{"id":2068,"date":"2025-11-27T15:37:21","date_gmt":"2025-11-27T14:37:21","guid":{"rendered":"https:\/\/www.regioneo.com\/?p=2068"},"modified":"2026-03-13T16:38:13","modified_gmt":"2026-03-13T15:38:13","slug":"seasonal-fruit-and-vegetable-calendar","status":"publish","type":"post","link":"https:\/\/www.regioneo.com\/en\/seasonal-fruit-and-vegetable-calendar\/","title":{"rendered":"Calendar of seasonal fruit and vegetables in France: eat locally and responsibly"},"content":{"rendered":"

Eating fruit and vegetables in season is much more than just a culinary habit: it's an approach that transforms your daily life. Rediscover the real taste of food, lighten your shopping budget, support local producers and reduce your environmental footprint.<\/strong>. So many tangible benefits from a simple but coherent choice.<\/p>\n\n\n\n

This season calendar<\/strong> is a month-by-month guide to help you easily identify the products you should be choosing, organise your purchases efficiently and reduce food waste. Adapted to the specific regional characteristics and climatic variations of mainland France, it invites you to consume with common sense, cook with pleasure and get back in touch with the natural rhythm of the seasons.<\/p>\n\n\n\n

Spring fruit and vegetables (March to May)<\/h2>\n\n\n\n

Spring marks the awakening of nature and the arrival of the first fresh harvests after winter. It's the season of tender young shoots, crisp green vegetables and the first delicate flavours that herald the fine weather. <\/p>\n\n\n\n

Vegetables<\/strong><\/td>Fruit<\/strong><\/td>Pulses<\/strong><\/td><\/tr>
Garlic
Beetroot
Swiss chard
Broccoli
Carrot
Celery (stalk and root)
Cabbage (all varieties: cauliflower, Brussels sprouts, kale, red cabbage, head cabbage)
Squash (Pumpkin, Pumpkin, Pumpkin, Butternut)
Crosne
Endive
Spinach
Fris\u00e9e \/ Lamb's lettuce (autumn salads)
Turnip
Onion
Parsnips
Leek
Potatoes (ware)
Radishes (winter varieties)
Salsifi
Jerusalem artichoke
Mushroom (C\u00e8pe, Girolle, Champignon de Paris)<\/td>		Dry almond
Chestnut
Lemon
Cl\u00e9mentine
Quince
Fig
Grenada
Khaki
Kiwi
Tangerine
Hazelnut
Nuts
Orange
Grapefruit
Pear
Apple
Plum
Grape
Rhubarb (end of season)







<\/td>		Lens

























<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Summer fruit and vegetables (June to August)<\/h2>\n\n\n\n

Summer explodes with colour, flavour and generosity. It's the most abundant season, when the stalls overflow with sun-drenched produce, perfect for light, refreshing meals. <\/p>\n\n\n\n

Vegetables<\/strong><\/td>Fruit<\/strong><\/td>Cereals & Pulses<\/strong><\/td><\/tr>
Garlic
Artichoke
Asparagus (end of season in June)
Aubergine
Beetroot
Swiss chard
Broccoli
Carrot
Celeriac
Cabbage (white, red, romanesco)
Cucumber
Squash (early season)
Courgette
Spinach
Fennel
Fris\u00e9e (salad)
Green bean
Lettuce
Turnip
Onion
Peas (start of season in June)
Peppers
Early potatoes
Radish



<\/td>		Apricot
Fresh almonds \/ Dry almonds
Goji berry
Brugnon
Cassis
Cherry (short season, until July)
Lemon
Fig
Strawberry
Raspberry
Redcurrant
Melon
Mirabelle
Blackberry
Blueberry
Nectarine
Hazelnut
Grapefruit
Watermelon
Fishing
Pear
Apple
Prune \/ Pruneau
Rhubarb
Tomato (often considered a vegetable, but botanically a fruit)
Grapes (end of season)<\/td>		Oats (winter and spring)
Wheat (hard and soft)
Beans and field beans
White bean
Maize
Barley (winter and spring)
Peas (dry)
Quinoa
Rye



















<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Autumn fruit and vegetables (September to November)<\/h2>\n\n\n\n

