Seasonal Fruits For February


Here are the best fruits you can buy in February. When you’re buying seasonal fruits, it’s important to note the availability and seasonality of fresh produce. Just like that designer dress, it won’t be in stock when you really want it! Fruits that you can buy for February are: kiwi, grapefruit, oranges, tangerines and passion fruits.  These fruits are usually harvested from the last week of December to the second week of April.

What’s in season for February?

What fruits & vegetables are in season this month?

The last two months of winter, February and March, offer only the same fruits and vegetables as those of the preceding winter months. Keep going—spring will come!

I hope you are still content to savor the citrus flavors of winter till the first strawberries of spring appear in April. Since kiwis are a common winter fruit, they are still available (summer ones are imported).

Up until the very first artichokes and asparagus of the season appear next month, the classic winter veggies are still available.

When are blood oranges in season? Get the full scoop along with how to pick the best ones and store them.

In-season recipes

This month, cooking seasonally is no easy task. I’ve put together a collection of seasonal dishes to serve as inspiration and help you avoid (or break out of) a cooking rut.

Out of season options

Even though I make an effort to use only seasonal ingredients, when winter comes to a close, I do occasionally use out-of-season substitutes.

Frozen blueberries

Frozen blueberries make great muffins. They should be used frozen (not thawed), and toss them in flour before mixing into the batter to prevent them from turning the batter blue.


Apples that have just been picked have a wonderful flavor and freshness to them. However, some apple cultivars can be kept throughout the winter with very modest flavor and quality losses thanks to professional storage.

Use store-bought apples in salads, muffins, or roasting a pork loin with them. Pies and tarts should be saved for the fall, when they are once again in season.

Preserved fruit

Dried apricots, cherries, and cranberries go well with pork and chicken as well as on salads. They work well in muffins as well.

A stir fry or salad can be improved by adding canned fruit, such as pineapple. Although it isn’t quite the same as fresh, in the winter it can come in handy.

Bell peppers

Bell peppers are a summer vegetable in the US, and imported from the southern hemisphere in winter. They store and ship very well, giving us high quality options year-round.

If you are eating in season for flavor, bell peppers in winter will still be tasty. If you eat seasonally to reduce your carbon foot print, this might not be the best option for you.

What’s in season – February

What's in season - February

Make the most of fruits and vegetables when they’re at their peak in February as the summer draws to a close.


  • Bananas
  • Blackberries
  • Blueberries
  • Carambola/starfruit
  • Figs
  • Grapes
  • Honeydew melons
  • Kiwifruit
  • Lemons
  • Limes
  • Lychees
  • Mangoes
  • Mangosteens

What’s in Season: February Produce Guide

You undoubtedly have a strong desire for lots of hearty, cozy dishes now that winter is in full force. However, everyone still needs their daily serving of fresh produce. Learn what fruits and vegetables are in season in February to stay healthy during the iciest days of the year.

The selection of fresh fruit and vegetables may seem a little limited now that it is February. However, using some of the available hidden gems, there are still lots of delectable items that may be prepared. To have the freshest selections in your kitchen, pay special attention to citrus, roots, and cruciferous veggies when you are shopping.

The citrus alternatives are actually most plentiful in February. You can discover exotic alternatives like blood oranges, Meyer lemons, and even the enormous pomelos in addition to the traditional navel oranges, ruby grapefruits, and Eureka lemons. Get inventive and play around with fragrant additions to your sweet and savory foods.

Citrus pairs surprisingly well with both root vegetables and cruciferous veggies like cauliflower or Brussels sprouts. Consider combining some of those blood oranges with roasted celery root and parsnips. Or combine kale, thinly sliced fennel, and oranges to create the perfect fresh winter produce salad. Even some roasted roots would be a good addition!


Broccoli seems so common and boring, but don’t discount it. There are plenty of amazing ways to cook it up as part of your seasonal diet. Pair it with a citrus zest sauce to bring out all the best flavors without drowning it. Or add it to a cheesy pasta to add some nutrients to your winter comfort food.


  • Garlic Parmesan Roasted Broccoli by Easy Family Recipes
  • Healthy Broccoli Potato Soup by My Vegan Minimalist
  • No Mayo Broccoli Salad by Creme de la Crumb

Brussels Sprouts

Chicken with brussels sprouts and pomegranates

If you enjoy Brussel sprouts, you are already aware of how many different uses this miniature cabbage may serve. For a nutritious and filling lunch or side dish, you can steam, roast, sauté with balsamic, or even shred them raw into a salad with citrus and roasted root vegetables.


  • Maple Bacon Brussels Sprouts by Well Plated
  • Shaved Brussels Sprouts Salad by Two Peas & Their Pod
  • Brussels Sprouts Gratin by The Chunky Chef


Cabbage rolls

Cabbage is so full of vitamins and minerals that it is a shame not to add it to your winter diet. Use the large leaves to wrap around ground meat or a plant-based filling and stew in canned tomatoes or a hearty broth for a meal that will leave you full and satisfied without sacrificing any healthy habits.


