Fruits and Vegetables in Season in May

Jim Robinson

By Jim Robinson

This article may contain affiliate links. Please read our disclosure policy.

May is a plentiful time in the produce section of your local grocer and down the aisles at the farmer’s market. This month, all the spring fruits and veggies are finally ripening up. And a few early-bird summer favorites are just starting to hit the shelves.

Close-up of rhubarb red stems growing in the vegetable garden.

By choosing in-season vegetables this month, you can help reduce your impact while supporting local farmers. So, before you head out to stock your kitchen with fresh fare, check out this list of fruits and vegetables in season in May.

And don’t forget to scroll to the bottom of the page to see our favorite spring produce-inspired recipes. 

Fruits in Season in May

Now that spring has officially sprung, it’s time to stock up on those sweet berries and early-season specialties. Here are our favorite fruits that are in season in May.

  • Apricots – May marks the first month of the season these aromatic stone fruits are available.
  • Blueberries – These popular berries start hitting the shelves in April and are typically easy to find by May.
  • Cherries – In warmer climates, cherry trees are starting to fruit up this time of year, but they can still be a bit hard to find in northern regions. 
  • Grapefruit – California and Arizona are ripe with grapefruit from January through August, while Florida and Texas produce them from October through June, making this month a great time to get your fill.
  • Lemons – Meyer lemons went out of season last month, but most other lemon species produce fruit all year long.
  • Lime – These tart citrus fruits are highly productive from May through the end of summer.
  • Mango – Early-season mango species in Hawaii start producing in May, providing a sweet, tropical treat for spring.
  • Nectarines – These stone fruits are at their best in June and July, but a few early bird species will make their way to the markets in May.
  • Peaches – May marks the beginning of the peach season in warmer regions. Look for slightly soft, fragrant fruits for the best flavor.
  • Pineapple – These favorite tropical treats are in peak season March through July, making now the perfect time to treat yourself to an anti-inflammatory pineapple smoothie.
  • Raspberries – These red berries aren’t typically in season until June, but in warm years, it is possible to score them as early as late May.
  • Strawberries – This quintessential spring berry will start hitting markets in late April, with the bulk of species out of fruit by June or July—so grab them while you can!

Vegetables in Season in May

May has the bounty of all the spring veggies and some early summer varieties, making for plenty of choices this time of year.

  • Artichokes – These giant flower blossoms have two peak seasons, with the first beginning in March and running through June.
  • Avocados – California avocados are typically in season from April to August, making now the best time to take advantage of locally grown avos.
  • Asparagus – This famous spring vegetable is available starting in February and ending in June, so be sure to pick some up before it’s too late.
  • Broccoli – This veggie is generally out of season by March or April, but in some regions, you can find fresh broccoli as late as May.
  • Cabbage – This cool-season vegetable is available in May in warmer regions, but won’t hit the market until June in colder climates.
  • Carrot – This famous root vegetable has two peak seasons with the first beginning in May. Look for short-growing heirloom varieties now and more typical varieties in the early summer.
  • Cucumber – Largely considered a summer vegetable, cucumbers can be found as early as May in warmer climates.
  • Endive – This cool-season plant can be grown throughout the winter in warm climates for harvesting in spring.
  • Fennel – Another winter vegetable, fennel can be found on shelves throughout the cold months and into spring in warmer climates.
  • Greens – Arugula, collard greens, kale, spinach, and many lettuce species are in season in May, making now the perfect time to take advantage of their high nutritional value.
  • Leeks – This classic spring vegetable is available from late winter through May.
  • Onions – “Fresh” or “spring” onions are picked early and available in May. These onions are smaller and have fewer thick layers than summer and winter onions.
  • Parsnips – This hearty root vegetable can be harvested from October through May in many parts of the country.
  • Peas – Most pea species ripen in spring, with a few available as late as May.
  • Rhubarb – This short-lived stalk is out of season by May in warm climates, but is just hitting peak availability farther north.
  • Tomatoes – Short-season tomatoes will start hitting the produce section this month, with more varieties available as summer comes along.

May Recipes

Once you’ve stocked up on all the wonderful fare May has to offer, it’s time to get cooking. Here are some fresh spring fruit and vegetable recipes to inspire you.