It's May – time to take oranges off your grocery list. They're expensive, dry and tasteless this time of year. If you're like me, the last "good" one I ate was in March. You can still find them in the store, but why eat them when there are so many better seasonal options available? Here's what's in season in spring!

1. Asparagus. This seasonal favorite can be grilled, steamed or tossed in pasta or risotto. It's an excellent source of beta-carotene, vitamin C and fiber, and contains just 20 calories for 6 stalks.
2. Berries. Strawberries, raspberries and gooseberries are loaded with vitamin C, fiber and powerful antioxidants. They're also easy on your waistline since the sugar content is lower than most fruits. Eat them solo or toss them in cereal, smoothie or a salad. They're at their best quality (and price) now through June.
3. Cantaloupe. This melon is one of the best sources of beta-carotene and potassium on the planet, which makes it a great food to eat to prevent cancer and high blood pressure. Scoop out the innards and fill it with cottage cheese or light chicken salad for a simple lunch.
4. Pineapple. There's nothing like fresh, juicy pineapple to perk up your taste buds. Pineapple is a great source of vitamin C and fiber and contains an enzyme called bromelain, which aids in protein digestion. You can enjoy pineapple on its own, or make it into salsa for your favorite grilled meat or fish.
5. Spinach. This once despised vegetable has made its comeback in raw form, showing up in salads, on pizza and tossed in casseroles and soups. Spinach boasts beta-carotene, potassium, lutein and fiber. Pair it with fresh strawberries, low fat feta cheese and grilled chicken for a fabulous spring salad.
6. Sugar snap peas. Another great source of vitamin C, sugar snap peas can be eaten raw, sautéed in stir fries and pastas or served as a side dish. Unlike edamame, the pea and shell can be eaten.

.