White and green asparagus, as well as peas, are reaching their best as February rolls into March. Otherwise, all the fruits and vegetables that ripened in the winter months are still good.
The same holds true for April, but a few more vegetables become ready for optimal harvesting now, including broad beans, zucchini and green onions. April marks the end of the season for rutabaga.
Asparagus and broccoli are reaching the end of their prime season come May. Fennel leaves — as opposed to fennel roots — are ripening now, as are green beans, radishes, peppers, vlita (or Palmer amaranth), and some immature cucumbers, eggplant and melons. May is berry season, too: Fresh, juicy loganberries, raspberries and strawberries become available. Loquats, Valencia oranges and apricots are ripe in May, and pistachios from the island of Aegina reach their prime in this month as well.
Greek fruit sliced or diced, in salads or juices, in jams or spoon-sweets, in sweet or salty foods, they promise to offer seducing pleasure to those tasting them. And they keep their promise!