  • Cabbage Soup by Carlsbad Cravings
  • No Mayo Healthy Coleslaw by Ambitious Kitchen
  • Garlic Butter Cabbage Noodles by Butter For All


Did you try to eat less meat as part of your new year’s resolutions? With all the fiber it provides, cauliflower can help bulk up a dish to make it more satisfying and help you feel fuller for longer. You may also roast or fry cauliflower steaks for a plant-based alternative to a main dish. You only need to season it thoroughly, and you’re done.

Check out my creamy, savory, and healthful spicy Thai coconut cauliflower soup. It just takes 30 minutes to prepare and is made entirely in one pot.


  • Garlic Butter Mashed Cauliflower by Healthy Fitness Meals
  • Baked Cauliflower Mac and Cheese by Spend with Pennies
  • Creamy Roasted Cauliflower Soup by Cookie and Kate

Celery Root

Try substituting some of the starchy potatoes or pasta in soups you frequently make at this time of year for delicious celery root. It is also referred to as celeriac and contains all the flavor of celery in a meatier form, making it ideal for adding to soups and stews to keep you warm throughout the colder months of the year.

Sadly, I still don’t have any celery root recipes on the blog, but I’ll get that fixed as soon as possible. Check out the dishes from other food bloggers who are already consuming this root vegetable, though!


  • Celery Root Puree by From a Chef’s Kitchen
  • Celery Root Fries by The Spunky Coconut
  • Creamy Celery Root and Potato Soup by Girl Heart Food


Even though fennel tastes great when cooked, many people prefer the flavor when it is raw in salads or as part of a vegetable spread. The mild licorice flavor of fennel is less apparent when sauteed or roasted because the root acquires a sweet, caramelized quality that goes great with just about anything.

The salad with apple, fennel, and walnuts that is seen above is fantastic. I now only have one fennel dish on my blog, but there will be more soon!


  • Citrus, Fennel and Chicken Bake by My Little Larder
  • Roasted Fennel with Parmesan and Chives by Sprinkles and Sprouts
  • Roasted Fennel and Potato Soup by The Simple Veganista


February is a great month for sweet ruby grapefruits and their related fruit, the pomelo. Pomelos are bigger, sweeter, and can be cut into segments like oranges, but what makes them stand out the most is their very thick rind. Use your imagination and use these and other varieties of grapefruit into salads to offer a tart flavor to counterbalance some roasted root vegetables.

The only dish I currently have on the blog that uses this great fruit is the grapefruit kale smoothie. It needs to be fixed right away!


  • Grapefruit Greek Yogurt Cake by Sally’s Baking Addiction
  • Avocado Grapefruit And Fennel Salad by Foodie Crush
  • Healthy Baked Grapefruit 3 Ways by Ginger with Spice


Although it is simple to criticize kale as being overused in contemporary health foods, there is a good explanation for it. With its abundance of iron, vitamin K, antioxidants, and other nutrients, kale is unquestionably a superfood. To obtain the maximum advantage of all the nutrients and flavor, use thinly sliced kale in place of lettuce in winter salads.


  • Greek Kale Salad with Lemon Olive Oil Dressing by Gimme Delicious
  • Creamy White Bean & Kale Soup by Midwest Foodie
  • Spicy Potato Kale Bowls with Mustard Tahini Dressing by This Savory Vegan



Although citrus may be the most popular fruit in February, kiwis are also widely available. They also have the same amount of vitamin C as most lemons. Kiwis make a delicious breakfast smoothie or a healthy snack that is high in vitamin C. Of course, you may use these little green jewels to decorate cakes, tarts, and pastries of all kinds.

Kiwi mango smoothie shown above is a HIT but that’s the only kiwi recipe I have on the blog right now. Can’t wait to play more with this tropical fruit in the kitchen!


  • Roasted Salmon with Kiwi Salsa by The View from Great Island
  • Kiwi Cupcakes by The First Year Blog
  • Winter Fruit Salad by Dinner at the Zoo


Leeks are a wonderful complement to other winter flavors because they are the mildest of the onion family. especially when you are in the mood for hearty braised foods or warm soups and stews. When braised, leeks are wonderful; try adding some mustard, white wine, and breadcrumbs for a side dish deserving of a fine dining establishment.


  • Healthy Potato Leek Soup by Well Plated
  • Creamy Mushroom and Leek Chicken Breasts by Foodie Crush
  • Parmesan Roasted Leeks by Spend with Pennies


While possibilities may appear limited in February, there are also some undiscovered gems. Among the wonderful citrus flavors that are only available throughout the winter are meyer lemons. Additionally, there may be specialty fruits available in the markets, such as Buddha’s hand citrus, which is excellent for candied peel and zesting sweets.


  • Easy Lemon Poppy Seed Bread by Garnish with Lemon
  • Lemon Basil Orzo with Chicken by Chew Out Loud
  • Healthy Lemon Poppyseed Muffins by Ambitious Kitchen

Oranges and Mandarins

Speaking of hidden treasures, there are undoubtedly jewel tones present in the orange types that are readily available in February. Tangerines, mandarins, tangelos are plentiful, but so are blood oranges with their flesh ranging from pale pink to deep red. They are a lovely substitution for all of your recipes.


