The food world becomes more vibrant when spring's best seasonal fruits and vegetables come around. With flowers blooming and trees leafing out, it's a season of renewal that is especially visible in your grocery store's fruit produce aisle.
As the weather gets warmer, many fruits and vegetables peak in sweetness, texture, juiciness, and depth of flavor. Learning what is in season ensures you'll be able to eat the peak of the season's freshest offerings.
⬇️ Table of Contents
- Fruits In Season For Spring
- 🍑 Apricots
- 🥑 Avocados
- 🍌 Bananas
- 🍒 Cherries
- 🍇 Grapes
- Dragon Fruit
- 🥬 Fennel
- 🍈 Honeydew Melons
- 🥝 Kiwi
- 🍋 Lemons
- 🍑 Peaches
- 🍓 Strawberries
- Vegetables In Season for Spring
- 🥦 Broccoli
- 🥕 Carrots
- 🥬 Celery
- Collard Greens
- 🟢 Peas
- 🌱 Radish
- Spring Onions
- Posts To Visit
A comprehensive seasonal produce guide on what's in season, covering spring fruit and vegetables that everyone needs to know. Many consider these the "best of the year."
Take Away: Eating seasonal fruit and vegetable produce is a great way to support a long, healthy life.
Fruits In Season For Spring
With spring comes a whole new variety of sweet seasonal fruits to enjoy. If you're eager to add something delicious - and healthy - into your daily meals this spring, then look no further than the selection of fruits in season sure to tantalize taste buds everywhere.
Apricots are a peak season fruit that belongs to the genus Prunus. The tree is native to China and has been cultivated for centuries. It was introduced to Europe in the early 1500s, and from there, it made its way to the Americas.
They are small fruits that have smooth, velvety skin. The flesh is firm but juicy and has a sweet taste with a hint of tartness. The stone in the center of the fruit can be eaten, but it is usually discarded. Apricots are typically eaten fresh but can also be dried, canned, or made into jam.
The world's largest producers of apricots are found in Turkey (985,000 tons), Uzbekistan (532,565), and Italy (266,372).
The top five countries produce more than two-thirds of the total fruit produced on Earth!
When selecting, look for firm fruits with a uniform color. Avoid ones that are bruised or have wrinkled skin. To ripen, place them in a paper bag at room temperature. Once ripe, they should be stored in the refrigerator.
Avocado trees are flowering plants in the family Lauraceae. They are native to Mexico and Central America, and there are about 500 different species. The most common type is the Hass avocado, which has dark green skin and a pear-shaped body.
Avocados are usually harvested in the spring, but they can be found year-round in some places. They have a mild, slightly sweet taste and are often used in salads or as a Spread on toast.
They come in many colors, including green, black, brown, and yellow. They can be stored at room temperature for up to a week or in the fridge for up to two weeks.
Bananas come in many different sizes, colors, and textures. The most common type of banana is the Cavendish banana, a long, yellow banana with a smooth texture. There are also red bananas, green bananas, and even black bananas.
Some bananas are firmer, and some have a sweeter flavor than others. However, all bananas share some common characteristics - they are all curved, elongated fruits with soft flesh and a rind that can be green, yellow, red, purple, or brown when ripe.
Bananas are believed to have originated in Southeast Asia, and they were brought to the Americas by Portuguese explorers in the 16th century. Today, bananas are grown in tropical regions all over the world.
Most of the world's bananas are grown for export, and the United States is one of the largest importers of bananas. According to researchers, most of the seedless bananas eaten today come from two different wild species - Musa acuminata and Musa balbisiana.
Blueberries are spring seasonal produce that is typically small and deep blue. They are often eaten fresh and are considered a very plant-based healthy snack. Blueberries have a long history and can be found in many parts of the world.
The first recorded mention of blueberries was by Roman naturalist Pliny the Elder, who noted them growing in the mountains of Italy. They were also mentioned in a 16th-century herbal medicine text from England. They grow on bushes that can be quite large, and the berries are usually harvested by hand. Blueberries have a sweet but slightly tart taste, and there are many different species.
Blueberries were an important food for Native Americans and early settlers in North America. The berries were often dried and used to make cakes or pemmican, a type of dried meat.
