Eating Seasonal And Sustainable Foods In Orlando

Discover fresh, seasonal flavors in Central Florida’s restaurants and farmers markets year round.

Florida isn’t just about palm trees, sandy beaches and sunburned retirees living their best lives while voting conservative, it’s also a culinary wonderland when it comes to seasonal foods. Thanks to its balmy subtropical climate, the Sunshine State offers a year-round bounty that makes eating with the seasons not only possible, but absolutelya delicious. Whether you’re savoring sweet citrus in winter or juicy tomatoes in spring, eating seasonally in Florida is a tasty way to stay connected to nature, support local farmers and elevate your meals with fresh, vibrant flavors.

Let’s start with the basics: eating seasonally means enjoying foods that are harvested at their peak, right when they’re naturally ready. Not only do seasonal foods taste better—they’re also more nutritious since they don’t need to be stored or transported over long distances. Plus, by buying local, in-season produce, you’re supporting Florida’s farmers, reducing your carbon footprint and saving money (because those foods are often cheaper when plentiful). It’s a win-win-win situation. And you get to be that person at the potluck that says, “Oh, the strawberries are local.” Rich people love that. 

The best way to tap into Florida’s seasonal bounty is to hit up your local farmers’ markets, farm stands or join a CSA (community-supported agriculture) program. Many grocery stores also label local produce, so keep an eye out for those “Fresh from Florida” stickers—your ticket to peak flavor.

Florida’s unique climate means that some crops are harvested at different times than you might expect if you’re used to the traditional four seasons. Here’s a little peek at what you can find throughout the year:

Spring (March–May)

Spring brings a burst of color and flavor with tomatoes, sweet corn (though it’s in season from October to June), bell peppers, cucumbers and zucchini hitting their stride. This is also prime time for blueberries and watermelon.

Dish idea: Tomato and mozzarella salad, grilled corn on the cob or blueberry pancakes with a side of sunshine. And by “sunshine”
I mean mimosas.

Summer (June–August)

Florida summers are hot, humid and brimming with tropical flair. Mangoes, avocados, lychees and passionfruit are in full swing, offering sweet and exotic flavors perfect for smoothies, salsas and desserts. Okra, eggplant and hot peppers are also summer staples for those who like to spice things up.

Dish idea: Mango salsa over grilled fish, avocado toast with flair or a tropical fruit salad worthy of a beach picnic.

Fall (September–November)

As the heat begins to subside, fall in Florida brings back more mild-weather crops like sweet potatoes, pumpkins and greens. Citrus season begins again in late fall, so it’s a great time to start stocking up. Did you know that Florida has lost about 90% of its citrus producers? The more you buy, the more likely your favorite local farm is to stick around. 

Dish idea: Roasted sweet potato tacos, pumpkin soup or a zesty citrus-glazed chicken.

Winter (December–February)

While much of the country is knee-deep in snow, Florida is in full citrus celebration. Oranges, grapefruits, tangerines and tangelos are at their sweetest and juiciest in winter. You’ll also find strawberries, especially from Plant City, which hosts the infamous Florida Strawberry Festival. Don’t forget winter greens like kale, collards and spinach, plus root veggies like carrots, beets and radishes.

Dish idea: Fresh-squeezed orange juice, strawberry shortcake or a vibrant kale salad with citrus vinaigrette.

If you’re one of those people who uses their oven to store their winter clothing, don’t worry about it, we have plenty of amazing local restaurants and chefs that not only love to serve up sustainable, seasonally inspired dishes, they’ve made their careers doing it. 

Chef Tim Lovero prepares dishes using locally sourced ingredients; seen here is his English pea ravioli.

Chef Tim Lovero at Coro Restaurant is no stranger to cooking seasonally. With a career featuring stints at storied Winter Park restaurants like Luma, Prato, and Luke’s, Lovero has more than 16 years of experience under his belt, and a very clear point of view: to make vegetables the star of the show and feature things that are generally overlooked. 

“It’s the beginning of Spring, and that always gets me excited to work with English peas. Right now, we’re featuring an English pea ravioli, with green garlic, a light broth we make with the peapods and then we make a farce for the inside (a “farce” refers to a mixture of finely chopped and seasoned stuffing or filling). It’s very California.” When asked if there was an ingredient he can’t wait to gobble up at home, he quickly responded with “ramps.” Ramps are also known as wild leeks or wild garlic that are found in eastern North America, and Lovero loves them so much he has an image of them tattooed on his bicep. “It’s like if you mix an onion, a garlic and a leek, and kind of just blend them all together. They only grow wild, you can’t even grow them, so they’re a really special spring treat.”

Chef Omar Torres has worked at some amazing places during his career, including Hilton, Marriott and the Ritz. And at all those kitchens, Chef Torres was schooled in the importance of eating seasonally. “I love the variety that comes with eating seasonally and some of my favorite ingredients are really only available at certain times of the year; figs, duck in the Fall, certain types of fish. There’s a delicious heirloom tomato called the “cocoberry” that is a dark burgundy color but has a very sweet taste that I love using but can only get at certain windows of the year.” 

Torres’s new restaurant, Leiah Kitchen and Cellar, is all about the harmony of locally sourced ingredients and top-tier wines from around the world, showcased through a different chef’s menu every day, an experience that intrigues the palate. 

Chef Sean “Sonny” Nguyen prepares small plates. Nguyen is the man behind multiple Orlando dining concepts, including DOMU

Chef Sean “Sonny” Nguyen of the DOMU Dynasty restaurant group oversees a growing number of award-winning kitchens in the area, including DOMU, Tori Tori and Edoboy, a standup sushi bar in Mills 50. Nguyen’s tastes vary but a family favorite with his daughters includes fresh strawberries and all their various serving mechanisms; waffles, cupcakes and ice cream.

“I look forward to eating Florida stone crabs when in season, alongside a good mustard dipping sauce. The craving seems to come in the other half of the year when they aren’t in season, but they are a local favorite worth waiting for.”

Chef Matt Hinckley. of Hinckley’s Fancy Meats and Boxer and Clover, with his Pastrami Sandwich.

“I go crazy for Carrie mangos,” says chef Matt Hinckley of Hinckley’s Fancy Meats and Boxer and Clover. “Mangoes and lychee season are so good, and you can only get them for a short period of time when they’re here. I’ll eat a giant bowl of fruit and yogurt every night like its ice cream, with maple syrup or honey.” 

When pressed for his favorite seasonal ingredient to cook with, Hinckley said fresh, in-season salmon can’t be beat. “I like Alaskan salmon. It’s a sustainability thing. That’s the life cycle of fish, you know. As they move inland into fresh water, the flesh starts to fall apart. But if you get them when they’re still out in the ocean, they’re nice and firm. Even if you get them a month later when they’ve barely touched brackish water, it’s just a completely different fish.”

Eating seasonally in Florida isn’t just about good taste—it’s about living in concert with the rhythms of the land (and let’s be honest, showing off your kitchen skills with the freshest ingredients). So, whether you’re juicing oranges in January, grilling mangoes in July or enjoying citrus in fall and winter, remember: Florida’s seasons are here to spice up your plate and keep your meals as bright and sunny as the state itself.