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June is a great time to eat with the seasons. As spring winds down and summer approaches, gardens and markets are overflowing with vibrant, peak-season produce. From crisp greens to juicy berries, this month brings a fresh wave of fruits and vegetables that are full of flavor and nutrition.
Whether you’re enjoying them fresh or putting some away for later by freezing, drying, or canning, now’s the time to take advantage of what’s ripe and ready.
Here’s a look at the best seasonal fruits and veggies to enjoy in June.
Cherries
Cherries start appearing in markets during May, offering a burst of flavor and antioxidants, vitamin C, and anti-inflammatory benefits. Freeze, dry, or turn them into jam to enjoy their flavor later.
Related: 16 Nostalgic Cherry Recipes That Never Go Out of Style
Mango
If you’re a fan of sweet, tropical flavors, June is the perfect time to enjoy fresh mango. While it may not be grown widely across the U.S., it’s in season and readily available at many grocery stores and markets this month. Juicy, flavorful, and full of sunshine, mangos are at their best now—so don’t wait too long to enjoy them before the season passes.
Related: Homemade Coconut Mango Lime Popsicles
Strawberries
Strawberries are at their peak right now—bright, juicy, and bursting with flavor. These vibrant red berries are rich in vitamin C, manganese, and antioxidants that support skin health and help reduce inflammation.
They’re also incredibly easy to preserve—whether you freeze, dry, can, or turn them into homemade jam, strawberries hold onto their sweet, summery taste long after the season ends.
Blueberries
Like strawberries, blueberries are in season right now. These little berries aren’t just delicious fresh—they also preserve beautifully. Whether you freeze them, dry them, turn them into jam, or can them, blueberries retain their sweet, rich taste, making them a smart seasonal choice for both snacking and stocking your pantry.
Apricots
Soft, sweet, and slightly tart, apricots are a springtime stone fruit that’s high in vitamin A, potassium, and fiber. They support eye health, digestion, and skin renewal. Fresh apricots are best enjoyed as snacks, in baked goods, or dried for long-term storage.
Watermelon
There’s nothing quite as refreshing as a slice of cold watermelon on a warm day. June is the perfect time to enjoy this juicy fruit, as it’s just coming into season. Crisp, hydrating, and naturally sweet, watermelon is a summertime favorite you’ll want to keep on hand all month long.
21 Refreshing Watermelon Recipes That Deliver Big on Taste
Bell Peppers
With their crisp texture and naturally sweet flavor, bell peppers are a great addition to any summer meal. While they often play a background role in recipes, June is a great time to let them shine. Whether you slice them raw for a fresh crunch or stuff and roast them for a hearty dish, bell peppers are at their peak and ready to impress.
23 Bell Pepper Dishes That Taste Incredible
Fava Beans
These protein-rich legumes are a lesser-known spring treasure. Fava beans support energy production and heart health and are full of fiber, iron, and folate. Blanch and freeze them to preserve their flavor or shell and sauté them for a fresh, earthy side dish.
Zucchini
Zucchini is great for roasting, grilling, and sautéing. Rich in antioxidants, vitamin C, and potassium,
10 Irresistible Zucchini Muffin Recipes You’ll Be Baking All The Time
Asparagus
Tender asparagus spears are one of spring’s top delicacies. Asparagus supports healthy skin and digestion, and is rich in fiber and vitamins A, C, E, and K. To preserve its flavor and nutrients, blanch and freeze it—this helps retain its natural goodness.
Spinach
This leafy green is rich in iron, calcium, vitamins A and C, and contains powerful antioxidants. It promotes bone strength, eye health, and immunity.
Radishes
Radishes add a crisp, peppery bite to salads and slaws. They’re low in calories but high in vitamin C and fiber, supporting immune health and digestion. While difficult to preserve, pickling is a great option if you find yourself with a surplus.
Arugula
Arugula is a leafy green rich in calcium, potassium, and vitamins A and K. It’s great for bone health and maintaining healthy blood pressure. Leafy greens don’t store well. Once harvested, they’ll only last a week or two, but enjoy them fresh.
Chard
Chard is high in vitamins A, C, and K, as well as magnesium and potassium. It supports muscle and bone health. As another leafy vegetable, it doesn’t preserve well. You can, but it often lacks flavor and is often mushy.
Peas
Peas are a classic spring crop—sweet, crisp, and packed with protein, fiber, and vitamins A and K. They’re excellent for digestion and muscle repair. Freeze
Rhubarb
Tart and bold, rhubarb is a nutrient-rich seasonal favorite packed with vitamin K and fiber. It’s known for supporting bone health and aiding digestion, making it as good for you as it is flavorful. Rhubarb can be cooked down into jams and jellies, or frozen for later use—perfect for pies, sauces, and sweet-tart treats all year long.
Kohlrabi
A lesser-known member of the cabbage family, kohlrabi develops a round, swollen stem with a texture similar to a
Garlic Scapes
Garlic scapes—the curly green shoots that grow from
Related: Homemade Garlic Scape Pesto
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The next time you peel an orange, think twice before tossing the peel. While many people see the peel just as something to throw away, it can actually be useful for things like skincare, cleaning, and cooking- proving that the outer layer of this popular fruit is as beneficial as its nutritious interior.
