What’s in Season: Spring Vegetables and Fruits NYC

Spring is the season of renewal. As the weather warms up and diners start craving lighter, fresher flavors, now is the perfect time to revamp your offerings with the best seasonal produce. Not only does spring bring an abundance of vibrant vegetables, fruits, and herbs, but sourcing in-season ingredients is also a smart business move.

At the same time, restaurants are facing mounting challenges—from rising food costs and supply chain fluctuations to the ongoing pressure of maintaining margins while delivering high-quality dishes. The good news? A well-planned spring menu can help offset some of these hurdles. Seasonal ingredients are more affordable and flexible, allowing chefs to create dynamic, cost-effective dishes that make the most of every ingredient.

With a strategic approach, your restaurant can fully embrace the season’s bounty while keeping costs in check. This guide will help you navigate the top spring produce, specialty ingredients, and smart cost-saving strategies to make your menu stand out.

Why Use Spring Produce for Your Seasonal Menu

Sourcing fresh, in-season ingredients is a game changer for chefs and restaurant operators looking to balance flavor, cost, and sustainability. Here’s why spring produce should be at the heart of your menu:

Peak Freshness & Flavor:

Seasonal ingredients shine naturally, requiring less processing or artificial preservation. The result? Better-tasting dishes that practically market themselves.

Cost Savings:

Buying produce at its peak means better pricing and improved margins, helping you manage food costs effectively.

Sustainability & Sourcing:

Working with local farms and suppliers reduces your carbon footprint, supports regional agriculture, and builds stronger supply chain relationships.

Customer Appeal:

Diners actively seek seasonal and farm-to-table options, making a spring menu a strong selling point. Research shows that 59% of consumers are more likely to choose an item on a restaurant menu if it’s described as seasonal.

Best Spring Produce for Your Menu

Essential Spring Vegetables

After a long winter, spring vegetables bring freshness, nutrition, and vibrancy. Whether you’re grilling, roasting, or using them in salads, these vegetables are a must-have for your menu. Here’s the month-by-month breakdown of this season’s produce stars:

March

• English Peas – Ideal for purees, risotto, and fresh salads.
• Radishes – Peppery and crisp, ideal for salads, pickling, and garnishes.
• Fava Beans – Creamy and earthy, perfect for bowls, stir-fries and side dishes.

April

• Leafy Greens – Spinach, arugula, and mustard greens for fresh, nutrient-rich dishes.
• Spring Onions – Adds fresh, mild onion flavor to dishes.
• Bok Choy – A versatile leafy green for stir-fries and soups.
• Snow Peas – A crisp addition to stir-fries, salads, and side dishes.

May

• Asparagus – A spring staple, perfect for grilling, roasting, or blending into soups.
• Artichokes – Great for dips, pasta, or as a side dish.
• Green Garlic – Milder than mature garlic, excellent for pesto and sautés.
• Carrots – Sweet and crunchy, great for roasting, glazing, or fresh salads.
• Beets – Earthy and vibrant, perfect for roasting, pickling, or adding to salads.

Wild & Specialty Produce

For chefs looking to add a gourmet touch, spring brings a variety of foraged and specialty ingredients that can elevate your dishes:

March

• Ramps – Wild leeks with a bold, garlicky flavor, ideal for pasta and sauces.
• Fiddlehead Ferns – A delicacy with a mild, grassy flavor, perfect for sautés.
• Morels – A seasonal delicacy with a honeycomb-like texture.

April

• Chanterelle Mushrooms – Earthy, nutty mushrooms ideal for gourmet dishes.
• Nettles – A nutrient-dense green used in soups, pestos, and pasta.

May

• Garlic Scapes – A unique ingredient for pestos, sautés, and garnishes.

