33 Best Spring Fruits

Strawberries are beloved spring fruits originating from Europe, now grown globally in the U.S., Spain, and Mexico. These heart-shaped, bright red berries, dotted with tiny yellow seeds and topped with green caps, are loved for their sweet, slightly tart flavor and juicy, tender texture.

They are versatile, perfect for eating fresh, in fruit salads, or blended into smoothies. Strawberries are also popular in baking, making tasty pies, cakes, and tarts, and are commonly processed into jams, jellies, and preserves.

Mangoes are tropical fruits native to South Asia but now grown in tropical regions like India, Mexico, and Thailand. These oval-shaped fruits range from small to large and have smooth, leathery skin that ripens from green to yellow, red, or orange.

Celebrated for their sweet, rich flavor, reminiscent of peach and pineapple with a hint of citrus, mangoes have juicy, fibrous flesh encasing a large pit. In season from late spring to early summer, they are enjoyed fresh, in fruit salads, smoothies, salsas, and desserts.

Bananas are well-liked fruits from Southeast Asia, now grown in tropical regions like India, Brazil, and Ecuador. With their elongated, curved shape and smooth yellow skin, bananas turn brown-spotted as they ripen. Inside, their flesh is soft, creamy, and sweet.

Although available year-round, bananas peak in the spring, aligning with the primary harvest season in many regions. They can be enjoyed fresh, in cereals and smoothies, baked into bread and muffins, or even in savory dishes.

Pineapples are tropical fruits native to South America, especially Brazil and Paraguay. Recognizable by their tough, spiky exterior and yellow flesh, pineapples are both sweet and tangy.

In the spring season, from March to July, pineapples are fresh and flavorful. They are enjoyed fresh, in fruit salads, smoothies, or grilled for dessert. Pineapples are also featured in various culinary dishes, from savory pineapple chicken to tropical cocktails.

Apples are globally renowned fruits from Central Asia, brought to North America by European colonists. Now grown extensively in the U.S., China, and Poland, apples vary in shape, color, and flavor, ranging from sweet to tart and firm to juicy.

Popular spring varieties include Gala, Honeycrisp, and Pink Lady. In season during spring and fall, apples are versatile in their usage. They can be enjoyed fresh, added to salads, baked into pies, or made into applesauce, cider, and apple butter.

Avocados are unique fruits native to Central and South America, now mainly grown in Mexico, the U.S., and Peru. With their pear-shaped, dark green, bumpy skin and creamy, pale green flesh, avocados offer a rich, buttery taste with a hint of nuttiness.

Typically harvested in spring and summer, avocados are commonly seen in the kitchen. They are perfect for salads, sandwiches, guacamole, smoothies, toast, and even a healthy butter substitute in baking. Their creamy texture makes them ideal for spreading and blending.

Lemons are yellow citrus fruits originating from Asia and now grown in warm climates like Italy, Spain, and the U.S. These small to medium-sized fruits have an oval shape and bright yellow rind, with juicy, pale yellow flesh.

While available year-round, their peak season is spring and summer, adding a refreshing zing to many dishes with their acidic and tart flavor. This fruit is essential in lemonades, cocktails, salad dressings, marinades, and desserts like lemon meringue pie.

Oranges are beloved Southeast Asian fruits widely cultivated in Brazil, the U.S., Spain, and China. These round, medium-sized fruits have a thick, bright orange rind and juicy, segmented flesh.

Their peak season is winter and spring, with varieties like navel, Valencia, and blood oranges offering unique flavors. Oranges are enjoyed fresh, juiced, or used in various culinary applications.

Fresh oranges make a healthy snack, while orange juice is a breakfast staple. They are also used in salads, desserts, marmalades, and savory dishes.

Cherries are tasty stone fruits enjoyed worldwide. Originating near the Caspian and Black Seas, they are cultivated in the U.S., Turkey, and Iran.

Sweet cherries, with their bright red to deep mahogany skin, are juicy and succulent, perfect for fresh eating from late spring to early summer. Tart cherries, ranging from light to dark red, are ideal for baking and cooking.

Popular sweet cherry varieties like Bing, Rainier, and Chelan are loved for their firm texture and sweetness. Tart varieties such as Montmorency and Morello are perfect for making pies, jams, and sauces.

Grapefruit is a subtropical fruit first bred in Barbados as a hybrid of sweet orange and pomelo. Now grown mainly in the U.S., China, and Mexico, grapefruits have a thick, leathery rind that ranges from yellow to pink to red, with juicy, segmented flesh matching the rind’s color.

They are in season from winter through late spring, known for their tangy, slightly bitter taste, with red and pink varieties being sweeter than white ones. Grapefruits are versatile and can be enjoyed fresh, juiced, or used in salads, desserts, and cocktails.

Watermelons are iconic spring fruits native to Africa, and they are now grown in warm climates worldwide, including in the U.S., China, and Turkey.

Common varieties like Sugar Baby, Crimson Sweet, and Jubilee are large and round with a thick green rind, typically containing sweet, juicy red or pink flesh.

