What’s in Season in Charlotte

What is in season in Charlotte, and what to order when the market changes.

Next up in Charlotte

31 Oct to 1 NovTurkey legs, steak on a stake, bread bowls, mead

Spring

Strawberries: North Carolina strawberries come into season in April-May at the Charlotte Regional Farmers Market and the South End Farmers Market at Atherton Mill.
Soft-shell crabs: Soft-shell crab season runs from late April through June along the Carolina coast and arrives on Charlotte fine-dining menus including Fin and Fino and Stagioni each year.
Asparagus and ramps: Western North Carolina ramps and asparagus arrive at the Charlotte Regional Farmers Market through April and May, appearing on seasonal menus at Counter- and Rada.

Peaches: Carolina peaches from McLeod Farms and the SC Sandhills hit Charlotte farmers markets June through August, the canonical Carolina summer fruit.
Tomatoes: Carolina heirloom tomatoes peak July to September, central to BLT and pimento cheese sandwich season at counters and restaurants citywide.
Watermelon: North Carolina-grown watermelon shows up in farmers markets July through August, often served with feta on summer restaurant menus around Charlotte.

Going to Taste of Charlotte?

Hotels in Charlotte, 4-6 Jun 2027

Holidufrom USD 78 a night

Sweet potatoes: North Carolina is the top US sweet-potato producer; the autumn harvest hits Charlotte tables October through December, central to side dishes at Mert's Heart and Soul and beyond.
Muscadine grapes: Muscadine grapes from North Carolina vineyards arrive in September and October, served as table fruit and in seasonal cocktails and wines at Charlotte bars.
Apples: Western North Carolina apples arrive at the Charlotte Regional Farmers Market from September through November, often baked into pies and cobblers at Southern kitchens.

Collard greens: Collard greens peak in the cold months and anchor the Southern soul-food side at Mert's Heart and Soul, Sweet Lew's BBQ and Haberdish through January and February.
Country ham: Cold-cured country ham from western North Carolina hits Charlotte tables November through February, often served with biscuits and red-eye gravy at brunch counters.
Oysters: North Carolina oysters from Stump Sound and the Outer Banks peak November through March, served raw at Fin and Fino and on roasted seafood plates citywide.