Welcome to my July Seasonal Produce Guide. Seasonal produce is cheaper, fresher, more nutritious, and eco-friendly because it doesn’t have to travel as far.

Summer is here! There is so much produce in season this month. What is in season in July? Produce peaks at different times throughout the US so there will be some variances. But here is a general guide.
Every month I will be sharing a produce guide with seasonal recipe suggestions. Check out my July Seasonal Produce Guide below for more information on how to choose, store and prepare each ingredient
July Seasonal Produce Guide

Apricots
Apricot flesh is usually firm and not very juicy. Its taste can range from sweet to tart.
Buying
Look for apricots that are golden in color and firm. Avoid apricots that are a pale greenish-yellow color, rock hard, very soft, or shriveled.
Storing
If your apricots are not quite ripe, place them in a paper bag at room temperature for 2 to 3 days to speed up the ripening process. Unripe apricots can be stored at room temperature up to 5 days. Refrigerate ripe apricots in an airtight container for up to one week.
Preparing
Slice a ripe apricot around the natural seam, twist the two halves in opposite directions, and remove the pit.
Recipes
- Fresh Apricot Crumble with Oat Topping – A Baking Journey Sweet, tangy and crispy, this Fresh Apricot Crumble with Oat Topping is a quick and easy dessert to enjoy during Stone Fruit season.
- Apricot and Cream Cheese Pastry – It’s Not Complicated Recipes There’s no need to make a trip to the bakery and pay a small fortune for some sweet pastries. Now you can make your own and treat yourself whenever you want. These Apricot and Cream Cheese Pastries will be your new favorite sweet treat!
- Easy Apricot Cake – Where is my Spoon This apricot cake, upside-down style, is probably the best and easiest apricot recipe you could make. Definitely my favorite one!

Blackberries
Blackberries are high in fiber and antioxidants. In fact, one cup of blackberries has over twice the fiber content of a cup of brown rice.
Buying
Look for blackberries that are shiny, firm, plump, and a deep black color. Avoid blackberries that are shriveled, leaking, or bruised.
Storing
Blackberries can be refrigerated for up to 6 days. Store in a single layer to avoid bruising.
Preparing
Wash just before use. Blackberries can be frozen for up to one year.
Recipes
- Homemade Blackberry Pie – House of Nash Eats Filled with huge, sweet blackberries bursting with juice and baked in the most perfect, flaky, buttery pie crust, Homemade Blackberry Pie is as good to eat as it is to look at.
- Lemon Layer Cake with Blackberries – The Organic Kitchen A light and flavorful lemon cake topped with juicy blackberries.
- Crunchy Blackberry Pie Bars – Cooking Journey Blog Easy breakfast bars to pair with coffee or tea!

Blueberries
Blueberries are one of only three berries that are native to North America: blueberries, cranberries, and Concord grapes.
Buying
Look for blueberries that are firm, plump, and dark indigo. Avoid berries that are shriveled or show signs of mold.
Storing
Store blue berries in a covered container for up to ten days. Wash just before using.
Preparing
Rinse and drain blueberries well. Check for any remaining stems.
Recipes
- Blueberry Ganache Tart – The Mini Chef These blueberry ganache tarts not only look beautiful but taste amazing as well! The slight tartness of the blueberries complements the sweetness of the white chocolate to make a perfectly balanced and unique filling.
- Balsamic Berry Arugula Salad – Cass Clay Cooking This salad screams salad featuring arugula, blueberries, and strawberries. Vegan friendly and easy to make it is a hit on a hot summer day.
- Blueberry Bread – Simply Stacie Blueberry Bread is a delicious quick bread recipe full of sweet blueberry flavor! The perfect way to use your fresh summer blueberries.

