Eating fruit and vegetables when they’re in season is great for your wallet and great for the planet. Everything tastes so much fresher, too, with vegetables at their most tender and fruits at their most plump and juicy.
June is one of easiest times of year to eat seasonally, with the early summer sun bringing forth a wealth of fresh fruit and vegetables. Market stalls and supermarket shelves are overflowing with nature’s bounty at this time of year, so there are plenty of options for the savvy seasonal shopper. Plan your shopping list in advance with our handy guide to what’s in season in June.
June brings a rainbow of colourful summer berries, nectar-sweet stone fruit and refreshing melon. Now is a great time to make fresh, fruity desserts, jellies and compotes. In fact, there is so much fruit around right now that you’ll really be spoilt for choice. Use it for snacking, as a topping for your oats or granola, or even to brighten up your lunchtime salad.
Our picks of the season are:
Apples, apricots, black cherries, blackberries, blueberries, cherries, currants, figs, gooseberries, lemons, loquats, melons, mulberries, nectarines, oranges, peaches, pears, plums, raspberries, rhubarb, strawberries, watermelons.
There is a huge choice of vegetables available this month too, with a good mix of leafy greens, legumes, root veg and more. Find out the best ways to cook some of your favourites with this handy infographic. If you want to make sure you buy fresh, healthy produce, but you’re not sure what to look for, take a look at our guide to buying fresh vegetables.
Our picks of the season are:
Avocados, artichokes, arugula, asparagus, beets, bok choy, broad beans, broccoli, cabbage, carrots, chilies, cauliflower, celeriac, celery, chard, chicory, collard greens, cucumbers, dandelions, eggplant, endive, fennel, garlic, green beans, horseradish, kale, leeks, lettuce, mushrooms, mustard greens, nettles, okra, onions, peas, new potatoes, radishes, scallions, shallots, spinach, spring onions, tomatillos, tomatoes, turnips, zucchini, zucchini flower.
If you’re looking for inspiration on how to put all that fresh produce to good use, here are some of our favourite recipes using ingredients that are in season in June.
Melon salad with mozzarella, arugula and ham: this light but flavourful salad makes the most of two seasonal ingredients - melon and arugula (rocket). Fresh melon and creamy mozzarella are the perfect foil for peppery arugula and salty ham, and this winning combination is finished with a sweet honey and mustard dressing.
Apricot gazpacho: apricots make a sweet alternative to tomatoes in this fruity and refreshing take on gazpacho soup. It makes a great summer starter, but if you prefer things a little more savoury, tomatoes are in season too, so you can always try regular gazpacho instead.
Cherry clafoutis: this classic French dessert is a real summer favourite. Made with plump, juicy cherries in a creamy custard-flavoured batter, it’s part cake, part flan and all delicious.
Strawberry shortcake cream: is there anything more summery than strawberries and cream? This deceptively simple dessert takes the classic flavour combination and layers with home-baked shortbread for an easy but impressive summer occasion cake.
Eggplants with yoghurt: this fragrant eggplant dish is rich with the earthy aromas of turmeric and cumin seed, and takes just 40 minutes to prepare. It works well as a luxurious side dish, or by itself as a light lunch or supper.
Radish and avocado soup: this unusual soup takes advantage of two seasonal ingredients - radish and avocado. It has a creamy, velvety texture, with a peppery kick that comes from watercress and radish. It is dairy-free, suitable for vegetarian and vegan diets, and makes a delicious, light starter that’s perfect for summer.
Zucchini frittata: the ideal weekend brunch, this light but satisfying dish pairs fresh zucchini with an extra-special frittata made from eggs, cream and Parmesan. Serve with a simple salad made from some of the other veggies on the list.
Feta and pea tart: with its golden pastry casing and creamy, cheesy filling, this mouthwatering tart makes a gourmet dish from the humble garden pea. The sweet, fresh taste of the peas contrasts beautifully with the rich filling and the slight saltiness of the feta for a truly tasty mouthful.