Seasonal Fruits and Vegetables in April

Switzerland is known for its fresh produce and delicious fruits and vegetables, especially during the spring season. April is an exciting time for foodies in Switzerland as there are plenty of seasonal fruits and vegetables available. In this guide, we will take a look at some of the most popular fruits and vegetables in Switzerland in April, including asparagus, pears, basil, beets, chard, carrots, cucumber, head lettuce, kale, leeks, parsnip, radish, spinach, and wild garlic.

Asparagus

Asparagus is one of the most popular spring vegetables in Switzerland. It’s available from mid-April to the end of June. You can find both green and white asparagus, but white asparagus is more popular in Switzerland. It’s usually served steamed or boiled with a creamy sauce or melted butter. It’s a versatile vegetable that can be used in soups, salads, or as a side dish. You can find some of our favorite asparagus dishes here.

Pears

Pears are also in season in April and are a popular fruit in Switzerland. You can find a variety of pears, including Bartlett, Bosc, and Comice. Pears are perfect for snacking, baking, or adding to salads. This is pretty much the last month that pears are in season so enjoy them to the fullest.

Basil

Basil is a herb that is used in many Swiss dishes. It’s available year-round but is most flavorful during the summer months. Basil can be used in salads, soups, pasta dishes, and as a topping for pizza.

Beets

Beets are another popular spring vegetable in Switzerland. They are available in various colors, including red, golden, and Chioggia. Beets are versatile and can be roasted, boiled, or pickled. They are a great addition to salads or as a side dish.

Chard

Chard is a leafy green that is available from April to September. It is similar to spinach but has a slightly bitter taste. Chard can be used in soups, stir-fries, or as a side dish. It is rich in nutrients and a great source of vitamins A, C, and K.

Carrots

Carrots are a staple vegetable in Switzerland and are available year-round. However, they are at their freshest in the spring. Carrots can be eaten raw, roasted, or boiled. They are a great source of vitamin A and are low in calories.

Cucumber

Cucumbers are a refreshing vegetable that is available from mid April to September. They are perfect for salads or as a snack. Cucumbers are low in calories and a great source of hydration.

Head lettuce

Head lettuce is a popular leafy green in Switzerland. It is available year-round but is at its freshest in the spring. It can be used in salads or as a base for sandwiches. Head lettuce is a great source of fiber and vitamins A and C.

Kale

Kale is a superfood that is available year-round. However, it is most flavorful in the winter and spring months. Kale can be used in salads, soups, or as a side dish. It is a great source of vitamins A, C, and K.

Leeks

Leeks are a type of onion that is available from October to May. They have a milder flavor than regular onions and can be used in soups, stews, or as a side dish. Leeks are a great source of vitamin C and fiber.

Parsnip

Parsnips are a root vegetable that is available from October to April. They are sweet and nutty in flavor and can be used in soups or roasted. Parsnips are a great source of fiber, vitamin C, and potassium.

Spinach

Spinach is one of the most popular vegetables in Switzerland, and it is in season in April. Spinach is a leafy green vegetable that is packed with vitamins and minerals, and it is a great addition to salads, soups, and stews. You can also sauté spinach in a little bit of olive oil and garlic for a quick and easy side dish.

Wild garlic

Also known as ramps, wild garlic is another popular ingredient in Swiss cuisine. Wild garlic has a distinct flavor that is similar to garlic, but with a slightly more delicate and subtle taste. It is a versatile ingredient that can be used in a variety of dishes, from pesto to omelets to soups.