In season, from late spring through summer, watermelons are perfect for cooling down on warm days. They are enjoyed fresh, cut into slices or cubes, and blended into smoothies, added to fruit salads, or made into refreshing beverages.

Peaches are delightful spring fruits from Northwest China, now primarily grown in the U.S., Italy, and Spain. These round fruits have velvety skin that ranges from yellow to blush red and feature sweet, aromatic flesh that can be yellow or white.

Harvested from late spring to early summer, peaches are classified into clingstone or freestone, depending on how easily the flesh separates from the pit. They are versatile in culinary uses, enjoyed fresh, baked into pies and cobblers, grilled, or used in preserves and jams.

Blueberries are spring fruits with a sweet-tart flavor. Native to North America, they are grown globally, especially in the U.S., Canada, and Europe. These small, round berries are typically deep blue or purple and thrive in acidic, well-drained soils.

Blooming in spring with delicate white or pink flowers, blueberries mature from late spring to early summer. Their juicy, slightly firm texture makes them perfect for fresh eating, baking, or preserving. They are popular in muffins, pies, jams, and smoothies.

Raspberries, native to Europe and northern Asia, are now grown in temperate regions worldwide, including the U.S., Russia, and Poland. These small, round berries, composed of many tiny drupelets, come in various colors like red, black, purple, and golden.

In season from late spring through early summer, raspberries are sweet with a hint of tartness, perfect for fresh eating or culinary uses. They are versatile, enhancing desserts, jams, sauces, beverages, and baked goods with their burst of flavor.

Plums are popular stone fruits that thrive in regions like China, the U.S., Romania, and Serbia. They come in various shapes and colors, from round to oval and green to deep purple, with flesh that can be yellow, red, or golden, and their flavor ranges from sweet to tart.

In season from spring to early summer, plums are a favorite for their versatility. Enjoy them fresh, or use them in jams, jellies, and baked goods. Plums can also be grilled, poached, or stewed to enhance their natural sweetness.

Kiwi is a small, oval fruit from China, now grown in New Zealand, Italy, and Chile. Recognizable by its brown, fuzzy skin and bright green or golden flesh with tiny black seeds, kiwi offers a unique blend of sweet and tangy flavors with a tender, juicy texture.

In season from late winter through spring, kiwis are often enjoyed fresh, scooped with a spoon, or sliced into salads and desserts. They can also be blended into smoothies or used as a topping for yogurt and cereals, adding a refreshing touch to various dishes.

Pears are charming spring fruits that have delighted taste buds for thousands of years. Originally from Europe and Asia, they are grown in places like the U.S., China, and Italy. These fruits are typically teardrop-shaped with smooth skin in shades of green, yellow, red, or brown.

With sweet, juicy flesh and a unique grainy texture, pears are in season from late winter to early spring. They are delicious whether enjoyed fresh, poached, baked, or tossed into salads and desserts.

Apricots, golden-orange gems related to peaches and plums, hail from China and Central Asia. Now grown in Turkey, Iran, Italy, and the U.S., apricots have smooth, velvety skin that ranges from pale yellow to deep orange.

Their firm yet tender flesh offers a sweet, slightly tart flavor that gets even better when dried. In season from late spring to early summer, apricots are versatile and can be enjoyed fresh, dried, or cooked into a variety of dishes.

Papayas are tropical fruits from Central America, now grown in regions like India, Mexico, and Brazil. They vary in size and have smooth, greenish-yellow skin that turns fully yellow or orange when ripe, revealing orange or pinkish flesh inside.

The taste is sweet and slightly musky, with a soft, creamy texture. Typically in season year-round in tropical climates, papayas are especially abundant in the spring. Enjoy them fresh, scooped with a spoon, or added to fruit salads and smoothies.

Nectarines are a smooth-skinned variety of peach originating from China. Extensively grown in the U.S., Spain, and Italy, nectarines range in color from yellow to deep red, with firm, juicy flesh that can be yellow or white. They offer a sweet, slightly tangy flavor and refreshing juiciness.

Nectarines are harvested from late spring to summer and are perfect for eating fresh or incorporated into baking, grilling, and preserves. Their tasty flavor adds a special touch to fruit salads, desserts, and smoothies, making them a versatile favorite.

Blackberries are small, dark purple to black fruits native to Eastern North America and Europe. These berries grow on thorny bushes and contain numerous tiny drupelets, each with a seed.

With a sweet-tart flavor and juicy texture, blackberries are in season from late spring through early fall, peaking from July to August. They can be enjoyed fresh, added to salads, or used in desserts like pies and cobblers. They are also popular for making jams, jellies, and syrups.

Limes are small, green citrus fruits originally from Southeast Asia. Now grown in tropical and subtropical regions worldwide, including Mexico, India, and the U.S., limes have bright green skin and juicy, greenish-yellow flesh.

They are typically harvested year-round, with a peak season in spring and summer. Limes are prized for their tart, acidic flavor. They are used for their juice and zest in cooking, baking, and cocktails, featuring prominently in key lime pie, ceviche, and margaritas.

