What produce should you buy in December?
Winter is just around the corner.
What is in season in December? Produce peaks at different times throughout the US so there will be some variances. But here is a general guide.
To make it easier for you to plan your meals and make a grocery list, I have created produce guides for every month letting you know what is in season along with a few recipe suggestions.
Check out my other Seasonal Produce Guides for more information on how to choose, store and prepare seasonal produce every month of the year.
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Why buy fruits and vegetables when they are in season?
Cost: Produce prices are subject to supply and demand. When produce is in abundance because it is in-season the prices go down.
Eco-Friendly: In-season produce is more likely to be grown locally meaning it doesn’t have to travel as far to get to you reducing its carbon footprint. Stop by your local farmers market to purchase some of the freshest produce available.
Taste: In-season produce is fresher and tastes better. It is grown during its optimal conditions and because it can be grown more locally it usually has a chance to fully ripen before it is picked
Nutrition: Fully ripened produce is more nutritious because it has had time to fully develop before being picked.
What’s in season in December?
Jump to:
Broccoli
Broccoli is part of the cabbage family and is a good source of vitamin C and vitamin K.
Buying
Choose broccoli that has closed florets and deep green color. Avoid broccoli with yellowing or that is soft.
Storing
Refrigerated broccoli will keep for up to five days. Broccoli should be loosely wrapped in plastic or a dishtowel.
Preparing
Wash and then cut into appropriately sized pieces. All but the very end of the stock can be used.
Recipes
Garlic Parmesan Roasted Broccoli - Damn Delicious
Easy Beef and Broccoli - Just a Taste
Brussels Sprouts
Brussels sprouts are delicious and can be boiled, steamed, sauteed, grilled, roasted, and even fried. They are even great when served raw and shredded into a slaw. They are part of the cabbage family and are most commonly green but there are a few varieties that are purple in color. They are high in vitamin C and vitamin K.
Buying
If possible choose brussels sprouts that are still on the stalk. Look for brussels sprouts with bright, firm, and compact heads. Avoid sprouts with pinholes, which can be a sign of insect damage.
Storing
Brussels sprouts can be refrigerated in a plastic bag for up to a week.
Preparing
Remove brussels sprouts from the stalk and cut off the stem. You can also remove any of the loose outer leaves.
Recipes
Oven Roasted Parmesan Brussels Sprouts - Together as Family
Roasted Brussels Sprouts with Quinoa and Cranberries - Thug Kitchen
Cabbage
Cabbage can be dark green, purple, white, or light green. Cabbage is a great source of vitamin K, vitamin C, and fiber.
Buying
Look for cabbage that is compact with blemish-free leaves. Avoid cabbages that are light for their size.
Storing
Cabbage can be refrigerated for up to seven days. Once cut cabbage should be stored in an airtight container.
Preparing
Remove the outer leaves and then slice them into pieces. Wash under running water and remove the core.
Recipes
Easy Fried Cabbage - The Stay at Home Chef
Easy Chicken and Cabbage Stir Fry - Salt & Lavender
Cauliflower
Cauliflower is super popular right now. Masquerading as a pizza crust, mashed potatoes, and rice. Cauliflower comes in several varieties including white, orange, green, and purple. Cauliflower can be roasted, grilled, boiled, fried, steamed, pickled, or eaten raw. It is high in vitamin C and vitamin K.
Buying
Look for cauliflower that is compact with firmly attached bright green leaves. Avoid cauliflower with brown spots or spread-out sections.
Storing
Cauliflower can be refrigerated for up to five days.
Preparing
Wash cauliflower just before use. Remove the outer leaves, stem, and core. Then break or cut it into smaller pieces. Reusable Block
Recipes
Mexican Street Style Grilled Cauliflower - Tales of a Texas Granola Girl
Cauliflower Casserole - Healthy Recipe
Roasted Cauliflower Leek Potato Soup
Grapefruit
Grapefruit is a citrus fruit known for its sour to semi-sweet flavor. Grapefruit can have red, white, or pink flesh. Grapefruit is high in vitamin C and fiber.
Buying
Grapefruits should have skin that is thin, smooth, firm, and blemish-free. Grapefruits should also be heavy for their size.
Storing
Grapefruits can be stored at room temperature for up to a week or in the refrigerator for two to three weeks.
Preparing
Grapefruits can be peeled and sectioned by hand. Using a knife you can also prepare skinless grapefruit segments. With a sharp knife, cut off the top and the bottom of the grapefruit and cut away the remaining peel and white pith. Next, either slice the fruit or cut along either side of each segment to release it. If you need the zest, grate it before peeling the fruit.
Recipes
Grapefruit Greek Yogurt Cake - Sally's Baking Addiction
Ruby Red Grapefruit Bars - Dessert Now Dinner Later
Kale
Kale can have purple or green leaves and is a member of the cabbage family. Kale is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6.
Buying
Kale should be dark green in color with small to medium-sized leaves.
Storing
Store kale in a plastic bag in the refrigerator for up to five days.