Blueberries grow on bushes that can be quite large, and the berries are usually harvested by hand. The bushes need to be grown in an area with full sun and well-drained soil. They prefer acidic soil; ammonium sulfate or sulfuric acid may be added to the soil before planting. Blueberries are usually grown from transplants, as it can be difficult to get blueberry seeds to germinate.
Cantaloupes are a melon often eaten in late spring and extending to the late summer months. They are sweet and have a musky taste. They are usually green or orange and can be either smooth or netted. They grow on vines and are harvested right before they are ripe. There are many different species of cantaloupes, but the most common ones are the Charentais, Hale's Best Jumbo, and the Crenshaw.
They were first grown in Persia and were later brought to other parts of the world by traders. Cantaloupes are typically in season from late May to September.
They need warm weather to grow, so they are typically grown in warm climates such as California, Florida, and Arizona in the United States. They are also grown in other parts of the world, such as South America, Asia, and Africa. Usually, it typically takes about 70-80 days to mature.
When ripe, they should be picked from the vine. If they are left on the vine for too long, they will become overripe, and their flavor will become bland. Overripe can also be hard to digest. Store in the refrigerator for a few days after they are picked.
Spring cherries are plentiful during the spring fruit seasonality. They have a sweet and sour taste and are often eaten fresh. The history of these cherries can be traced back to China, where they were first grown. They are harvested by hand and can be found in grocery stores worldwide.
Cherries are a type of produce that grows on trees. There are many different types of cherry, but the most common are the sweet Prunus avium and the sour Prunus cerasus. There are three main types of cherries: sweet, sour, and pie cherries.
Sweet cherries are the most common type and are generally eaten fresh. Sour cherries are used in pies and other baked goods, as well as in jams and jellies. Pie cherries are smaller than other cherries and are used mostly for canning and freezing.
The cherry tree is a beautiful tree often used for ornamental purposes. The wood from the tree is also used for furniture and other wooden objects.
There are many seasonally desired varieties, both for wine and table grapes. Some popular grape varieties include Cabernet Sauvignon, Merlot, Pinot Noir, Chardonnay, Sauvignon Blanc, Riesling, and Muscat.
These are just a few of the many grape varieties that are grown around the world. Each grape variety has its unique flavor and characteristics.
- Cabernet Sauvignon, for example, is a full-bodied red wine with strong tannins, while Pinot Noir is a lighter red wine with more delicate flavors.
- Chardonnay is a white wine that can range from dry to sweet.
- Sauvignon Blanc is a dry white wine with crisp acidity.
- Riesling is a sweet white wine, while Muscat is a dessert wine. There are many different types of grapes, each with a distinct flavor.
- Cotton Candy grapes are some of the sweetest on earth.
- Moon Drop grapes are sweet and tart, sweeter, and shaped like a moon.
Choose the grape that you think will best suit your taste.
Grapefruit is a citrus fruit that belongs to the Rutaceae family. It is thought to have originated in either Barbados or Jamaica. The tree grows 8-10 meters tall and has glossy evergreen leaves. The tree produces white flowers that turn into large fruits weighing up to 1kg.
There are many different species; the most common are white, pink, and red varieties; they are the most acidic and have a sharp, tangy taste. Pink and red varieties are less acidic and have a sweeter taste.
Grapefruits are typically in season during springtime. However, as they are tropical fruit, they can be found all year round in some places. When selecting, choose one that is heavy for its size and has thin skin. The skin should be free of blemishes and give off a citrusy smell.
To store, keep them in a cool, dark place. Once cut, they can be stored in the fridge for up to 7 days.
The dragonfruit is a type of fruit grown from a cactus plant. It is typically light pink or white and has a sweet, tangy taste. It is high in Vitamin C and other antioxidants, making it a healthy choice for snacking or adding to smoothies or other recipes.
The dragon fruit has a colorful and interesting history. It is thought to have originated in Central America or South America, and it was first introduced to Asia in the early 1900s. Since then, it has become a popular produce worldwide and is truly prized for its sweet taste, high Vitamin C content, and antioxidant properties.
In recent years, dragonfruit has become a trendy fruit, often appearing in Insta-worthy smoothies and acai bowls. However, you don't need to be a foodie to enjoy this delicious fruit.