Grapes are small, round fruits that come in colors like green, red, black, and purple. Originally from the Mediterranean, they are grown globally, with major producers including the U.S. (especially California), Italy, France, and Spain.

Cultivated on vines, grapes can be seedless or seeded and offer flavors from sweet to slightly tart, with a juicy, firm texture.

In season from late spring to early fall, grapes are versatile and available year-round due to global farming. They can be enjoyed fresh, dried into raisins, or used to make juice, wine, and jelly.

Honeydew is a sweet and refreshing melon native to West Africa. Now grown in warm climates like the U.S., China, and Mexico, honeydew has a smooth, pale green to yellow rind and juicy, light green flesh.

Typically harvested at peak ripeness from late spring to early fall, honeydew is prized for its mild, sweet flavor and firm yet tender texture. It’s delicious on its own, added to fruit salads, blended into smoothies, or paired with prosciutto for a refreshing appetizer.

Passion fruit is a tropical fruit from South America, now grown in Brazil, Peru, Australia, and South Africa. When ripe, this round or oval fruit has a tough rind that can be purple, yellow, or orange. It contains a white pith and numerous small, black seeds in a juicy, aromatic pulp.

Typically in season during spring and summer, it can be eaten fresh, scooped out, or used in juices, smoothies, desserts, sauces, cocktails, ice cream, and yogurt.

Pomegranates are tasty fruits from the region between Iran and northern India. Now cultivated in India, Iran, China, and California, these round fruits have a thick, reddish skin. Inside, they contain juicy, ruby-red arils that blend sweetness and tartness with a slightly crunchy texture.

Although they are in season from late fall to early winter in the Northern Hemisphere, they are harvested from March to May in the Southern Hemisphere, making them a spring favorite.

Pomegranates can be enjoyed fresh, with arils sprinkled over salads, desserts, or yogurt. The juice is popular in beverages and cooking and is often used to make grenadine syrup.

Figs are ancient fruits from the Middle East and western Asia, now widely grown in warm climates like the Mediterranean, California, and Turkey.

These small, pear-shaped fruits vary in color from green to dark purple, with pink to red flesh filled with tiny seeds, offering a soft, chewy texture and sweet, honey-like taste.

Figs have two harvest seasons: an early “breba” crop in late spring and a main crop in late summer to early fall. Fresh figs are great in salads, cheese platters, and desserts, while dried figs are a popular snack and baking ingredient.

Boysenberries, a hybrid of raspberry, blackberry, dewberry, and loganberry, originated in California in the early 20th century. These large, deep maroon berries have a complex flavor that blends sweet and tangy, with a juicy, slightly seedy texture.

Typically harvested in late spring to early summer, they are primarily grown in the U.S., Australia, and New Zealand. Boysenberries are perfect for jams, jellies, pies, and sauces. They are also popular for making wine and syrups.

Currants are small berries in red, black, and white varieties. Native to temperate regions of Europe and North America, these berries grow on shrubs and offer a tart flavor with a bright sweetness, especially in the red and white types. Black currants are more musky and earthy.

Harvested from late spring to early summer, currants thrive in cooler climates like the UK, Germany, and France. They are used fresh in fruit salads, desserts, and as garnishes, and are also processed into jams, jellies, syrups, and sauces. Black currants are often used in savory sauces for meats like duck and venison.

Elderberries are small, dark purple to black berries growing on shrubs in Europe and North America. Varieties include European elderberry (Sambucus nigra) and American elderberry (Sambucus canadensis).

While harvested in late summer to early fall, their bushes bloom in early to mid-summer, making them important for spring gardening. These tart, earthy berries are ideal for jams, jellies, syrups, and wines.

Gooseberries, or emblica, are small, round fruits in green, yellow, red, and purple hues, thriving in temperate climates of Europe, North America, and parts of Asia.

Harvested from late spring to early summer, these marble-sized fruits range from mildly sweet to quite sour, depending on ripeness and variety.

Juicy and somewhat seedy, gooseberries are versatile in the kitchen. They are used in pies, jams, sauces, and desserts, and can also be enjoyed fresh or added to salads for a tangy twist.

Kumquats are small, oval-shaped citrus fruits from Southeast Asia, now grown in subtropical regions like Florida and California. These 1-2 inch fruits have a bright orange to golden yellow color, with an edible sweet skin and tart, juicy flesh, creating a burst of flavors when eaten whole.

From late winter through spring, kumquats thrive in warm climates with well-drained soil and full sunlight. They can be enjoyed fresh, added to salads, made into marmalades, or used as garnishes for desserts and cocktails.

Mulberries are sweet and juicy berries that grow on deciduous trees in temperate regions like Asia, Europe, and North America. These berries come in black, red, or white, and offer a mildly sweet flavor with a soft, slightly chewy texture.

Typically in season, from late spring to early summer, mulberries are wonderful to eat fresh but also shine in jams, jellies, pies, and wines. They add sweetness to many dishes and are perfect for summer treats.