20 fruits and vegetables in season this summer

For our money (and there’s not much of that), blackberry might be the most underrated of all the berries. They’re loaded with fiber, one cup contains half your recommended daily dose of vitamin C, and they’re a perfect addition to any smoothie. In fact, they can be the centerpiece, like in this “green” version from Kitchen Confidante that also includes banana, pineapple, and kale.

Arugula is a cold-weather vegetable that flowers in the late spring to early summer. You’ll actually get the best flavors in the late summer when the temps are high, but don’t let that stop you from adding this leafy green to your salads, sandwiches, and other meals right away.

Mexico exports avocados pretty much all year long, but you’ll notice an increased supply in the U.S. from May through the summer when the California crop reaches its peak production. Remember: Avocados are ripe when they have a darker color and yield to gentle pressure without feeling mushy.

The best time to buy your beets is from June to October. This cool-season crop keeps well in the freezer for eight months or more, so stock up on these root vegetables now while they’re in season! (Don’t forget to cut off the leaves before storage.)

Summertime is the best time to taste the rainbow. No, we’re not talking about Skittles—even though an old Skittles commercial made it seem like the candy is planted and grown by farmers—but bell peppers! Peak growing season for bell peppers in the U.S. lasts from July to November, so you can actually get them fresh in both summer and fall!

Blueberry season starts in April, but northern locations like Maine don’t get going until July when you’ll be able to find the freshest blueberries. Meanwhile, fresh raspberries can be found from June through October, blackberries ripen solely in the summer from June through August, and June is hands-down the best month for strawberries.

Carrots actually have two peak harvesting seasons: late spring and early fall. That means summer kicks off what is basically a marathon of freshly available carrots that lasts for several months, or until the temps drop.

The West Coast states of California, Oregon, and Washington produce the sweetest cherries in the U.S., and Michigan produces the most tart cherries. The season in the former locations lasts for the summer months of June, July, and August, and the latter has a shorter season of mid-July to late August.

Craving fresh corn? Now’s the time to grab an ear or two...or a whole bushel. The peak season starts in May (June in the colder latitudes) and runs until September, so corn is a perfect option for July 4th barbecues.

Cucumbers and frost aren’t friendly, so the best time to buy fresh cucumbers across the U.S. is June to August. Good thing cucumber is a perfect addition to summer salads. 

Eggplant hits its stride in July and the fun lasts right through to October. Eggplant parm might be better for the latter part of the season, but in the height of the summer, grill it!

Garlic is planted in the fall, develops in the winter, sprouts in the spring, and is harvested in the summer—from June to August. If you don’t think of garlic as a vegetable, it is! It’s a member of the onion family.

Fresh green beans are in their prime at the same time as eggplant: July through October. Green beans make for a healthy side dish, and the raw versions—which are great for dipping—contain even more nutrients.

As expected, American mangoes are only grown in the tropical states of California, Florida, and Hawaii, as well as Puerto Rico. Likewise, the season is mostly the summer months, running from May until September.

Cantaloupe, honeydew, and watermelon seasons all generally start in June. Cantaloupe has the shortest season (ending in August), followed by honeydew (September), and watermelon (October). Of course, the true end of the season is dictated more by location and climate, rather than timing.

You might see some fresh nectarines and peaches in late April, but generally, the season stretches from May to September. We decided to group these two fruits together, as nectarines are just a different type of peach.

The U.S. plum season can last from May until October, depending on the location. Astonishingly, there are more than 2,000 different types of plum trees in the world, with 100 varieties in the U.S. alone.

Rhubarb actually comes into season in the spring, but some of the country—specifically the Pacific Northwest—gets a second harvest. The latter comes in June and July, which is why summertime is the best time to make (and share) a strawberry-rhubarb pie.

Fresh tomatoes are available in the U.S. from May to August, so the summer months are the prime time to purchase tomatoes. A cool, crisp tomato is a good addition to any salad when you’re looking to beat the heat, including fruit salads—a tomato is a fruit after all.

When it comes to zucchini, a so-called “summer squash,” the peak season is June through August. The timing couldn’t be better, as our favorite way to prepare zucchini is on the grill. Interested? Just cut the zucchini into strips; season it with oil, vinegar, garlic powder, salt, & pepper; and cook 2-3 minutes per side.