Spring Ingredients for Restaurants

When building a spring menu for your restaurant, it’s crucial to know which ingredients are in season and at their peak so that you can develop dishes that showcase the freshest flavors. If you need guidance, this list of spring ingredients for restaurants will help you select foods that are at their best, ensuring your dishes are fresh, vibrant and full of flavor.

Orchard-Fresh Fruits

Along with fresh vegetables and crisp salads, colorful fruits brighten up–and sweeten up–any spring restaurant menu. If you are looking for fruits at their peak, consider these spring ingredient options:

• Strawberries – Although strawberries are available year round, they’re at their best from April to June. You can put pies and cobblers on your menu, or add strawberries to salads for a touch of sweetness.


• Grapefruit – Winter and spring grapefruits come in white, pink and red varieties. This sweet and tart fruit makes a great juice, and it’s also delicious in grapefruit and avocado salad–besides the flavor, the combination of green and pink is gorgeous.


• Lemon – Lemons add brightness to cheesecakes and pound cakes, as well as soups and dressings. Use both zest and juice for maximum flavor.


• Orange – Navel oranges are best in winter and Valencia oranges in summer, so spring is when both seasons overlap. Canned mandarin oranges are an excellent addition to salads, too.


• Kiwi – California-grown kiwi are in season October to May and can be served fresh or in fruit salad. You can even make kiwi sorbet.


• Cherries – Although more of a summer fruit, the beginning of the season is in April and May. Cherry pie, cherry cobbler and cherry crisp are classics for a reason: they’re delicious!


• Pineapple – The sweet and tart contrast can awaken your taste buds after a long winter. Pineapple cake, pineapple and ham, as well as pineapple juice, are all good menu options.


• Rhubarb – Old-fashioned strawberry rhubarb pie, rhubarb crisp and rhubarb jam are sure to pique your guests’ interest.

Light & Leafy Greens

When you think of spring, fresh vegetables are first to come to mind. This is the perfect time of year to cultivate your garden and incorporate fresh greens into your menu. Here are some options that are at their peak this time of year:

• Asparagus – These bright green spears can be steamed, roasted or boiled.


• Peas – Fresh, slightly sweet peas are great in soups. If you need more ideas on how to incorporate peas into spring dishes, a Serious Eats article suggests pasta salad, stir fry and rice pilaf as good options.


• Artichokes – Common in Mediterranean cuisines, artichokes are at their peak in the spring and again in the fall. A bit of lemon juice and olive oil really brings out their flavor.


• Arugula – Arugula is spicy and peppery, so it’s great as an addition to salads or on pizzas.


• Lettuce – Everyone knows it’s great in salads, but lettuce is also a good addition to soups and smoothies. Grilled Romaine hearts are a good vegetarian option for spring barbecues, too.


• Fennel – The seeds add great flavor to meat and the leaves spice up salads, as do the bulbs.


• Green Onions – These young onions have a mild flavor and are the perfect finishing touch to soups, stir-fries, pizzas and scrambled eggs.


• Fava Beans – Also called broad beans, these bright green beans are similar to lima beans but have a milder flavor.


• Spinach – This mild green is delicious in omelets, lasagna and mixed green salads. Remember that when cooked, it wilts down significantly.

Fresh Protein Sources

In addition to colorful fruits and fresh vegetables, don’t forget about adding a protein source to your meals. Warmer weather puts people in the mood for lighter meals, so instead of big roasts or heavy stews, make your protein offerings light and refreshing. If you need ideas, try incorporating:

• Chicken – Although chicken can be eaten year-round, you can easily incorporate it into a spring menu by combining it with bright yet delicate accents like lemon, parsley and oregano. 


• Salmon – The soft pink color makes salmon perfect for the season. Although there are many ways to prepare it, poaching is an easy way to keep it light and healthy.


• Lamb – No restaurant Easter menu would be complete without lamb. From chops to shank and everything in between, these holiday favorites appeal to diners who like traditional dishes.


