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What’s in Season: June Produce Guide

Spring is ending and summer is almost here. It’s a great time of year for lots of fresh fruit and vegetables to dress up your meals. Learn what is in season in June to make the most of the season.

Vegetables and fruits in season in June

One of the amazing things about the markets in June is that you can find all the best spring vegetables at the same time as all the fresh summer fruit. It is an amazing best of both worlds moment. It is a fabulous time of year to play around with sweet and savory pairings using all the fresh stone fruit and hearty spring greens.

June also brings berries in abundance. Blueberries and raspberries have joined strawberries to provide you with lots of amazing options for creamy desserts, fruity baked goods, and healthy smoothies. Pair them with mangos or peaches for a delicious treat. Or you can add fresh berries and fruits to salads with all the hearty greens like arugula and spinach.

The end of spring and the beginning of summer also welcomes in plenty of summer vegetables. Things like corn, tomatoes, and cucumbers are beginning to ripen and reach the markets. You can dress up salads, create delicious grain and pasta dishes, or just snack on a platter of raw vegetables – maybe with a tasty dip. It’s a great way to celebrate the beginning of summer.

Apricots

With summer coming up, apricots are at their peak sweetness and availability. These small stone fruits are delicious in all kinds of desserts, from pies and cakes to bars and ice cream. They are also great in savory dishes – pair them with meats or add thinly sliced apricots to a salad for some sweetness.

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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

Creamy avocados are still going strong in the markets in June. Especially if you are lucky and live somewhere near the farms, you might even find them inexpensively for a few weeks still. If you have gotten bored of chopped avocados in salads or squished on toast, try stuffing them with tasty fillings for a unique snack or appetizer.

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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

Spring and summer root vegetables have a unique quality to the ones found in winter. You know beets harvested in spring are coming in right out of the fields and are juicy and brighter in flavor. They are perfect when roasted or marinated to add the salads for healthy carbs and antioxidants.

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Blueberries

When the first blueberries reach the farmer’s markets in June, you know summer is right around the corner. The big and juicy or small and sweet, blueberries are a great addition to baked goods because of their contained nature. You can bite into a cake or muffin and get surprised by that pop of juicy flavor.

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Carrots

Spring root vegetables have a fresh from the ground quality that really shines when used simply. Use them in salads, roasted, or eat them raw with a tasty dipping sauce. You can also use carrots in the quintessential carrot cake or any number of variations for a healthy dessert or snack.

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Cherries

Fresh cherries are one of the gems of early summer. Only available for a short while each year, they are perfect in all kinds of desserts and smoothies. Big, juicy Bing cherries are sweet, just right for snacking, while sour cherries are delicious in pies. Or try the yellow Rainier cherries for something unique.

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 crazy delicious strawberry cherry crumb cake for the ultimate summer treat!

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Corn

The sweetest yellow corn isn’t available yet, but that doesn’t mean there aren’t fresh ears of corn reaching markets in the early summer in warmer areas. Freshly harvested corn is amazing as part of a late spring or early summer grilling event and can even be eaten in salads and pasta dishes.

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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Cucumbers

The first fresh cucumbers can be harvested in June, bringing a whole new option to healthy snacking. But cucumbers are not just the big ones with bitter skins or the sweet and tender English cucumbers. There are lots of fun varieties to explore including lemon, Japanese, Persian, and even wrinkly Armenian cucumbers.

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Figs

In warm climates, figs produce two crops per year – early summer and early fall. These healthy, unique fruits come in several varieties. The jam-like interiors are perfect in preserves and desserts but can also be sliced up and added to salads or paired with blue cheese and prosciutto for a tasty appetizer.

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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Green Beans

Even early in summer, a few tender new green beans will start showing up in all the markets. Fresh beans are amazing when lightly blanched and served with hummus or another dip. They can also be added to a light salad or just served alongside your main dish for a healthy dose of vitamins and fiber.

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Greens

Spring has lots of fresh greens to offer. Besides a wide variety of lettuces, you can also find interesting additions to salads and wraps like spinach and arugula. There are also plenty of greens that are excellent sauteed or braised, like chard, collards, mustard, and even young dandelion greens.