Preparing
Wash kale and remove the stalk and central vein by hand or with a knife. Chop or tear leaves into bite-sized pieces.
Recipes
Garlic Parmesan Kale Pasta - Budget Butes
Braised Southern Style Kale - I Heart Recipes
Kale Apple Salad with Honey Dressing
Leeks
Leeks have a mild onion-like flavor. Leeks are a good source of fiber, vitamin B6, iron, and magnesium. They are also a very good source of folate as well as vitamins A, C, and K.
Buying
Look for leeks that are firm and have as much white and light green parts as possible.
Storing
Leeks can be refrigerated for up to two weeks.
Preparing
The dark green leaves are usually tough. Most dishes use just the white and light green portions. Leeks grow in sandy soil and need to be washed thoroughly. Cut off the root and then slice the leek in half vertically. Chop and place in a bowl of cold water. Agitate the leeks well, then drain and use.
Recipes
Creamed Leeks - Ditch the Carbs
Shrimp and Leek Pasta - Leite's Culinaria
Ham and Leek Pie
Ham, Leek, and Hash Brown Muffins
Leek Potato Soup
Mushrooms
Mushrooms are an excellent source of B vitamins, selenium, and copper.
Buying
Mushrooms should look fresh and smell good. Avoid mushrooms that smell of mildew or mold. Also avoid mushrooms that look shriveled, desiccated, darkened, wet, or moldy.
Storing
Mushrooms should be stored in a paper bag in the refrigerator or wrapped in paper towels and then loosely wrapped with plastic. Enclosing mushrooms in a plastic bag will cause them to sweat and spoil more quickly. Wild mushrooms will last for a few days stored this way; cultivated mushrooms will last up to a week or two.
Preparing
Mushrooms are like sponges and will soak up any liquid they get near. Relatively clean mushrooms can be brushed clean with a pastry brush or dry paper towel. For more cleaning power, use a damp paper towel. Reusable Block
Recipes
Carmalized Shitake Mushroom Risotto - Minimalist Baker
Herby Buttered Mushroom Stroganoff - Half Baked Harvest
Homemade Vegetable Loaded Spaghetti Sauce
Beef Stew
Oranges
Oranges can be eaten fresh or processed for their juice or peel. Oranges are a great source of vitamin C.
Buying
Oranges should be firm and heavy for their size. They should also have smooth bright-colored skin. Avoid oranges with blemished and wrinkled skin.
Storing
Oranges can be stored at room temperature for up to five days or refrigerated for up to two weeks.
Preparing
Oranges can be peeled and sectioned by hand. Using a knife you can also prepare skinless orange segments. With a sharp knife, cut off the top and the bottom of the orange and cut away the remaining peel and white pith. Next, either slice the fruit or cut along either side of each segment to release it. If you need the zest, grate it before peeling the fruit.
Recipes
Sicilian Orange Cake - Christina Cucina
Orange Baked Chicken - She Wears Many Hats
Papayas
The ripe flesh of the papaya is usually eaten raw, without the skin or seeds. The black seeds are edible and have a sharp, spicy flavor. They are sometimes ground and used as a substitute for black pepper. Papayas are a great source of vitamin C.
Buying
Papayas are fully ripe when they are bright yellow. Choose papayas that are firm but yield to gentle pressure, have smooth skin and are heavy for their size.
Storing
Refrigerate ripe papayas in a plastic bag up to a week. To speed ripening, place papayas in a brown paper bag at room temperature. Once the papaya ripens, refrigerate immediately.
Preparing
Both the seeds and flesh are edible. Cut the papaya in half and scoop out the seeds.
Recipes
Papaya Bars - A Cozy Kitchen
Papaya Salsa - Platter Talk
Parsnips
Parsnips are a root vegetable closely related to the carrot. Parsnips are high in potassium and fiber.
Buying
Choose parsnips that are firm and smooth. Smaller parsnips may be more flavorful and tender.
Storing
Parsnips can be refrigerated for up to two weeks.
Preparing
Wash parsnips in cold water and cut off both ends. Trim any major rootlets or knobs before cooking. Parsnips can be cooked into savory stews, boiled, mashed, or roasted.
Recipes
Garlic Turmeric Crispy Parsnip Fries - Bucket List Tummy
Parsnip Gratin with Gruyere and Thyme - Feasting at Home
Pears
Pears can be divided into two categories: European and Asian. European pears are smooth-skinned and are wider at the bottom than the top. Asian pears are uniform in color (yellowish-tan) and shaped more like apples. Asian pears do not change color after being harvested, while some European ones do.
Buying
Look for pears that are firm and without bruises. Pears are ripe when the skin near the stem yields to gentle pressure.
Storing
Pears can be stored at room temperature until they are ripe. Once ripened they will keep in the refrigerator for up to three days.
Preparing
Wash pears just before eating or using for cooking.
Recipes
Pear Custard Pie - Dinner at the Zoo
Caramelized Onion and Pear Jam - Striped Spatula
Pomegranates
The number of arils (seeds) in a pomegranate can vary from 200 to 1,400. Pomegranates are a good source of fiber, vitamin C, vitamin K, and folate.