Cantaloupe
Cantaloupes are sweet and juicy and are high in vitamin A and vitamin C. Their high water content also helps to ward off dehydration.
Buying
Cantaloupe should have a sweet smell, yellow-tinged skin, a thick texture rind, and no stem. Avoid cantaloupe that has an overly sweet smell and soft spots.
Storing
Whole cantaloupes can be stored on the counter for up to four days. Cut cantaloupe should be refrigerated and can be stored for up to two days.
Preparing
The surface of a cantaloupe can contain Salmonella. Before consumption, you should wash and scrub the cantaloupe thoroughly. Cut off the stem end about 3/4 inch from the end. Place the melon cut end down on a cutting surface. Cut the melon in half and gently scrape out the seeds with a spoon. Cut as desired.
Recipes
- Spicy Sweet Cantaloupe Salad – Dish n the Kitchen This Spicy Sweet Cantaloupe salad highlights everyone’s favorite melon at the peak of its season. Who can resist the classic combination of spicy melon and cheese?
- Easy Watermelon Skewers With Prosciutto – Recipes from a Pantry These colorful Fruit Skewers with a balsamic reduction drizzle are a quick and easy Appetizer, salad on a stick or side perfect for BBQs, Game Day, Picnic, outdoor eating and more. No hot summer day gathering is complete without this colorful treat.
- Cantaloupe Arugula Salad with Poppy Seed Dressing – Flavour and Savour With just three ingredients this is will soon become one of your favorite quick and easy summer salads.

Corn
There are six major types of corn: dent corn, flint corn, pod corn, popcorn, flour corn, and sweet corn. Sweet corn is the variety that is sold in stores for cooking.
Buying
Look for corn ears with green husks, fresh silk and tight rows of kernels. Avoid husks with brown spots and dry, yellowed stems. Do not buy corn ears that have kernels with gaps between them and have brittle silks.
Storing
Refrigerate corn in its husk on for 1-2 days. If corn is unhusked, put the ears in a plastic bag and refrigerate.
Preparing
Keep the ears in their husks until just before cooking.
Recipes
- Cream Style Corn – Savory with Soul This cream style corn will knock your socks off! Creamy, cheesy, buttery … oh so delicious!
- Grilled Zucchini and Corn Salad with Cilantro Dressing – Grace J. Silla Perfect for the summer season, this grilled zucchini and carrot salad is paired with grilled chicken, tomatoes, corn, and a tasty tahini cilantro dressing.
- Mexican Street Corn Salad – Served From Scratch This Mexican Street Corn Salad is packed with fresh flavors and cotija cheese! This is the perfect side dish that turns the classic Mexican street food into a delicious and easy to make salad!

Cucumber
Cucumbers are 95% water. Cucumbers can be categorized into three different groups: slicing, pickling, and seedless/burpless. Slicing cucumbers are grown to eat fresh. Pickling cucumbers are meant to be preserved in a brine of salt and vinegar. They are uniform in length and diameter for even pickling. Seedless cucumbers are sweeter, have a thinner skin, and fewer seeds making them easier to digest. Because of their thinner skin they are more prone to damage and bruising so they are often wrapped in plastic when sold at grocery stores.
Buying
Look for cucumbers that are firm, blemish free, and dark green in color. Cucumbers should also be heavy for their size.
Storing
Refrigerate cucumbers in a plastic bag for up to one week.
Preparing
Wash cucumbers just before using.
Recipes
- Pineapple Cucumber Salsa – Suburbia Unwrapped This pineapple cucumber salsa recipe is a sweeter summer salsa than traditional tomato salsa recipes. The fresh pineapple, spicy jalapeno, and tangy lime juice are a delicious flavor combination!
- Keto Cucumber Salad – Oh So Foodie Try out this easy and creamy keto cucumber salad recipe made with fresh cucumbers, sour cream, onions, and dill with only 3.6g of carbs and 92 calories per serving!
- Cucumber Ranch Dressing – Bitz n Giggles Cucumber Ranch Dressing – A creamy, dreamy ranch dressing with a subtle hint of cucumber.

Green Beans
There are more than 130 varieties of green bean that differ in taste, color, and size. Green beans are high in vitamins A, C, and K, folic acid, and fiber.
Buying
Green beans should be brightly colored and snap easily when bent. Select beans of similar size and shape for more uniform cooking time.
Storing
Green beans can be refrigerated for up to one week.
Preparing
Wash green beans in cold water before cutting and cooking. To retain sweetness and crispness, trim both ends but keep beans whole. Older, stringy beans should be cut lengthwise.
Recipes
- Tortitas de Ejotes: Guatemalan Green Bean Fritters – A Taste for Travel These green bean fritters make a delicious and healthy snack, breakfast or appetizer.
- Green Bean Salad with Feta and Almonds – Mrs. Jones Kitchen Green beans, salty feta, and crunchy almonds are tossed in a lemon vinaigrette to make this simple but super tasty side, perfect with fish or meat.
- Easy French Beans – Go Healthy Ever After A delicious recipe for French beans with wholegrain mustard and garlic. A quick, easy, budget-friendly, and healthy side dish made with simple ingredients in your pantry.

