Seasonal produce · August
What’s in season in August
August is the height of summer abundance, with tomatoes, melons, stone fruit, corn and the first apples and pears. This list covers 26 fruits and vegetables typically at their peak in August across much of the US.
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Fruits in season in August (14)
Apples
FruitKey nutrients: Fiber, vitamin C, polyphenols
Storage: Refrigerate in the crisper drawer; apples keep for weeks and give off ethylene, so store them away from leafy greens.
Avocados
FruitKey nutrients: Monounsaturated fat, fiber, potassium
Storage: Ripen on the counter, then refrigerate once they yield to gentle pressure.
Blackberries
FruitKey nutrients: Fiber, vitamin C, anthocyanins
Storage: Refrigerate unwashed in a single layer; rinse just before eating.
Blueberries
FruitKey nutrients: Anthocyanins, fiber, vitamin K
Storage: Refrigerate unwashed; freeze extras on a tray for year-round use.
Cantaloupe
FruitKey nutrients: Vitamin A, vitamin C, potassium
Storage: Scrub the rind before cutting; refrigerate cut melon and eat within 3 days.
Grapes
FruitKey nutrients: Polyphenols, vitamin K
Storage: Refrigerate unwashed in a ventilated bag; rinse before eating.
Lemons and limes
FruitKey nutrients: Vitamin C, flavonoids
Storage: Refrigerate in a sealed bag to keep them juicy for up to a month.
Mangos
FruitKey nutrients: Vitamin C, vitamin A, folate
Storage: Ripen on the counter, then refrigerate for up to 5 days.
Peaches
FruitKey nutrients: Vitamin C, vitamin A, fiber
Storage: Ripen stem-side down on the counter, then refrigerate for a few days.
Pears
FruitKey nutrients: Fiber, vitamin C, copper
Storage: Ripen at room temperature; check the neck for ripeness, then refrigerate.
Plums
FruitKey nutrients: Vitamin C, polyphenols
Storage: Ripen on the counter, then refrigerate for 3 to 5 days.
Raspberries
FruitKey nutrients: Fiber, vitamin C, anthocyanins
Storage: Very perishable, so refrigerate unwashed and eat within 1 to 2 days, or freeze.
Tomatoes
FruitKey nutrients: Lycopene, vitamin C, potassium
Storage: Keep ripe tomatoes on the counter, out of the fridge, for the best flavor and use within a few days.
Watermelon
FruitKey nutrients: Lycopene, vitamin C, water
Storage: Whole melons keep at room temperature for a week; refrigerate cut melon.
Vegetables in season in August (12)
Beets
VegetableKey nutrients: Folate, nitrate, potassium
Storage: Cut off the greens (cook them too) and refrigerate the roots in a bag for up to 2 weeks.
Bell peppers
VegetableKey nutrients: Vitamin C, vitamin A
Storage: Refrigerate unwashed in the crisper; use within a week.
Carrots
VegetableKey nutrients: Beta-carotene, fiber
Storage: Remove green tops and refrigerate in a bag; they keep for weeks.
Corn
VegetableKey nutrients: Fiber, lutein, B vitamins
Storage: Refrigerate in the husk and cook within 1 to 2 days for the best sweetness.
Cucumbers
VegetableKey nutrients: Vitamin K, water
Storage: Store in the warmest part of the fridge and use within a week.
Eggplant
VegetableKey nutrients: Fiber, polyphenols
Storage: Keep in a cool spot or the fridge and use within a few days.
Garlic
VegetableKey nutrients: Allicin, manganese
Storage: Store whole bulbs in a cool, dry, dark, ventilated place, not the fridge.
Green beans
VegetableKey nutrients: Fiber, vitamin K, vitamin C
Storage: Refrigerate unwashed in a bag; use within a week.
Okra
VegetableKey nutrients: Fiber, vitamin K, folate
Storage: Refrigerate dry in a paper bag and use within 2 to 3 days.
Onions
VegetableKey nutrients: Quercetin, prebiotic fiber
Storage: Store whole onions in a cool, dry, ventilated place away from potatoes.
Potatoes
VegetableKey nutrients: Potassium, vitamin C, fiber (with skin)
Storage: Store in a cool, dark, ventilated place, not the fridge, and away from onions.
Summer squash and zucchini
VegetableKey nutrients: Vitamin C, potassium
Storage: Refrigerate unwashed in a bag and use within 4 to 5 days.
About these dates: peak months are US-general estimates for the temperate Northern Hemisphere, based on the USDA SNAP-Ed seasonal guide and state extension calendars. Availability varies by region, climate and year: the South and California often start weeks earlier, and northern states later. Imported and stored produce (like apples, citrus and potatoes) is available much longer. Ask local farmers or check the USDA farmers market directory.
This tool is for general education and isn’t medical advice. See our medical disclaimer, and talk with a clinician or registered dietitian about your own needs.
Sources
- USDA SNAP-Ed Connection, Seasonal Produce Guide. https://snaped.fna.usda.gov/resources/nutrition-education-materials/seasonal-produce-guide
- Mississippi State University Extension, Buy Fresh Fruits and Vegetables in Season. https://extension.msstate.edu/publications/buy-fresh-fruits-and-vegetables-season
- Michigan State University Extension, MI Fresh Produce Availability Guide. https://www.canr.msu.edu/mi_fresh/uploads/files/PRODUCE_AVAILABILITY_GUIDE_ENGLISH-2025-LP.pdf
- NC State Extension, Seasonal Availability Calendar for Fresh Produce. https://homegrown.extension.ncsu.edu/wp-content/uploads/2020/08/Seasonal-Availability-Calendar-Chart-for-Fresh-Produce_Homegrown-Final.pdf
- University of Illinois Extension, What’s in Season. https://extension.illinois.edu/sites/default/files/cjmmwhatsinseason.pdf
- U.S. FDA, Selecting and Serving Produce Safely. https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-produce-safely