Autumn heralds the transition to warmer, more comforting flavours. It's the season of bountiful harvests, root vegetables and colourful squash that invite you to make creamy soups and simmering dishes. <\/p>\n\n\n\n

Vegetables<\/strong><\/td>Fruit<\/strong><\/td>Cereals & Pulses<\/strong><\/td><\/tr>
Garlic \/ Shallot
Beetroot
Swiss chard
Broccoli
Cardon
Carrot
Celery (stalk and root)
Cabbage (white, Brussels sprouts, cauliflower, kale, romanesco, red)
Squash (Pumpkin, Pumpkin, Butternut, other varieties)
Crosne
Endive
Spinach
Fennel
Fris\u00e9e \/ Lamb's lettuce (autumn salads)
Lettuce
Turnip
Onion
Parsnips
Sweet potato
Leek
Potatoes (ware)
Radish
Rutabaga
Salsifi
Jerusalem artichoke<\/td>		Almonds (fresh and dried)
Goji berry
Chestnut
Lemon
Cl\u00e9mentine
Quince
Fig
Raspberry (end of season)
Khaki
Kiwi
Tangerine
Blackberry
Blueberry (end of season)
Hazelnut
Nuts
Orange
Peach \/ Nectarine (early season)
Physalis
Pear
Apple
Plum \/ Mirabelle plum \/ Prune
Grape
Tomato (end of season)




<\/td>		White bean
Lens
Maize
Quinoa
Rice
Buckwheat
Soya
Sunflower




















<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Winter fruit and vegetables (December to February)<\/h2>\n\n\n\n

Winter invites us to warm up with nutritious, vitamin-packed dishes. Hardy vegetables such as cabbages and leeks dominate the markets.<\/p>\n\n\n\n

Vegetables<\/strong><\/td>Fruit<\/strong><\/td>Cereals & Pulses<\/strong><\/td><\/tr>
Garlic \/ Shallot
Beetroot
Carrot
Celery (stalk and root)
Cabbage (white, Brussels sprouts, curly, red, cauliflower)
Squash (Butternut, Pumpkin, Spaghetti squash, etc.)
Crosne
Endive
Spinach
Fris\u00e9e \/ Lamb's lettuce (winter salads)
Turnip
Onion
Parsnips
Leek
Potatoes (ware)
Radish
Rutabaga
Salsifi
Jerusalem artichoke<\/td>		Dry almond
Chestnut
Citrus fruit (Lemon, clementine, mandarin, orange, grapefruit, grapefruit-apple)
Khaki (end of season)
Kiwi
Physalis
Pear
Apple











<\/td>		Oats (winter and spring)
Wheat (hard and soft)
Beans and field beans
Lens
Barley (winter and spring)
Peas
Rye














<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Why choose seasonal fruit and vegetables?<\/h2>\n\n\n\n

Opting for seasonal produce is much more than a passing trend. It's a choice that combines taste pleasure, substantial savings and environmental responsibility, while creating a direct link with those who grow our food.<\/p>\n\n\n\n

Authentic flavours and preserved nutritional benefits<\/h3>\n\n\n\n

Fruit and vegetables harvested when fully ripe develop incomparable aromas and retain their nutrients better. This natural freshness is also reflected in your budget: when harvests are plentiful, prices naturally fall. On the other hand, eating strawberries in winter means excessive production costs (heated greenhouses, long-distance transport), which are reflected in the final price and lower quality.<\/p>\n\n\n\n

Reduced environmental impact<\/h3>\n\n\n\n

Respecting the harvest calendar means reducing your ecological footprint. Local, seasonal production requires less energy: no intensive heating of greenhouses, no artificial lighting, no transport. This approach also encourages more diversified agriculture, preserves the biodiversity of our terroirs and naturally generates less packaging.<\/p>\n\n\n\n

Supporting local producers<\/h3>\n\n\n\n

Buy in short circuits<\/strong> enables farmers to make better use of their labour and to obtain fairer remuneration. Farm sales and weekly baskets are examples of this new way of consuming: more flexible, respectful of the rhythm of the harvest and naturally anti-gaspi. By adapting to what really grows in your region, you are playing an active part in ensuring the long-term future of local agriculture.<\/p>\n\n\n\n

