What Fruits, Vegetables, and Seafood are in Season in March?

March marks a turning point in the year when winter’s hold loosens, and the first signs of spring appear. This shift brings a fresh selection of fruits, vegetables, and seafood that reach their peak flavor and quality. Knowing which produce and seafood are in season in March helps you enjoy the best flavor, support local farmers, and make cheaper, healthier, more sustainable food choices. Let’s explore the delicious bounty March offers.

Fresh strawberries are coming to your market from Florida and other growers.

Fruits in Season in March

March is a transitional month for fruits, with some winter favorites wrapping up and spring stars beginning to shine.

• Strawberries

March is the start of strawberry season, especially in Florida. These berries are juicy, sweet, and perfect for fresh eating, desserts, or salads. Early-season strawberries tend to be smaller but packed with flavor.

With abundant strawberries, how about making jam?

Make this Easy Low-Sugar French Jam With Fresh Berries and Only 3 Ingredients!

• Citrus Fruits

Citrus fruits like oranges, grapefruits, and tangerines are nearing the end of their peak season. While still delicious, their flavor starts to mellow as March progresses. This is a great time to use citrus in recipes or enjoy fresh juice.

• Rhubarb

Rhubarb is a spring vegetable often treated like a fruit in cooking. It appears briefly in March and April, prized for its tartness. Use rhubarb in pies, compotes, or jams while it’s fresh and tender.

• Pineapples

Pineapple season begins in March, bringing the juiciest and sweetest pineapples of the year. Their tropical flavor brightens smoothies, salsas, and grilled dishes.

Pineapples are at their juiciest in March and April!

Vegetables in Season in March

Spring vegetables start to emerge in March, offering fresh, crisp flavors after the winter months.

• Asparagus

Known as the quintessential spring vegetable, asparagus starts its season in March. Look for firm, bright green stalks. Asparagus is versatile: roast, grill, steam, or add to pasta and salads.

How about a delicious asparagus tart?

Quick and Easy Puff Pastry Tarts: Sweet or Savory in 30 Minutes

• Green Beans and Snow Peas

These crisp, tender vegetables begin to appear in markets. They add a fresh crunch to stir-fries, salads, and side dishes.

If you find inexpensive green beans, consider canning them with this excellent recipe:

Canning Dilly Beans at Home with Simple Recipe

• Greens like Spinach and Arugula

Leafy greens reach their peak in March and April. Spinach offers a mild, slightly sweet flavor, while arugula brings a peppery bite. Both are excellent raw in salads or lightly sautéed.

• Spring Onions

Also called scallions, spring onions are perfect in March. Their mild onion flavor enhances soups, salads, and grilled dishes.

Spring onions are ready for cooking in March.

Seafood in Season in March

March is a great month for fresh seafood, with several species at their peak.

• Chinook and Pink Salmon

These salmon species begin their runs in March. Chinook salmon is prized for its rich, buttery texture, while pink salmon offers a lighter flavor. Fresh salmon is ideal for grilling, baking, or smoking.

If you are lucky and find a side of salmon at a great price, here is a guide to making several meals out of it:

Delicious Meal Ideas Using a 2-3 Pound Whole Side of Salmon

• Oysters

The old rule says to eat oysters only in months with an “R.” March is the last month of cool water oyster season, meaning oysters are at their best. Their briny, fresh taste makes them perfect raw on the half shell or cooked in stews and seafood dishes.

Want to shuck your oysters at home? Here is a wonderful "how-to" post:

Valentine's Day or Date Night: Raw Oysters on a Budget

• Halibut and Flounder

Both flatfish start their peak season in March. Halibut’s firm, white flesh is excellent for frying or grilling. Flounder, with its delicate texture, works well in recipes calling for flatfish. These fish offer mild flavors that pair well with herbs and light sauces.

Fresh oysters on ice with lemon wedges in March

Making the Most of March’s Seasonal Foods

Eating seasonally means enjoying food at its freshest and most flavorful. Here are some tips to make the most of March’s bounty:

• Visit local farmers' markets to find the freshest produce and seafood. Early spring markets often feature local asparagus, greens, and strawberries.

• Try simple recipes that highlight the natural flavors of seasonal ingredients. For example, roast asparagus with olive oil and garlic, or enjoy fresh strawberries with yogurt.

• Preserve excess produce by freezing or making jams, especially for short-season items like rhubarb.

• Experiment with seafood by grilling salmon or baking halibut with fresh herbs.

  
  

March’s seasonal produce and seafood offer a wonderful opportunity to refresh your meals with bright, fresh flavors. Whether you’re enjoying the first strawberries of the year or savoring oysters at their peak, these foods bring a taste of the changing season to your table.