Buying
Pomegranates should be round, plump, and heavy for their size. Avoid pomegranates with cuts or bruises.
Storing
Store pomegranates for up to a month in a cool, dry place or refrigerate them for up to two months. Refrigerate seeds in an airtight container for up to 5 days.
Preparing
Fair warning, pomegranates can be messy. The bright red juice can stain fingers, clothes, counters, and cutting boards. First, fill a large bowl with water. Slice off the top, then cut a slit through the skin of the pomegranate. Tear the fruit open with the slit facing away from you. Rip the fruit into chunks under water and remove the arils (seeds). The seeds will sink, and the white will membrane float.
Recipes
Chocolate Pomegranate Bark - Super Healthy Kid
Pomegranate Orange Muffins - Pinch of Yum
Pomegranate Cheese Ball - How Sweet Eats
Rutabaga
The rutabaga is a root vegetable that is a cross between the cabbage and the turnip. It has a slightly spicier flavor than the turnip. Rutabagas can reach three to five pounds in weight. Rutabagas contain a small amount of vitamins A and C.
Buying
Rutabagas should be smooth, firm, without blemishes, and heavy for their size. Avoid large roots, they tend to be more fibrous. If you smell a rutabaga, the more pronounced the odor, the more pungent the flavor.
Storing
Rutabagas can be stored unwashed in a plastic bag in the refrigerator for up to 2 weeks. The leaves should be removed to prevent the root from drying out.
Preparing
Scrub rutabagas under cold running water before using. Cut into pieces and remove the core if it is brownish. Rutabagas can be boiled, steamed, mashed, roasted, baked, and fried.
Recipes
Creamy Smashed Rutabagas - My Gourmet Connection
Rutabaga Hash with Onions and Crisp Bacon - The Splendid Table
Sweet Potatoes
Sweet potatoes are high in vitamin C and fiber.
Buying
Sweet potatoes should have smooth skin. Avoid sweet potatoes with soft spots, cuts, or blemishes.
Storing
Sweet potatoes should be stored in a cool, dark, and well-ventilated place. They will keep for up to one month.
Preparing
Scrub sweet potatoes and peel if desired. Sweet potato skin is edible.
Recipes
Crispy Baked Sweet Potato - Rasa Malaysia
Mediterranean Baked Sweet Potatoes - Minimalist Baker
Winter Pork Stew with Sweet Potatoes
Tangelos
Tangelos can be eaten fresh or processed for their juice or peel. Tangelos are a great source of vitamin C.
Buying
Tangelos should be firm and heavy for their size. They should also have smooth bright-colored skin. Avoid tangelos with blemished and wrinkled skin.
Storing
Tangelos can be stored at room temperature for up to five days or refrigerated for up to two weeks.
Preparing
Tangelos can be peeled and sectioned by hand. Using a knife you can also prepare skinless tangelo segments. With a sharp knife, cut off the top and the bottom of the tangelo and cut away the remaining peel and white pith. Next, either slice the fruit or cut along either side of each segment to release it. If you need the zest, grate it before peeling the fruit.
Recipes
Tangelo Squares - Amelia Saltsman Food
Tangelo and Almond Cake - Nadia Lim
Tangerines
Tangerines are smaller and less rounded than oranges. They are also typically sweeter than an orange. The peel can be used fresh or dried as a spice or zest for baking or a garnish for drinks.
Buying
Tangerines should be a deep orange color, firm, and heavy for their size.
Storing
Tangerines can be stored at room temperature for up to five days or refrigerated for up to two weeks.
Preparing
Tangerines can be peeled and sectioned by hand. Using a knife you can also prepare skinless tangerine segments. With a sharp knife, cut off the top and the bottom of the orange and cut away the remaining peel and white pith. Next, either slice the fruit or cut along either side of each segment to release it. If you need the zest, grate it before peeling the fruit.
Recipes
Tangerine Drizzle Cake - Erren's Kitchen
Tangerine Bread - Chipa by the Dozen
Turnips
Both the turnip root and turnip greens are edible.
Buying
Look for turnips that are heavy for their size and still have their leaves attached. Small to medium-sized turnips tend to be sweeter.
Storing
The longer a turnip is stored the more bitter it becomes. Turnips can be refrigerated for up to three days.
Preparing
Before cooking turnips, wash and peel the skin with a vegetable peeler. Next, trim off the roots and greens.
Recipes
Parmesan Crusted Crushed Turnips - From a Chef's Kitchen
Roasted Turnips with Balsamic Vinegar and Thyme - Kalyn's Kitchen
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Read More: Seasonal Produce Guides
Carol Borchardt says
I love this! I really try to eat seasonally and December is not known for a lot of great produce. However, you hit the nail on the head with all of them! They're all great this time of year. Thanks so much for including my Parmesan Crusted Crushed Turnips!
Erica @ Raspberries and Kohlrabi says
Thank you for stopping by. I think seasonal eating is the only way to go if you want to save money and have great tasting produce. Thanks for creating such a great recipe for me to share!