The month of July is great for finding a wide variety of seasonal ingredients to inspire your cooking. Discover what’s in season in July and get lots of tips on selecting, storing, and using your fresh produce.
The summer months were practically designed to encourage seasonal eating if you ask me. July especially is an abundant month, brimming with tons of choices to inspire your cooking and get some delicious meals on the table.
From the sweet summer fruits that disappear all too quickly, to the colorful vegetables that taste and make us feel good, July is a great time to bring market finds into your kitchen. You’ll find all the details you need in this guide to choose the best of July’s produce. Plus I’m sharing tons of delicious suggestions on how to bring seasonal cooking to your home.
These little orange stone fruits are best enjoyed when ripe, so select fresh picked ones that have some give when gently squeezed. They’re delicious eaten fresh, but also baked into desserts. Store them on the counter to ripen, or in the fridge for longer shelf life.
YUMMY ADDICTION APRICOT RECIPES:
MORE AWESOME APRICOT RECIPES:
- Apricot Crisp with Oat Crumble by Kristine’s Kitchen
- Apricot Strawberry Smoothie by Natasha’s Kitchen
- Summer Salad with Apricot Poppyseed Dressing by Heather Christo
Creamy, versatile, and full of healthy fats, avocado should definitely be on your July shopping list. You can tell an avocado’s ripeness by its stem. If it won’t pop off, it’s not ripe yet. If the stem pops off to reveal green, it’s ready! If it’s brown, choose another one.
YUMMY ADDICTION AVOCADO RECIPES:
MORE AWESOME AVOCADO RECIPES:
- Mini Avocado & Hummus Quesadillas by Cookin Canuck
- Citrus Shrimp And Avocado Salad by Foodie Crush
- Chocolate Avocado Pie by Chocolate Covered Katie
Beets are beautiful and sweet this time of year. They’re a great addition to a roasted vegetable medley, or pickled as a salad and sandwich topping. Choose beets with bright, crisp greens attached to know they’re fresh. Store beets in the fridge without their greens for the longest shelf life.
YUMMY ADDICTION BEET RECIPES:
MORE AWESOME BEET RECIPES:
- Balsamic Roasted Beets by Joy Food Sunshine
- Chocolate Beet Snack Cake by Simple Bites
- Beet Hummus by The Forked Spoon
Sweet, juicy blackberries are a lovely addition to salads or desserts, both baked and raw. Choose berries that are plump, but not soft or damaged, and avoid any with shriveled or dry spots to ensure you’re getting berries with the best summer flavor. Store unwashed in the fridge for a few days.
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!
MORE AWESOME BLACKBERRY RECIPES:
- Thai Blackberry Basil Chicken by Creme de la Crumb
- Blackberry Slab Pie Bars by The View from Great Island
- Fresh Blackberry Ice Cream by Baked by an Introvert
These sweet summer berries are great raw in salads, baked into desserts, cooked into sauces, or even eaten frozen as a cool snack. Choose blueberries with even coloring that are plump. Store them unwashed in a container that doesn’t overcrowd them. In the fridge, they’ll keep for about 5 days.
YUMMY ADDICTION BLUEBERRY RECIPES:
MORE AWESOME BLUEBERRY RECIPES:
- Blueberry Spinach Salad by Wonky Wonderful
- Blueberry Oatmeal Pancakes by Savory Nothings
- Healthy Blueberry Crumble by Amy’s Healthy Baking
Fresh carrots are sweet and incredibly nutritious. They come in colors ranging from orange to deep purple, and are best when they’re crisp and firm – they should not bend. Store carrots in a bowl or bag without their greens (which are edible) in the fridge for the longest shelf life.
YUMMY ADDICTION CARROT RECIPES:
MORE AWESOME CARROT RECIPES:
- Creamy Carrot Soup by Natasha’s Kitchen
- Healthy Carrot Cake Cupcakes by Chocolate Covered Katie
- Creamy Carrot Orecchiette Pasta by Feasting at Home
From the red sweet cherries, to tart bright ones, to the yellow Rainier, all are best when firm, but not hard, with a green stem. They can be eaten fresh, pickled, baked, or even roasted. They keep best in a refrigerated, paper towel-lined container for up to 5 days.
