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Produce Guide

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Name	Description	Availability
Apples	Easy to grab on the go, apples are one of America's favorite "fast" foods; they're calorie-light and delicious.	Year-round. Some apples are in short supply, so get them while they last
Apricots	A relative of the peach, the apricot is smaller and has a smooth, oval pit that falls out easily when the fruit is halved.	Mid-February through mid-March from Chile. Mid-June through mid-July from California. Mid-July through mid-August from Washington.
Artichokes	Artichokes are actually immature flower buds from a large plant that is part of the thistle family.	Year-round with peak season from March to May.
Asian Vegetables	Asian vegetables can add an exotic dimension to everyday meals and special occasions.
Asparagus	Asparagus belongs to the lily family. Cultivated for centuries, it grows wild in many parts of the world.	Year-round. Peak season is March through June.
Atemoya	About the size of a large bell pepper, the atemoya has tough green skin that has a rough petal configuration. Its delicate, sweet flavor tastes like a blend of mango and vanilla.	August through October
Avocados	The avocado's thick, pebbly skin hides a creamy, soft-textured flesh that's been prized for centuries.	California, Mexico and Chile -- Year-round. Florida -- June through March.
Bananas	One of America's favorite fruits, bananas are loved for their creamy, sweet flesh and portability.	Mostly year-round.
Batata	A white-fleshed variety of the sweet potato from the Caribbean. They're just as sweet, but starchier tasting than yams.	Year-round
Beets	A root vegetable that's noted for sweetness, beets have a high sugar content but are still very low in calories.	Year-round with peak June through October
Belgian Endive	Also known as French endive or Witloof Chicory, a relative of curly endive and escarole.	Year-round from Holland or Belgium.
Black-Eyed Peas	This small kidney-shaped bean has a black circular "eye" at its inner curve. It has a pea-like flavor with a firm, resilient texture (if not overcooked).	Year-round
Blackberries	Grown on thorny bushes (brambles), the blackberry is one of the largest of the wild berries.	Year-round. Peak season is June through September.
Blueberries	Round and smooth-skinned, blueberries are juicy and sweet.	Year-round. Peak season is April through August.
Bok Choy	Resembles a cross between celery and green Swiss Chard; white celery-like stalks topped with deep green leaves.	Year-round except in July and August.
Broccoflower	A cross between broccoli and cauliflower that was first marketed in 1989. Looks like a chartreuse green cauliflower.
Broccoli	This deep emerald green vegetable (which sometimes has a purple tinge) comes in tight clusters of tiny buds that sit on stout, edible stems.	Year-round
Brussels Sprouts	Named after the capital of Belgium, where they may have first been cultivated. They look like small heads of cabbage.	Year-round, with peak in autumn through early spring.
Cabbage	A member of the family of cruciferous vegetables.	Year-round
Cactus Leaves (Nopales)	Eaten as a vegetable, they have a delicate, slightly tart, green bean flavor. Succulent yet crisp, they exude a sticky substance (as okra does) when cooked.	Year-round
Calabaza	A pumpkin-like squash popular throughout the Caribbean as well as Central and South America. Calabaza has a sweet flavor akin to butternut squash.	Year-round
Cantaloupe	American "cantaloupes" are actually muskmelons. The pale orange flesh is extremely juicy and sweet.	Mostly year-round
Cardoon	When these thick, silvery stalks are cooked, their flavor is a cross between artichoke, celery and salsify.	The season is limited from mid-winter to early spring. Especially popular at Christmas.
Carrots	This member of the parsley family has lacy green foliage and long, slender, edible orange roots.	Year-round
Cauliflower	Cauliflower is composed of bunches of tiny creamy white florets on clusters of stalks of the same color.	Year-round
Celeriac	Related to celery, this plant has a crisp texture and tastes like a cross between strong celery and parsley.	Year-round. Peak season November through April.
Celery	Celery is mostly water, so it's very low in calories. A bunch is more accurately called a stalk, which is made up of individual ribs.	Year-round
Chayote Squash	A variety of summer squash native to Latin America. Mild tasting, like zucchini, with a slightly citrus tang.	Year-round
Cherimoya	Also called a "custard apple," this large, tropical fruit tastes like a delicate combination of pineapple, papaya ,and banana.	Year-round with peak time in July.
Cherry	Through the centuries, cherries have been lauded for their delicious, succulent flavor and versatility.	March and April from Chile. June and early July from California. Mid-July from Washington. Mid-July through mid-August is home-grown season.
Chestnuts	A holiday tradition -- chestnuts can be roasted and eaten as any other nut.
Chile Pepper	Chile peppers differ in flavor and in heat intensity depending on the type.
Chinese Cabbage	Chinese cabbage has an elongated, pale green head with ribbed leaves that have a crinkly texture. A delicate flavored cabbage.	Year-round
Coconut	The shell is lined with a layer of rich white "meat," the hollow at the center is filled with a thin, slightly sweet liquid.	Year-round
Collards	One of the milder greens, the flavor is somewhere between cabbage and kale.	Year-round
Cooking Greens
Corn	The sweet or sugar corn we enjoy today is a mutation of Indian field corn.	Yellow (sometimes bi-colored) -- year-round. White (also called Silver Queen) -- July through September. Summer Sweet (a variety that's bred to stay sweet longer) -- year-round.
Cranberries	Tart, bright red berries harvested from swampy bogs where they grow.	November through December
Cucumbers	"Cukes" belong to the same family as pumpkins, zucchini, watermelon and other squashes.	Year-round
Cucuzza	The white, pulpy flesh of this veggie has many seeds in the center, similar to a cucumber.	Peak season is June through November.
Curly Endive	Also known as chicory. The outer leaves are deep green and have a slightly bitter taste. The center leaves are yellow and milder tasting.	Year-round
Daikon	From the Japanese words dai (large) and kon (root), this vegetable is in fact a large oriental radish with a sweet, tangy flavor.	Year-round
Dandelion Greens	A member of the sunflower family, the green leaves have slightly bitter taste, similar to chicory and are eaten mostly raw in salads.	Year-round
Date (Medjool)	All dates have a single, long, narrow seed. The skin is thin and papery; the flesh is extremely sweet.	Year-round, depending on variety
Donut Peach	A descendant of the flat peaches of China. The skin is pale yellow with a red blush. Sweet peach flavor; very juicy.	Mid-August from California.
Eggplant	A member of the nightshade family, eggplant is related to the tomato and potato. It is actually a fruit ... specifically, a berry.	Year-round, with peak season July to October.
Escarole	A member of the chicory family; actually a variety of endive with loose elongated heads and broad wavy leaves joined together at the base.	Year-round
Exotic Mushroom	Mushrooms are technically a fungus: a plant with no stems, seeds or flowers, it propagates through spores.	Mostly year-round
Fava Bean	Also called "broad beans." Like peas, they are encased in a large pod.	Early Spring
Feijoa	Also known as the pineapple guava, these fruits are native to South America. Their pale yellow flesh is very sweet.	New Zealand -- April through June. California -- September through January.