Seasonal produce · January
What’s in season in January
January is citrus season: oranges, grapefruit and kiwifruit are at their best, alongside hardy storage crops like winter squash, sweet potatoes, parsnips and cabbage. This list covers 22 fruits and vegetables typically at their peak in January across much of the US.
← December February → Interactive guide
Fruits in season in January (8)
Apples
FruitKey nutrients: Fiber, vitamin C, polyphenols
Storage: Refrigerate in the crisper drawer; apples keep for weeks and give off ethylene, so store them away from leafy greens.
Avocados
FruitKey nutrients: Monounsaturated fat, fiber, potassium
Storage: Ripen on the counter, then refrigerate once they yield to gentle pressure.
Grapefruit
FruitKey nutrients: Vitamin C, vitamin A
Storage: Keeps a week on the counter or several weeks in the fridge. It interacts with many medicines, so check with your pharmacist.
Kiwifruit
FruitKey nutrients: Vitamin C, fiber, folate
Storage: Ripen on the counter, then refrigerate for up to 2 weeks.
Lemons and limes
FruitKey nutrients: Vitamin C, flavonoids
Storage: Refrigerate in a sealed bag to keep them juicy for up to a month.
Oranges
FruitKey nutrients: Vitamin C, folate, fiber
Storage: Keep on the counter for a week or refrigerate for 2 to 3 weeks.
Pears
FruitKey nutrients: Fiber, vitamin C, copper
Storage: Ripen at room temperature; check the neck for ripeness, then refrigerate.
Pomegranates
FruitKey nutrients: Polyphenols, vitamin C, fiber
Storage: Whole fruit keeps up to 2 months in the fridge; freeze the arils.
Vegetables in season in January (14)
Beets
VegetableKey nutrients: Folate, nitrate, potassium
Storage: Cut off the greens (cook them too) and refrigerate the roots in a bag for up to 2 weeks.
Brussels sprouts
VegetableKey nutrients: Vitamin C, vitamin K, fiber
Storage: Refrigerate unwashed in a bag; remove yellow outer leaves before cooking.
Cabbage
VegetableKey nutrients: Vitamin C, vitamin K, fiber
Storage: Whole heads keep for weeks in the fridge; wrap cut halves tightly.
Carrots
VegetableKey nutrients: Beta-carotene, fiber
Storage: Remove green tops and refrigerate in a bag; they keep for weeks.
Collard greens
VegetableKey nutrients: Vitamin K, calcium, folate
Storage: Wrap in a damp towel inside a bag in the fridge; use within 5 days.
Kale
VegetableKey nutrients: Vitamin K, vitamin C, calcium
Storage: Refrigerate unwashed wrapped in a towel inside a bag; use within 5 to 7 days.
Leeks
VegetableKey nutrients: Vitamin K, prebiotic fiber
Storage: Refrigerate unwashed and loosely wrapped; slice and rinse well before cooking.
Onions
VegetableKey nutrients: Quercetin, prebiotic fiber
Storage: Store whole onions in a cool, dry, ventilated place away from potatoes.
Parsnips
VegetableKey nutrients: Fiber, vitamin C, folate
Storage: Refrigerate in a bag; they keep for weeks.
Potatoes
VegetableKey nutrients: Potassium, vitamin C, fiber (with skin)
Storage: Store in a cool, dark, ventilated place, not the fridge, and away from onions.
Sweet potatoes
VegetableKey nutrients: Beta-carotene, fiber, potassium
Storage: Store in a cool, dark, dry place, not the fridge, for 3 to 5 weeks.
Swiss chard
VegetableKey nutrients: Vitamin K, magnesium, vitamin A
Storage: Refrigerate unwashed and wrapped in a damp towel; use within 3 to 5 days.
Turnips and rutabagas
VegetableKey nutrients: Vitamin C, fiber, glucosinolates
Storage: Refrigerate in a bag for several weeks; cook the greens too.
Winter squash
VegetableKey nutrients: Beta-carotene, fiber, potassium
Storage: Store whole in a cool, dry place for 1 to 3 months; refrigerate once cut.
About these dates: peak months are US-general estimates for the temperate Northern Hemisphere, based on the USDA SNAP-Ed seasonal guide and state extension calendars. Availability varies by region, climate and year: the South and California often start weeks earlier, and northern states later. Imported and stored produce (like apples, citrus and potatoes) is available much longer. Ask local farmers or check the USDA farmers market directory.
This tool is for general education and isn’t medical advice. See our medical disclaimer, and talk with a clinician or registered dietitian about your own needs.
Sources
- USDA SNAP-Ed Connection, Seasonal Produce Guide. https://snaped.fna.usda.gov/resources/nutrition-education-materials/seasonal-produce-guide
- Mississippi State University Extension, Buy Fresh Fruits and Vegetables in Season. https://extension.msstate.edu/publications/buy-fresh-fruits-and-vegetables-season
- Michigan State University Extension, MI Fresh Produce Availability Guide. https://www.canr.msu.edu/mi_fresh/uploads/files/PRODUCE_AVAILABILITY_GUIDE_ENGLISH-2025-LP.pdf
- NC State Extension, Seasonal Availability Calendar for Fresh Produce. https://homegrown.extension.ncsu.edu/wp-content/uploads/2020/08/Seasonal-Availability-Calendar-Chart-for-Fresh-Produce_Homegrown-Final.pdf
- University of Illinois Extension, What’s in Season. https://extension.illinois.edu/sites/default/files/cjmmwhatsinseason.pdf
- U.S. FDA, Selecting and Serving Produce Safely. https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-produce-safely