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Fresh Fruit and Vegetable Program

The Department of Nutrition Services will continue the Fresh Fruit and Vegetable Program in the month of May with program changes that reflect virtual vs. in-person learning. For in-person students the Fresh Fruit and Vegetable Program will continue at 76 elementary schools that were awarded this grant during school year 2020-2021. In-person students at these schools will be sent home with a weekly produce bag during the month of May. For virtual students produce bags will automatically come with pre-ordered meals on Thursdays at participating schools. On the pre-order meal form participating schools will be indicated with an asterisk (*). Virtual students do not have to be enrolled at a participating school to receive a weekly produce bag. Produce bags for in-person and virtual students will be available while supplies last.

Please visit the following Pre-Order Meal Page to order meals at a school serving Fresh Fruit and Vegetable Program produce bags: 

May, 2021 Produce Bags and Nutrition Facts


May 6:  Apples and Oranges

Apples: Eating apples is linked to a lower risk of many major diseases, including diabetes and cancer. Their soluble fiber content is important for gut health. For the greatest benefits, eat the whole fruit — both skin and flesh.
Oranges: The vitamin C in oranges protects your cells from damage, makes it easier to absorb iron,  and boosts your immune system, your body's defense against germs.

May 13: Golden Pineapple

Pineapples: Pineapples are rich in vitamin C and manganese. Their nutrients and compounds have been linked to impressive health benefits, including improved digestion, a lower risk of cancer, improved immunity, relief of arthritis symptoms and improved recovery after surgery and strenuous exercise.

May 20: Avocado, Red Onion, Garlic and Lime

Avocado: Avocados contain “good fat”- monounsaturated fat- that is good for heart health and your body’s absorption of vitamins A, D, K, and E.
Garlic: The noticeable smell comes from sulfur compounds found in the plant. These compounds function as antioxidants, which protect the body from illness and disease, specifically cancer and heart disease.
Limes: Limes are loaded with vitamin C, a vitamin your body needs to form blood vessels, cartilage, muscle and collagen in bones. Vitamin C is also vital to your body's healing process.
Red onion: The Egyptians buried onions with their pharaohs. The Greeks prepared for the Olympics by feasting on onions. The Pilgrims even brought onions with them to America. Today onions appear in cuisines all around the world. Onions belong to the allium family, along with garlic, leeks, shallots, and scallions. Onions may reduce cancer risk, promote digestive health, and promote good bone health.

May 27: Mango, Plum and Lemon
Mango: In ¾ cup of mango there is 15% of your daily value of folate, which is vital for a healthy immune system.
Plum: Plums and prunes may promote heart health by lowering blood pressure and cholesterol levels.
Lemon: Lemon is loaded with vitamin C. Vitamin C, or ascorbic acid, is a water-soluble vitamin well known for its role in supporting a healthy immune system. Because your body cannot make vitamin C, it must come from the foods you eat every day. 

To learn more, check out the videos below:

March, 2021 Videos

February, 2021 Videos

January, 2021 Videos

General Videos

If you have any questions about the Fresh Fruit and Vegetable Program, please contact Jessica Das, RD, CD, Dietitian Associate and FFVP Grant Coordinator at

Nutrition Feedback

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