Spring Fruits

Lighter, refreshing flavors define spring fruits, making them excellent for desserts, cocktails, and fresh applications:

March

• Kumquats – Tiny citrus fruits with a sweet-tart flavor, great for making marmalades, sauces, or adding to desserts like tarts and sorbets.
• Cara Cara Oranges – A sweeter variety of navel oranges, perfect for fresh eating, making juices, or adding to salads.
• Sumo Oranges – Large, juicy citrus with a rich flavor, ideal for snacking, juicing, or adding to fruit salads.
• Tangerines – A sweet, easy-peel citrus perfect for fresh eating, added to cocktails, or using in desserts.
• Rhubarb – A unique ingredient for pestos, sautés, and garnishes.

April

• Strawberries – A spring favorite for desserts, salads, smoothies, or simply enjoying fresh with a bit of sugar or cream.
• Cherries – Great for fresh snacking, adding to desserts like cobblers and tarts, or incorporating into drinks and sauces.

May

• Apricots – Ideal for fresh eating, making jams, or baking cakes and pastries.
• Blueberries – Begin to appear in late May, great for smoothies, pies, or adding to yogurt or oatmeal.
• Raspberries – Available from late May, perfect for tarts, jams, or simply snacking on.
• Blackberries – Start appearing in late May, excellent for pies, jams, or mixing into salads and parfaits.

Fresh Herbs

Spring’s bounty wouldn’t be complete without aromatic herbs that bring bright flavors to every dish:

March

• Mint – A refreshing herb for beverages, desserts, and Mediterranean dishes.
• Chives – A flavorful garnish for soups, salads, and sauces.

April

• Dill – A fragrant herb that pairs well with fish, potatoes, and yogurt-based sauces.
• Tarragon – A slightly sweet, anise-flavored herb ideal for dressings and chicken dishes.

May

• Parsley – A versatile herb that adds freshness to almost any dish.
• Cilantro – Great for salsas, marinades, and Asian-inspired dishes.
• Basil – Perfect for pesto, salads, and pasta dishes.

Buy Wholesale Spring Produce

Cost-Saving Strategies for a Spring Menu

1. Buy in Bulk

Purchasing in bulk from a trusted wholesale supplier helps secure the best prices while ensuring a steady supply of fresh ingredients. Bulk buying also ensures consistency in dishes and helps mitigate supply chain risks. To maximize the benefits:

• Take advantage of supplier promotions & discounts: Many wholesale distributors offer seasonal promotions. Stay informed to secure the best deals on produce and pantry staples.
• Opt for pre-cut produce: While whole produce may be cheaper per unit, pre-cut options can reduce labor costs and prep time in the kitchen.
• Invest in proper storage Ensure bulk items are stored correctly to maintain freshness and prevent waste. Vacuum sealing, adequate refrigeration, and rotation techniques can extend shelf life.
• Monitor inventory closely: Keep track of usage rates to avoid over-purchasing and spoilage. AI-based inventory systems can help predict demand based on past sales trends.

2. Design Your Menu to Balance Costs

With rising food prices and inflation, operators prioritize menu engineering strategies to reduce costs without compromising quality. A well-structured menu should balance high-cost and low-cost items while maximizing seasonal ingredients. Key strategies include:

• Build dishes around cost-effective, seasonal produce Spring brings a bounty of fresh, affordable ingredients like asparagus, peas, radishes, and citrus. Use these to create vibrant, high-margin dishes.
• Use specialty ingredients sparingly: Incorporate premium seasonal items in small but impactful ways to maintain exclusivity without increasing costs.
• Rework high-cost ingredients:Stretch expensive proteins by featuring them in pasta, risottos, or composed salads rather than standalone centerpieces.
• Offer flexible portion sizes: Smaller plates or half-portions allow customers to sample more while reducing waste and increasing profitability.
• Introduce Limited Time Offers: With LTOs, you can introduce seasonal dishes without committing to a permanent menu change. This allows you to experiment with high-margin items and gauge customer interest.

