Spring: seasonal fruits and vegetables

em 18 de Oct de 2023

Know the seasonal foods and enjoy our recipe suggestions

by Caroline Franco

Spring has arrived! We will share some seasonal fruits and vegetables for you to enjoy. The season indicates the best time and availability for consumption.

Besides being more affordable – since they are typically more abundant due to their natural cycle – seasonal foods usually have lower prices as a consequence of the lower production costs and are tastier because soil nutrients are better utilized.

The so called “flower season” is characterized by significant changes. After winter, a season that invites the plants to reduce their growth rate, temperature starts rising awakening and reminding nature to use its full potential and perpetuate the species.

The result in on the plate: fruits and vegetables that are juicy, fresh and very tasty. Check which are they and enjoy the recipe suggestions included in this article.


Benefits of eating fruits and vegetables

The consumption of fruits and vegetables contributes to the strengthening of the immune system, regulation of metabolism, prevention of cardiovascular diseases, and promotion of mental and intestinal health. Also, it reduces the risk of type 2 diabetes and lower cholesterol levels.


Spring fruits

Eat seasonal fruits: avocado, pineapple, acerola, papaya, mango, passion fruit, melon, tangerines, strawberry, peach and pitanga.

You can use this opportunity to prepare an organic chia pudding.Chia seeds are sources of omega-3 fatty acids, calcium, iron, antioxidants and fibers. Check this practical and refreshing recipe:



– 2 tablespoons Korin organic chia

– ½ cup (tea) yogurt or vegetal milk

– 1 teaspoon Korin organic honey

– Organic seasonal fruits

-1 tablespoon laminated almonds


Put the organic chia and the yogurt/vegetal milk in a bowl. Mix well and let it moisten in the refrigerator for about 4 hours. Add the honey, fruits and almonds when serving.


Spring vegetables

The freshest vegetables found between September and December are: pumpkin, Italian zucchini, watercress, artichoke, leek, chicory, sweet potato, aubergine, sugar beet, broccoli, yam, carrot, chayote, cabbage, cauliflower, mushrooms, peas, endive, spinach, mustard, cucumber, pepper, tomato and arugula.

Check the recipe of a light and tasty salad that is worth a meal:



– 2 Korin organic chicken breasts

– Juice from 1 lemon, salt, pepper, olive oil and spicy paprika

– ½ head organic lettuce

– ½ head organic arugula

– 10 organic cherry tomatoes

– 1 organic sweet potato

– 1 dessert spoon Korin organic honey

½ tablespoon balsamic vinegar


Chicken: in a bowl, season the chicken with the juice of ½ lemon, ½ teaspoon spicy paprika, salt and a trickle of olive oil. Wait for about 1 hour. Cook the fillets in a non-stick frying pan and grill until golden brown. Wait for about 15 minutes and cut them into 2 cm slices. Reserve it.

Organic sweet potatoes: Wash the potatoes and cut them into 1 cm long sticks. Steam them with a little salt and pepper until tender. Reserve it.

Sauce: Add 3 tablespoons olive oil, organic honey, ½ tablespoon lemon juice and the balsamic vinegar. Season it with salt and pepper. Mix it.

Salad: wash the lettuce, arugula and tomatoes. Soak them in vinegar or any other antimicrobial agent. Rinse and drain them.

Building: line the plate with lettuce and arugula leaves. Add the sweet potato sticks, tomatoes and sliced chicken. Season with the sauce and serve it.

Know the complete line of Korin sustainable organic products.

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