• Shrimp – Shrimp has a refreshing flavor that lends itself well to spring-flavored dishes like shrimp cocktail or seafood tacos. Be sure to pair it with a zippy, citrus-based sauce to really bring out the taste.


• Meat & Cheese Plate – Although something simple can be delicious, building a meat and cheese board with imported artisanal cheeses and premium cured meats is a good way to add a high-end feel to your menu.


• Eggs – Cooked light and fluffy with vegetables in frittatas and quiches, eggs dishes will appeal to customers who are vegetarian but not vegan.


• Yogurt – A protein source that can double as a dessert, yogurt goes great with berries and granola in parfaits. 

Plant-Based Proteins

Considering the growing popularity of meatless diets, remember to offer some plant-based menu options to appeal to a wider range of guests. If you’re not sure how to replace animal-based protein sources in your current menu offerings, good alternatives include:

• Lentils – These quick-cooking legumes have a mild flavor, so be sure to season them heavily.


• Beans – Starchy, protein-packed beans are a great meat replacement in soups and wraps.


• Chickpeas – Also known as garbanzo beans, chickpeas are the main ingredient in hummus and falafel. Roasted chickpeas are an addictive appetizer sure to make guests return to your restaurant.


• Mushrooms – Mushrooms are hearty, so they’re a good way to introduce meat-eaters to plant-based foods. If you want a true crowd-pleaser, portobello mushroom burgers marinated in balsamic vinegar are sure to be a winner.


• Quinoa – A high-protein starch, this gluten-free Andean grain is very trendy. It’s excellent in pilafs and salads, or even served plain like rice.


• Tofu – Low in fat and rich in protein, tofu is very versatile. Whether pan-fried, stir-fried or oven-baked, its uses are endless.


• Jackfruit – This fruit has a meaty texture that shreds like chicken or pork when cooked, so it’s great for vegan pulled “pork” sandwiches or tacos.

Spice Things Up With Fresh Herbs

Fresh herbs are another great way to rejuvenate the spring menu at your restaurant. Not sure which herbs to highlight this season? Consider:

• Lavender – The purple flowers of lavender are beautiful and flavorful. Serving lavender ice cream or lavender honey is sure to be a hit.


• Mint – This fast-growing herb makes tasty tea and delicious sauce. Mint is also a great milkshake flavor to put on your St. Patrick’s Day menu.


• Lemon Balm – In the mint family, this green herb makes a relaxing tea. It’s also a nice way to add both green color and lemon flavor to curries and bean dishes.


• Parsley – Parsley is more than just a garnish. In fact, putting parsley salad and Italian gremolata sauce on your menu would be a good way to introduce your guests to new ways of enjoying this herb.


• Cilantro – Cilantro is a cool season herb, so spring is when it’s at its best.


• Chives – The thin, green leaves of chives have a mild onion flavor similar to green onions. The purple flowers are edible, too!


• Dill – These feathery leaves are a classic ingredient in potato salad and dill pickles. It’s also an important ingredient in tartar sauce.

Superfood Additions

With the springtime comes cleaner eating. This means that adding a few superfood spring ingredients to your menu will have your customers feeling good after their delicious meal. Here are a few nutrient-dense superfoods to include:

• Matcha – This antioxidant-packed form of green tea adds a sweet, early flavor to desserts. A teaspoon of matcha powder will give drinks a green hue, so it’s also a great way to improvise a St. Patrick’s Day drink menu.


• Tempeh – A soy-based protein made from fermented soybeans, making it a perfect option for vegetarians and vegans, but benefits the digestive system.


• Hemp Seeds – A great way to ride the CBD craze is to include hemp seeds on your menu. Not only is it popular, but hemp seeds are packed with omegas and protein.


• Turmeric – With a bright, bold flavor, turmeric is also a powerhouse. Packed with antioxidants and anti-inflammatory properties, you can add turmeric to both sweet and savory menu items.


• Tahini – Made from ground sesame seeds, tahini brings a bounty of amino acids and good fats, along with other beneficial vitamins and nutrients.


• Watermelon Seeds – Rich in protein and B vitamins, watermelon seeds are another great alternative for customers who can’t have soy or nuts.