In the 10 Commandments of Responsible Eating, we talked about choosing seasonal fruit and vegetables. Adapting your diet to the seasons means making the choice to eat responsibly and in a healthier way! Why would you do this? Because the food is local, less processed and easier on your wallet. Are you tired of waterlogged tomatoes in summer and tasteless melons in winter? In addition to enjoying tastier food, you are also meeting your nutritional needs far better! Follow the seasonal fruit and vegetable calendar. 

In winter, we stock up on our vitamins!

To avoid winter illnesses and to stay in shape all winter, it is essential to consume vitamins. From January to March, we choose nutrient-rich vegetables that will meet all our needs and make delicious homemade soups and other comforting dishes. 

What fruits and vegetables are in season in January, February and March?

Nature works wonders because it allows us to enjoy a detox in the New Year! If you’ve done a bit of overindulging over the holidays, these months are a great time to rest your liver.

Seasonal fruits:

Citrus fruits like grapefruit and lemon



Kiwi fruit


And among the dried fruits, nuts!

Seasonal vegetables :

Potatoes and Jerusalem artichokes

Onions and shallots

Pumpkin and squash

Turnips and beetroot

Garlic for your dishes


All cabbages

Black radish






Ideas for seasonal recipes in Winter

Winter is a perfect opportunity to rediscover forgotten vegetables such as Jerusalem artichokes. Often underestimated, they are rich in potassium and inulin, a prebiotic which balances the intestinal flora! And for a change from hearty vegetable soups, think of creamy soups like carrot soup.

In a sustainable and zero waste approach, think of cooking the peelings. Cauliflower leaves will be delicious in a wok of noodles and the skin of oranges can be easily candied in slices for a dessert.

In spring, make room for vegetables!

Spring days are milder and cause flowers to blossom. But the sunshine and milder weather are also beneficial for the fruit and vegetables that we get on our plates…

What fruit and vegetables are in season in April, May and June?

From April onwards, salads, which give us plenty of energy, and red fruit tarts are back in season.

Fruits in season :




Seasonal vegetables :

Onions and shallots

Lettuce and spinach











In May, we can enjoy cherries and new vegetables such as spring onions, rhubarb, broccoli or peas!

In June, aubergines and courgettes are used to make the famous ratatouille. Cucumbers can be eaten in salads or as detox drinks, and apricots can be enjoyed as an after-dinner sweet treat.  

How to cook seasonal fruit and vegetables in Spring?

If you haven’t read it yet, go and discover our recipe for asparagus soup. Perfect as a starter or to accompany a dish, it is the star of our Spring menu!

When the sun comes out, we like to enjoy cold soups and salads. Pea pod soup with fresh goat’s cheese whipped cream is a nice idea for cooking in June, and it’s perfect for the warm weather.

A refreshing summer with summer products

Forget the heavy summer recipes and refresh yourself with fresh fruit and vegetables! Once again, nature is well done and offers us vegetables that can be eaten both raw and cooked.

What fruit and vegetables are in season in July, August and September?

It’s time to add melon to your salad, enjoy watermelon to cool off by a pool and make your homemade tomato sauce! 

Seasonal fruits :

Raspberries and berries

Melon and watermelon

Peaches and apricots



Seasonal vegetables :

Peas and beans









In August we enjoy spinach even if it doesn’t provide as much iron as Popeye thought! Blueberries appear on the bushes and peppers allow us to prepare more exotic dishes. 

From September onwards, figs bring a new sweet note and corn joins our rice salads. And to enjoy a healthy snack, we crunch a few nuts!

Ideas for seasonal anti-waste recipes in Summer

To stay properly hydrated and take advantage of all the benefits of fruit, try flavoured waters in summer! We use strawberry stems to avoid waste or even cucumber peelings! So we recommend you buy your produce organic, as you will be using it from root to skin 😉

Did you know that you can even recycle melon peels into a jam? Don’t throw them in the bin anymore and keep them preciously after tasting! After cutting them into strips, you can make jam out of them.

Autumn, the return of heirloom vegetables!

We’ve already told you about Jerusalem artichokes in winter, but autumn clearly heralds the return of forgotten vegetables! Their appearance and name may not sound sexy, but they are very good and allow you to try out new recipes. 

What fruit and vegetables are in season in October, November and December?

In October, nature turns orange to celebrate autumn. This is also the case for vegetables and fruit, almost all of which are a pretty orange, yellow or red colour!

Seasonal fruits :








Seasonal vegetables :

Jerusalem artichoke








In November, fennel, potato, pumpkin, turnip, beetroot and the famous cabbages used in Chinese soups and woks are added to the list.

For December, oranges and clementines are preparing to join the children’s Christmas snacks. 

Autumn’s seasonal anti-waste recipe ideas

The potato is one of the most used vegetables! They are the main ingredient in mashed potatoes, Chips and gratin, and are also used to soak up the juices in pan-fried dishes or to give consistency to soups. Instead of throwing away your peelings when you cook it, use them as healthy appetisers!

Potato peel crisps are ideal for a starter and very simple to make. Simply wash your potato skins well, dry them and peel them. Oil the skins on both sides, place them on baking paper, season to taste and bake for fifteen minutes at 200°C.

The tops (of carrots for example) are also useful as they will allow you to make a very good soup or an original pesto!