The 20 Best Fruits and Vegetables to Eat in January

Winter has arrived in all its frosty glory, bringing with it a bumper crop of fresh fruits and vegetables. As wondrous as produce can be in spring, summer, and fall, the coldest season of the year feels the most rewarding, delivering juicy citrus, exotic fruits, and hearty vegetables that keep the seasonal blahs at bay. Ahead, produce experts share their choice picks for what tastes best in January—and the months that follow.

Citrus Fruit

"January is prime California citrus season," says Alex Jackson, vice president of sales and procurement for Frieda's Branded Produce. "While the season starts as soon as the weather cools off in California in the fall, some of the best-tasting varieties come to fruition in the winter."

The peak citrus domestic season extends through March, says Hilary Craig, director of produce for Misfits Market. California produces the majority of the stateside bounty, with Florida, Texas, and Arizona supplying the remainder. "Which fruit stands out most often comes down to personal taste," says Rutul Joshi, director of produce merchandising for FreshDirect. In addition to citrus staples like navel oranges and grapefruits, check out this juicy stuff:

Kishu mandarins: The mandarin category comprises small, peelable satsumas, tangelos, tangerines, honey mandarins, and clementines. "In December, we'll have Kishu mandarins. They're exceptionally flavorful and because their season is really short and they're harder to grow, they're not widely available," Craig says

Kumquats: Eaten whole, rind and all, kumquats are eminently snackable. "San Diego kumquats are truly the best-tasting kumquats grown in the U.S.," Jackson says. The larger mandarinquat, a mandarin-kumquat hybrid, also belongs on your fruit radar, she says.

Meyer lemons: Finger limes, which Craig finds "amazing for cocktails," and Meyer lemons, a less-acidic lemon-mandarin hybrid, are seasonal standouts. Ditto the lemonade lemon, a super-sweet mandarin-lemon hybrid, Jackson says.

Pomelos: Super-sized and tangy-sweet, this grapefruit relative is at its most flavorful and affordable in January, Craig says. "Keep an eye out for Tahitian Green Grapefruit early next year as well," she adds. Also called the Tahitian Pummelo, this juicy, mildly tart pomelo variety has tropical notes and is among Jackson's favorites.

Sumo Citrus: Aka Dekopan or Shiranui oranges, this hybrid of mandarin oranges, satsumas, and navel oranges is trademarked as 'Sumo Citrus' in the U.S. "These California-grown fruits are known for their outstanding sweetness and easy-to-peel skin," Joshi says.

Apples and Pears

Autumn's signature fruits weather the winter beautifully. "Apples and pears are still abundant, and some are actually more flavorful than when they are first harvested in the fall," Craig says. Her top choices include:

Comice pears: Floral and buttery, this specialty variety is available through February, Craig says. 

Cosmic Crisp: Firm and sweet-tart, this apple is far tastier after it's had time to rest post-harvest, she says.

Lucy Glo: "We have the gorgeous and unforgettably tasty Lucy Glo apples now through the end of January," Craig says, referring to the blushing gold-skinned beauty from Washington state.

Regional Picks

Right when you need a pick-me-up the most, along come Florida strawberries and California kiwis. Peak-season produce is always best for flavor, Craig says, but proximity to the source is also a factor.

Exotic Fruits

That said, specialties from further afield brighten the landscape. "Lychee from South Africa and Australia, Shingo pears from South Korea, and jackfruit from Mexico are all at their peak of the season in January," Jackson says.

Brassicas

Many of the vegetable varieties within reach are brassicas. Part of the mustard family, nutrient-dense brassicas, or cruciferous vegetables, encompass leafy greens, cabbage relatives, and some root vegetables. "Some standouts right about now include baby bok choy, collard greens, rainbow chard, and lacinato kale," Joshi says. (Botanically, rainbow chard isn't a brassica, but it's compatible with these greens.) "These vegetables not only hold up well in winter, but also offer fantastic flavor and versatility in seasonal recipes," he says.

Cabbage: Brassicas like cabbage, broccoli, Brussels sprouts, and collard greens hit their stride in January. "You will also see specialities like rapini, caulilini, and broccolini," Jackson adds.

Kales and collards: Collard greens and kale varieties are at their sweetest this time of year, Craig says. "Science backs it up: The plants convert starches into sugars to protect themselves from freezing, so these hearty greens do taste better when grown in cool temperatures," she explains.

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Chicories

Chicories, including Belgian endive, radicchio, and castelfranco radicchio, an Italian heirloom vegetable, are often featured on restaurant menus—and well worth embracing at home. "They are delicious raw or cooked, so in January, when you are looking to get creative in salads or add new vegetables to your roasting routine, chicories are a great item to play with," Jackson explains.

Potatoes

Roasted, mashed, baked, fried—oh, how we love potatoes! "This is a great time to take advantage of abundant harvests of all kinds of potatoes—mixed baby, purple or blue, fingerlings, and all kinds of specialty varieties," Craig says.

Root Vegetables

Celeriac, beets, turnips, rutabaga, and specialty radishes are in great supply and store well, Craig says. "Roasting, mashing, soups, and stews—think warm comfort foods—are great ways to experiment with these varieties," she notes.

Turmeric and Ginger Root

Fresh, grated turmeric and ginger root zip up any dish (try them over curries and stir-fries). Jackson also suggests juicing them to boost immunity and steeping them for teas.

Winter Squash

"Winter squash varieties will be at their peak through March, including specialty varieties like delicata, honeynut, kabocha, red kuri, sweet dumpling, and blue hubbard," Craig says.

What Is Seasonal Produce?

The produce selection is ever-changing, with farming innovations helping to broaden the prospects. "It's hard to navigate what is truly 'in season' now that we have found ways to grow produce year-round all over the globe," Jackson says.

To get a firmer grasp on seasonality—and support farmers—she suggests shopping at your local green market. Still, she notes, some items may sell out or have a shorter shelf-life. "I always recommend local farmers' markets and your nearby supermarket for a good mix of seasonality, quality, and price," Jackson says.