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!
MORE AWESOME CHERRY RECIPES:
- Chocolate Chip Cherry Bars by Averie Cooks
- Roasted Cherry Dutch Baby by Yes to Yolks
- Cherry Ice Cream with Dark Chocolate by Saving Room for Dessert
The first of the summer corn is arriving, and both the white and yellow varieties are sweet and delicious. Choose ears that have yellow fluffy silks, not brown clumping ones, for freshness. Store in a bag to retain moisture, and enjoy it boiled, roasted, or even raw within 3 days.
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.
MORE AWESOME CORN RECIPES:
- Easy Mexican Street Corn by Food with Feeling
- Fresh Corn Salad by Yellow Bliss Road
- Summer Corn Chowder by Aberdeen’s Kitchen
Whether you’re interested in making pickles or need fresh slices for salads, July is a great time for cucumbers. Select firm, evenly colored cucumbers and store them at room temp or in the fridge for a week or so. Once cut, they’ll keep 1 to 2 days in the fridge.
YUMMY ADDICTION CUCUMBER RECIPES:
MORE AWESOME CUCUMBER RECIPES:
- Thai Cucumber Salad by Jo Cooks
- Strawberry Cucumber Mojito Mocktail by Mary’s Whole Life
- Smoked Salmon Cucumber Appetizer by Simply Home Cooked
Eggplants are another versatile ingredient that can handle roasting, baking, and stir-fry. Look for firm, smooth skins and good even coloring for the best quality. They store best in the fridge in a bag, and will keep for a few days before they begin to soften.
YUMMY ADDICTION EGGPLANT RECIPES:
MORE AWESOME EGGPLANT RECIPES:
- Crispy Baked Eggplant by Backyard Bohemian
- Eggplant Parmigiana (Italian Eggplant Parmesan) by Inside the Rustic Kitchen
- Braised Harissa Eggplant with Chickpeas by The First Mess
Figs are a delectable sweet treat when eaten fresh just like an apple. But they’re also delicious roasted and in desserts. They’ll keep for a few days when stored in the coldest part of your refrigerator, but can be frozen whole, sliced, or peeled for up to a year.
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!
MORE AWESOME FIG RECIPES:
- Fig and Prosciutto Salad by Tried and True Recipes
- Mascarpone Fig Tart with Pistachio Crust by Leisure Fan Club
- Honey Fig Goat Cheese Flatbread by Hunger Thirst Play
When choosing fresh green beans, select pods that are firm and bright, free of any wrinkles or soft spots. They can then be stored in a bag in the refrigerator for up to a week. They’re incredibly delicious sauteed, roasted, or simply blanched as a crisp addition to salads.
YUMMY ADDICTION GREEN BEAN RECIPES:
MORE AWESOME GREEN BEAN RECIPES:
- Green Bean Casserole with Bacon by Yellow Bliss Road
- Sweet And Sour Chickpeas And Green Beans by Earth of Maria
- 30-Minute Sesame Chicken Green Bean Stir Fry by Ambitious Kitchen
With greens like arugula, swiss chard, and tender lettuces in abundance at local markets, it’s well worth picking up a few bunches for salads. Air circulation is key for keeping it crisp, so store washed leaves loosely in a paper towel-lined bag or bowl for up to a week.
YUMMY ADDICTION RECIPES WITH GREENS:
MORE AWESOME RECIPES WITH GREENS:
- Spring Greens, Leek, Pea and Pesto Risotto by Cupful of Kale
- Easy Lemon Ricotta Pasta & Spinach by The Clever Meal
- Arugula Salad with Lemon, Parmesan, and Pine Nuts by Julia’s Album
No matter what herb you’re after, July is the time to find it. Dill, rosemary, thyme, basil, parsley and cilantro are all available. Herbs can be used for many things like dressings, sauces, soups, or salads. Keep herbs refrigerated in a slightly damp paper towel, in a bag or bowl.