Kiwi
Kiwis, also known as Chinese gooseberries, are native to China. They were first grown commercially in New Zealand, where they picked up the name “Kiwifruit.” Kiwis have more vitamin C than oranges. There are three varieties of kiwis:
- Fuzzy kiwis: The most common variety is about the size of a large egg with a fuzzy brown exterior and bright green fruit.
- Kiwi berries: These are the size of a grape, with a fuzzless, smooth skin and the same bright green interior.
- Golden kiwi: These have golden flesh that’s sweet and a bit tropical tasting.
Buying
Look for kiwis that are firm but yield to gentle pressure and are blemish-free. Avoid kiwis that are hard, moldy, spotted, or shriveled.
Storing
Ripen kiwis at room temperature. Speed up the ripening process by placing kiwis in a paper bag with an apple or banana. The additional ethylene gas produced by the apple or banana will speed up the ripening process. To slow down ripening, store kiwi in the fridge.
Preparing
Rinse well before eating. Peel and chop kiwis or slice them in half and scoop out the flesh with a spoon. If desired the skin is edible, too.
Recipes
- Dark Chocolate Covered Kiwi Pops – Recipe Aroma These dark chocolate covered kiwifruit pops are healthy and delicious treats that are perfect to enjoy on a hot summer day! Not only are these super delicious but so healthy they offer a number of health benefits because of the two main ingredients it takes to make these.
- Tropical Fruit Salad with Lime and Coconut – Flavor the Moments Tropical Fruit Salad with Coconut and Lime is a delicious blend of tropical fruit tossed with fresh lime juice and coconut flakes with no added sugar!
- Kiwi Lemonade – Sweet and Savor by Shinee Sweet and sour, cool and refreshing, nothing beats a cold glass of refreshing lemonade on a hot summer day. Try this kiwi lemonade for a refreshing tangy change!

Kohlrabi
Kohlrabi can be either green or purple and can be eaten raw or cooked. The word kohlrabi is German for “cabbage turnip” (kohl as in cole-slaw, and rübe for turnip. The flavor is a cross between broccoli, radish, and cabbage. It is in the brassica family—like cabbage, broccoli, and cauliflower.
Buying
Look for kohlrabi that is firm, blemish-free, and about 3-5 inches in diameter. Avoid kohlrabi that is larger than 5 inches in diameter because it can be woody.
Storing
Before refrigerating, cut off the leaves, wrap them in a damp paper towel, and place in a plastic bag. The leaves can be refrigerated for three to four days. The bulb can be refrigerated for a month or more.
Preparing
Wash just before use and use a vegetable peeler to peel away the tough outer skin. The greens can also be sauteed or steamed like mustard greens. Kohlrabi can be added to soup, made into fritters, roasted, sauteed, or steamed.
Recipes
- Kohlrabi Slaw – Feasting at Home Delicious kohlrabi is tossed with spicy jalapeno and tart lime.
- Kohlrabi Carrot Fritters with Avocado Cream Sauce – A Couple Cooks Crisp kohlrabi and carrots are shredded and pan-fried into a delicious crunch fritter and topped with a cool avocado cream sauce.
- Asian Kohlrabi Salad – Destination Delish Kohlrabi, radishes, and mango are tossed together in a sesame dressing.

Lettuce
Lettuce is most often used raw in salads and sandwiches but it can also be grilled. Lettuce is an excellent source of vitamin K, vitamin A, folate, and iron.
Buying
Look for fresh crisp leaves that are tightly bunched. Avoid lettuce with wilted or brown leaves.
Storing
Lettuce should be loosely covered and can be refrigerated for up to one week.
Preparing
Rinse lettuce under cold water. Use a salad spinner or pat the leaves dry to remove excess moisture. Slice, chop or tear as needed.
Recipes
- Simple Summer Salad with Peaches and Burrata – Zestful Kitchen A vibrant summer salad bursting with flavor from ripe peaches and herbs. Topped with burrata, this salad is fun and filling.
- Roasted Tomato Salad with Burrata Cheese – Mae’s Menu This Roasted Tomato Salad makes the most of fresh lettuce and summer produce!
- Herbed Shrimp Remoulade Lettuce Cups – The Spice Train These herbed shrimp remoulade lettuce cups are full of fresh oregano, thyme and parsley with just a hint of spice from Hungarian paprika. A terrific appetizer for any occasion.

