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Taste the rainbow! Discover the best August fruits and vegetables to harvest and buy this month, then learn how to incorporate these seasonal produce picks in my favorite late-summer recipes.
What’s in season in August? Nearly all of my favorite produce aisle investments! From corn and cantaloupe to peppers and peaches, you have a lot of options if you enjoy cooking seasonal recipes as much as I do.
Your food budget and your taste buds both benefit when you seek out seasonal fruits and vegetables like those listed below in my guide to what’s in season in August. Unlike something shipped in from across the globe, these ingredients are so much fresher and more affordable. (For bonus points, and even more savings, grow your own!)
Consider adding these August fruits and vegetables to your garden-harvesting or shopping list. Then read on for some tasty inspiration about how to put what’s in season in August to use in meals and snacks for yourself, your family, Labor Day parties, or wherever the month takes you.
Table of Contents
What’s in Season in August?
- Stone fruits: Apricots, mangoes, nectarines, peaches, and plums are at their peak in August. Slice and serve them unadorned (they’re incredibly juicy and sweet right now!), toss them on the grill to caramelize their natural sugars, or showcase stone fruits in crisps, pies, compotes, salsas, or salads.
- Berries: Savor the last of the strawberries and stock up on raspberries, blueberries, and blackberries while you’re at it. All of the above are ideal to snack on out of hand, incorporate into jams, tarts, pies or cakes, or freeze to enjoy a sweet-tart taste of late summer any time.
- Melons: We’re entering the tail end of cantaloupe and watermelon season, so let’s celebrate with melon salads, smoothies, chilled soups, and cocktails featuring these versatile August fruits.
- Cucurbit vegetables: Although melons are also technically “cucurbit” crops” as well, I categorize them separately since we use them in such different ways as the other popular seasonal cucurbit vegetables, cucumber and summer squash. Snag the veggies from this family of produce to feature in spiralized vegetable recipes, salads, side dishes, and beyond.
- Grasses and nightshade vegetables: Corn (a grass) is ubiquitous on Midwestern tables in August. Grilled, roasted, boiled, or baked, you can’t go wrong serving corn come late summer. Nightshades like bell peppers, eggplant, and tomatoes are also still in fine form. Mix any of the above into salads, soups, salsas, pasta sauces, or casseroles.
- Leafy greens and legumes: Greens like bok choy, lettuce, and Swiss chard, as well as green beans (legumes), are all popping in August. Try them in wholesome soups, salads, stir-fries, wraps, and sandwiches.
The Best Fruits and Vegetables to Eat in August
Stone Fruit Recipes
From drinks to dinner to desserts, peaches and nectarines are ripe for featuring in seasonal recipes this month. Invest in a bag and put them to great use in these cocktails, smoothies, and sweets.
Versatile, sweet, and crowd-pleasing berries are definitely better by the bushel this time of year. Round up a mountain of strawberries, blueberries, blackberries, and raspberries to feature in these awesome August recipes.
Loaded with edible hydration and lightly sweet flavor, watermelon and cantaloupe can infuse water and non-alcoholic drinks and cocktails, star in fruit salads and smoothie bowls, and more.
Yellow squash, zucchini, and cucumbers are overflowing from farmers market tables, supermarket bins, and perhaps your garden in August. Harvest or add them to your cart, then prep for success with my best summer casseroles, cocktail party snacks, family dinner ideas, and more.
Grasses and Nightshade Vegetable Recipes
Marinara and pomodoro and vodka sauce, oh my! Now is the time to make massive batches of tomato sauce to can or freeze to use all year long. August is also ideal to get your fix of eggplant casseroles and dips as well as all things corn.
Leafy Green and Legume Recipes
Let us (get it?) dive in to a big platter of greens! Emerald-hued leaves and beans are so fresh and flavorful in late summer.
Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.