Summer (June through August) is the peak growing season in most of North America, bringing the widest variety and best prices of the year. This is when your farmers market overflows and grocery store produce aisles are at their cheapest. Here is everything that peaks in summer and how to make the most of it.
Summer Fruits
Tomatoes (June - September)
Summer tomatoes are in a completely different league from the flavorless winter ones. Look for heavy fruit with a deep, uniform color and a sweet, earthy smell at the stem end. Store at room temperature (never the fridge) and use within a few days of peak ripeness. Heirloom varieties like Brandywine and Cherokee Purple are worth seeking out at farmers markets.
Best uses: Caprese salad, BLTs, bruschetta, fresh salsa, gazpacho, and simply sliced with salt and olive oil.
Peaches and Nectarines (June - August)
Choose fruit that gives slightly when pressed near the stem and has a strong, sweet fragrance. Avoid peaches with green undertones (they were picked too early and will not ripen well). Ripen on the counter, then refrigerate for 3-5 days.
Best uses: Grilled peaches with ice cream, peach cobbler, fresh in salads, peach salsa, and smoothies.
Watermelon (June - August)
A ripe watermelon should feel heavy for its size, have a creamy yellow spot on the bottom (where it sat on the ground), and produce a deep, hollow sound when tapped. Store whole at room temperature (studies show room-temperature watermelon has more lycopene). Once cut, refrigerate and consume within 3-4 days.
Blueberries (June - August)
Peak season means the lowest prices and best flavor. Look for firm, uniformly dark blue berries with a silvery bloom (a natural protective coating). Do not wash until ready to eat. Store in the fridge in a single layer for up to 10 days. Freeze excess for smoothies year-round.
Cherries (June - July)
Sweet cherries like Bing and Rainier peak in early summer. Look for firm, glossy fruit with green stems. Darker cherries are sweeter. Refrigerate immediately; they last about a week. Pit and freeze extras for pies, smoothies, and snacking.
Figs (June - September)
Fresh figs are extremely perishable. Choose soft, plump figs with no bruises. They should smell mildly sweet (a sour smell means they are overripe). Use within 2-3 days. Pair with goat cheese, prosciutto, honey, or balsamic vinegar.
Plums (June - September)
Choose slightly soft fruit with a dusty bloom on the skin. Ripen at room temperature, then refrigerate. There are hundreds of plum varieties, from sweet to tart, in every color from yellow to deep purple.
Summer Vegetables
Zucchini and Summer Squash (June - August)
The most prolific garden vegetable. Choose small to medium zucchini (6-8 inches) which are more tender and flavorful than oversized ones. Store in the crisper drawer for up to a week. When you inevitably have too much, shred and freeze for baking (zucchini bread) or spiralize into noodles.
Corn (June - September)
Corn starts converting sugar to starch the moment it is picked. The freshest corn comes from farmers markets. Look for green, moist husks, golden-brown silks, and plump kernels. Store in the husk in the fridge and eat within 2 days for peak sweetness.
Best uses: Grilled on the cob, corn salad, corn chowder, and elotes (Mexican street corn).
Bell Peppers (June - September)
Summer peppers are larger, sweeter, and cheaper than winter imports. All colors start as green; red, yellow, and orange are fully ripe and sweeter. Store in the crisper for up to 2 weeks.
Cucumbers (June - August)
Choose firm, dark green cucumbers with no soft spots or yellowing. Store in the crisper drawer, loosely wrapped in a paper towel. Eat within a week. English cucumbers and pickling varieties also peak in summer.
Eggplant (July - September)
Look for firm, shiny skin that bounces back when pressed. Heavy for its size is a good sign. Avoid eggplant with brown spots or wrinkles. Store at room temperature for 1-2 days or in the fridge for up to a week.
Best uses: Grilled, roasted, in baba ganoush, eggplant parmesan, and ratatouille.
Green Beans (June - September)
Fresh summer green beans should snap cleanly when bent. Avoid beans that bend or are limp. Store in a plastic bag in the crisper for up to a week. Blanch and freeze extras for winter use.
Okra (June - September)
A Southern staple that peaks in the heat of summer. Choose pods under 4 inches for the best texture (larger pods can be woody). Store in a paper bag in the fridge for 3-4 days.
Summer Produce Calendar
| Produce | June | July | August |
|---|---|---|---|
| Tomatoes | Starting | Peak | Peak |
| Peaches | Starting | Peak | Ending |
| Watermelon | Starting | Peak | Peak |
| Blueberries | Peak | Peak | Ending |
| Corn | Starting | Peak | Peak |
| Zucchini | Starting | Peak | Peak |
| Bell Peppers | Starting | Peak | Peak |
| Cucumbers | Peak | Peak | Ending |
| Eggplant | - | Starting | Peak |
| Green Beans | Starting | Peak | Peak |
| Figs | Starting | Peak | Peak |
| Cherries | Peak | Ending | - |
Preserving the Summer Harvest
Summer produces more than you can eat fresh. Here is how to enjoy it year-round:
- Freeze: Berries, corn kernels, sliced peaches, diced peppers, blanched green beans
- Can: Tomato sauce, salsa, pickles, peach jam, green beans
- Dry: Tomatoes (sun-dried), herbs, hot peppers
- Ferment: Cucumbers (pickles), peppers (hot sauce), salsa
Related: What Fruits and Vegetables Are in Season in Spring
Related: The Best Way to Store Berries (Make Them Last Up to 2 Weeks)
When you come home from the farmers market with bags of summer produce, Clove AI helps you keep track of everything, sends reminders before highly perishable items like berries and corn go bad, and suggests recipes to use your summer bounty.