What’s In Season in June?
Spring is ending and summer is almost here. It’s a great time of year for lots of fresh fruit and vegetables to dress up your meals. One of the best things about the markets in June is that you can find all the best spring vegetables at the same time as all the fresh summer fruit.
It’s a fabulous time of year to play around with sweet and savory pairings using all the fresh stone fruit and hearty spring greens. It’s also when stone fruits and berries are just beginning to get their most candy-like and naturally sweet, so stock up on strawberries, cherries, apricots, mangoes, nectarines, peaches, and plums to use fresh now, then freeze them for later.
The end of spring and the beginning of summer also welcomes plenty of summer vegetables. Things like corn, tomatoes, and cucumbers are beginning to ripen and reach the markets.
Stock up on strawberries, cherries, apricots, mangoes, nectarines, peaches, and plums to use fresh now, then freeze them for later.
Here’s what’s in season in June:
1- Blueberries:
A small but mighty berry, loaded with nutrients, Blueberries are often called “superfood.” They are one of the top antioxidant foods and this is important because antioxidants protect your body from free radicals, which are unstable molecules that can damage your cells and contribute to aging and diseases, such as cancer.
They may also help lower blood pressure, prevent heart disease, improve memory, aid in exercise recovery, and more.
Eat them as snacks, in your smoothie, top your salads with and make yummy blueberry muffins!
2- Cherries:
Cherries are one of the most beloved fruits and for good reason!
They’re delicious and pack vitamins, minerals, and plant compounds with
powerful health effects.Though the amount and type of plant compounds can
vary depending on the variety, all cherries are packed with antioxidants and
anti-inflammatory compounds.This high antioxidant content may help combat oxidative stress, a condition that is linked to multiple chronic diseases and premature aging.
Cherries are also a good source of fiber, which helps keep your digestive system healthy by fueling beneficial gut bacteria and promoting bowel regularity, plus, they provide B vitamins, manganese, copper, magnesium, and vitamin K.
Just eat them abundantly however you like and while they’re so juicy and in season.
3- Apricot:
Round and yellow, Apricots look like a smaller version of a peach but share the tartness of purple plums.They’re extremely nutritious and have many health benefits, such as improved digestion and eye health. They’re also a great source of many antioxidants, including beta carotene and vitamins A, C, and E.
Like most fruits, apricots are naturally high in water, which can help regulate blood pressure, body temperature, joint health, and heart rate.
Stir them into trail mix or granola, eat them fresh as snacks, add them to yogurt, make jams and salsas and off course bake pies.
4- Mulberry:
One of my favorite fruits ever!
The trees are traditionally grown for their leaves — mainly in Asia and North America — as they’re the only food that silkworms eat but due to their sweet flavor, impressive nutritional value, and various health benefits, mulberries are gaining popularity worldwide.
Mulberries are rich in many vitamins and minerals, particularly vitamin C, K1, E and iron. They’re known to be beneficial against several chronic conditions, such as heart disease, diabetes, and cancer.
Eat them fresh, dried or use them in baking.
5- Zucchini:
Although zucchini, also known as courgette, is often considered a vegetable, it’s botanically classified as a fruit.This humble vegetable/fruit has so much to offer without showing off and I pretty much eat it everyday and it never gets old!
It contains many nutrients therefore, including it in your diet may have a variety of health benefits. Zucchini has been used in folk medicine to treat colds, aches, and various health conditions. It also contains small amounts of iron, calcium, zinc, and several other B vitamins.In particular, its ample vitamin A content may support your vision and immune system. Raw zucchini offers a similar nutrition profile as cooked zucchini, but with less vitamin A and more vitamin C, a nutrient which tends to be reduced by cooking.
Rich in antioxidants, promotes healthy digestion and may reduce blood sugar levels.
Add it raw to your salad, steam it or stew it with other vegetables, make soups, spiralize into noodles, and use it in your baked goods.
6- Cucumber:
Supremely hydrating and dreamy in salads, side dishes, or spiralized into noodles, cucumbers are a steal at the market right now.
Eating cucumber may help lower blood sugar, prevent constipation, and support weight loss. To maximize cucumber’s health benefits, eat the peel, too. Though commonly thought to be a vegetable, cucumber is actually a fruit. It’s high in beneficial nutrients, as well as certain plant compounds and antioxidants that may help treat and even prevent some conditions.
Cucumbers are commonly enjoyed fresh or pickled in everything from salads to sandwiches. They’re also eaten as a low-calorie snack and can be paired with hummus, and other dips. With just a bit of creativity, cucumbers can be enjoyed in many ways.
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