We explore some of the best UK seasonal fruit and vegetables for the month of March.
As winter fades and the days get longer, March marks the beginning of the UK’s spring produce season. This time of year brings fresh and vibrant fruits and vegetables to our plates, adding flavour and nutrition to our meals. Here are some of the top seasonal fruits and vegetables you can find in the UK during the month of March.
First up, we have rhubarb, a classic spring vegetable that is perfect for pies, crumbles, and compotes. It’s a versatile ingredient that can be used in both sweet and savoury dishes, and it’s packed with vitamins and minerals. Rhubarb commonly ripens in early Spring.
3 Rhubarb Dishes
- Rhubarb crumble – A classic British dessert made by stewing rhubarb with sugar until it becomes tender and juicy, and then topping it with a crumbly mixture of flour, butter, and sugar. It’s then baked until the topping is golden brown and the rhubarb is bubbling underneath. Often served with a dollop of cream or custard, it’s a comforting and homely dessert.
- Rhubarb and ginger fool – A tangy and sweet dessert made by folding poached rhubarb into whipped cream and adding a hint of spicy ginger. The combination of sweet and tart flavours, with a little bit of heat from the ginger, makes it a refreshing and sophisticated dessert that’s perfect for spring and summer.
- Rhubarb and strawberry jam – A fruity and flavourful jam made by cooking rhubarb and strawberries together with sugar and lemon juice until it thickens and sets. It’s perfect for spreading on toast or scones, or as a filling for cakes and pastries. The combination of the tart rhubarb and sweet strawberries creates a delicious balance of flavours that’s hard to resist. Smother it over your freshly baked bread.
Another popular vegetable in March is purple sprouting broccoli, a nutritious and delicious variety that’s perfect for stir-fries, soups, and salads. It’s high in fiber, vitamin C, and vitamin K, making it a great addition to any healthy diet.
March also brings us sweet and juicy blood oranges, a citrus fruit that’s perfect for snacking, juicing, and baking. They’re rich in vitamin C and antioxidants, and their deep red colour adds a pop of colour to any dish.
Next up, we have asparagus, a tender and delicate vegetable that’s perfect for grilling, roasting, or sautéing. It’s low in calories and high in fiber, folate, and vitamins A, C, and K, making it a healthy choice for any meal.
3 Asparagus Dishes
- Asparagus risotto – A creamy and flavourful rice dish made by cooking arborio rice with vegetable stock, white wine, and sautéed asparagus, finished with Parmesan cheese and butter. It’s a luxurious and elegant dish that’s perfect for a special occasion or a fancy dinner party.
- Grilled asparagus – A simple and delicious way to enjoy asparagus is to grill it with a little bit of olive oil, salt, and pepper until it becomes tender and slightly charred. It’s perfect as a side dish to any meal, or as a light and healthy snack.
- Asparagus and bacon quiche – A savory and satisfying dish made by baking a mixture of eggs, cream, cheese, and sautéed asparagus and bacon in a flaky pastry crust. It’s perfect for brunch, lunch, or dinner, and can be served warm or cold. The combination of the salty bacon and the fresh and tender asparagus creates a delicious balance of flavours and textures.
Finally, we have watercress, a peppery and refreshing leafy green that’s perfect for adding flavour and nutrition to salads, sandwiches, and soups. It’s high in vitamins A, C, and K, and it’s a great source of calcium, iron, and antioxidants.
When it comes to cooking with seasonal produce, the possibilities are endless. Try roasting broccoli with garlic and lemon, making a rhubarb crumble with a crunchy oat topping, or adding blood oranges to a salad with fennel and arugula. By eating with the seasons, you can enjoy the freshest and most flavourful fruits and vegetables while supporting local farmers and reducing your carbon footprint.
UK vegetables for March: Rhubarb, Asparagus, Artichoke, Beetroot, Carrots, Chicory, Leeks, Parsnip, Purple Sprouting Broccoli, Radishes, Rhubarb, Sorrel, Spring Greens, Spring Onions, Watercress.