YUMMY ADDICTION RECIPES WITH GREENS:

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Herbs

As spring progresses and summer gets closer, the kinds of herbs available will change. Get your cilantro, dill, and chives before they go to seed in the heat. Make sure you use as much mint as you can in drinks and dressings before it is replaced by lavender, oregano, and thyme to bring lots of Italian flavors to your summer meals.

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Limes

Some of the only citrus to be readily available in summer, limes offer a bright flavor to all kinds of dishes and drinks. You can even make lime curd to preserve the flavor. Add lime juice and zest to sauces and marinades or make cocktails and limeade with fresh juice for a refreshing summer sipper.

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Mangos

Lucious mangos are one of the best parts about spring and summer. From the big, plump Kent mangos to the small, bright yellow Manillas, they are all delicious. Try adding them to salads, serving them on sweet rice, cooking up a mango tart, or just adding them to smoothies for a rice dose of vitamin C.

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Melons

Early in the season, the first melons to get to the markets are small and sweet. Cantaloupes and other musk melons in particular are some of the earliest to ripen. They can be chopped up in fruit salads, paired with prosciutto or cheese, or even just cut in half and eaten with a spoon.

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Nectarines

Very similar to peaches, nectarines have smooth skin, slightly firmer flesh, and a tangy flavor. This makes them great when paired with savory dishes. They can be easily grilled or poached without falling apart and are delicious whether used in salads or desserts for that perfect taste of summer.

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:

New Potatoes

Rather than being a particular variety of potatoes, new potatoes are the early harvest of almost any type. When harvested early, potatoes are waxy, thin-skinned, and low in starch. Because of this, they hold up well during cooking, making them ideal for all kinds of salads and cooking whole.

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.

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Peaches

Those first few peaches to get to the markets are highly prized. Whether you are a fan of the typical yellow peaches, white peaches, or even the super sweet donut peaches, these stone fruits are an amazing start to summer. They can be added to salads, smoothies, desserts, or sliced on a cheese board with some nuts for a light summer meal.

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Peas

Fresh peas are so versatile. With so many varieties you can use them in just about any kind of dish. Add snow peas or snap peas to a stir fry or salad, use English pod peas in a stew or pasta, or just eat any of them raw. They are a healthy addition or snack that is full of fiber and protein.

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 this spring! Meanwhile, check out these delicious creations from other food bloggers!

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Pineapple

Thai pineapple fried rice served in pineapple shells

The freshest pineapples won’t be around much longer. Acidic and sweet pineapples are at their best in spring. Beside just eating slices or chunks, pineapple is excellent in smoothies or yogurt bowls. You can also use thin slices as a gluten free vehicle for tropical appetizer spreads and nibbles.

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Radishes

With the hot days of summer just around the corner, radishes start to turn up the heat with a bit more bite. Small red sparkler radishes and French butter radishes are some of the spiciest and excellent to add to salads, while the large varieties like daikon and watermelon are milder and excellent to snack on.

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Raspberries

As the first spring berries start ripening, it’s tempting to just eat all of them plain – or maybe drizzled with a little cream. Raspberries in particular are delicious in creamy desserts and custards because of their tart and sweet flavor. They are also great as part of baked goods and in healthy smoothies.

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Rhubarb

As spring ends, rhubarb starts to disappear from the stores so it’s time to use it while you can. The tangy red stalks are fabulous in baked goods or stewed for a slightly sweet dessert. Rhubarb can also be paired with meats for a sweet and savory meal with lots of fruity flavors.

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Strawberries

When fresh strawberries get going, they are really abundant. You might find yourself with far more than you know what to do with. Like other berries, strawberries are excellent with creams and custards or turned into jams and preserves. Or add sliced strawberries to salads – they pair particularly well with spinach and arugula.

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Tomatoes

It’s early in the season, but you’ll still find a few tomatoes ready to go in June. These early tomatoes are typically high in acidity and perfect to brighten up pastas, roast with other vegetables, and just eat right off the vine. They are a wonderful preview of all the tomatoes and summer produce to come.

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Zucchini

In late spring and early summer we welcome the first fresh zucchinis to show up in the garden or at the market. Sauté them, slice them thinly for a carpaccio salad or add them to any kind of pasta or grain dish. Later we might feel overwhelmed by the abundance but in June their earthy and crisp flavor is a wonderful entrance to the beginning of summer.

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