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We have finally arrived: Peak growing season! Discover the best June fruits and vegetables (like berries, stone fruit, nightshades, and more) to buy at the farmer’s market, supermarket, or to harvest from your garden. Then learn how to incorporate the best seasonal produce in my favorite summer recipes.

Fresh fruits and vegetables, in season for June.

Ahh, June. The month when summer becomes officially ours, school wraps up, grilling season begins in earnest, and when the gardens and farms really start generating some of the year’s best produce. I know some say that the winter holidays are the most wonderful time of the year, but I’m a firm believer that it is the time between Memorial Day and Labor Day. 😎

Curious about what’s in season in June so you can shop and meal prep wisely? My seasonal produce guide below is almost like I’m right there with you, strolling through the farmer’s market and helping you fill your reusable bag with the season’s best.

Your budget and your taste buds benefit when you eat seasonal produce is fresh and affordable because it’s fresh, flavorful, and affordable. (You’ll save even more money if you grow your own, of course!)

Consider adding these June fruits and vegetables to your harvesting or shopping list. Then, if you’re craving inspiration about how to put what’s in season in June to tasty use, read on for dozens of seasonal recipes to include as part of your menu for picnics and potlucks or for family breakfasts, lunches, and dinners.

Table of Contents
  1. What’s in Season in June?
  2. The Best Fruits and Vegetables to Eat in June
  3. Berries and Stone Fruit Recipes
  4. Melon and Mulberry Family Fruit Recipes
  5. Legumes and Daisy Family Vegetables
  6. Cucurbit Vegetable Recipes
  7. Grasses and Nightshade Vegetable Recipes

What’s in Season in June?

  • Berries and stone fruits: Stock up on strawberries, cherries, apricots, mangoes, nectarines, peaches, and plums to use fresh now, then freeze them for later. June is when stone fruits and berries are just beginning to get their most candy-like and naturally sweet. Once you’ve brought your stone fruit and berry bounty into your kitchen, showcase them in pies, cobblers, compotes, and crisps, as part of shortcakes, or washed and eaten in their unadorned glory.
  • Melons and mulberry family fruits: True, figs are rarely grown in the midwest (most domestic varieties thrive in California). But you can definitely ship some fresh figs, which are part of the mulberry family, in for a delightful seasonal fruit to feature as part of tarts, quick breads, salads, roasted side dishes, or grilled and topped with a scoop of ice cream. We’re also tip-toeing into the time of year when cantaloupe and watermelon are at their juiciest, sweetest, and best. I can’t get enough of melon salads and smoothies in June, and neither can my kids.
  • Legumes and daisy family vegetables: Fun fact: Asparagus and lettuce are both a perennial flowers, and as such, are classified as members of the daisy family. The high water content and crisp texture makes both of these daisies utterly delicious in salads on the hottest days of summer. Spring peas and green beans are technically considered legumes; try these in salads, too, toss them into soups, then save enough to blanch and freeze for later.
  • Cucurbits: Cucumber and summer squash fall under the umbrella of “cucurbit” crops. (Melons do as well, by the way, but since we use those in such different ways culinarily, I feature them separately here.) Supremely hydrating and dreamy in salads, side dishes, or spiralized into noodles, cucumbers, zucchini, and other summer squash are a steal at the market right now.
  • Grasses and nightshade vegetables: An old midwestern idiom about corn is “knee-high by the 4th of July.” But that doesn’t mean we have to wait several more months after that. The harvest season for corn, which is actually a grass, is just beginning now. It’s right in the middle of the best moment for nightshades, including bell peppers, eggplant, tomatoes. For grilling, blending into dips and sauces, incorporating into salads and sandwiches, and beyond, nightshades are adaptable of all seasonal vegetables.

The Best Fruits and Vegetables to Eat in June

FruitsVegetables
ApricotsAsparagus
BlueberriesArtichokes
CantaloupeBell peppers
CherriesCorn
FigsCucumbers
NectarinesEggplant
MangoesGreen beans
PeachesLettuce
PlumsSummer squash
StrawberriesSweet peas
WatermelonTomatoes

Berries and Stone Fruit Recipes

Summer isn’t summer until I’ve been able to dive fork-first into a bowl of berries or bite into a juicy peach or nectarine. These seasonal fruits are dessert-like and delicious as-is, but are even better in these berry and stone fruit desserts and drinks.

Blueberry Cobbler
It only takes 10 minutes to prep this easy Blueberry Cobbler recipe and pop it in the oven. Start with plenty of fresh blueberries, add a delicious from-scratch topping, and bake until golden brown.
VIEW RECIPE
Two plates of blueberry cobbler with ice cream.
Strawberry Peach Frosé
This delicious Strawberry Peach Frosé is sweet, summery, and made with just 4 ingredients! If you keep frozen wine cubes on hand, you'll always be 1 minute away from your own personal happy hour.
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Two glasses of strawberry peach frose on a plate surrounded by slices of strawberries and peaches.
Cherry Clafoutis
You can thank the French for coming up with cherry clafoutis: the easiest, most delicious dessert you’ll ever make. Even if you’ve never been a great baker, this foolproof recipe is so forgiving and simple to whip up that you just may surprise yourself.
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Cherry clafoutis in a black cast iron skillet being sprinkled with powdered sugar.