Spring Fennel is a herbaceous, perennial plant, hardy, sweet-smelling herb that has a wide range of culinary uses. The bulb, leaf, and seed are all used as flavorings or seasonings, either fresh or dried. Fennel is used as a spice in many dishes, often with fish. The fruit is a dry, oval, greenish-brown seed 5–8 mm long.
Numerous cultivars have been developed for either garden or commercial use. Florence fennel or finocchio (Foeniculum vulgare var. azoricum) is a cultivar grown for its swollen, bulbous stem base, which is used as a vegetable. The cultivar 'Rubrum' has reddish-purple leaves. 'Victory' is an early maturing cultivar with medium-large bulbs.
Figs are a type of fruit that comes from the Ficus carica tree. They are part of the Moraceae family, a group of plants producing flowers. The fig is a delicious fruit native to the Mediterranean and western Asia. It has been cultivated for centuries and is now grown worldwide. They are a good source of fiber and minerals and are also high in antioxidants. They can be eaten fresh or dried and are often used in recipes.
The fig is a versatile fruit that can be eaten fresh or dried. It is also used in cooking and can be added to desserts or savory dishes. The fig is also an ornamental plant found in many gardens.
🍈 Honeydew Melons
They are round or oval and have a smooth, greenish-white rind. The flesh is pale green or white and is very sweet and juicy. Honeydew melons are part of the cucurbit family, which includes cucumbers, squash, and watermelons.
There are many different species of honeydew melon, but the most common are the green-fleshed and white-fleshed varieties. The green-fleshed variety is more popular in Europe, while the white-fleshed variety is more popular in Asia.
Honeydew melons are native to Europe and Asia but are now grown in many different parts of the world. In the United States, it is typically grown in California, Florida, and Arizona.
Most weigh between 3 and 5 pounds (1.4 and 2.3 kg). They are typically harvested when fully ripe, usually, about 7 to 10 days after the flower petals have fallen off.
Kiwi (Actinidia chinensis) is a woody, twining vine that is hardy in USDA plant hardiness zones 7 through 10. It grows 20 to 30 feet (6 to 9 m) long and prefers full sun to partial shade and moist, well-drained soil.
The plant produces fragrant, white flowers in spring, followed by egg-shaped, greenish-brown fruit. The kiwi requires annual pruning to keep it under control and encourage fruiting.
Kiwis are small produce with a fuzzy brown exterior and bright green flesh. They have a sweet taste with a hint of tartness. They are an excellent source of vitamin C and contain vitamins A and E. Kiwis are often used in salads, desserts, or as garnish.
Cut off the ends and slice the fruit in half to prepare for eating. Scoop out the flesh with a spoon and enjoy. They can also be juiced or pureed and used in smoothies, sauces, or dressings.
Lemons are a citrus family member and are closely related to oranges, grapefruits, and limes. They are small, oval-shaped fruit with yellow or greenish-yellow skin. The flesh of the lemon is acidic and tart, used to add flavor to food or make drinks such as lemonade.
They are generally harvested in the spring but can be found year-round in supermarkets. They are versatile produce used in sweet or savory dishes. They can also be candied or used to make lemon zest, a type of flavoring.
Lemons come in various colors, including yellow, green, and pink. The color does not affect its flavor. They can be stored at room temperature for a few days or in the refrigerator for up to a month.
Mangos are a fruit native to South Asia and one of the most widely cultivated fruits in the world. Many varieties can vary in color, taste, and size. They are typically harvested in the spring and can be stored for up to six months.
They come in various colors: green, yellow, red, and orange. The most popular variety of mango is the Alphonso mango, which is grown in India. Alphonso is typically large, with a bright red or orange color. They have a sweet, creamy taste and are often used in desserts.
They can be stored in the refrigerator for up to six months. They can also be frozen and will keep for up to one year. When storing, place them in a plastic bag and remove as much air as possible. This will help to prevent them from drying out.
The olive tree is a small, evergreen tree native to the Mediterranean region. The tree can grow up to 15 feet tall and has dark green leaves that are oblong. The olive fruit is small and round and has smooth, oily skin.
The fruit is edible, and it is used to make olive oil. The tree is cultivated in all the countries of the Mediterranean, as well as in Australia, New Zealand, North and South America, and South Africa. Olives are an important food and oil source for people in the Mediterranean region. The olive tree is also a symbol of peace and prosperity.
