What’s in Season in June

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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.


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.

Still have leftover produce from last month? See what’s in season in May.
Looking ahead to next month? Discover what’s in a season in July. 

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 alongside Fruit Dip, in pies, cobblers, compotes, and crisps, as part of shortcakes, salad, 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 type of grass, is just beginning now. It’s right in the middle of the best moment for nightshades, including bell peppers, eggplant, and tomatoes. For grilling, blending into dips and sauces, incorporating into salads and sandwiches, and beyond, nightshades are the most adaptable of all seasonal vegetables.

The Best Fruits and Vegetables to Eat in June

Fruits Vegetables
Apricots Asparagus
Blueberries Artichokes
Cantaloupe Bell peppers
Cherries Corn
Figs Cucumbers
Nectarines Eggplant
Mangoes Green beans
Peaches Lettuce
Plums Summer squash
Strawberries Sweet peas
Watermelon Tomatoes

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 muffins on a cooling rack.


Blueberry Muffins

My bakery-style Blueberry Muffins come topped with a buttery brown sugar streusel that takes their flavor over the top. Skip the coffee shop version; these homemade Blueberry Muffins can be yours in just 45 minutes.

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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 in a white serving bowl.


Watermelon Salad

Light, fresh, and oh-so-juicy, this easy Watermelon Salad pairs summer’s sweetest melon with crunchy red onion, cool fresh mint, and tangy feta cheese.

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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.

A plate of Pasta with Peas and Prosciutto.


Pasta with Peas and Prosciutto

The garnish of fresh chives at the end are super important – don’t skip them! Subbing scallions is okay. That fresh onion flavor really makes the dish, as does a pinch of salt at the table, to taste.

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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.

Three mason jars filled with 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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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.

Eggplant parmesan in a white baking dish.


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 lots of mozzarella for a delicious homemade Italian dinner.

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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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