What’s in Season in June

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For the best quality, buy produce in season. Keep reading to find out what fruits and vegetables are in season during the month of June.

6 fruits and vegetables that are in season in June.

Fruits and Vegetables in Season in June

1. Apricot

Apricot season runs from May to September. They reach their peak in June, July, and August.

As a relative of plums, peaches, cherries, and nectarines, the apricot is a stone fruit. It looks like a smaller version of a peach.

Dried apricots are a popular snack, but the fresh kind is tasty in smoothies. The apricot uis also packed with antioxidants, vitamins, and fiber.

RELATED: Apricot Iced Tea

2. Artichoke

Artichoke is in season between March and June. It’s in season again in the fall, in September and October.

Though eaten as a vegetable, the artichoke is actually a flower. It’s only edible when it’s not bloomed, so we can’t eat it when it blooms.

Fiber, which controls blood cholesterol and supports digestion, is a major nutrient in artichoke. Other compounds in the vegetable include vitamin C and magnesium.

3. Arugula

During the year, the first arugula season ends around June. The second growing season is in the fall, around September.

As a member of the cruciferous family, arugula is related to vegetables like Brussels sprouts, kale, bok choy, and cauliflower.

The leafy green has a peppery taste that’s delicious in salads. Noteworthy nutrients in arugula include vitamin K, vitamin C, and folate. It also contains antioxidant compounds called glucosinolates.

4. Asparagus

Asparagus is in season from February to June, but it tastes best in April and May. Because of this, it’s considered a spring vegetable.

The vegetable looks like long thin stalks. These are actually the shoots of the asparagus plant, which is part of the lily family.

Eating asparagus will boost your intake of folate, fiber, and vitamin C, which is necessary for immunity. It also contains potassium, a mineral that manages your blood pressure.

5. Avocado

Technically a fruit, the avocado is a popular ingredient in salads, sandwiches, and smoothies. It’s in season between February and September.

Due to its high content of omega-3 fatty acids, avocados are great for the body. Omega-3 fatty acids are good fats that benefit brain function and high blood cholesterol.

Additional nutrients in avocados include magnesium, potassium, and vitamin E. They also contain fiber, which is needed for good digestion.

RELATED: How to Freeze Avocados Properly

6. Banana

Bananas are in season every month, including June. That’s because they grow in tropical countries and aren’t seasonal fruits.

When frozen, bananas are excellent smoothie ingredients. They’re useful for sweetening and thickening smoothies.

One of the main benefits of bananas involves digestion. The fruit is a good source of fiber, which promotes regular bowel movements. Bananas also include potassium and magnesium.

RELATED: Banana Protein Smoothie

7. Beets

Known for their bright purple-red hue, beets will add color and flavor to your recipes. Their season starts in June or July, depending on the area, and ends in October.

Beets are root vegetables, meaning they grow underground. So it’s important to wash and scrub them well before eating.

The vegetable gets their color from compounds called betalains. These are antioxidants that protect your cells from damage.

Other nutrients in beets include fiber, iron, manganese, and copper. They’re also high in folate, a nutrient needed for development and heart health.

RELATED: Beet Smoothie

8. Blueberries

Some types of blueberries are early-season varieties, meaning they ripen in June. It’s a good way to enjoy the fruit as soon as summer starts.

Blueberries are popular smoothie ingredients, thanks to their mild and sweet flavor. They’re also delicious in desserts, yogurt, and cereal.

Rich in anthocyanins, blueberries one of the best foods for fighting oxidative stress and inflammation. The high anthocyanin content is beneficial for the brain too.

RELATED: 12 Benefits of Eating Blueberries

9. Cabbage

Typically, the last month of cabbage season is June. It’s an excellent time to make fresh cabbage recipes or ferment the vegetable into sauerkraut.

As a cruciferous vegetable, cabbage is packed with compounds called glucosinolates. These are antioxidant compounds that reduce the risk of disease.

Eating cabbage will increase your intake of vitamin C, fiber, and potassium, all of which are essential nutrients.

10. Cherries

Cherries are a type of stone fruit. They’re related to fruits like nectarines, plums, apricots, and peaches.

Generally, cherries peak between May and July. This timeframe includes June, making it a great month to enjoy the fruit.

If you want to snack on cherries, choose the sweet kind. The tart variety is best for baking, because it becomes sweeter when it’s exposed to heat.

The main nutrients in cherries include fiber, vitamin C, and anthocyanins, which give the fruit its dark red color.

RELATED: Cherry Smoothie

11. Cucumber

Cucumbers are eaten as vegetables, but they’re actually fruits. Relatives include watermelon and squash, including zucchini and pumpkin.

Depending on the location and type, cucumber season starts in May or June. It can last until August.

Known for their high water content, cucumbers will help hydrate your body. They provide fiber, vitamin K, vitamin C, and potassium.

If you’re craving a light and crunchy snack, enjoy a handful of sliced cucumbers. The fruit will also add a fresh flavor to smoothies.

RELATED: Cucumber Smoothie

12. Fig

June marks the beginning of the first fig season of the year. The fruit is in season again later in the year, in early fall.