The peach is a deciduous tree first domesticated and cultivated in Northwest China. It produces edible, juicy fruits of various types, commonly called peaches and nectarines (the glossy-skinned, non-fuzzy varieties).
There are two main types: freestone and clingstone. Freestone peaches are easier to eat because the flesh separates from the pit, while with clingstone peaches, the flesh clings to the pit. Nectarines are similar to peaches but do not have the fuzzy skin that peaches have.
Peaches and nectarines are good sources of vitamins A and C and are great sources of potassium and fiber. They can be eaten fresh, canned, frozen, or baked, and they can also make jams, jellies, and pies.
Plums are a fruit that comes from the Prunus (family Rosaceae). Prunus species. They can be purple or red and have a dusty-white waxy coating called wax bloom. They are called prunes and have a dark, wrinkled appearance when dried.
They are a good source of nutrients, such as vitamin C, potassium, and fiber. They can be eaten fresh or used in recipes. dried plums, or prunes, are often used for constipation due to their high dietary fiber content.
If you are looking for a variety of fresh food to eat, some good choices include Red Haven, Stanley, and Avalon. If you are looking for a Plum variety to use in cooking or baking, some good choices include Italian Prune, Satsuma, and Black Amber.
The pomegranate is a fruit-bearing shrub that grows up to 16 feet tall. It is native to the Mediterranean region but has been widely cultivated worldwide. Spanish settlers introduced the pomegranate to Spanish America in the late 16th century and to California in 1769. It is now widely grown throughout the Middle East and Caucasus region, north and tropical Africa, Iran, the Indian subcontinent, Central Asia, and the Mediterranean Basin.
They are a kind of fruit with many uses in the food industry. They are big, red, and beautiful, often used in cosmetics and perfumes. They can also be used to make juice, but that's not their primary purpose.
Pomegranates are rich in antioxidants and are traditionally used for their medicinal properties. Modern research has shown that the juice has many health benefits, including reducing the risk of heart disease and cancer.
The strawberry is a member of the rose family, and the scientific name for the strawberry is Fragaria.
If you would like to read our detailed article covering> 45 types of strawberries
Vegetables In Season for Spring
When spring arrives, it's time to start feasting your eyes and taste buds on some of the season's freshest vegetables! The start of spring ushers in a selection of incredible produce that we just can't wait to cook up. From asparagus to radishes and spinach to lettuce, fall in love with these bounty veggies at their peak ripeness and flavor.
The artichoke is a species of thistle in the Asteraceae family. The plant is native to the Mediterranean Basin and produces large, edible flower buds. The head is an unopened flower.
As the bud develops, it grows larger and more compact, eventually resembling a flower about to bloom. The edible portion is the heart, surrounded by bracts or scales. These bracts are what most people think of as the "leaves."
The plant grows to two to four feet and produces purple or white flowers. There are two main types - the globe artichoke and the Jerusalem artichoke. The globe is the most common type and is generally sold in supermarkets. On the other hand, Jerusalem is a sunflower producing small, edible tubers.
Arugula, also known as Eruca vesicaria, is a leafy vegetable part of the mustard family. The plant is native to the Mediterranean and has been cultivated for centuries.
The leaves are oblong-shaped and have a pungent, peppery flavor. The leaves are dark green and have a lobed or toothed margin. The flowers are small and white, and the fruits are dry, thin pods that contain seeds.
Asparagus is a perennial spring produce vegetable that belongs to the lily family. It is native to the Mediterranean region, Asia Minor, and North Africa. It has been cultivated for over 2000 years and was even mentioned in the Old Testament.
There are three main types:
- Green asparagus is the most popular type in the United States. It has a crisp texture and a slightly grassy flavor.
- White asparagus is less bitter than green and has a more delicate flavor.
- Purple asparagus is the sweetest of the three types and is often used in salads or as a garnish.
It is usually cooked before eating but can also be eaten raw. The tips should be cooked shorter than the base of the stalk. It can be boiled, steamed, grilled, or roasted.
Beets are a type of root vegetable belonging to the Chenopodiaceae family, including chard and spinaches. The two most popular varieties are red and golden beets, although many other types of this vegetable come in a range of colors, including white, yellow, and even striped.