  • Healthy Orange Chicken by The Clean Eating Couple
  • Fluffy Cranberry Orange Muffins by Cookie and Kate
  • Healthy Orange Creamsicle Smoothie by The Fit Cookie



Try experimenting with using parsnips in place of regular components like potatoes or carrots if you’ve been feeling that your meals are dull and monotonous during the winter. Your meals will instantly become more vibrant thanks to the nutty flavor without any further work.

See my Honey Roasted Parsnips and Carrots, which are the ideal side dish for practically anything. Coming soon: more parsnip recipes!


  • Mashed Carrots and Parsnips by Healthy Seasonal Recipes
  • Roasted Honey & Parsnip Soup by Cooking with Bry
  • Parsnip Gratin with Gruyere and Thyme by Feasting at Home


Shrimp stuffed potato

There is no doubt that comfort food is necessary during the winter’s coldest months. Potatoes most certainly meet this criteria. Fill baked potatoes with a variety of delectable tastes, or use potatoes instead of pasta to make a gluten-free version of macaroni and cheese. Of course, they can also be included in a variety of soups.


  • Crispy Garlic Butter Potatoes by Sprinkles & Sprouts
  • Classic French-Style Potato Salad by Pardon Your French
  • Skinny Crockpot Potato Soup by Carlsbad Cravings



Try this colorful cauliflower alternative instead of broccoli if you find it to be a little too pungent. Romanesco is ideal for roasting, steaming, or sautéing because of its delicate flavor, which is occasionally almost nutty. The conical florets can also be pickled and marinated to make a great addition to a charcuterie plate.


  • Roasted Romanesco and Radicchio Salad by Breaking Bread with Ashley
  • Whole Roasted Romanesco by This Silly Girl’s Kitchen
  • Nutty Roasted Romanesco Curry by Searching for Spice

What Fruits and Vegetables are in Season in February in Italy

cavolo nero is in season

Nature’s calendar serves as the best guide for our dietary plans, and eating food in season improves its quality and flavor. Following is a list of the fruits, vegetables, and nuts that are in season in Italy during the month of February in the northern hemisphere.



They’ve arrived! The season for carciofi romaneschi has officially begun, and we are overjoyed. In the meanwhile, we’re prepared to prepare our artichokes in a variety of ways, including raw, dipped in olive oil and lemon, deep-fried in the historically Jewish method alla giudia, battered and fried, sautéed with pasta or in a Roman lamb coratella d’abbacchio, or simply raw.

artichokes are in season


Beets are in season from August to April and can be used in a wide range of sweet and savory dishes. When cooked, the flavor is rich and sweet; yet, when eaten raw, the flavor is slightly acidic. Their airy fronds are as excellent when cooked in olive oil and garlic.

Belgian Endive

The root of this Belgian chickory was traditionally toasted and added to coffee. Its tightly packed, white, crunchy, and juicy leaves are now enjoyed in salads, baked goods, and grilled food. Between November and May, Belgian endive is in season in Italy. You may finish off the salad by adding some gorganzola cheese, walnuts, and a flavorful vinaigrette.

cardoons are in season


Cardoons once graced the tables of ancient Rome, feeding generations through the centuries and remain a winter mainstay in Italian markets. Cardoons look like celery on steroids with velvety, wide leaves and dusty pale green/off-white stalks. The flavor is delicate and reminiscent of an artichoke and can be employed in many ways in the kitchen: battered and fried; roasting the fried chunks with slabs of Fontina cheese; added to soups; used in  a tasty risotto or dipped in bagna càuda.

Cavolo & Verza

The waxy “cavolo” cabbage, which comes in thick heads of densely packed green, white, burgundy red, or wrinkled “verza” Savoy cabbage leaves, is the ideal accent to the Italian winter cuisine. These cruciferous greens are delicious and packed with vitamin C, potassium, calcium, and fiber whether chopped and added to minestrone, sautéed with onion and spices, or simply boiled.

Celery Root

Celery Root is easily spotted on the market stall: a cross between a tuber and a root, it’s knobby with a rhino-tough skin. The surprise is that it has a subtle, celery-like flavor with nutty overtones. Celery Root is available year round but is at its best from September to April.

Jerusalem artichokes are in season

Jerusalem Artichoke

This vegetable, which grows best from November to March, is actually a lumpy, brown-skinned tuber that frequently resembles a ginger root rather than an artichoke. This vegetable has nothing to do with Jerusalem, despite what its name suggests. Topinambur’s white flesh is crisp, sweet, and nutty and is a good source of iron. Piedmontese people peel it, chop it into pieces, and then either brown it in butter or dip it in bagna cauda.


Other names for cavolo nero include dinosaur kale, Tuscan kale, black kale, and lancinato kale. This well-known loose-leafed Tuscan cabbage has crinkly, dark green, nearly black leaves, a flavor that is mildly acidic and bitter, and a very sweet aftertaste. Despite the fact that many traditional Italian soups like Zuppa di Magro and Ribollita historically employed cavolo nero as a winter component, Italians are still hesitant to consume its extracted juice.

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