Four Seasons Fruiterers like to keep things as fresh as the fruits and vegetables we deliver. If you want to know what fruits and vegetables are in season, you can download our calendar. It is a comprehensive guide to the fruits and vegetables in season in the UK throughout the year.
We have updated the look of our seasonal fruit and vegetable calendar. We now have two options for you to download and keep in your kitchen.
Choosing fruit and vegetables in season is one of the simplest ways a chef or caterer can improve flavour, control costs and reduce environmental footprint. A clear, reliable seasonal calendar turns that from a nice idea into an everyday habit. At Four Seasons Fruiterers, seasonal thinking sits at the heart of how food is sourced, selected and delivered for professional kitchens.
What do we mean by “seasonal”?
Seasonal produce is fruit and vegetables harvested when they naturally grow best in a particular climate, rather than being forced in energy‑hungry greenhouses or flown long distances out of season. That could be British asparagus in late spring, vibrant peaches and nectarines in summer, or cabbage, broccoli and kale through the colder months.
Better flavour, better nutrition
Produce picked in its natural season usually has a more developed flavour and a better eating experience because it has been allowed to ripen properly, rather than being harvested early to survive long journeys. Those same conditions also support higher levels of key nutrients, making menus healthier without needing extra complexity or cost.
Managing margins and reducing waste
When crops are in full season, supply is more abundant, making prices, like those already competitive prices you get from Four Season Fruiterers, more competitive. Crucial for managing food costs in hospitality. Building purchasing and menu cycles around a seasonal calendar allows kitchens to lean into good‑value lines, minimise waste and maintain consistency.
Seasonal sourcing at Four Seasons Fruiterers
Four Seasons Fruiterers works directly with British farms and specialist growers, receiving fresh deliveries daily from across the UK and regular shipments from leading European markets such as Milan and Rungis. That network makes it possible to track the seasons closely, highlight standout lines to customers, and recommend alternatives when a particular product drops out of its natural window.
Supporting sustainability
Choosing produce in line with the seasons often means fewer food miles, less heated glasshouse production and reduced reliance on long‑term cold storage. All of which can lower the environmental impact of a menu.
