop of onion goodness.
  • Legumes and fungi: Neither fruit nor vegetable (I’m such a rule breaker!), these are sold near the fruits and vegetables, mushrooms and spring peas I’m calling them April seasonal produce items. Morel mushroom foraging is like a sport in certain rainy parts of America come spring, but many varieties of fungi begin popping up this month. Sautéed in a skillet, stacked inside casseroles or sandwiches, or layered on pizza or toast, mushrooms are one of my favorite April ingredients. Spring peas arrive now too, and are dreamy in soups, dips, pasta entrées, and simply mashed with butter.
  • Tropical fruits: Admittedly, there’s not really any growing season for kiwi, mango, papaya, and pineapple in regions like the midwest, but they ship beautifully from warmer regions (where they’re at their peak right now). Blend these island all-stars into smoothies, slices and stack atop fruit pizzas, use as the base of a fruit salsa, or incorporate into a spring break-inspired fresh fruit salad.
  • Early-season berries and stone fruits: In most parts of the country, cherries, blueberries, nectarines, peaches, and more shine in the middle of summer. But you can start enjoying a taste of berry and stone fruit flavors via early-ripening options like apricots and strawberries. Try them in parfaits, pies, compotes, cobblers and crisps, or simply washed and out of hand; these naturally-sweet fruits are like nature’s candy.

The Best Fruits and Vegetables to Eat in April

Consider this your essential produce section or farmers market shopping list for the month.

FruitsVegetables
ApricotsArtichokes
GuavasAsparagus
KiwisLeeks
MangoesMushrooms
PapayasRadishes
PineapplesRhubarb
StrawberriesSpring Onions
Spring Peas

Buckwheat, Root, and Thistle Vegetable Recipes

My artichoke, radish, and rhubarb recipes prove that these under-the-radar vegetables definitely deserve a regular slot in your April recipe rotation.

Strawberry Rhubarb Pie
The best spring dessert recipe, if you ask me, this lattice-topped Strawberry Rhubarb Pie is exploding with sweet-tart flavor. Learn how to make Strawberry Rhubarb Pie filling, plus I'll coach you through how to make lattice crust that's worthy of a cookbook cover.
VIEW RECIPE
A slice of strawberry rhubarb pie on a white plate with a silver fork.

Daisy and Onion Family Vegetable Recipes

For Easter dinner and so much more, asparagus recipes and leek recipes can lend a mildly savory and earthy element to your menu.

Potato Leek Soup
Potato Leek Soup is cozy, comforting, and a reminder that spring is just around the corner. Leeks and garlic add a subtle layer of flavor to the earthy potato, and heavy cream is the perfect luscious touch.
VIEW RECIPE
Potato leek soup in a white bowl.
Roasted Asparagus
An easy recipe for Roasted Asparagus with olive oil, garlic, and lemon. The high oven temperature cooks it to tender-crisp perfection in 10 minutes or less.
VIEW RECIPE
A baking sheet full of roasted asparagus with lemons.

Fungi and Legume Recipes

Spring peas and mushrooms are always are a staple ingredient in my home and the Culinary Hill Test Kitchen come April.

Wild Mushroom Risotto
I adore a super creamy risotto, and this Wild Mushroom Risotto recipe is just that, made even more luscious with an assortment of tender, earthy wild mushrooms.
VIEW RECIPE
Mushroom risotto in a white bowl.
Pasta with Peas and Prosciutto
Pasta with peas and prosciutto is the perfect spring meal. Fresh asparagus, mushrooms, a splash of crisp white wine, salty Parmesan shavings, and a few slices of savory prosciutto complete the 30-minute meal.
VIEW RECIPE
A plate of Pasta with Peas and Prosciutto.

Tropical Fruit Recipes

Get your fresh fruit fix with this collection of seasonal April recipes that star naturally sweet fruits like kiwi, mango, papaya, and pineapple.

Pineapple Spinach Smoothie
Boost your GREENS intake the easy way! Fresh spinach, avocado, and sweet pineapple make for a super simple, totally delicious Pineapple Spinach Smoothie.
VIEW RECIPE
Two mason jars filled with Pineapple Spinach Smoothie.
Fruit Salad
Freshen up your menu with an easy, make-ahead Fruit Salad that's tossed in a zippy honey and citrus dressing. Toss it together, then allow this crowd-pleasing Fruit Salad to chill for an hour (or more) for a simple and healthy side dish recipe.
VIEW RECIPE
Fruit salad in a small white bowl.
8 Infused Water Recipes
Stay hydrated with these easy infused water recipes. If you find plain ol' H2O to be boring, consider making a pitcher of infused water that scores a hint of flavor from fresh fruit, vegetables, and herbs.
VIEW RECIPE
Glasses of water infused with fruit, vegetables, and fresh herbs.

Early-Season Berries and Stone Fruit Recipes

As we await summer blueberries, blackberries, cherries, raspberries, nectarines, and peaches, let’s celebrate all things apricot- and strawberry-infused.

Fresh Fruit Tart
Loaded with a lush assortment of seasonal berries and other fruit, there's nothing quite as lovely as a Fresh Fruit Tart. You'll also learn some baking basics, like a tart crust and pastry cream, along the way.
VIEW RECIPE
A fresh fruit tart.
Strawberry Margarita
This easy-breezy Strawberry Margarita is made with just 5 ingredients and a blender. Add a salted rim and have it on the rocks or frozen. Either way, its delicious!
VIEW RECIPE
Strawberry margarita in a clear stemmed glass.
Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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