June brings an abundance of fresh produce. If you love berries and crisp summer vegetables, this is a wonderful month—think plump strawberries, juicy cherries, sweet blueberries, creamy avocados, cool cucumbers, and tender green beans. The season’s freshness is inspiring; use this guide to spark ideas for salads, grilled dishes, and everyday meals.
Here’s what to look for this month.
Avocado
Avocados are versatile and satisfyingly creamy. Enjoy them with chips, mashed on toast, tossed into salads, or layered on sandwiches. Beyond great flavor and texture, avocados are high in fiber and heart-healthy fats and pack vitamins and minerals—surprisingly, they contain more potassium than bananas. Try adding avocado to grilled salads or seafood dishes to boost richness and nutrition.
Try avocado in a Grilled Tuna Steak Salad with Wasabi Vinaigrette.
Beets
Beets are often dismissed for their earthy flavor, but roasting transforms them into sweet, rich bites that work well in salads or as a side. Nutritionally, beets support healthy blood pressure, offer anti-inflammatory benefits, and aid digestion. Their vivid fuchsia color also makes them useful as a natural food dye.
Try beets in a Fall Harvest Wild Rice Medley.
Blueberries
Blueberries evoke summer mornings and warm-baked treats. These antioxidant-rich berries support bone, skin, and heart health and are delicious baked into muffins, stirred into yogurt, or eaten fresh. They’re easy to use and worth stocking up on when in season.
Try Blueberry Banana Oat Crumb Muffins for a cozy breakfast or snack.
Cherries
Cherries are a seasonal favorite. Whether tart or sweet, they’re fantastic eaten straight from the bowl or incorporated into both sweet and savory dishes. Cherries provide fiber, vitamins, and minerals, making them a healthy and satisfying snack or ingredient.
Try cherries in Almond Cherry Oatmeal to start your day.
Cucumbers
Cucumbers are crisp, hydrating, and refreshing—perfect for cooling off during hot months. Add them to salads, infuse them into drinks, or use them in chilled noodle dishes. Though mainly water, cucumbers offer nutrients and antioxidants and may help with blood sugar management and hydration.
Cool off with Cold Sesame Noodles topped with shaved cucumber and mango.
Green Beans
There are hundreds of green bean varieties, but they all share great nutritional perks. Green beans supply vitamins A, C, and K, some protein, and are low-FODMAP for many people. They’re a simple, healthy side—roast, steam, or toss them into one-pan dinners.
Pair green beans with a sheet-pan Baked Hoisin Salmon for an easy meal.
Greens
Spring greens—spinach, lettuce, arugula, and Swiss chard—bring bright color and nutrition to plates. Use them in salads, mix them into pasta, add them to soups, or blend them into smoothies. Greens are versatile and nutrient-dense, enhancing both flavor and health.
Try Lemon Pasta with Arugula for a light, vibrant dish.
Herbs
Fresh herbs are abundant this time of year and easy to overuse in the best way. Add them to sauces, sprinkle them on grilled meats, toss them with roasted vegetables, or blend them into dressings—fresh herbs brighten dishes and add a lively green flavor.
Try herbs in a One-Pan Herb and Garlic Chicken with Rice.
Kale
Kale remains a nutritional staple, rich in vitamins, folate, manganese, and minerals. Whether in soups, salads, smoothies, or roasted as chips, kale offers robust flavor and a nutrient boost for many dishes.
Try Soothing Lemon Chicken Soup with Kale for comfort and nourishment.
Leeks
Leeks are mild relatives of onions and are very easy to cook with. They add gentle onion-like flavor to soups, stuffings, roasts, and can be crisped as a garnish. Their subtle sweetness makes them suitable for a range of preparations.
Try leeks in a Vegetarian Slow Cooker Stuffing or add them to frittatas and savory bakes.
Mango
This tropical fruit shines in salsas, summer rolls, smoothies, and desserts. Mango supports gut health, immunity, and may help with cholesterol levels while offering a relatively low glycemic index. Enjoy it fresh or incorporate it into both sweet and savory recipes for a bright, fruity note.
Try mango in Shrimp Tacos with Mango Habanero Salsa for a spicy-sweet combination.
Peas
The small but versatile pea works in pastas, crostini, pot pies, and casseroles. Fresh peas are sweet and tender and provide fiber and antioxidants. Use them to add texture, color, and a pop of spring flavor to many dishes.
Try Spring Snap Pea and Radish Canapés as a bright appetizer.
Radishes
Radishes add a snappy, peppery crunch to tacos, salads, and charcuterie boards. They can be pickled, roasted, or eaten raw for a bright, zesty note. Beyond flavor, radishes support digestion and are a low-calorie way to add texture and color to meals.
Try quick-pickled radishes to elevate sandwiches and salads.
Rhubarb
Rhubarb is short-lived in markets, so grab it when you can. Its tartness complements sweet fruit in pies, compotes, jams, and cocktails and also works well in savory sauces. Its bright flavor lends depth and a unique tang to many summer treats.
Try strawberry-rhubarb compotes on French toast or stirred into yogurt and desserts.
Strawberries
Strawberries are a summer classic—bright, juicy, and wonderfully fragrant. These hybrid berries are delicious fresh, baked into jams and desserts, or folded into salads and drinks. At peak season you can taste the difference: they’re sweeter and more aromatic. Strawberries are also a good source of vitamin C, manganese, folate, and potassium.
Try a spiked strawberry lemonade fizz or use fresh berries in shortcakes and salads.