Mangoes
Mangoes are sweet, juicy, and are an excellent source of vitamin A, vitamins C, and beta-carotene. They are also one of the most commonly eaten fruits in the world, with a majority of them coming from India. Mangos are stone fruits, meaning they have one hard seed surrounded by fruit.
Buying
Mangos should yield to gentle pressure and be without blemishes or dark spots. They should also have a sweet fragrant aroma. Color has little to do with ripeness and can vary depending on the type of mango.
Storing
Mangoes can be refrigerated for up to 3 days. Place mangos in a paper bag to speed ripening. Freeze chopped and peeled fruit in a plastic bag with the air squeezed out for up to 3 months.
Preparing
Mangos contain a large, flat pit. To cut a mango, insert the knife into the mango’s flesh until you reach the pit. Slice horizontally against the pit, then continue along the other three sides. To remove the flesh from the skin, score the flesh by cutting just until you reach the skin. Turn the skin inside out and use a paring knife to remove the flesh from the skin.
Recipes
- Mango Curried Chicken Salad – Mighty Mrs. A unique and delicious spin on curried chicken salad—made with mangos, cashews, and honey mustard. A new summer staple.
- Mango Ice Cream Recipe With Strawberry Swirls – Veg 2 Nonveg Homemade no-churn mango ice cream using mango pulp and strawberry pulp for the swirls is an absolute favorite frozen dessert among kids!
- Mango Iced Tea – Veg Recipes of India Each sip of mango ice tea not only brings relief from the summer heat but it is a healthy drink too… Provided you use natural fruits or flavors to make it.

Okra
Okra is a green, finger-shaped vegetable that is very popular in southern cooking. Okra can be grilled, sauteed, fried, pickled, or stewed. It is a great source of fiber, vitamin C, and vitamin K.
Buying
Okra should be dry, firm and without blemishes. Okra should also be fuzzy like a peach. Avoid okra that is soft, wet, or moldy.
Storing
Okra pods can be refrigerated for up to 3 days.
Preparing
Wash and remove the stem. Slice as desired. Cook okra with vinegar or an acidic food to prevent it from becoming slimy.
Recipes
- Seafood Okra – Low Carb Africa This Seafood Okra recipe is a delightful blend of fried okra, shrimps, clams and codfish, spiced with rich, irresistible flavors that will hook you in from the first bite!
- One-Pot Cajun Pasta – Strength and Sunshine An easy One-Pot Cajun Pasta dinner recipe that’s allergy-free, gluten-free, and vegan! A healthy meatless dish filled with bell pepper, okra, tomatoes, and loads of flavorful spices and herbs all mixed together with your favorite pasta!
- Bhindi Sabzi (Okra Stir-fry) – Indian Ambrosia An easy okra stir-fry that requires just a few ingredients. It’s simple, it’s easy to make, it’s healthy and it tastes yum with warm naan bread.

Peaches
The peach is closely related to the almond. The inside of a peach stone tastes remarkably similar to an almond. Peach stones are often used to make a cheap version of marzipan, known as persipan.
Peaches are divided into two types clingstones and freestones, depending on whether the flesh sticks to the stone or not. Both types can have either white or yellow flesh. Peaches with white flesh are typically very sweet with little acidity, while yellow-fleshed peaches typically have an acidic tang coupled with sweetness.
Buying
Look for peaches that are firm but yield to gentle pressure. Avoid peaches with blemishes, bruises, and any hint of green (green is an indicator that the peach was picked too early and will not ripen.)
Storing
Store ripe peaches at room temperature for up to 2 days. Keep peaches separated and do not allow them to touch. Peaches stored too closely together will ripen more quickly and encourage spoiling. Ripen peaches in a brown paper bag and watch them closely as they can ripen within 24 hours.
For long term storage, here is more information on how to freeze peaches.
Preparing
Wash peaches just before use. If cooking peaches, remove the skin as it can become tough when cooked. To remove the skin, cut an X through the skin of each peach. Drop peaches into boiling water for 1 minute and then plunge into ice water. The skin should peel easily. Once peeled, eat or cook immediately.
Recipes
- Spiced Blueberry Peach Yogurt Muffins – Barth Bakery Juicy peaches and fresh blueberries are combined with a spiced crumble topping and a sweet vanilla glaze in these mouthwatering muffins that are bursting with flavor.
- Delicious Streusel Cake Topped with Peaches – Sustain My Cooking Habit This tasty streusel cake topped with soft fresh peaches is one of our favorite ways of using fresh peaches in the Summer.
- Beet and Peach Salad with Basil and Goat Cheese – Just Beet It Looking for a vibrant and flavorful summer salad? Try a delicious Beet and Peach Salad with Basil and Goat Cheese. This salad contains incredibly healthy and tasty foods: yellow and red beets, peaches, basil, lemon juice, walnuts, and goat cheese.