The first season usually yields a smaller harvest, but it’s a great way to get a head start on fig recipes. The fruit boasts a tasty honey-like flavor.

You can buy figs fresh or dried at the grocery store. They contain many nutrients, including fiber, calcium, potassium, and magnesium.

13. Green Beans

Green beans are in season in June. The vegetable is a popular ingredient in savory dishes, such as stir fry, soup, and a casserole.

At the supermarket, you can buy green beans fresh, canned, pickled, and frozen. The frozen variety is a convenient way to enjoy the vegetable all year round.

High in fiber and vitamin C, green beans are a nutritious addition to your plate. Other green bean nutrients include protein, vitamin K, and folate.

14. Mango

Many mangos are grown in tropical countries, so you can typically find them in stores all year round. But mangos from Florida, California, and Puerto Rico are usually in season in June.

Thanks to its sweet vanilla-like flavor, mango is a popular smoothie ingredient. It can be added fresh or frozen to smoothies.

Avoid mangos with green skin, which mean the fruits are unripe. Instead, look for ones with yellow-red skin and a somewhat firm texture.

Mango nutrition is impressive. The fruit contains a lot of vitamin C, vitamin A, and fiber, which is needed for good digestion.

RELATED: Mango Smoothie Bowl

15. Nectarine

Nectarine is a stone fruit related to plums, peaches, and apricots. It’s generally in season between May and October, depending on the region.

Juicy and sweet, nectarines are a healthy addition to your diet. They’re packed with essential nutrients like vitamin C, carotenoids, and antioxidants, which fight oxidative stress.

Since nectarines don’t ripen after they’re picked, look for ripe ones at the grocery store. Choose fruits that have a slightly firm texture and sweet smell.

16. Pineapple

Pineapple is another fruit that’s imported and sold all year round. However, their peak season starts in March and ends in July.

Due to their tart and sweet taste, pineapples are ideal for tropical smoothies. The flavor can also tone down earthy notes from ingredients like kale or spinach.

When you eat pineapple, you’ll get a lot of vitamin C, a nutrient that supports immunity. Pineapple also provides bromelain, a compound that benefits nutrient absorption.

RELATED: Pineapple Ginger Smoothie

17. Plums

A type of stone fruit, plums are in the same family as apricots, nectarines, and peaches. Peak season is between May and October.

Depending on the variety, plums can taste more sweet or sour. They’re great fresh or frozen, especially in homemade smoothies.

Fiber, which supports digestion, is a major nutrient in plums. Additional nutrients in the fruit include vitamin K, vitamin A, and vitamin C.

18. Raspberries

Raspberries are in season between June and July. This makes them a popular option for seasonal summer recipes.

When blended into smoothies, raspberries create a beautiful bright red-pink color. You can buy them fresh or frozen in the grocery store, or in frozen berry mixes.

The berries are impressive sources of vitamin C, which is needed for wound healing and immune function. They contain fiber, calcium, and magnesium as well.

RELATED: Raspberry Yogurt Smoothie

19. Rhubarb

The peak season for rhubarb ends in June. Rhubarbs are long, pink stalks that are categorized as vegetables.

However, rhubarb becomes sweeter when it’s exposed to heat. So it’s typically paired with strawberries, especially in baked goods like pie.

Noteworthy nutrients in rhubarb include fiber, vitamin C, calcium, iron, and magnesium. Rhubarb is also high in potassium, a mineral needed for healthy blood pressure.

20. Strawberry

In the U.S., strawberries peak in June. However, the entire peak season for strawberries spans between February and July.

You might be surprised to learn that strawberries aren’t real berries. They’re made of multiple smaller fruits, which is known as an aggregate fruit.

Strawberries are often sold fresh or frozen by themselves or in berry mixes. The fruit is popular due to its sweet flavor, juicy texture, and high content of fiber and vitamin C.

RELATED: Strawberry Smoothie

21. Tomatoes

Tomatoes thrive during the summer months. Generally, they peak in June, though some varieties might peak later on.

Though it’s typically eaten as a vegetable, tomatoes are actually fruits. In fact, they’re botanically considered berries!

Enjoy fresh tomatoes in salads, sauces, or omelets. They’ll add a mild flavor, along with lycopene, a powerful antioxidant.

22. Vidalia Onion

The Vidalia onion is in season between March through June. Compared to other types of onions, this variety is sweeter.

Because of its less pungent flavor, the Vidalia onion is great if you don’t like the strong flavor of onions. Use them in savory tarts, omelets, casseroles, or soups.

Vidalia onion nutrition include folate, calcium, and fiber. The vegetable also provides antioxidants, including vitamin C, which keep your cells healthy.

23. Zucchini

Zucchini is a type of summer squash and technically a fruit. Peak season begins in June and generally ends in August.

It’s related to winter squash, including pumpkin and butternut squash. But zucchini has a thinner skin, so it doesn’t last as long as winter squash.

You can enjoy zucchini raw, but it can be quite bitter. Cooking the squash will make it sweeter and easier to eat.

Fiber, potassium, and antioxidants are just some of the nutrients in zucchini. The fruit is also teeming with anti-inflammatory compounds.


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