Seasonal Fruits and Vegetables in India

Seasonal produce is usually fresher, tastier and cheaper, and it has travelled and been stored for less time, so it may keep more of some vitamins such as vitamin C. It also adds natural variety to your diet across the year.

From March to June: mango, watermelon, muskmelon, litchi, jackfruit, bael, falsa and ice apple. Jamun arrives with the monsoon (June–August).

From November to February: spinach, methi, sarson and bathua greens, carrots, radish, beetroot, cauliflower, cabbage, green peas, broccoli, sweet potato and fresh turmeric.

No — it shows general availability. Hill states, the South and the North-East often have longer or shifted seasons, and cold storage and imports make many foods available all year.

Not necessarily. Frozen peas, corn and spinach are frozen soon after harvest and keep most of their nutrients. Eating plenty of vegetables matters more than eating only seasonal ones.