Peppers
Peppers come in many different colors including green, yellow, orange, red, brown, white, light purple, and dark purple. The bell pepper is the only member of the genus Capsicum that does not produce capsaicin, a chemical that can cause a strong burning sensation when it comes in contact with mucous membranes. They are also an excellent source of vitamin C.
Buying
Bell peppers should be firm with glossy skin. Avoid peppers that are shriveled or have soft spots.
Storing
Bell peppers can be refrigerated for up to five days.
Preparing
Wash peppers and remove the stem and seeds. It is easier to cut peppers if you keep the interior of the pepper facing up and the more slippery skin side down on the cutting board.
Recipes
- Colorful Egg Quiches in Pepper Cups – A Mummy Too Easy, low-carb, delicious quiche with no pastry!
- Vegan Pasta Salad – Nourish Plate This quick and easy Vegan Pasta Salad takes less than 20 minutes to make start to finish. It’s made with very simple ingredients that are healthy, colorful, and tasty.
- Fresh Corn Salad with Avocado and Roasted Red Peppers – The Flour Handprint A simple and refreshing corn salad filled with roasted red peppers and avocado, which are tossed in a delicious lime and honey vinaigrette. The perfect side dish for a hot summer day.

Plums
There are over 2000 varieties of plums that come in a range of colors. Plums can be red, purple, blue-black, green, yellow, or amber. A plums flavor can range from tart to sweet. The skin in particular tends to be tart and surrounds sweeter juicy flesh.
Buying
Look for plums that are heavy for their size, smooth, and without blemishes. Avoid plums that are shriveled or have spots and discoloration. Ripe plums will be slightly soft. You can ripen firm plums in a paper bag at room temperature but you should avoid plums that are excessively hard as they were harvested prematurely and will never ripen properly.
Storing
Plums should be ripened at room temperature until they begin to soften. Ripe plums can be refrigerated for up to four days. Before eating allow plums to return to room temperature for maximum juiciness and sweetness.
Preparing
Wash before eating. Cut along the seam and twist open to remove the pit.
Recipes
- Plum Crumble with Vanilla Ice Cream – In the Kitch Warm, moist plums topped with a nutty, buttery crumble and a scoop of ice cream.
- Spiced Plum Cobbler Cake – Sumptuous Spoonfuls A cross between a cobbler and a cake, this plum cobbler cake is a juicy, delightful dessert with enticing spices that makes the best use of fresh summer plums!
- Fresh Plum Cake – Simply Happy Foodie Fresh Plum Cake, also called Pflaumenkuchen and Zwetschgenkuchen (German Plum Cake) is a thin, rustic sheet cake baked with fresh plum slices on it. This Fresh Plum Cake recipe is simple, and not too sweet.

Raspberries
There are over 200 varieties of raspberries bearing fruits that are black, purple, red, orange, or yellow.
Buying
Look for raspberries that are plump, dry, and firm. Avoid raspberries that are soft, shriveled, or moldy.
Storing
Refrigerate unwashed raspberries in a single layer in a moisture-proof container lined with paper towel for up to 3 days.
Preparing
Gently wash and pat dry just before using.
Recipes
- Raspberry Lemon Napoleons – Savvy Saving Couple Freshly made whipped cream is tucked in-between tasty lemon pudding and fresh raspberries nestled in between flaky puff pastry. Each Raspberry Lemon Napoleon pastry is dusted with powdered sugar for a deliciously easy bakery-quality treat at home.
- Scottish Cranachan – Christina’s Cucina A no-bake Scottish dessert that’s light and creamy and laced with whiskey-soaked oats will be a new favorite!
- Raspberry Lemon Scones – Food Meanderings These tender and flaky raspberry lemon scones are made without buttermilk. With a hint of licorice and the perfect balance of sweet and tart, they make a great breakfast or brunch dish and are wonderful for taking along to a potluck!

