HERE’S YOUR GUIDE TO FRUITS AND VEGGIES IN SEASON THIS SUMMER
Consider this: you get to the store and all you can see is a sea of fruits and vegetables and they all look great. You know you can only buy so much and the questions
Consider this: you get to the store and all you can see is a sea of fruits and vegetables and they all look great. You know you can only buy so much and the questions is: “Tomatoes or zucchinis? Bananas or strawberries?”
Ask no more! Look for these summer fruits and vegetables at Farmers markets and in produce departments for the best flavor in season.
Apples appears around mid- to late-summer and are harvested into fall in most apple-growing regions. Pies, ice creams, cakes or a delicious fruit salad can be a great idea.
Apricots are harvested starting in late spring in warmer areas and through early summer. The best place for them are the farmers market.
Avocados have a season that defies logic. Most, however, are in season over the summer. Ripen hard avocados on the counter or speed things up by keeping them in a paper bag.
Blackberries should be shiny and plump. Avoid any berries with mushy or moldy berries – these damages rot and spread fast. Rinse berries only just before eating or using them, never in advance, since they will become soggy and rot faster.
Blueberries are the only berries that have a dull, matte finish to them when ripe.
Cantaloupes that feel heavy for their size and that smell like melons are the ones to buy.
Cherries are ready to harvest at the end of spring in warmer areas. Sweet cherries, including the popular Bing and Rainier varieties, are available from May to August.
Figs have two seasons, but the main one is during mid- to late-summer (a second, shorter season comes in November in warm climates.
Limes are the only citrus at their best in summer. Look for small, heavy-for-their-size fruits.
Mangoes need tropical heat to ripen and come into their sweet best in late spring and summer in Florida and Hawaii.
Grapes ripen towards the end of summer where they grow best; the harvest continues into fall.
Basil grows alongside tomatoes very well. Look for unblemished, leafy branches without flowers or buds (the herb gets a slight bitter aftertaste after it flowers – which is part of the reason growers pinch off the buds before they can flower).
Cilantro, like most leafy green plants, bolts (flowers) and turns bitter when it gets hot enough, so it hot climates it is in season all year except summer, everywhere else summer is the time to look for it.
Rosemary Always looks for vibrant leaves and fresh-looking stems.
Bell Peppers should have smooth, shiny skins (whether they are green, red, orange, yellow, or purple) and feel heavy for their size.
Carrots are harvested year-round in temperate areas. Unusual varieties are harvested during the carrot’s natural season, which is late summer and fall.
Cucumbers are known for being cool – as much as 20 degrees cooler than the outside temperature. Lucky for us that they come into season in most areas just as the summer heat kicks in.
Onions come from storage all year round but most onions are harvested in late summer through the fall.
Eggplant should have shiny, tight, smooth skin and feel heavy for its size.
Radicchio is sweeter when it doesn’t get too hot. Radicchio comes into season in summer in cooler climates. Look for somewhat firm heads, a fresh-cut end, and bright white ribs on the pretty purple leaves.
Radishes should have bright, fresh greens attached (that tells you they are freshly harvested).