While you can find most fruits at the supermarket, many of them were shipped thousands of miles to get to you. Truthfully, certain fruits are most delicious when they’re in season and available in your own home town, rather than sent from across the country (or world!).

Of course, we love classic winter fruits such as pears and oranges, but our palates yearn for new flavors in spring. By March and April, we’re ready for fresh strawberries, blueberries, and mangoes. And when spring arrives, your choices for what fruits you can buy locally expand. If a certain type of fruit can be grown locally, farmer’s markets are a great place to get the freshest springtime fruit. Whether it’s a family weeknight meal, special springtime brunch or Easter dinner, try adding a few of these spring fruits to your family’s shopping list.

Strawberries are usually picked before totally ripe so they can survive the trip from growers in Florida and California to your state. However, you'll notice a huge difference in flavor when buying strawberries between mid-spring and early summer. Check your farmer’s market for berries that didn’t have to travel to get to you, then whip them up in strawberry cobbler, crostini, scones, or pancakes.

Although once an agricultural staple in Hawaii, most of the pineapples we eat now come from Costa Rica. Their peak season is May through summer, so stock up while they’re extra sweet and juicy. Try pineapple in salsa, on shortribs, and in sangria.

Rhubarb is actually a vegetable, but it’s used in so many sweet dishes (such as cobblers and pies) that many people consider it a fruit. It’s only found in its fresh form in spring and makes a delicious addition to everything from savory dishes to desserts.

Although you can get avocados year-round, their peak season is May through August. The most popular types grown in the U.S. are Hass because of their high oil content and creamy texture.

You’ll find lemons available year-round, but Meyer lemons peak in late winter through spring. A cross between a lemon and sweet orange, they tend to have a sweeter rind and deeper color than traditional lemons. Use them as you would any type of lemon or when you need a sweeter zest, such as in cakes or cookies.

Kiwis are grown in many places in the world including California, Italy and New Zealand. While California kiwis typically are available from September to November, golden kiwis from New Zealand are harvested from March to May. Use them the same way you would green kiwis, like in a kiwi pie.

Florida, a major producer of mangoes grown in the U.S, harvests theirs from May to October. They’re delicious when eaten fresh and perfect in salsa or cheesecake.

Apricots are extremely delicate fruits, so many varieties do not ship well. Most apricots grown in the U.S. come from California, and their peak harvest time is from May to summer. They're delish on a grilled chicken sandwich!

Blueberries are usually always available, but local harvests start from late spring to early summer, depending on where you live. Farmer’s markets and pick-your-own farms are a fun way to get your fill of these delicious berries.

Kumquats might not be the first citrus fruit you think of, but these teeny fruits are delicious! You can eat them whole (rind included) like a grape. They’re available most of the year but are most plentiful through April.

Sweet cherries from California start to peak in late April to early June, while sour cherries ripen later in the summer. Bake them into a cherry slab pie or crumb pie.

These delicious berries, which have a sweet-tart flavor, ripen from late spring to early summer. They're rarely on shelves because they're delicate and don’t ship well, so if you can find them at farmer’s markets, be sure to buy some!

This is one fruit you may never have heard of, but its delightful banana-pineapple-kiwi-berry flavor makes it worth trying! It’s native to Central America but is grown on a small-scale in California and can be found at specialty grocers from winter through early summer.

Grapefruit are available most of the winter, but peak season is considered midwinter to early spring, when they are generally considered at their sweetest. Eat them fresh or try this grapefruit vanilla syrup on salads.

Grapes are available year-round, but spring grapes come from Mexico and parts of Southern California. While green grapes predominate in the spring, red and black grapes are growing in popularity. If you always stick with the same kind, try some of the newer varieties now on the market, which typically have a short window of availability.