Beets contain nutrients, including fiber, folate, vitamin C, and manganese. They also contain betaine, a compound that has been shown to reduce inflammation and protect cells from damage. Beets are a good source of antioxidants and have anti-inflammatory properties.
They are typically grown in temperate climates, and the roots can be harvested after about 60 days. The leaves are also edible and can be used in salads or cooked as greens. When shopping, look for ones that are firm and free from blemishes.
Broccoli is a member of the cabbage family. It is an annual plant that reproduces by seed into sprouts. It grows best in full sun but will tolerate some shade. The ideal temperature for growing broccoli is between 60 and 65 degrees Fahrenheit. There are many different species of broccoli.
Carrots (Daucus carota) are early harvest spring root vegetables, usually orange, though purple, black, red, white, and yellow cultivars exist. They are a domesticated form of the wild carrot, Daucus carota subsp. sativus. The plant probably originated in Persia and was originally cultivated for its leaves and seeds.
Learn about the 45 Types of Carrots
Celery (Apium graveolens) is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. It has a long fibrous stalk tapering into leaves. Depending on the cultivar, its stalks, leaves, or hypocotyl are eaten and used in cooking.
Closely related to parsley, fennel, anise, caraway, and carrots, it has been around for over 3,000 years. The Romans considered celery an aphrodisiac and fed it to their horses before chariot races for extra speed and energy.
There are two types of celery: Pascal and leaf celery. Pascal, typically found in supermarkets, has thick, crunchy stalks. Leaf, also known as cutting celery or Chinese celery, has thinner, more delicate stalks and leaves.
The Chive is a member of the Allium family, including onions and garlic. The plant is native to central Asia and has been cultivated for over 5,000 years. Chives are perennial herbs that grow in clumps and can reach up to 20 inches in height. The leaves are long, slender, and hollow with a grass-like appearance. The flowers are lavender in color and bloom from May to June.
Collard greens are a springtime leafy green vegetable typically grown in the southern United States. The plant is a brassica family member, including broccoli, kale, and cabbage. It has large, dark green leaves with a slightly bitter flavor. The leaves are often used in soups, stews, and casseroles.
To some, they are traditionally eaten on New Year's Day in the southern United States as a way to ensure good luck in the coming year. The greens are also popular in southern-style cooking, such as Hoppin' John (a dish made with black-eyed peas and rice) and collard green soup.
Collard greens are a good source of vitamins A, C, and K. They also contain calcium, iron, and fiber. One cup of cooked has only 50 calories.
To prepare, wash the leaves thoroughly and remove the tough stem. The leaves can be cooked in various ways, such as boiling, steaming, sautéing, or stir-frying, often served with vinegar, hot sauce, or bacon.
Lettuce (Lactuca sativa) is an early harvest annual plant of the daisy family, Asteraceae. It is often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other foods, such as soups, sandwiches, and wraps.
Many types of lettuce include iceberg, romaine, butterhead, leaf, and crisphead. The most common type of lettuce in the United States is an iceberg, also known as cabbage.
Romaine lettuce is the second most popular type in the United States. Butterhead lettuce includes both Bibb lettuce and Boston lettuce. Leaf lettuce, also known as cut leaf lettuce, includes red and green. Crisphead lettuce, also known as head lettuce or cabbage lettuce, includes iceberg and romaine lettuce.
Lettuce is thought to have originated in the Mediterranean region. It was first cultivated by the ancient Egyptians and was later brought to Europe by the Romans. Lettuce spread throughout Europe and eventually made its way to the Americas with European settlers.
🍄 Morel Mushroom
Morels are early spring types of edible mushroom highly prized by many chefs and home cooks. There are several different species of morels, all of which have a distinctively porous, spongy texture. Morels grow in various regions worldwide and have a long history of being used as a food source.
Morels are relatively easy to identify and often grow in the wild. They can also be cultivated, though this is typically done on a smaller scale. Morels should be harvested carefully, as they can be easily damaged. Once harvested, morels can be prepared in various ways – they can be cooked whole or sliced and diced for use in soups, stews, and other dishes.
Morels are a good source of several vitamins and minerals, including potassium, selenium, and vitamin D. They are also low in calories and fat and high in protein. Morels can be a nutritious addition to any diet.