<\/p>\n\n\n\n

FAQ<\/h3>\n\n\n\n
\n
Quels sont les avantages de consommer des fruits et l\u00e9gumes de saison ?<\/strong><\/summary>\n

Manger de saison garantit des produits plus savoureux, mieux \u00e9quilibr\u00e9s sur le plan nutritionne<\/strong>l et moins chers<\/strong> lorsque les r\u00e9coltes sont abondantes. C\u2019est aussi un moyen simple de r\u00e9duire son empreinte carbone.<\/p>\n<\/details>\n\n\n\n

Pourquoi les fruits hors saison sont-ils moins bons ?<\/summary>\n

Les fruits hors saison sont moins bons pour plusieurs raisons : manque de go\u00fbt et de nutriments, empreinte \u00e9cologique \u00e9lev\u00e9e et exposition accrue aux pesticides. Il est donc recommand\u00e9 de privil\u00e9gier les fruits et l\u00e9gumes de saison pour une meilleure qualit\u00e9 nutritionnelle et m\u00eame r\u00e9duire son impact environnemental car limit\u00e9 l’utilisation de ressources suppl\u00e9mentaires pour conservation.<\/p>\n<\/details>\n\n\n\n

Comment savoir si un fruit ou un l\u00e9gume est vraiment de saison dans ma r\u00e9gion ?<\/summary>\n

La saison d\u00e9pend parfois de la r\u00e9gion, du climat local et des vari\u00e9t\u00e9s cultiv\u00e9es. La fa\u00e7on la plus simple de v\u00e9rifier les fruits et l\u00e9gumes de saison de votre r\u00e9gion est d’acheter directement chez les producteurs locaux, les AMAP ou les march\u00e9s de plein vent.<\/p>\n<\/details>\n\n\n\n

Quels fruits et l\u00e9gumes privil\u00e9gier en hiver si je veux manger local ?<\/summary>\n

L\u2019hiver met \u00e0 l\u2019honneur les l\u00e9gumes rustiques comme le poireau<\/strong>, le chou<\/strong>, le panais<\/strong>, les courges<\/strong>, la betterave<\/strong>, la m\u00e2che <\/strong>ou le navet<\/strong>. C\u00f4t\u00e9 fruits, place aux agrumes<\/strong>, \u00e0 la pomme<\/strong>, \u00e0 la poire <\/strong>et au kiwi<\/strong>.<\/p>\n<\/details>\n\n\n\n

Peut-on manger de saison toute l\u2019ann\u00e9e ?<\/summary>\n

Oui : chaque saison offre une vari\u00e9t\u00e9 suffisante pour cuisiner sans monotonie, du printemps aux l\u00e9gumes nouveaux, \u00e0 l\u2019\u00e9t\u00e9 riche en fruits juteux, jusqu\u2019aux l\u00e9gumes racines de l\u2019hiver. L\u2019essentiel est d\u2019adapter ses habitudes et de privil\u00e9gier les circuits courts<\/strong>.<\/p>\n<\/details>\n\n\n\n

Quels l\u00e9gumes sont disponibles toute l\u2019ann\u00e9e ?<\/summary>\n

Certains l\u00e9gumes dits \u201cde garde\u201d sont disponibles une grande partie de l\u2019ann\u00e9e : carotte<\/strong>, pomme de terre, chou, betterave, oignon, poireau, c\u00e9leri-rave<\/strong>, etc. Leur saison \u201cnaturelle\u201d varie, mais ils se conservent longtemps.<\/p>\n<\/details>\n\n\n\n

Comment r\u00e9duire le gaspillage en mangeant de saison ?<\/summary>\n

Privil\u00e9gier la saisonnalit\u00e9 permet de planifier des menus adapt\u00e9s aux volumes de r\u00e9colte, d\u2019acheter des produits plus frais qui se conservent mieux, et de se tourner vers :<\/p>\n\n\n\n

    \n
  • la conservation (lactofermentation, cong\u00e9lation, st\u00e9rilisation), <\/li>\n\n\n\n
  • les recettes anti-gaspi, <\/li>\n\n\n\n
  • les vari\u00e9t\u00e9s locales moins standardis\u00e9es mais tout aussi savoureuses.<\/li>\n<\/ul>\n<\/details>\n