Seasonal produce · June
What’s in season in June
June starts the summer harvest: berries, cherries, early peaches, zucchini, cucumbers and sweet corn begin to appear. This list covers 28 fruits and vegetables typically at their peak in June across much of the US.
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Fruits in season in June (15)
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.
Apricots
FruitKey nutrients: Vitamin A, vitamin C, fiber
Storage: Ripen at room temperature, then refrigerate and eat within a few days.
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.
Cherries
FruitKey nutrients: Anthocyanins, vitamin C, potassium
Storage: Refrigerate unwashed with stems on; rinse just 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.
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.
Strawberries
FruitKey nutrients: Vitamin C, folate, anthocyanins
Storage: Refrigerate unwashed and eat within 2 to 3 days.
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 June (13)
Asparagus
VegetableKey nutrients: Folate, vitamin K, fiber
Storage: Stand the spears upright in a jar with an inch of water in the fridge, loosely covered.
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.
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.
Peas
VegetableKey nutrients: Protein, fiber, vitamin K
Storage: Refrigerate in the pod and shell just before cooking; frozen peas are a great backup.
Rhubarb
VegetableKey nutrients: Vitamin K, fiber
Storage: Refrigerate the stalks in a bag. Don't eat the leaves, which are high in oxalic acid.
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