Strawberries
Strawberries are one of the most popular fruits in the world. Strawberries are frequently eaten fresh, as part of a mixed fruit salad, topping a dessert like a fruit tart or cake, or in a savory salad. They can also be cooked into jams and compotes or baked into cakes and breads.
Buying
Look for brightly colored plump strawberries with fresh green caps. Avoid strawberries that are wilted, moldy, bruised, or have white or green parts.
Storing
Strawberries can be refrigerated for 3 to 5 days. Take them out of the refrigerator 30 minutes before consuming. They taste sweeter when at room temperature.
Preparing
Just before eating or cooking strawberries, swish in a bowl of cold water to clean. Do not soak the strawberries. Hull (remove the leaves and green caps) and slice strawberries as desired.
Recipes
- Rhubarb Strawberry Jam – Hilda’s Kitchen Blog Rhubarb Strawberry Jam is easy to prepare and so delicious! The tart rhubarb and sweet strawberries are the perfect pair in this old fashioned favorite. It’s perfect to spread over buttered toast and surprisingly, it requires no pectin to thicken.
- Vegan & Gluten-Free Strawberry Crisp – The Granola Diaries This delicious Vegan & Gluten-Free Strawberry Crisp recipe is sweet, refreshing, and a deliciously simply crowd pleaser. Perfect for Summer BBQs, dinner parties, or a casual weeknight dessert!
- Strawberry Frozen Yogurt – Flavours Treat This sugar-free, easy and creamy sweet treat is made with just 4 ingredients and comes together in 5 minutes. Nothing could be as easier as this refreshing and intensely fruity frozen yogurt.
- Strawberry Banana Chocolate Chip Smoothie – All of the delicious flavors of a chocolate-covered strawberry blended into a smoothie.

Summer Squash
Summer squash sometimes called yellow squash unlike winter squash has thin edible skin. They can be eaten raw or cooked and have a mild sweet flavor.
Buying
Look for smaller squash that are firm and blemish free. Larger squash can be woody. Avoid squash that is soft and shriveled.
Storing
Squash can be refrigerated for up to one week.
Preparing
Wash and trim the ends. Peeling is not necessary.
Recipes
- Sausage and Squash Skillet in One-Pot – Yall Come Eat This one-skillet squash and sausage meal is a cinch to prepare on a hot summer day!
- Yellow Squash Chocolate Doughnuts – Little House Living Looking for a deliciously sweet way to use up all of the yellow squash in your garden right now? Believe it or not, this beautiful Yellow Squash Chocolate Doughnut Recipe is filled with plenty of the veggie!
- Crispy Parmesan Oven-Fried Squash – Went There 8 This Easy to make and BAKED, not fried, these little morsels of goodness are highly addictive!

Swiss Chard
Swiss chard is less bitter when it is raw rather than when it is cooked. Swiss chard is a great source of vitamin A, vitamin K, and vitamin C.
Buying
Swiss Chard should have dark green leaves and brightly colored stems, Avoid swiss chard that is dried out and brown.
Storing
Swiss chard can be kept in the refrigerato9r for up to five days.
Preparing
Swiss chard can be eaten raw or cooked. Before using chard, cut the leaves away from the stems and wash leaves in cold water. Rinse stems and trim off any blemishes. Swiss chard stems are tougher than the leaves and require a longer cooking time of an additional five minutes.
Recipes
- Sauteed Swiss Chard with Caramelized Shallots – She Keeps a Lovely Home Swiss chard is sauteed and mixed with garlic and caramelized shallots.
- Swiss Chard and Mushroom Squares – Kalyn’s Kitchen These are perfect for breakfast, lunch, or dinner.
- One Pan Garlic Butter Salmon and Swiss Chard – Bowl of Delicious Ready in 20 minutes, this one-pan dish is the perfect busy weeknight dinner.

