Seasonal Eating Made Easy: December 2025Produce Guide
And just like that, it’s the final produce guide of 2025! We’re wrapping up the year with vibrant colors and nourishing ingredients. Think wild mushrooms, juicy kiwifruit, earthy beets, sweet clementines, and purple cauliflower! Pomegranates are another household favorite this time of year. Amidst tins of cookies and trays of casseroles, make space for this December 2025 produce guide. It’s filled with fiber-rich, blood-sugar-friendly ingredients, and plenty of micronutrients to support your (hardworking) immune system. Let’s dive into produce in season—December edition.
Tips for a Healthy Winter Gut
As we bid farewell to 2025, there’s no better time to hone in on your digestion. After all, it leads to better digestion, balanced hormones, improved sleep, and more. Because the bacteria in your gut influence the health of your entire body, a healthy microbiome is key. Read: you want a diverse microbiome. Generally speaking, a diverse gut is best! The more species of bacteria you have, the more health rewards you reap. So, how can you improve your gut health? In part, let this December 2025 produce guide fill your grocery basket.
EAT A DIVERSE ARRAY OF WHOLE FOODS
This includes produce rich in fiber and antioxidants. A diverse diet (ideally, with minimal sugar and industrial seed oils) can lead to a more diverse microbiome, which benefits your health. When in doubt, focus on the produce section of the grocery store.
PRIORITIZE THE MEDITERRANEAN DIET
There are a variety of reasons to eat as the Mediterraneans do. But mainly because of its emphasis on vegetables, fruits, beans, and legumes. These are high-fiber, gut-friendly foods that promote the growth of beneficial bacteria. Eating a range of fresh, whole foods, mainly from plant sources, improves gut health.
CHOOSE FERMENTED FOODS
Fermented foods, like plain yogurt, kimchi, and tempeh, can benefit the microbiome. They enhance their function and reduce the abundance of disease-causing bacteria in the intestines.
ADD IN PREBIOTICS
Many fruits, vegetables, and whole grains contain prebiotics, but they can also be found independently. Resistant starch (like an unripe banana) can also be a prebiotic. If eating an unripe banana sounds unappetizing, you can also benefit from prebiotics by eating cooked and cooled potatoes and rice. The cooling process turns some of the digestible starches into resistant starches.
CONSUME PROBIOTICS
Beyond probiotic-rich foods, opt for a probiotic supplement. In essence, probiotics are often referred to as the “good” or “helpful” bacteria. They help keep your gut humming along. In addition to supporting digestive health, probiotics can also help with overall immune function.
LIMIT SUGAR
This is easier said than done in December, but we want to keep blood sugar balanced. After all, chronically elevated glucose levels can reduce beneficial bacteria. When it comes to baking holiday cookies and pies, consider swapping common sources of sugar for their lower-glycemic alternatives.
December 2025 Produce Guide
Like November, December is all about transitioning to fare. Blackberries make way for mandarin oranges, pears, and cranberries. In the spirit of winter’s most delicious produce, below are the ingredients to focus on in December.
Apples
Hopefully, you’ve already been stocking up! Apple season is here. I love crisp, chopped apples in salads with goat cheese, and my kids love apple slices spread with almond butter (…and a few chocolate chips on top!). Apples sautéed apples in coconut oil and cinnamon, are the best yogurt or oatmeal topping. When possible, opt for organic apples. Conventionally grown apples are highly sprayed with pesticides and then coated with wax. If you’re debating what to buy organic, apples are worth it.
Broccoli
Despite seeing broccoli year-round in the grocery store, broccoli is a cold-weather crop and tastes best when harvested in the fall. December broccoli heads will be large and plentiful, compared to the smaller bunches during the warm months. If you are only familiar with steamed broccoli, you’ll be happy to know there are a plethora of creative broccoli recipes—from pasta dishes to curry to pancakes. And once you roast broccoli with salt and nutritional yeast, you may never boil or steam it again.