YUMMY ADDICTION HERB RECIPES:
MORE AWESOME HERB RECIPES:
- Easy 5-Minute Chimichurri Sauce by Happy Kitchen
- Lemon Mint Pesto by Becky’s Best Bites
- Baked Salmon with Parmesan Herb Crust by Add a Pinch
Fresh squeezed lime juice is a unique flavor that pairs beautifully with tomatoes, cilantro, peppers, and other summer produce. Grab a few limes and store them in a bag or bowl in your fridge. Pick limes that feel heavy for their size and are soft enough to squeeze.
YUMMY ADDICTION LIME RECIPES:
MORE AWESOME LIME RECIPES:
- Garlic Honey Lime Shrimp by Rasa Malaysia
- Kale Soup with Lime-Cilantro Chickpeas by Tried and True Recipes
- Coconut Lime Butter Bars by The Recipe Critic
Whether it’s for your smoothies, fruit salads, or desserts, a fresh mango is a summer treat. Choose mangoes just like peaches, with a little give if you want to eat them soon. Firm mangoes can be stored on the counter to ripen if they’re hard, then transferred to the fridge once ripe.
YUMMY ADDICTION MANGO RECIPES:
MORE AWESOME MANGO RECIPES:
- Mango Lassi Popsicles by Ministry of Curry
- Mango Chicken by Chelsea’s Messy Apron
- Mango Salsa by Cooking Classy
Melons of all varieties are in season! It’s best to choose melons that are heavy for their weight, and give off a fragrant, sweet smell. For honeydew and cantaloupe, avoid green rinds and choose ones that are slightly soft at the stem end. For watermelons, opt for ones with a deep yellow spot.
YUMMY ADDICTION MELON RECIPES:
MORE AWESOME MELON RECIPES:
- Watermelon Smoothie by I Heart Naptime
- Spiced Cantaloupe Tea Loaf by Jo Cooks
- Watermelon Skewers With Prosciutto by Recipes From a Pantry
These delicate berries have a sweet, juicy, sometimes tart flavor and resemble a long blackberry. Ripe mulberries are very soft and usually aren’t found in supermarkets due to their fragile nature. Check out local farm stands for these unique, sweet summer berries and eat within a few days.
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!
MORE AWESOME MULBERRY RECIPES:
- Mulberry Lemon Yogurt Cake by Madeline Hall
- Mulberry Crumble Ice Cream by Beyond Sweet & Savory
- Coconut Rice Pudding with Mint Mulberry Compote by Snixy Kitchen
The smooth-skinned nectarine is a popular stone fruit in summer. They can be enjoyed whole, sliced, baked, or in smoothies; no need to peel them. Choose fruits that have some give for immediate eating, or store firm ones on the counter near bananas to speed up their ripening.
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:
- Nectarine and Strawberry Galette with Thyme by The Life Jolie
- Nectarine Pizza with Fresh Basil and Reduced Balsamic by Alexandra’s Kitchen
- Arugula Nectarine Salad by Haute & Healthy Living
New potatoes are exactly what they sound like, baby potatoes. Harvested before they’ve developed lots of starches, new potatoes are often sweeter and hold their shape well during roasting or boiling. They’re great in salads or as a side dish, and store best in a dark, cool cupboard.
I absolutely LOVE new potatoes. This simple potato, green bean, and sausage salad is one of the favorites at our house every time fresh potatoes appear at the beginning of summer.
MORE AWESOME NEW POTATO RECIPES:
- Roasted New Potatoes With Parmesan And Fresh Herbs by Green Valley Kitchen
- Crushed New Potatoes by Little Sunny Kitchen
- Spicy Roasted New Potatoes and Brussels Sprouts by Occasionally Eggs
Peaches are a popular summer fruit due to their sweetness and versatility. They can be eaten whole and raw, but also are great baked, grilled, and sliced into salads. Choose peaches that are tender to the touch for immediate eating or let firm ones ripen on the counter first.
YUMMY ADDICTION PEACH RECIPES:
MORE AWESOME PEACH RECIPES:
- Peach Baked Oatmeal by Eating Bird Food
- Peach Bread by A Farmgirl’s Dabbles
- Peach & Basil Flatbread Pizza by My Life Cookbook
Sugar snap and snow peas are great for raw snacking, but all peas are actually great for roasting, boiling, and sauteing. Store peas that are still in the pod refrigerated in a bag or bowl. If shelling peas, cook them within a day or two, or freeze them for longer storage.
