Eating fruits that are in season not only means that you’ll enjoy the fruit at their peak freshness, you also pay less at the market. Below you’ll find little tidbits on why you should incorporate fruits and veggies that are in season for June into your diet. Plus, we’ve linked to a Blue Ribbon recipe to make your menu planning easier.
Avocado
Did you know that an avocado has twice as much potassium as a banana? While they are a higher fat fruit, it’s full of heart-healthy monounsaturated fats. To incorporate avocado’s into your diet, make a big batch of guacamole. Or, they can be added to salads, put into smoothies, and more.
Avocado Recipe: Cilantro Lime Seafood Salad in an Avocado
Beets
We’re not going to “beet” around the bush, if you haven’t tried beets you need to. They lower blood pressure, fight inflammation, are rich in nutrients, and can help to boost stamina. Beets are anything but boring these days.
Beet Recipe: Crispy Oven Baked Beet Chips
Blueberries
Blueberries may be tiny, but they’re packed with a big punch of healthy goodness . They’re low in fat, full of vitamin C, a good source of fiber and a source of manganese (which in small doses helps bones and metabolism).
Blueberry Recipe: Lemon Glazed Blueberry Tea Bread
Cucumber
With the warmer weather, make sure to snack on cucumbers. They have a high water content which will help prevent dehydration (putting them on your eyes will help with puffiness too) and promotes detoxification. Cucumbers also contain nutrients such as Vitamins A, B, C, K and potassium.
Cucumber Recipe: Mediterranean Salad
Green Beans
Did you know that eating green beans can make you look younger? We’re now going to eat fresh green beans at ALL our meals. Seriously, though, green beans are packed with antioxidants that can prevent premature skin aging. Besides being lower in carbs than other legumes, they’re packed with Vitamins C and K (K helps with bone health) and a good source of Vitamin B.
Green Bean Recipe: Green Bean Bundles
Lettuce/Leafy Greens
That basic salad you had for lunch today, it was packed with more nutrients than you know. Two to three cups of lettuce (the suggested serving) are low in calories and a great source of Vitamins A, C, and K. A hint when purchasing greens at the market – the darker the color the more nutrient-dense it is.
Lettuce Recipe: BLT Salad With Greek Yogurt Dressing
Mango
Mangoes are a sweet stone fruit native to South Asia with a texture similar to a peach (just as juicy, too). Mangoes are extremely rich in fiber and contain an enzyme that aids in digestion.
Mango Recipe: Mango Strawberry Salsa
Rhubarb
If you love rhubarb, get your fill now. It has a short growing season (April – June), so after this month it’s going to be harder to find at the market (and it won’t be its freshest). When raw, rhubarb is extremely tart which is why it’s traditionally turned into pies or jams. Only the stalk of rhubarb is edible; their leaves are toxic.
Rhubarb Recipe: RB’s Blubarb Pie
Strawberries
Bright red and juicy, the arrival of strawberry season signals summertime. They’re great on their own, added to smoothies or salads, dipped in chocolate, mixed into yogurt, and more. Strawberries are full of vitamins, antioxidants, and fiber, plus they can help control cholesterol and lower blood pressure.
Strawberry Recipe: Strawberry Lime Cheesecake Tart
