Take advantage of nature's bounty and consume seasonal fruits. Discover which fruits you should eat in spring:

Pineapple: this aromatic delight typically grows naturally in warm, humid climates; however, it can also be planted year-round if irrigation systems are used. Besides being rich in nutrients, pineapples help improve digestion and may reduce the risk of cancer.

No-bake piña colada cheesecake

Kiwi: kiwi must be planted in regions with temperate and subtropical climates. The optimal temperature for this crop is between 25
and 30° C. The wonders of kiwi are not limited to its high vitamin C content; it is also a natural ally in treating blood pressure and certain types of heart disease.

Mango: this sweet fruit requires warm, dry climates to grow. Areas where mango is naturally cultivated record an average precipitation of 1000 to 1500 mm. This fruit is characterized by its high levels of vitamins A and C, which help keep skin and hair healthy.

Shrimp in mango and chipotle sauce

Melon: although melon is actually a vegetable, it is considered a fruit due to its consumption. Melon cultivation thrives best in warm, not overly humid climates. One of the great benefits of eating melon is maintaining bone health, thanks to its contributions of vitamin K and magnesium.

Papaya: papaya must be planted in warm, humid places. It is not advisable to plant the papaya tree in areas prone to frost because the plant may die. Frequent consumption of beta-carotene (a nutrient found in papaya) is linked to a lower risk of developing asthma and certain types of cancer.

Watermelon: like melon, watermelon is a vegetable but is considered a fruit. As a tropical fruit, it grows best in areas
with temperatures ranging from 23 to 28° C. The electrolytes and large amount of water contained in watermelon help maintain hydration and prevent heat strokes.

Crazy watermelon

Strawberry: the development of the strawberry plant requires a balance between high and low temperatures, as well as between long and short days. Strawberries are a rich natural source of folic acid, making their consumption highly recommended during pregnancy.

Low-calorie strawberry mojito

Tamarind: while commonly known as a fruit, tamarind is a fleshy legume with a sweet-sour taste. It generally grows in warm, semi-dry climates. Tamarind has laxative properties and helps speed up digestion. Similarly, due to its high iron levels, it combats anemia.

Which fruit will you use today in the kitchen?