Unfortunately, I still don’t have a proper recipe with fresh peas on the blog. I used frozen ones multiple times but never fresh from the farmers’ market. Hopefully, I will soon! Meanwhile, check out these delicious creations from other food bloggers!
MORE AWESOME PEA RECIPES:
- Spring Potato Salad with Asparagus and Peas by Crowded Kitchen
- Sesame Ginger Snap Peas by Spend with Pennies
- 5-Ingredient Vegan Pea Soup by Vibrant Plate
Sweet peppers are a summer delight you should take advantage of. Choose firm peppers with taut skin free of discoloration or soft spots. They store well in the fridge for a week or so, and can be enjoyed raw, sauteed, roasted, and stuffed.
YUMMY ADDICTION PEPPER RECIPES:
MORE AWESOME PEPPER RECIPES:
- Italian Stuffed Peppers by Little Sunny Kitchen
- Chicken Fajitas by Downshiftology
- Vegan Roasted Red Pepper Pasta by Vegan Heaven
There are several varieties of plums you can enjoy in the summer, from purple to red to yellow. Plums are at their sweetest when they’re tender. They’re tart when firm, but still perfectly edible. Store ripe ones in the fridge, or let firm ones ripen on the counter to increase sweetness.
MORE AWESOME PLUM RECIPES:
- Vanilla Almond Plum Crumble by The View from Great Island
- Plum Nectarine Salad by A Daily Something
- Asian Plum Sauce by Sweet and Savory Meals
While you’re whipping up salads with all the summer greens, snag some radishes to add. All varieties of radish are best when they’re very firm and still have healthy greens attached. Remove the greens for storage, and eat them raw or roast them with butter for a delicious side.
YUMMY ADDICTION RADISH RECIPES:
MORE AWESOME RADISH RECIPES:
- Garlic Roasted Radishes by The Real Food Dietitians
- Radish Chips by Kimspired DIY
- Radish Salad with Radish Top Pesto by Love & Lemons
Enjoy raspberries this month in salads, as a snack, or baked into any number of desserts. They’re a uniquely tart berry, and among the most fragile, so be sure to consume them within a few days. They store best unwashed, in a paper towel-lined container with good airflow.
YUMMY ADDICTION RASPBERRY RECIPES:
MORE AWESOME RASPBERRY RECIPES:
- Small Batch Raspberry Cheesecake Bars by The Loopy Whisk
- Easy Raspberry Galette by The View from Great Island
- Raspberry Lemon Pound Cake by The Seaside Baker
We all love strawberries for their familiar sweet flavor. If you can resist eating the whole basket, strawberries are great in salads, sauces, and desserts. They’re best stored refrigerated in a container that allows airflow, so don’t pack them in, and only wash them when you’re ready to eat.
YUMMY ADDICTION STRAWBERRY RECIPES:
MORE AWESOME STRAWBERRY RECIPES:
- Balsamic Roasted Strawberry Chicken by Food by Mars
- Strawberry Goat Cheese Crostini by Foodess
- Healthy Strawberry Oatmeal Bars by Well Plated
From traditional romas and beefsteak to gorgeous heirlooms, tomato flavor and texture is as diverse as their shape. Ask the grower for advice on which variety is best for your intended recipe, and have fun tasting! They store best on the counter, as the fridge will turn tomatoes mealy.
YUMMY ADDICTION TOMATO RECIPES:
MORE AWESOME TOMATO RECIPES:
- Parmesan Zucchini and Tomato Gratin by Delicious Meets Healthy
- Baked Tomatoes with Mozzarella & Parmesan by The Cookie Rookie
- Simple Tomato Panzanella Salad by The Mediterranean Dish
Summer squash is in abundance in July, and is easy to cook with. Zucchini can be eaten raw, grilled, sauteed, or added to baked goods for a nutritional punch. They have the best flavor when they’re small, and can be stored in the fridge for a few days wrapped or in a bag.
YUMMY ADDICTION ZUCCHINI RECIPES:
MORE AWESOME ZUCCHINI RECIPES: