12 Summer Fruits and Vegetables in Season Right Now
This season, try these 12 Summer Fruits and Vegetables in Season Right Now
Asparagus
Taste: Asparagus’ mildly grassy and sweet flavor
Application: can be sauteed, steamed, boiled, baked, and fried
Nutritional Value: excellent source of Vitamin K
Artichokes
Taste: have a green, nutty, and slightly tangy, vegetal flavor.
Application: can be consumed raw in appetizer dishes or tossed into salads. They can be steamed, baked, braised, boiled, or grilled.
Nutritional Value: a good source of potassium, vitamin K, phosphorus to protect bones and teeth, and other nutrients, including manganese and magnesium.
Arugula
Taste: peppery and slightly spicy
Application: fresh and lightly cooked applications such as sautéing, blanching, and stir-frying.
Nutritional Value: excellent source of vitamin A, vitamin C, calcium, iron, vitamin K, copper, zinc, and magnesium.
Eggplant
Taste: eggplants are tender and mild with a slightly bitter taste.
Application: best suited for cooked applications such as grilling, pan-frying, baking, broiling, sautéing, and roasting.
Nutritional Value: an excellent source of potassium, fiber, and anthocyanins, also offer antioxidant and anti-inflammatory properties.
Cabbage
Taste: crunchy with a slightly elastic consistency and is mild, earthy, and sweet with subtle musky undertones.
Application: best suited for both raw and cooked applications such as roasting, braising, steaming, boiling, baking, and stir-frying.
Nutritional Value: excellent source of fiber, aids in digestion and is a good source of vitamins C and K, it also contains potassium, magnesium, calcium, manganese, and iron.
Green beans
Taste: the seeds are semi-starchy and soft in texture. They have a faint grassy aroma and are sweet, vegetal, and subtly earthy with fresh green nuances.
Application: can be sauteed, blanched, boiled, roasted, or stir-fried
Nutritional Value: a good source of vitamin A, C, K, fiber, copper, calcium, and potassium, iron, magnesium, phosphorus, and vitamins B1 and B2.
Apricots
Taste: flesh is smooth, juicy, tender, and sweet, with just a bit of tartness and a citrus-like finish.
Application: Eat fresh from the hand or accompany a cheese plate, fruit tart, or ice cream. It can be baked in custard, cobbler or pie.
Nutritional Value: high amounts of vitamin A and C, and a good amount of potassium and fiber.
Blueberries
Taste: sweet and woodsy flavor with an acidity that varies depending upon growing conditions.
Application: add to a green salad, complimentary flavors include, peaches, watermelon, nuts, and fresh cheeses, cinnamon, ginger, honey, maple syrup, nuts, oats, chocolate, lavender, thyme, rosemary, and mascarpone.
Nutritional Value: excellent source of antioxidants, Vitamins C and K, manganese, copper, and fiber.
Cantaloupe
Taste: a honeyed, musky, and sweet, floral aroma, and fruity flavor and is primarily consumed as fresh fruit.
Application: can be sliced into wedges, cubes, and pieces, pureed into smoothies and shakes, used as a flavor for cocktails, or blended into sorbet
Nutritional Value: an excellent source of vitamin C & A, beta-carotene, and potassium, magnesium, vitamin B6, folate, niacin, and thiamine.
Honeydew
Taste: melons emit a faint, sweet aroma, delicate, sweet, floral, and subtly fruity flavor.
Application: can be cooked into sauces and jams or grilled for an additional flavor, sliced, tossed into green salads, balled and mixed into fruit salads, or consumed straight, out of hand.
Nutritional Value: good source of fiber, vitamin C, potassium, and vitamin K, contain other amounts of vitamin B6, magnesium, and folate.
Peaches
Taste: offer a sweet flavor, balancing sugar and acid for a well-rounded flavor.
Application: ideal for eating raw and is used in a variety of cooked applications, from savory to sweet, baking, grilling, and processing into jams, syrups, ice creams or preserved in syrup.
Nutritional Value: excellent source of vitamin A, B-complex vitamins thiamin, riboflavin and niacin, potassium, iron, and phosphorus. Also a good source of fiber, calcium, vitamins C, E, and K and a small amount of protein and sodium.
Raspberries
Taste: flesh is also typically soft, tender, juicy, and mildly crunchy, also has a bright and tangy, sweet-tart flavor, with earthy, jammy, and mouth-puckering nuances.
Application: can be eaten out of hand, or tossed into salads, mixed into fruit bowls, or stirred into yogurt, cereal, and oatmeal, can also be used as an edible garnish over tarts, cakes, and pies.
Nutritional Value: excellent source of vitamin A & C, a good source of fiber, and potassium, and contain other amounts of magnesium, calcium, copper, iron, and manganese.
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