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What’s in Season: August Produce Guide

The last full month of summer is bursting with delicious seasonal ingredients begging to be eaten. Discover what’s in season in August and bring the bright, beautiful colors and aromas of summer fruits and vegetables to your meals.

Vegetables and fruits in season in August

A farmer’s market in August is always a feast for the senses. It’s hard to resist the smell of fresh basil, sun-ripened tomatoes, and sweet stone fruit picked right from the trees.

The colors that fill every corner of the market practically beg us to cook and highlight all the flavors they promise. August is such a fun month to let these seasonal flavors guide you. We get the best of summer fruits and vegetables, and a little peek at fall favorites like apples and pears.

I’m always inspired to create healthy recipes with an abundance of ingredients that are fresh and delicious this month, with maybe a few desserts and comforting indulgences as well! Read on to discover the huge variety of ingredients available for cooking seasonally in August, and be inspired to get in the kitchen. 

Apples

You may begin to see these fall favorites now. There are hundreds of varieties, from sweet Gala to tart Pink Lady’s, and the best way to learn about them is to taste them. Choose firm, unblemished fruit and they’ll store in your fridge for weeks without a problem.

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Apricots

Grab a few of these sweet, soft summer fruits to snack on, or to bake up into a delicious dessert. Once pitted and sliced, apricots can also make fantastic additions to summer salads. Choose fruit that is unbruised but tender, and store in the fridge for the longest shelf life.

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Avocado

These Chili-Lime Shrimp Stuffed Avocado Shells make a perfect summer meal. Fresh, filling, and full of flavor, they can be eaten as an appetizer, lunch, or a light dinner! | yummyaddiction.com

The many varieties of avocado ripen at largely different times throughout the year. In August, expect to see the common Hass avocado, or maybe the lesser-known Mexicola grande or Wurtz. Oil content changes in each variety, but all make great additions to salads, sauces, and even desserts.

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Beets

This Vegetable Wellington is a vegetarian variation of the classic dish. It is packed with goat cheese stuffed whole beets, carrots, leek, and mushrooms! | yummyaddiction.com

These vegetables are a powerhouse of nutrition and sweet flavor. Purple beets are by far the sweetest, but both the yellow and striped varieties are also delicious. Once roasted, beets are an excellent addition to many salads and pair well with creamy, salty cheeses and bitter greens.

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Blackberries

When choosing blackberries, look for plump juicy drupelets (the little globes that make up the berry), and avoid ones that are shriveled or small. Enjoy your juicy berries within 5 days, and try them baked into pie, cooked into a sauce, or tossed straight onto a salad.

At the moment, there is only one recipe with blackberries on the blog – this delicious lime white chocolate mousse. Usually, we have blackberries on their own at home or top oatmeal or cereal with them. I’ll definitely try to add more recipes with these cute berries in the future!

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Blueberries

Blueberries are full of antioxidants and vitamin C, making them sweet, delicious, and healthy. It’s a great excuse to make dessert, but they’re also fabulous raw or cooked just enough to release their natural sweetness. They can last up to 10 days when stored dry and loosely in an airtight container.

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Carrots

There are so many varieties of carrots you should definitely try them when they’re fresh and beautiful at the market. Carrots with bright, vibrant greens attached will be the freshest. Remove them at home to keep your carrots fresh longer, and get some bonus greens for your salads!

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Cherries

There are a few different types of cherries, and each is delicious. The deep red cherries are sweet, and great for dessert, sauces, and snacking. Rainier cherries are as well, and you’ll know them by their pink and yellow hue. Finally, tart cherries are bright red and considered extremely healthy.

Cherries are one of the absolute favorites at our house. We love them so much that the first trees we planted at our new house were cherry trees. Check out this amazing strawberry cherry crumb cake for the ultimate summer treat!

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Corn

Fresh sweet summer corn is delicious enough to be eaten raw from the cob. Both white and yellow varieties are considered sweet, and can be used in chopped salads or salsas, or roasted or grilled. Look for bright green husks and yellow fluffy tops for freshness.

Unfortunately, I don’t have any fresh corn recipes on the blog (only canned) but I hope to fix that in the future! Meanwhile, check out what other food bloggers are up to.

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Cucumber

These beauties are coming to the end of their best season, so enjoy the crisp bite now. Choose dark green, firm cucumbers, and choose the right type for your cooking. There are tons of varieties, some good for raw salads, and some great for pickling. Ask your local seller!

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Eggplants

This heat-loving crop is as flavorful as it is beautiful, and it’s a great way to bulk up the vegetarian night. Try varieties like large globe eggplants for baking and stewing, and the long and thin Chinese eggplant for quick cooks like stir fry.

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Figs

Fresh figs are always a sweet, sticky delight. With over 700 types of fig trees, there are tons of varieties to try. Look for the Adriatic white fig, black mission figs, or brown turkey figs for the sweetest bites. They can be served raw or cooked.

I discovered my love for figs not such a long time ago so it’s natural that I don’t have any fig recipes on the blog YET. These little gems are worth all the praise they get so recipes are definitely coming! Meanwhile, check out how my food blogger friends used figs in the kitchen!

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Grapes

When wine vineyards are in full harvest, you can expect to see them show up at your market too. There are dozens of table grape varieties, and they come in colors from green to red to even black. Look for green, flexible stems with bright, firm grapes.

