5 Tropical Fruits in Season Right Now (and the Spicy Mango Snack You’ll Want on Repeat)

If you’re not eating seasonally, you’re missing the point and the flavor. Tropical fruits are hitting their stride right now—bold, juicy, and just waiting to be turned into something snackable or sippable.

Better yet? When you know how to pick them (and what to do with them), you’re not just shopping smarter—you’re setting yourself up for effortless, everyday escapes. We’ve even included a few tools and essentials we love using in our own kitchen and backyard setup. Because yes, you can eat mango slices over the sink. But you can also do it like a pro.

By the way, we’re going to ask you to smell your fruit. Yes, in public. In the produce aisle. It might feel a little odd, but trust us—your nose is the best tool you’ve got when it comes to picking tropical fruit that’s actually ripe (and not just decorative). If it doesn’t smell like the tropics, it’s not coming home with you.

1. Mango - Our personal favorite!

Peak season: March through July
How to pick one: Look for a little give when you squeeze and a sweet scent at the stem. Skip anything rock-hard or bruised. If it smells like vacation, you’re good.

Why it’s good for you: One mango serves up most of your daily vitamin C and a solid dose of vitamin A. Great for your skin, immune system, and general glow-up. Plus, mangoes contain enzymes that support digestion—your gut will thank you.

What we use: A mango slicer is a game-changer. It cuts clean, keeps your hands juice-free, and actually makes you want to eat more fruit.

2. Pineapple - Love the sweet flavor!

Peak season: March through July
How to pick one: Go for a golden-yellow skin, a sweet aroma, and leaves that pull out easily from the crown. If it’s heavy and smells like candy at the base, you’ve found a winner.

Why it’s good for you: Vitamin C, bromelain (a natural anti-inflammatory and digestive aid), and fiber all packed into one spiky fruit. It also hydrates and satisfies your sweet tooth without processed sugar.

What we use: A good pineapple corer takes this from “weekend project” to “easy Tuesday.” No hacking required. It peels, cores, and spirals it out like magic.

3. Papaya - Mild but delicious!

Peak season: Early summer through fall
How to pick one: Look for mostly yellow-orange skin with a slight give when pressed. If it smells like a fruit stand in the sun, it’s ready. Avoid ones that are green or mushy.

Why it’s good for you: Papayas are rich in vitamin C, folate, and digestive enzymes (papain, to be specific). Great for gut health, post-meal bloating, and getting a little extra fiber without trying.

What we use: A citrus zester or lime squeezer is your best friend here, since fresh lime over papaya is the no-brainer upgrade.

4. Passion Fruit - So tasty in drinks!

Peak season: Late spring through early fall
How to pick one: Wrinkled is wonderful. Smooth skin means it’s underripe. You want one that feels heavy for its size with that signature crinkly texture.

Why it’s good for you: Beyond vitamin C, it’s loaded with antioxidants and fiber. The flavor is punchy, tart-sweet, and elevates just about anything it touches—from drinks to desserts.

What we use: For cocktails or mocktails, a proper mixing glass and bar spoon set lets you build something beautiful—no blender required.

5. Lychee - Hard to find but worth it!

Peak season: Late May through early July
How to pick one: Choose firm fruit with bright red or pink skin. If they look dry or brown, pass. Keep refrigerated and eat within a few days.

Why it’s good for you: Lychees are high in vitamin C and loaded with polyphenols, which support skin health and fight free radicals. They’re also mostly water—great for hot days when you want something refreshing and just a little luxe.

What we use: Chill them ahead of time and serve in a shallow bowl on your favorite outdoor-friendly tableware.

One Simple Recipe: Chili-Lime Mango Slices

(Also works with pineapple or papaya if that’s what’s ripe.)

Ingredients:

• 1 ripe mango, peeled and sliced

• ½ tsp chili powder or Tajín

• ¼ tsp flaky sea salt

• Juice of ½ lime

Instructions:

1. Lay out your mango slices on a plate.

2. Dust with chili powder and salt.

3. Squeeze lime over the top.

4. Eat immediately—preferably outdoors, barefoot, with something cold in hand.

What we use: Tajín seasoning adds the perfect kick. And if you're serving outside, melamine plates keep it polished without the risk of breakage.

Craving More Tropical Goodness?

We’re big believers that you don’t need a plane ticket to feel like you’re somewhere better. From papaya breakfasts to passion fruit cocktails, these seasonal fruits are a simple, flavorful way to bring the tropics home.

Want more recipes, recs, and ways to escape your inbox? Head to our Food & Drink section or check out our curated shop for our favorite tropical essentials.

Note: Some of the product links above are affiliate links. If you click and purchase, we may earn a small commission—no extra cost to you, just good taste all around.