Spring: The Season of Crudités

Springtime Crudités: A Feast for the Eyes and the Palate

Early spring is my personal favorite time of year for creating the best crudités boards, with crisp, vibrant produce at its peak. After months of winter’s heavier fare, it feels like the world is waking up, and the markets burst with vibrant, fresh produce that practically begs to be turned into something beautiful and delicious. And what better way to celebrate the season than with a stunning crudités board?

Crudités (a fancy word for raw, beautiful veggies) aren’t just about slicing up a few carrots and calling it a day. No, no. Spring gives us a chance to lean into color, texture, and creativity. Let’s talk about how to make a showstopping board that celebrates the season.

The Stars of the Show: Spring’s Best Veggies

Vibrant Carrots – Regular orange carrots? Sure, they’re great. But Spring is a delightful peak season for vibrant carrots, have you ever sliced into a deep purple carrot with a bright yellow core? Spring has carrots bursting in rainbow hues from deep purple with sunshine yellow interiors to bright reds. Spring’s rainbow of carrots sliced just the right way makes for a swoon-worthy board.
Long French Radishes – Here’s a little trick: slice these beauties in a criss-cross halfway down and drop them into an ice bath. The edges curl slightly, turning them into effortless edible flowers. They have that perfect peppery bite, which pairs beautifully with creamy dips.
Sweet Bell Peppers – Red, orange, yellow—spring’s bell peppers bring sweetness and crunch in every shade. Slice them into strips or leave them in playful, scoopable shapes.
Colorful Cauliflower – Purple, green, yellow… cauliflower has its own spring wardrobe. Break them into bite-sized florets and they will almost look like flowers, and then watch them pop against the other veggies on the board.
Sugar Snap Peas – Crisp, sweet, and endlessly snackable, sugar snaps are a must. Right now, in March and April, they’re at their absolute peak—plump, crunchy, and full of flavor. Bonus points for slicing them in half so the little peas can delicately sit in the pod as if they are riding in a tiny canoe, adding both charm and visual appeal to your board.
Flowering Pea Tendrils – These delicate, curly greens bring an unexpected, whimsical beauty to the board. They add a light, fresh bite and look like something straight from a fairytale garden. Pea tendrils just start peaking in April, and they only briefly overlap with sugar snap peas, making this the perfect time to enjoy both together.

The Beauty of Edible Flowers

Spring also brings an explosion of edible flowers, perfect for enhancing your crudités board. Borage, Calendula, Pansy, Viola, Nasturtium, and Cornflower add stunning pops of color and delicate, fresh flavors. The best part? Many of these flowers can be easily grown in a pot, making them a simple and beautiful way to enhance your vibrant spring crudités spread.

Dips That Make It All Shine

A crudités board is only as good as its dips, and spring is the perfect time to brighten up classic flavors:

Beet Hummus – Creamy, earthy, and deep, gorgeous pink, this hummus brings both flavor and color to the party.
Whipped Garlic Dip with Chimichurri – Think light, fluffy garlic heaven with the bright, herby punch of chimichurri swirled on top. It’s fresh, garlicky, and downright addictive.

Bringing It All Together

The key to a stunning spring crudités spread? Play with height, color, and texture. Use small bowls to hold your dips, scatter pea tendrils like edible confetti, and don’t be afraid to let things look a little wild—like a spring garden in full bloom.

This season is all about freshness, vibrancy, and celebrating the beauty of nature. So, gather your favorite spring veggies, whip up a few dips, and create a crudités board that feels like a love letter to the season. Trust me, your guests (or just you!) will appreciate the effort.

Happy spring snacking!