What to Eat in the Spring

Francisca JaraFrancisca Jara

Francisca Jara


Learning to eat seasonally is one of the simplest and most sustainable practices we can adopt. Spring in Chile is synonymous with asparagus, lima beans, strawberries, custard apples, and more.  Read on to learn how to prepare them and pair them with your favorite wines.

Nowadays, it’s easy to lose track of what foods are in season. You can find almost any product year-round at grocery stores thanks to frozen goods, preserves, and canned foods, but also due to the influx of goods from around the world. But that doesn’t make it any more sustainable or delicious. Who can deny the extraordinary flavor of freshly harvested fruits and vegetables at their peak ripeness and freshness? The problem is that because of the system, it seems we’ve forgotten just how fresh foods taste, and eating in season has become a thing of the past.

In ancient times, when sophisticated food preservation methods did not exist, people ate seasonally. Their bodies and rhythms were more connected to nature’s own cycle. You may have noticed that in the summer, when it’s hot outside, our bodies tend to crave juicy fresh fruits to hydrate us, while in the cold of winter, we lean more towards soups made from foods like squash to warm and nourish us.  Years ago, this was law. Now, it’s just an option.

As a healthier option that helps bolster our immune system and digestion, while also being more sustainable, we invite you to eat seasonally by preferring the products available this spring, which you can usually find at the market or local produce stores.


It is one of the noblest products that the earth gives us in the spring, and its benefits include the ability to help cleanse the body by eliminating toxins, heavy metals, and providing a large amount of vitamins. You can fix them sautéed to accompany poached eggs for breakfast, boil them for a creamy asparagus soup, or steam them to add to salads with vinaigrette, hollandaise sauce, or as a side dish. Due to its herbaceous character, asparagus pairs especially well with Sauvignon Blanc from coastal areas like Gran Reserva Sauvignon Blanc.

Lima Beans

Sure, you can find frozen lima beans year round. But there is nothing quite like enjoying freshly peeled lima beans in the spring. This legume, which is rich in folic acid, protein, and complex carbohydrates, might be an acquired taste for some. Try them in salads, raw with Pecorino cheese, sautéed with Serrano ham for a Spanish-inspired dish, or in risotto with artichokes (also at their peak this season), and pair them with a dry, crisp white wine like Gran Reserva Sauvignon Blanc.


One of the most coveted spring fruits are the first strawberries of the year. Rich in vitamins and minerals, this delicious fruit is extremely versatile when it comes to cooking. Because it not only works in desserts, where it is most commonly found, but also in savory dishes. My favorite way to eat them is in salads, with greens, tomatoes, a bit of avocado, and topped with balsamic vinegar. Another delicious option is a Caprese salad, with mozzarella, basil, tomato, strawberries, and plenty of olive oil, which you can pair with a rosé wine or a refreshing white wine like Gran Reserva Sauvignon Blanc.

Custard Apples

Another fruit that appears this season and is long-awaited by many is the custard apple (or chirimoya), a tropical fruit rich in phosphoric acid, vitamins, calcium, potassium, and iron, which grows very well in Chile. Here it is often for desserts, either served fresh, as a mousse, or even in wine punches. Whichever way you enjoy it, the sweetness pairs well with a light white wine with rich acidity to cleanse the palate and offer an interesting contrast.