Spring is here and new fruits and veggies are starting to make their way into the produce aisles. This month, try mangoes and peas with your family.


What’s so special about mangoes (other than the fun way you spell the plural)?

Mangoes are the national fruit of Pakistan, India, and the Philippines and the mango tree is the national tree of Bangladesh. If that many countries are signing on, mangoes are at least worth trying out, right?

Some people are afraid of mangoes because they don’t know how to cut into them. Quick lesson: There is a stone pit in the center that is fairly thin but large around. Cut from top to bottom along the side of the pit on both sides. Once you have the two “meaty” sides of the fruit, use your knife to cut through the fruit, without cutting through the skin, cutting it into cubes. Then, pop the halves inward and the fruit easily separates into bite sized pieces. As for the pit and remaining fruit, whoever cuts the halves into bites gets dibs on eating the rest of the fruit straight from the pit!

Mango is a delicious, juicy, tropical fruit. It’s great to eat on its own or to add into a fruit salad. Mango smoothies are great, blending chunks of mango, scoops of yogurt, and ice cubes. For lovers of sweet heat, try mango salsa.

Mango Salsa


  • 2 mangoes, diced
  • ¼ cup diced red onion
  • 4-5 tbsp fresh cilantro
  • 1 jalapeño, seeded and finely chopped (add as much jalapeño as you’d like, depending on how spicy you’d like the salsa to be)
  • Juice of one lime


Mix all ingredients together and let marinate in the refrigerator for 4-6 hours. Serve with tortilla chips or as a topping on grilled fish or chicken.


There are so many great kinds of peas to try. You can buy cans of favorites as a staple pantry item for quick meal side items. You can also buy a few bags of dried peas to keep on hand when you have a little more time and are feeling adventurous. Dried peas are really easy and the bag should have simple cooking instructions. Unlike canned peas, you can season dried peas as you wish and can even freeze leftovers to have on hand for future uses.

As our veggie of the month, let’s focus a little more on fresh peas. We are entering growing season and your local grocery store may already have selections like snow peas or sugar snap peas that are both wonderful raw or steamed. They can be added into salads or stir-fries.

We recommend trying peas that you usually buy canned or dried, fresh from your local farmer’s market, as well. Not all peas grow well in your region but ask local farmers about peas they grow. You can even try drying some yourself to use later or canning fresh peas to put up to use through the winter months.

Oven-baked Snap Peas


  • 8 oz snap peas
  • 1 tbsp extra virgin olive oil
  • 1 tbsp minced garlic
  • Sea salt
  • Fresh herbs


  1. Preheat oven to 425 degrees.
  2. Combine snap peas, extra virgin olive oil and minced garlic in a large bowl. Mix until peas are coated.
  3. Place coated snap peas in a single layer on a covered baking sheet  
  4. Sprinkle salt and any fresh herbs of your choice on the peas!
  5. Bake 9-10 minutes, or until tender and/or slightly browned.
  6. Serve and enjoy! This side dish goes great with proteins or starches, such as baked chicken or potatoes.

Your Turn

We’ve shared our Fruit and Veggie recipes with you. Now share your favorite recipes with us in the comments below.