6 Awesome Fruits and Vegetables to Eat This Spring (Guest Post!)

9 Reasons to “Eat Your Radishes”!

Today we have a guest post from Suzanne Collins, who runs 1800remedies.com! Since my current obsession right now just happens to be kiwis, this was perfect timing 🙂

6 Awesome Fruits and Vegetables to Eat This Spring

Spring is that time of year when you can enjoy fresh tastes of seasonal foods packed with nutrients beneficial for your overall health. Let’s have a look at 6 awesome fruits and vegetables that can nourish your body during the spring season, helping you stay fit and healthy!


Try out this vibrantly green, exotic fruit during the spring season. Kiwis are an antioxidant powerhouse and may be effective in combatting various diseases, boasting a whopping  137.2 mg of Vitamin C in just two fruit! Having 2 to 3 kiwis once or twice a week can help to control coughing and wheezing, aid in brain development, and support growth of bones. Kiwis are also great for digestion and can encourage healthy bowel movements.


Mostly ripe and ready by the end of the spring, the succulent cherries, available in both sweet and sour varieties, are many people’s favorite fruit, especially adored by kids. This little red fruit comes packed with calcium, protein, vitamin A, iron, and potassium. Cherries can also assist in digestion, control cholesterol, and keep blood sugar levels in balance.


There’s nothing better than biting into a fresh, ripe strawberry during the colorful season of spring. These delicious sweet fruits come packed with loads of health benefits. The vitamin C present in strawberries is a powerful antioxidant and is extremely beneficial for your immune system. Strawberries also contain folate and can be consumed during pregnancy. (Natural folate is preferred and highly less dangerous than supplemental folic acid.)  Strawberries can also facilitate the healthy renewal of cells and balance blood sugar levels.



This peppery tasting, low-calorie leafy green contains lots of health benefits, making it an ideal vegetable to consume during the season of spring. The high levels of chlorophyll, vitamin A, vitamin K, and folate present in arugula decrease inflammation, remove toxins from the liver, and help keep the body hydrated.

Arugula is mostly added to salads, and can be eaten raw or mixed with other vegetables.


This famous spring veggie is a great health supplement, containing iron, vitamin A, vitamin C, vitamin K, and folate. Eating asparagus may slow down the aging process, safeguard against certain cancers, control blood pressure, and discourage diseases related to the heart. Asparagus is also a natural diuretic, if you’re suffering from water retention.

You can grill or roast asparagus and add a pinch of salt, olive oil, and pepper to make it tasty. Eat it 2 to 3 times a week to help keep diseases at bay. 


The radishes you get in spring are usually the smaller and sweeter type. This ground vegetable comes packed with magnesium, potassium, calcium, vitamin B6, and riboflavin, and is excellent for your skin and digestion. Radishes also help prevent infection and support hydration.

To enjoy its excellent taste and numerous health benefits, have a couple of raw radishes every day. You can also eat cooked radishes or add them to a salad.

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