Explore Seasonal Produce Weekly Deals

3. Incorporate Food Trends

In a day and age when consumer expectations are constantly shifting, keeping an eye on food trends is a valuable way to keep your menus relevant and attractive. Use this new season as an opportunity to test out dishes that align with 2025’s food trends:

• Plant-based and health-conscious options: Demand for plant-forward dishes continues to grow. Spring’s fresh greens, microgreens, and root vegetables provide ample opportunities for creative vegetarian and vegan offerings.
• Sustainability & local sourcing: Incorporate premium seasonal items in small but impactful ways to maintain exclusivity without increasing costs.
• Rework high-cost ingredients: Consumers appreciate transparency. Highlight local, in-season ingredients on your menu and share your sustainability initiatives.
• Takeout & delivery optimization: Ensure your spring menu is designed for transportability. Consider packaging that preserves freshness and presentation for dishes that travel well.
• Balance between bold flavors and nostalgic dishes: Modern takes on classic dishes can appeal to diners seeking familiarity with innovation.

4. Reduce Waste & Repurpose Scraps

Reducing food waste is not just vital for the health of our planet – it can help maximize profits, improve efficiency, and make every ingredient count. In a professional kitchen, waste equals money lost, and with rising food costs, it’s more important than ever to use every part of your fruits and vegetables strategically.

Many fruits and vegetables have edible parts that often get discarded. Implementing root-to-stem cooking techniques helps reduce waste while adding unique flavors and textures to dishes. Beyond root-to-stem techniques, scraps and trimmings can be transformed into money-saving ingredients:

• Carrot Tops – Pesto & Garnishes
• Asparagus Stems – Soup Base & Purees
• Beet Greens – Sautéed Side Dishes & Salads
• Radish Leaves – Chimichurri & Sauces
• Vegetable Trimmings – Stocks & Sauces
• Fruit Peels & Zests – Infused Syrups & Garnishes
• Overripe Fruits – Jams, Purees & Baking Ingredients
• Bread Scraps – House-Made Croutons & Breadcrumbs

Spring is also an ideal time for an inventory overhaul. AI-based inventory management can help optimize stock levels, but even simple weekly audits can prevent over-purchasing. Surplus ingredients can be repurposed into daily specials, such as rotating soups or salads, reducing waste while offering guests something new.

5. Optimize for Juice Bars & Beverage Menus

As the weather warms up, diners seek refreshing drinks. A well-structured beverage menu can significantly boost profits without major additional costs.

• Highlight seasonal fruits: Spring citrus like kumquats, sumo oranges, and Meyer lemons are excellent for fresh juices, house-made sodas, and cocktail bases.
• Offer low & no-alcohol options: The popularity of alcohol-free beverages continues to rise. Infused waters with strawberries, tangerines, or herbs provide a flavorful, low-cost alternative.
• Functional beverages are in demand: Fermented drinks like kombucha, adaptogen-enhanced teas, and probiotic smoothies align with growing consumer interest in health-conscious dining.
• Cold brew & creative spritzes: Cold brew coffee is more popular than ever. Additionally, offering spritz-style drinks that blend fresh herbs, fruit, and sparkling water can create a balance of nostalgia and innovation.
• House-made syrups & reductions: These can elevate beverages without adding substantial ingredient costs, making drinks more unique and profitable.

Prepare Your Spring Menu with Riviera Produce

Spring offers the perfect opportunity to refresh your menu while maintaining profitability. You can maximize efficiency without sacrificing quality by strategically sourcing ingredients, embracing food trends, reducing waste, and optimizing your beverage offerings.

Whether revamping your menu, reducing costs, or incorporating the latest trends, having a trusted supplier ensures your kitchen remains stocked with the best produce all season long. Riviera Produce provides a reliable source of fresh, seasonal ingredients to help you stay ahead of the curve. Our selection includes specialty produce, wild-harvested items, and delicious local vegetables.

Place your order today and build an unforgettable spring menu with Riviera Produce!

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