What’s in Season – June Produce and Recipes

This post may contain affiliate links. Please read our disclosure policy.

Bring some color, flavor, and variation to your June recipes with my handy guide for what’s in season in June.

Different fruit and veggies that are in season in June

June marks the official halfway point through the year – and suddenly, our grocery store shelves are flush with the rainbow of June fruit and June vegetables. After the rainy spring, the summer is the perfect time to be visiting the farmers market and picking up something delicious. Plus you can get inspired while you’re doing your weekly shopping.

Here’s my handy guide for what’s in season in June – and the best ways to use it.


The fruits in season in June are only around for a short time – so get them while they’re ripe!

Cherries: Firm and plump, cherries are smaller stone fruit that has hundreds of varieties, colors, and shapes. Generally either very sweet or very tart, this little antioxidant juggernaut can be enjoyed raw (just remember to remove the pits!), turned into juice or compote, or sprinkled over summer salads.

Apricots: Another pitted fruit, this versatile, dusty orange fruit is one of my favorite June fruits in season. Soft, sweet, and juicy, this is one fruit you’ll want to keep the skin on for its masses of fiber. There are more than 60 types of apricot available all over the world – but I like them best straight from the tree.

Berries: A staple fruit in season for June, berries – especially blueberries, raspberries, and strawberries – are at their freshest and juiciest right now. Use them for baking, mocktails, jams, and (my favorite) popsicles. You want berries that are vibrant in color but still firm to the touch. Locally grown is always best when it comes to June produce, so look out for that.

Avocado: The best avocados are slightly soft to the touch and, when you remove the little stone from the top, the inside should be green. Avocados are temperamental when it comes to ripeness. But you can use them in summer staples like ice cream and smoothies.

Papaya: Distinctive with its bright orange flesh and black seeds, papaya is a versatile, sweet fruit that’s easily added to smoothies, salads, curries, and salsas. Treat your papaya like a good melon – it should be a little firm to the touch and have a vibrant color – in this case, orange-red. You can even eat the seeds!

Mango: One of my favorite tropical fruits, June is the peak time for sweet mangoes. Known in some parts of the world as the “king of the fruits”, the best mangoes are slightly firm and can have a green, purple, or burnt red color. I love adding them to smoothies for sweetness. But they’re also great in salsas, chutneys, ice creams, or in a refreshing mangonada.


The vegetables in season in June are technically known as “culinary vegetables” – because they’re actually fruits but we all usually use them in savory dishes.

Cucumbers: More than 96% of a cucumber is water – it’s the best way to eat yourself to hydration. A staple of June, cucumbers are refreshing, light, and easily grown at home (if you’re inclined to a bit of gardening). Of course, they’re famously used as a base ingredient in salads. But if you want some variety, try the English tea-time favorite sandwiches, a twist on classic lemonade, or preserve it for pickles!

Zucchini: The cousin of the humble cucumber, zucchini is far more than just for zoodles. Also known as summer squash or courgette (if you’re European), zucchini is arguably one of the most versatile vegetables in June. Plus, it’s packed with antioxidants. Make sure you pick out zucchini that are firm; this makes them easier to cook. Then turn them into fritters, sauté or roast, grill, or – my favorite – make the fudgiest, moistest chocolate cake you will EVER eat with them!


Though most grains are available year-round, one comes into its own during June – just in time for BBQ season.

Corn: Whether you’re using it to make popcorn for a movie night or enjoying it while it’s still on the cob, you can oven-roast corn with garlic and butter, shuck it to put into dips, or enjoy it on its own. High in fiber and protein, the proof is in the husk – the leaves should be bright green and cover the kernels completely.


By June, your herb garden will be overflowing with fresh herbs – and the grocery shelves will too. Fresh basil, cilantro, mint, parsley, dill, chives, rosemary, and thyme are all at their peak this month. And they are all great for using as a garnish or incorporating into recipes. Can’t use it all now? Try drying them to preserve them for the winter months.

Small bunches of different fresh herbs

Some Recipes Using the Best of June Produce

Here are some more of my favorite recipes to make with the fresh produce.

Cherry Juice

Cherry juice in a glass with ice

More Cherry Recipes

Blackberry Jam

Blackberry Jam Square Photo

Blackberry Recipes

Blueberry Recipes

Raspberry Recipes

Strawberry Recipes

Avocado Pasta Sauce

Avocado pasta in a bowl topped with parmesan and basil leaves

More Avocado Recipes

Mango Boba

Mango tapioca pearls in a colander

More Mango Recipes

Refreshing Cucumber Juice

Cucumber juice with ice cubes in a pitcher

More Cucumber Recipes

Pan-Fried Zucchini

Pan-fried zucchini in a pan

More Zucchini Recipes

Spiced Corn Ribs

Dipping a spicy corn rib into chili mayo

More Corn Recipes

More Seasonal Produce Guides

If you try any of these recipes for what to cook in June with the June seasonal produce, let me know how it goes in the comments below. I’d love to see your recipe recreations – tag me on Instagram @Alphafoodie!

Leave a comment

Your email address will not be published. Required fields are marked *