My family adores grapes but usually we enjoy them straight out of the bag (or straight from the vine), not in recipes. I need to pull myself together and cook something with these sweet berries ASAP because you can really do so much with them. Check out what other food bloggers came up with!

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Green beans

Green beans, pole beans, bush beans, and runner beans – whatever they’re called at your market, pick up a few handfuls of these versatile veggies. Varieties range from green to yellow, but always choose beans with firm, crisp pods. Try roasting, blanching, baking, pickling, or even frying them.

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Greens

With so many summer fruits and veggies perfect for salads, it’s a must to also try seasonal greens. Go for arugula or mustard greens for a spicy kick to your salads, or swiss chard and kale for a heartier salad green, or one that can tolerate heat and cooking.

YUMMY ADDICTION RECIPES WITH GREENS:

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Herbs

Herbs, herbs, everywhere! Whip up limitless varieties of vinaigrettes and marinades, or toss handfuls into your cooking to highlight the subtle beauty of fresh herbs. You can find all the usual suspects this time of year including parsley, basil, cilantro, dill, thyme, rosemary, mint, and chives.

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Limes

A healthy squeeze of fresh lime juice pairs so well with numerous other ingredients you’ll find on this list. Toss it into a dressing for a bell pepper salad, mix it with avocado for a creamy spread, or bake it into a dessert that’s alive with bright flavors of summer.

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Mangos

The size, shape, and color of the mangos at your market will depend on which of the over 500 varieties you’re looking at. All are sweet and delicious however, and great in smoothies, salads, curds and more. Choose fruit by feel, they should give slightly when squeezed gently.

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Melons

You can’t miss the heavy sweet scent of ripe summer melons when you walk past, and you should follow your nose! Watermelon, cantaloupe, and honeydew are a treat for cool salads, light desserts, and snacking. Choose melons that are heavy for their size and have a yellow, not white, sun spot.

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Mulberries

These blackberry lookalikes come from a mulberry tree and have a sweet-tart flavor. You’ll know a mulberry by its elongated narrow appearance, but with over 100 documented varieties, you may find them in any number of whites, reds, or purples. Use them as you would any berry you enjoy.

I remember reading that these berries are quite common in the United States but here in Europe (at least in my country) they are quite rare. That’s why I first tried mulberries only in my twenties. And I absolutely love them! I’ve yet to cook anything with mulberries but my family enjoys munching on them a lot. Meanwhile, check out what other bloggers made with these cute berries!

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Nectarines

The smooth-skinned cousin of peaches, both white and yellow nectarines are beautiful this time of year. Choose fruits that have smooth, unbruised skin and that have a slight give when gently squeezed. If needed, let them ripen on the counter before enjoying.

While I love both peaches and nectarines, I would choose the latter any day. Unfortunately, I’ve used nectarines only once for the recipe on this blog – inside these amazing turkey burgers. I definitely need to step my game up!

MORE AWESOME NECTARINE RECIPES:

Peaches

Fuzzy, delicious, and an iconic fruit of summer; fresh peaches should definitely make your menu somewhere. Most common are yellow and white, but unique options like donut peaches occasionally pop up at local markets. Try them all, and no matter the variety, there’s no need to peel them!

YUMMY ADDICTION PEACH RECIPES:

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Pears

You may see autumn early birds like pears appear now. Common varieties like Bosc, Red and Green Anjou, or Bartlett pears are always great, but there are many more than those. Discover your favorite and grill them, bake them, and snack to your heart’s content.

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Peppers

When choosing your peppers, look for taut, smooth skin free of wrinkles or dark spots. Red bell peppers are most sweet, followed by orange, then yellow. Green is considered the least sweet of them, but really, any are fabulous roasted, raw, or sauteed with oil.

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Plums

These sweet, jammy stone fruits are delicious in all their varieties, from red to white. The skin is thin and edible and plums cook well into many things, like sauces, desserts, salads. If you prefer them tart, eat them while slightly firm, if you’re a fan of sweet plums, wait until they’re soft and juicy to enjoy.

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Potatoes

Shrimp stuffed potato

Potatoes are among the most versatile vegetables available to us and throughout much of the year. There are well over 4000 types of potatoes out there, in many colors and textures. Roast, mash, fry, bake, boil – potatoes are delicious in every way.

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Radishes

With over 30 varieties of radish, we’re able to enjoy them throughout most of the year. Their flavor is known for its peppery kick; some are spicier than others. They can be eaten cooked or raw. Be sure to choose a bunch that is smooth, firm, and vibrant in color.

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Raspberries

These delicate berries are best enjoyed within a few days of harvest, and their sweet and tart flavor makes that pretty easy. Wait to wash them until you’re ready to eat, and if storing they keep best when dry in a refrigerated, loosely covered container.

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Strawberries

These are likely the most abundant berry at your market, and for good reason! It doesn’t matter if you cook them, bake them, eat them raw, or juice them for a dressing, strawberries are literally delicious in all forms. Choose berries with vibrant, fresh green leaves and firm deep red flesh.

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Tomatoes

This is the best time of year to enjoy a sun-ripened tomato. There are hundreds of varieties, from tiny sweet cherry and grape tomatoes to any number of unique heirlooms. Try them all and you’ll quickly find your favorites choices for both cooking and raw preparations.

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Zucchini

The most common variety of summer squash is zucchini or courgette. They can be eaten raw or cooked briefly on a grill or in a saute pan. It’s best to choose the small ones rather than the largest; larger zucchinis contain more water and less flavor.

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