Brussels Sprouts
Brussels sprouts are officially in season! I love them caramelized with shallots and shaved into a salad, but you can also steam and roast them. Brussels sprouts are high in fiber, vitamins, minerals, and antioxidants, making them a nutritious addition to your autumn diet. And fun fact, cruciferous veggies are known as healing foods to support optimal health and hormones. They effectively metabolize excess estrogen, supporting those with hormonal imbalances.
Carrots
While they’re a year-round supermarket staple, carrots actually have two seasons. There’s a late-spring crop as well as a fall crop. Early-season carrots are sown in the winter and very early spring and protected with plastic or fleece covers. They are harvested from June through August. Green top carrots are sown in the open ground in spring and are harvested from August until the first frosts start to appear. Raw carrots are fantastic for balancing hormones (especially if you’re estrogen dominant).
Cauliflower
Along with broccoli and Brussels sprouts, cauliflower is another cruciferous veggie with a variety of health benefits. When roasted, cauliflower takes on a whole new persona—creamy on the inside, a little crispy on the outside, and a sweet nuttiness that can’t be matched. In addition to starring in several side dishes, you can replace white flour with a cauliflower crust in your family’s pizza recipe, or swap out cauliflower rice for regular rice next time you plan a stir-fry.
Chestnuts
Nothing reminds most of us of the holiday season than freshly roasted chestnuts. Make sure to score them first before roasting (or they’ll explode). For recipes, jarred chestnuts work better than fresh. Look for both fresh and jarred chestnuts this month.
Cranberries
We’re in the thick of cranberry season. In the U.S., cranberries are only harvested in the fall and should be available at your local grocery store from September through January. You can eat them raw, pulse them into a relish, or blend cranberries into a very nutritious smoothie. They also freeze beautifully.
Kale
One of my favorite winter greens (once wilted or massaged), kale is extremely hardy. The most cold-tolerant varieties can survive down to -10 degrees Fahrenheit! Kale—along with beets, carrots, and leeks—simply tastes better in the winter.
Kiwis
Traditionally, most people slice kiwis in half (in order to scoop out the fruit and leave the skin behind). While this helps get the meat of the fruit out, you’re leaving fiber behind! You can 100% eat the brown and fuzzy skin of a kiwi. While the texture may intimidate you at first, in reality, it is similar to the skin of a peach or pear. Kiwis are high in vitamin C, supporting heart health, digestive health, and immunity.
Kumquats
Kumquats look like tiny oranges, but unlike oranges, these small fruits are eaten whole—peel and all. The peel is full of nutrients and tastes sweet and aromatic. Although they can be eaten whole, wash and dry them thoroughly before consumption. Kumquat fruit has zero GI and low sugar content, which makes it a superfood for those with diabetes. This fruit hardly raises blood sugar levels!
Leeks
Leeks—like figs—can be categorized as summer and winter. The winter harvest begins in October and produces a larger, stronger-flavored vegetable than the warmer-month version. They can keep for up to two weeks in the fridge, and will also do well frozen. The main ingredient in leek and potato soup, this elongated green and white stalk is also delicious when sautéed with chicken, swiss chard, or spinach.
Mandarin Oranges
December is the month for mandarin oranges—satsumas, clementines, and tangerines. Halos and Cuties brands are super sweet, seedless clementines. These are packed with vitamin C.
Parsnips
They look like a carrot’s very pale cousin, but parsnips are much sweeter and more versatile. Along with being soup vegetables, they’re also lovely when roasted, braised, pureed, and even crisped up as fries.
Pears
Like apples, it’s peak pear season, and there are a variety of pears to choose from. Ultimately, the recipe you’re making will determine which pear(s) you buy. For example, if you’re making a cheese plate, opt for winter pears—also called Danjour or Anjou pears. This variety works best with cheeses that won’t overpower their flavor. That said, there are endless ways to use pears. This salad is delicious, as is this pear crisp. If you’re looking for a ripe pear to eat immediately, find a browner or more yellow-colored pear with no green undertones. There should be no soft spots on the pears, and they should be fairly firm.
