The leap into April is a sign that crisp mornings are making way for sun-kissed evening skies. This change in weather also brings a shift in the produce selection available at the market. When you’re out shopping, snag these five seasonal selections and pantry staples that can help you create convenient, healthy meals that celebrate spring.

1. Avocados

April marks the beginning of avocado season in the United States. Not only are avocados a source of heart-healthy fats, but they’re also a great way to add more heart-healthy fiber and folate to your diet. In fact, just one-quarter of an avocado provides 2.5 grams of filling fiber. Plus, avocados act as a great nutrient booster in recipes, because the heart-healthy fats actually help you absorb the fat-soluble vitamins (such as vitamins A, D, E, and K) contained in other foods.

2. Asparagus

This seasonal produce pick is a favorite among dietitians. A 1-cup serving of raw asparagus provides 3 grams of fiber, 3 grams of protein, and 56 micrograms of bone-strengthening vitamin K (more than half of the daily recommended intake for adults), according to the USDA. Plus, the veggie also provides vitamins A and C, potassium, and phosphorus.

Asparagus is a good source of prebiotic fiber, says registered dietitian Cara Harbstreet, M.S., RD, of Street Smart Nutrition. Prebiotic fiber is important for feeding the good bacteria in your gut.

Asparagus adds a vibrant pop of color to your spring dishes, like salads, pastas, quiches, and drool-worthy sides.

3. Edamame

April happens to be National Soy Foods Month, and while edamame is available year-round in the freezer section, it’s a surefire win for nutrition professionals when it comes to stocking a well-rounded kitchen. “Soy foods like edamame are heart-healthy and may be protective against certain types of cancer,” says Harbstreet.

As for the health benefits of edamame, a ½-cup serving of the shelled beans provides 7 grams of protein and 3 grams of filling fiber, in addition to serving up a good source of iron, per the USDA. “Edamame adds plant-based protein, fiber, and other key nutrients to spring salads, dips, snacks, and more,” says Harbstreet.

4. Radishes

These tiny but mighty red (and pink and white) beauties are a game-changer when it comes to adding a spunky bite to your salads or when pickled and added to upgrade your toast. While you can find them year-round, fresh radishes shine in the springtime, says Harbstreet.

Whether you enjoy radishes raw on a salad or roasted, you will reap the nutrient benefits they offer. A half-cup serving of sliced raw radishes provides just 9 calories for 1 gram of filling fiber, in addition to nutrients like potassium and vitamin C.

5. Sweet potatoes

While the root vegetables may be fading as the sunlight finds its way in, that doesn’t mean pantry staples, like sweet potatoes, don’t still have a place in your kitchen. “Many people think of sweet potatoes in the fall and winter months, but they are available year-round thanks to the curing and storage process,” says Sarah Schlichter, M.P.H., RDN, owner of Bucket List Tummy.

A 1-cup serving of cubed sweet potato provides 3 grams of filling fiber and is an excellent source of vitamin A, an important nutrient for reproduction, vision, and immune health.

(Real Simple magazine provides smart, realistic solutions to everyday challenges. Online at www.realsimple.com.)

©2026 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.