Tomatoes
Nothing beats the flavor of a fresh tomato. I spend year avoiding tomatoes at the grocery store waiting for them to be in season and available at the farmers market. There are approximately 7,500 tomato varieties. Yellow and orange tomatoes are usually less acidic than red tomatoes. Tomatoes are a great source of lycopene, vitamin C potassium, folate, and vitamin K.
Buying
Tomatoes should be bright in color with smooth skin. Avoid tomatoes that are too soft or bruised.
Storing
Tomatoes should not be refrigerated. They should be stored at room temperature and consumed within a few days. Unripe tomatoes will continue to ripen at room temperature.
Preparing
Remove the core of a tomato by cutting around the stem end with a small serrated knife. Remove the skin by scoring the bottom of each tomato with an X, place the tomato in boiling water for 10-30 seconds, then dip it quickly in cold water. The skins will peel right off.
Recipes
- Best Summer Cherry Tomato Salad – Curry Trail This fresh tomato salad is simply the best and easiest summer salad you’ll ever make! This salad is ideal to be served with anything from the grill! It tastes absolutely delicious after it has been marinated for an hour.
- Stuffed Tomatoes with Spinach – Two Sleevers If you’ve never had stuffed tomatoes, you’re in for a treat! My low carb stuffed tomatoes recipe is filled with spinach and cheese, but there are so many variations for you to try.
- Cherry Tomato Caprese Salad – The Travel Palate This Cherry Tomato Caprese Salad is a quick and easy side dish that’s perfect for the warm summer months! Tastes great with grilled meats or just some sourdough bread!

Watermelon
Watermelon has sweet, juicy flesh and is usually deep red to pink in color, with numerous black seeds, although seedless varieties do exist. The fruit is often eaten raw while the rind is usually pickled. The seeds have a nutty flavor and can be dried and roasted, or ground into flour. Watermelon is 91% water.
Buying
Look for watermelons that are symmetrical in shape, heavy for their size, and dull not shiny. Watermelons should have dried stems and yellowish undersides. Watermelons develop a large, creamy yellow spot (or field spot) on the rind during the growing process. That yellow spot means the watermelon had time to ripen in the sun and is ready to eat.
Avoid watermelons that have bruises, cuts, dents, and are light for their size.
Storing
Store whole watermelons at room temperature. Refrigerate cut watermelon in an airtight container and use within 4 days.
Preparing
Wash, rinse, and dry a watermelon before cutting it.
Recipes
- Easy Watermelon Granita – Raised on Veggies This delicious and refreshing Watermelon Granita is the perfect healthy treat when the temperature rises. Half snow cone and half slushie, this crowd-pleasing dish will be a hit at your next summer BBQ.
- Watermelon Strawberry Popsicles – Maple and Mango This Watermelon Strawberry Popsicle recipe is healthy, easy to make, and absolutely delicious. A refreshing treat that tastes like summer!
- Watermelon Balls with Lime and Mint Simple Syrup – Drive Me Hungry Watermelon balls with lime & mint simple syrup is a refreshing summer treat! Only four ingredients with an option to add vodka, rum, or tequila for spiked watermelon balls!

Zucchini
Zucchini is considered a summer squash. Meaning its prime season is May to August. Summer squash has a thin, soft skin and soft edible seeds, whereas winter squash has hard skin and seeds. Zucchini can grow really big! The biggest one ever recorded was 7 feet 10 inches. Most zucchinis would grow to be as big as a baseball bat but they are usually picked when they are much smaller because as they grow they become tough and fibrous.
Buying
Look for zucchini that are no longer than six inches and one to two inches in diameter. Zucchini should have firm, shiny, and slightly prickly skin, be free of cuts and blemishes, and have at least one inch of stem attached. Avoid longer and bigger zucchini they tend to be tough and fibrous. Also, avoid zucchini that are soft or have cuts and blemishes.
Storing
Store zucchini, unwashed, in a perforated plastic bag in the crisper drawer of the refrigerator for up to 5 days. If zucchini starts to wilt, use immediately. Cooked zucchini should be covered, refrigerated and used within two days. To freeze zucchini, slice into rounds, blanch for two minutes, plunge into cold water, drain, and seal in airtight containers or baggies. Frozen zucchini may be kept up to one year.
Preparing
Wash zucchini just before preparation. Peeling is not necessary.
Recipes
- Easy-Cheesy Keto Zucchini Lasagna – The Forkin’ Point This keto zucchini lasagna is super tasty, easy to make, can be meal-prepped, and makes great left-overs. Plus, there is a secret ingredient that can take any lasagna recipe to the next level.
- Freaking Fast sauteed Shrimp with Zucchini – Delightful Plate This sautéed shrimp with zucchini showcases the natural sweetness of shrimp and zucchini. It is a quick and easy one-pan meal for busy days.
- Zucchini and Corn Fritters – Cook It Real Good Zucchini and Corn Fritters are a quick and easy weeknight dinner option the whole family will enjoy. These vegetarian fritters are made from healthy, everyday ingredients and are perfect served with veggies or a side salad.
Read More: Seasonal Produce Guides
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