Pomegranates
Pomegranates are rich in antioxidants and flavonoids, both of which are known to lower inflammation in the body. In some studies, pomegranates show potential to be effective in preventing prostate, breast, lung, and colon cancers. Pomegranates are a delicious, nutritious fruit—but getting them open can seem tricky. Learn how to cut and de-seed a pomegranate without making a mess!
Wild Mushrooms
Depending on where you live, you may be able to find fresh porcini, chanterelles, and other wild mushrooms at your local grocer (or farmers’ market). Sauté them with ghee, olive oil, sea salt, and tarragon.
Winter Squash
Last but not least, ’tis the season for all types of winter squash: acorn, delicata, spaghetti, kabocha, butternut, and more. Here’s my helpful guide to squash—different varies, how to cook them, etc.
3-Day Winter Meal Plan
Looking for cozy, nourishing meals to keep you warm this December? This 3-day meal plan combines the best of winter’s seasonal produce with protein-rich, high-fiber dishes to keep you satisfied and energized. From hearty soups to vibrant grain bowls, these recipes are perfect for embracing the colder months while staying balanced and healthy.
Day 1
Breakfast
- Savory Sweet Potato Breakfast Bowl
- Mashed roasted sweet potato topped with sautéed spinach, two poached eggs, crumbled feta, and a sprinkle of pumpkin seeds. Add breakfast sausage or turkey bacon the side for more protein!
- Serve with a side of avocado.
Lunch
- Lentil & Winter Vegetable Soup
- A hearty soup with lentils, carrots, celery, parsnips, and kale in a tomato-herb broth.
- Serve with a side of whole-grain crackers or a slice of sourdough.
Snack
- Greek Yogurt Parfait
- Plain Greek yogurt mixed with chocolate protein powder, topped with pomegranate seeds, chia seeds, and a drizzle of tahini or almond butter.
Dinner
- Herb-Crusted Salmon with Brussels Sprouts
- Baked salmon fillet with a lemon-herb crust, served alongside roasted Brussels sprouts and a quinoa pilaf with dried cranberries and walnuts.
Day 2
Breakfast
- Winter Warming Oatmeal
- Steel-cut oats cooked with cinnamon, ground flaxseed, nutmeg, and a touch of maple syrup, topped with walnuts and a heaping spoonful of Greek yogurt. Add a scoop of vanilla collagen peptides to the cooked oats or have a scrambled egg on the side for more protein.
Lunch
- Roasted Beet and Arugula Salad
- Mixed greens with roasted beets, orange segments, goat cheese, and grilled chicken breast, drizzled with a balsamic vinaigrette.
Snack
- Veggie Sticks with Hummus
- A mix of raw carrots, celery, and bell peppers served with hummus. To add more fiber and protein, serve with Ella’s Flats crackers.
Dinner
- Turkey and Butternut Squash Chili
- A hearty chili made with ground turkey, black beans, diced butternut squash, and fire-roasted tomatoes.
- Serve with a side of cornbread or grain-free tortilla chips (like Siete).
Day 3
Breakfast
- Protein-Packed Winter Smoothie Bowl
- Blend frozen cauliflower, a scoop of vanilla protein powder, unsweetened almond milk, kale, peanut butter, and a cup of frozen berries. Top with granola, chia seeds, and a sprinkle of cocoa nibs.
Lunch
- Warm Grain Bowl with Chicken and Tahini Dressing
- Cooked farro (or quinoa) topped with grilled chicken, roasted broccoli, red onion, and a tahini-lemon drizzle.
Snack
- Cottage Cheese and Pears
- A bowl of cottage cheese topped with sliced pear, a dash of cinnamon, and a handful of crushed pecans.
Dinner
- Beef and Root Vegetable Sheet Pan Dinner
- Grass-fed beef meatballs roasted with parsnips, carrots, and red onion, drizzled with olive oil and thyme.
- Serve with a side of sautéed garlic spinach.
