The seasonal foods that taste better in May

With summer just around the corner, many will be trying to eat healthily in order to get into shape for the coming holiday months.There’s no better way to do this than taking advantage of British home-grown foods that are hitting their peak right about now.FEMAIL presents the top eight foods that taste better in May […]

With summer just around the corner, many will be trying to eat healthily in order to get into shape for the coming holiday months.
There’s no better way to do this than taking advantage of British home-grown foods that are hitting their peak right about now.
FEMAIL presents the top eight foods that taste better in May than any other month…
Radishes sport crisp roots and a mild flavour in May, but later in the season can develop an unfavourable woody taste
Apricots
A relative of the peach, apricots are characterised by their golden-orange hue and fragrant velvety skin.
Don’t let the small size fool you; the stone fruit is an excellent source of vitamin A and C, as well as potassium and fibre.
Although the fruit can often be French-grown, the cool night-time temperature in Britain means that the apricots have a better flavour and richer colour, and are of course, fresher.
The British season runs from May until September, so get them while they’re ripe and more flavoursome.  
  Spinach
Well-known for its nutritional qualities, the shiny leafy green carries a distinctive, slight bitter taste.
Several vitamins including A and C are present in significant amounts, as well as other antioxidants and folic acid.
Although the vegetable is available all year round, the most tender and fresh variety is available in May.  
The earlier the spinach is harvested, the more mild-mannered and tender, and more suitable for leafy salads.
More mature varieties available in late summer and autumn are better suited to soups and stews.
 Apricots (pictured left) and lamb’s lettuce (pictured right) hit their peak in May in terms of a richer, fresher taste
Watercress
One of the oldest known leaf vegetables ever consumed by humans, superfood watercress is characterised by its spicy and peppery taste, and is cultivated on pure spring water which gives it a high nutritional value.
Bursting with nutrition, watercress is rich in vitamin A and C, magnesium, calcium, iron and folic acid; it was even utilised as an anti-baldness measure by the Romans and Angle-Saxons.
May kicks off the peak season and this runs until October.
The best time for watercress is during spring and the autumn end of the season, as the summer heat prevents the plants from coming into flower, which in turn can make them bitter.
Superfood watercress is best in May, as the summer heat can make them bitter
Lamb’s Lettuce
These spoon-shaped dark leaves and tangy flavour are named due to their resemblance to a lamb’s tongue.
With a nutty flavour and soft texture, they are ideal for salads and are a great source of vitamin C, as well as calcium, potassium and iron.
Lamb’s lettuce is at it’s best between May and November.
The earlier the better, as the leaves tend to be more velvety, fresh and light. Later in the year, the leaves toughen up due to the harsher weather, which can give them a less pleasant taste.
The tangy flavour also become more peppery in taste as the year goes on, so catch them now while they’re at their best.
  Radish
Radishes are characterised by their crisp and crunchy texture and their peppery, pink globe-like form.
The rosy root is a delicious component of salads and are high in vitamin C, folic acid and potassium.
The British season runs from May to mid-October, and are at their best when picked young and cherry-sized.
May-harvested radishes are ideal, with crisp roots and a mild flavour.
Later in the season, they can develop an unfavourable woody taste, or become spongy and overly tangy.
Jersey royal new potatoes
These vegetables have been grown on the island of Jersey for over 130 years. The distinctive flavour of the potato arises from the unique growing conditions of the island, with its fertile nutrient-rich soil and gentle climate.
Unlike other carbohydrates, potatoes are high in vitamin C, vitamin B and fibre.
May is the peak of the season, where 1,500 tonnes of Royals can be exported daily.
At this point in the season, the potatoes will be smaller and more tender. Young potatoes are generally sweeter as their sugar hasn’t converted to starch yet, so they are suitable in salads.
Generally the main season lasts between late April and July.
Spinach
Well-known for its nutritional qualities, the shiny leafy green carries a distinctive, slight bitter taste.
Several vitamins including A and C are present in significant amounts, as well as other antioxidants and folic acid.
Although the vegetable is available all year round, the most tender and fresh variety is available in May.  
The earlier the spinach is harvested, the more mild-mannered and tender, and more suitable for leafy salads.
More mature varieties available in late summer and autumn are better suited to soups and stews.
 Culled from Mail Online