Peas are a type of legume that is typically green in color. Various varieties can be categorized based on size, color, and shape. They are native to the Mediterranean region and have been cultivated for centuries. This spring produce is a true treat.
The most common variety is the English pea, which is round and green. Other popular varieties include the snow pea, which is smaller and more delicate, and the sugar snap pea, which is plumper and sweet.
They are relatively low in calories and fat but are a good source of protein, fiber, vitamins, and minerals. They can be eaten fresh, canned, or frozen. They can also be used in various recipes, such as soups, stews, casseroles, and salads.
When buying fresh, farmer’s markets are the best place and look for ones that are plump and firm. Avoid those that are shriveled or have yellow spots. They should be stored in the refrigerator and used within a few days. Canned and frozen are also good options and can be stored longer.
It is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. The word "radish" is derived from the Latin word for "root." There are numerous varieties, and they vary in size, shape, color, and pungency. The most common type is red, which has a milder taste than other varieties.
They are grown worldwide and are an important part of many cuisines. They can be eaten raw, cooked, or pickled. They are low in calories and a good source of fiber. They also contain nutrients C and B6, potassium, and magnesium.
Radishes are easy to grow and can be cultivated in various soil types. They can be stored in the refrigerator for several weeks.
When cutting, it is important to use a sharp knife to avoid bruising the flesh. They can be cut into thin slices or dice and are often used as a garnish or in salads. Cooked, they can be mashed or pureed and used in soups or stews.
Rhubarb is a plant that is native to Asia and parts of Europe. The plant has large, green leaves and thick, red stalks. The stalks are part of the plant used for culinary purposes. It is sometimes referred to as a "fruit," but it is an important spring vegetable that is used in the natural sense of fruits in recipes.
The most common type of rhubarb is the crimson-red variety. However, there are also green and pink varieties. It grows in cold climates and is typically harvested in the springtime.
The stalks of the plant are quite tart and acidic. This makes them ideal for use in pies and other desserts. It is also often used as a condiment or pickled.
When purchasing, look for stalks that are firm and brightly colored. Avoid stalks that are limp or have brown spots.
To prepare, trim off the leaves and any brown spots from the stalks. Rinse the stalks well and then cut them into pieces. It can be eaten raw, but it is often cooked first.
When cooking rhubarb, it is important to add sugar or another sweetener. This helps to offset the plant's tart flavor. It can be baked, stewed, or even made into jam.
Scallions, also known as green onions, are a type of onion that is harvested while the bulb is still small and immature. The white part of the onion is the most commonly used, but the entire scallion can be eaten. They have a milder flavor than regular onions and are often used as a garnish or flavoring agent in dishes.
There are two main types of scallions: the common onion (Allium cepa) and the Welsh onion (Allium fistulosum). The common onion is the most widely cultivated and has a variety of subtypes, including red onion, white onion, and yellow onion. The Welsh onion is a less common variety native to Asia and has a stronger flavor than the common onion.
Spinach is a leafy green flowering plant native to central and western Asia. Its leaves are simple, ovate to triangular, and have a slightly crinkled surface. The leaf margins are usually serrated. It grows best in rich, moist soil with a pH between 6.0 and 7.5. It is a cool-weather crop that can tolerate some frost.
There are three main types of spinach: savoy, flat/smooth leaf, and semi-savoy. Savoy has dark green, crinkly leaves. It is the most popular type in Europe. Flat/smooth leaf spinach has smooth, flat leaves and is the most popular type in the United States. Semi-savoy lies somewhere in between, with slightly crinkled leaves.
Spring onions are a type of onion that is harvested while the bulb is still small and immature. The scientific name for spring onion is Allium cepa var. viviparum. They are also called scallions, green onions, baby onions, or young onions.
Spring onions have a milder flavor than most onions. They are often used in salads, garnish, or as flavoring agents in other dishes.
There are two main types of spring onions: those with a white bulb and those with a red or purple bulb. The white-bulbed variety is the most common type found in supermarkets. Spring onions are a member of the Allium family, including garlic, shallots, leeks, and chives.
Fruits and veggies come in all shapes, sizes, colors, and flavors. They can be grown in almost any climate and are a vital part of the human diet. There are thousands of different types of fruits and veggies out there, so we'll focus on a few of the most popular ones.