Tasty Creations for In-Season Summer Fruits and Veggies

woman shops for summer fruits and veggies in supermarket

Hungry? Indulge in the variety of delicious summer fruits and veggies that are perfectly ripe this season. We’ve got you covered with tasty recipes that you are sure to enjoy.

What’s in Season

First, let’s discuss which fruits and vegetables you should definitely be reaching for this summer. Here’s what’s ripe and in-season!

Fruits:

  • Plums
  • Apricots
  • Blackberries
  • Cherries
  • Strawberries
  • Peaches
  • Nectarines
  • Melon (Watermelon, Cantaloupe, Honeydew Melon)
  • Passion Fruit
  • Lemons
  • Limes
  • Tomatoes

Vegetables:

  • Cucumber
  • Bell Peppers
  • Corn
  • Carrots
  • Beets
  • Zucchini
  • Arugula
  • Radishes
  • Rhubarb
  • Garlic

Young woman shopping on the farmer's market

Summer Fruit Salad

You’ll need: 1/2 cup of water, 2/3 cup of sugar, 20 seedless grapes (sliced in half), 15 fresh strawberries (halved and hulled), 15 pitted cherries, 1/2 orange (sectioned), 1 apple (cored and diced), 1 plum (sliced and pitted), 1 peach (sliced), 1/4 cup of fresh blueberries, and 3 cups of thinly sliced rhubarb

Step 1: First, take a medium-sized saucepan and heat the water and sugar at medium temperature until the mixture comes to a boil.

Step 2: Next, stir in the rhubarb. Then, reduce the temperature to low heat. Cover and simmer the mixture until the rhubarb is soft. This should take about 10-15 minutes. Then, mash and chill the rhubarb in the refrigerator for about an hour.

Step 3: Next, mix all of the fruit together with 2/3 cup of rhubarb sauce. Stir to coat the fruit. Then, refrigerate again for a couple of hours until you are ready to serve. Enjoy the blended flavors of fresh summer fruits!

Summer Vegatable Ratatouille

You’ll need: 1 onion (sliced into rings), 1 medium eggplant (cubed), 3 cloves of garlic (minced), 2 zucchini (cubed), 1 yellow bell pepper (diced), 2 green bell peppers (chopped), 1 red pepper (chopped), 3 tomatoes (chopped), 1/2 cup of olive oil, 2 tablespoons of chopped fresh parsley, 1 bay leaf, 4 springs of fresh thyme, and salt and pepper to taste

Step 1: First, take a large pot and heat 1 1/2 tablespoon of olive oil over medium heat. Then, add in the sliced onion and minced garlic and cook until they are soft. Reduce to low heat after they are softened.

Step 2: Next, take a large skillet and heat 1 1/2 tablespoon of the olive oil at medium-high temperature. Gradually add batches of zucchini to the skillet and saute until it’s slightly browned on all sides. Once browned, place the cooked zucchini into pot with the onions and garlic.

Step 3: Saute the remaining veggies batch by batch, adding 1 1/2 tablespoon of olive oil to the large skillet each time. Be sure to transfer each cooked batch to the large pot once the veggies are done.

Step 4: Once all of the veggies have been cooked and transferred to the large pot, season them with salt and pepper. Then, add the thyme and the bay leaf to the pot and cover. Increase the temperature to medium heat. Stir and cook for 15-20 minutes.

Step 5: Next, add in the parsley and chopped tomatoes and cook for an additional 10 minutes, stirring occasionally.

Step 6: Finally, remove the bay leaf from the pot. Season more if you’d like. Then, serve and enjoy!

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