Melon and Mulberry Family Fruit Recipes

I love adding fresh or dried figs to quick bread recipes. (Fig-Chocolate Chip Banana Bread? Yes, please!) Cantaloupe and watermelon, which my kids eat their weight in this time of year, are a treat this time in fruit salads, of course. You can also incorporate melon into a wide variety of sweet side dishes, summer desserts, and refreshing drink recipes.

Watermelon Agua Fresca
Pretty, pink, and refreshingly sweet, Watermelon Agua Fresca makes drinking water feel like a party! The watermelon version is perfect during the summer months when watermelon is in peak season. Low in calories and high in flavor, you’ll feel like you’re on vacation with every sip!
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Watermelon agua fresca in glasses with wedges of watermelon.

8 Infused Water Recipes

Stay hydrated with these easy infused water recipes. If you find plain ol’ H2O to be boring, consider making a pitcher of infused water that scores a hint of flavor from fresh fruit, vegetables, and…

5 minutes

Fruit Salad

Freshen up your menu with an easy, make-ahead Fruit Salad that’s tossed in a zippy honey and citrus dressing. Toss it together, then allow this crowd-pleasing Fruit Salad to chill for an hour (or more)…

1 hour 25 minutes

10 Toddler Breakfasts

10 Toddler Breakfast Ideas to inspire your busy mornings! Mix and match these mostly healthy, always delicious kid favorites for a great start to any day. As the mother of a toddler (and a kindergartener),…

10 minutes

Legumes and Daisy Family Vegetables

From salads to pasta tosses to sautéed sides, asparagus, spring peas, and green beans are summer menu superstars. Leaves of lettuce make a stellar substitute for tortillas as a sandwich wrap vessel, and is brilliant as a base in some of my favorite vegetable and even pasta salads.

Asparagus Frittata
In less than 20 minutes, this spring Asparagus Frittata recipe can be ready to slice and serve. This easy frittata recipe is destined to steal the spotlight at your next brunch party, and also makes a delightful family dinner idea.
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Asparagus frittata on a white plate with a salad.
BLT Pasta Salad
Inspired by the classic sandwich recipe, you need just 7 ingredients and 20 minutes to add this easy BLT Pasta Salad to your potluck menu. Try it for brown bag lunches and picnics, too.
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A bowl of BLT Pasta salad.
Asparagus Salad
This delicious, colorful Asparagus Salad has red peppers, bacon, dried cranberries, and almonds. It’s crunchy, a little sweet, and totally addictive.
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Asparagus salad in a wooden bowl.

Cucurbit Vegetable Recipes

Cucumbers and summer squash are stellar in salads, sauces, sandwiches, as part of potluck-perfect appetizers, and even tucked inside casseroles and soups if you happen to be craving comfort food during summer. And don’t forget to preserve some as pickles so you can enjoy a taste of the season all year long.

Pickles
Homemade dill pickles add a pop of flavor to sandwiches, salad dressings, and so much more. Learn how to make pickles as mild or spicy as you like. No canning required!
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Three mason jars filled with pickles.
Zucchini Parmesan
With all the flavors of restaurant Zucchini Parmesan without all the fussy breading and frying, my easy Zucchini Parmesan casserole is one of the best Italian dinner ideas for busy weeknights.
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A baking dish of Zucchini Parmesan.
Mediterranean Buddha Bowl
This easy Mediterranean Buddha Bowl is full of colorful veggies, nutritious quinoa, and roasted chickpeas. Top with hummus for an epic power lunch!
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Mediterranean buddah bowl in a white bowl.

Grasses and Nightshade Vegetable Recipes

Channel your inner midwesterner by adding corn and tomatoes to your seasonal dinner menu. Then add versatile vegetables like bell peppers and eggplant to layer on even more color and flavor.

Mexican Street Corn (Elote)
Learn the secrets to authentic Mexican Street Corn (elote), a simple, delicious snack made with just 5 key ingredients: Corn, lime, mayonnaise, Parm, and Tajin.
VIEW RECIPE
Ears of Mexican Street Corn in a dish.
Corn on the Cob (4 Ways)
Few things are as wonderful as fresh Corn on the Cob in the heat of summer. Here are four different ways to cook it (grill, instant pot, microwave, and stove), all of them foolproof and completely delicious.
VIEW RECIPE
4 ears of corn on a white plate.

Eggplant Parmesan

This recipe for Eggplant Parmesan uses the high heat of the oven for crispy breaded eggplant without the mess of a deep fryer. Add my 10-minute quick tomato sauce or your favorite jarred sauce and…

1 hour 35 minutes
View Recipe
Executive Chef and CEO at | Website | + posts

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.

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