15 Best In Season Foods to Buy for Your June Grocery Shopping

June is one of the best months to shop for fresh, flavorful foods. Farmers’ markets are bursting with seasonal produce, and grocery stores are stocked with early summer favorites. Whether you're cooking for a family barbecue, making light lunches, or stocking up for healthy snacks, June has a lot to offer.

Shopping seasonally also means better prices and better taste. This list will guide you toward the best picks to add to your cart this month. Get ready for a grocery haul that’s as fresh as summer itself.

Cherries

Cherries are in peak season during June, making them sweet, juicy, and more affordable. Look for deep red or almost black varieties like Bing or Rainier for the best flavor. They make an easy snack, a fun dessert topping, or a tasty addition to salads.

You can also freeze them to enjoy later in smoothies. Since cherries don’t last long once picked, buy only what you can eat in a few days. Store them in the fridge to keep them fresh longer.

Zucchini

Zucchini is a summer squash that’s super versatile and easy to cook. It’s great roasted, grilled, spiralized into noodles, or even baked into muffins. In June, zucchini is crisp, mild, and full of moisture.

When the weather is warm, zucchini is perfect for light, healthy meals. Look for firm zucchinis with shiny skin and no soft spots. For the best taste, keep them unwashed in the fridge and use them within a few days.

Blueberries

Blueberries hit their stride in June, with peak flavor and price. These tiny berries pack a punch of antioxidants and fiber. They're great on cereal, in yogurt, or eaten by the handful.

You can also bake them into muffins or blend them into smoothies. Buy firm, plump berries with a deep blue color and no mushy spots. Keep them dry and chilled in a container lined with paper towels.

Cucumbers

Cucumbers are super refreshing and perfect for hot weather. Slice them into salads, mix them with yogurt for a quick dip, or enjoy them with a little salt. In June, they're crisp, hydrating, and usually very inexpensive.

Choose firm, dark green cucumbers that are free from wrinkles. Store them in the fridge crisper drawer for up to a week. Cucumbers are also great for infusing water.

Peaches

Peaches start showing up in stores and markets in June and just get better throughout summer. They're juicy, fragrant, and perfect for desserts or just eating fresh. Slice peaches into yogurt or salads, or grill them for a fancy touch.

Look for peaches with a slight give and sweet aroma, not too hard or too mushy. If they're firm, let them ripen at room temperature. Once ripe, store them in the fridge to slow down spoiling.

Tomatoes

Tomatoes begin to taste like tomatoes again in June. The difference between a ripe, in-season tomato and a winter one is huge. Add them to sandwiches, chop them for fresh salsa, or drizzle with olive oil and salt.

Cherry and heirloom varieties are delicious this time of year. Pick tomatoes that smell earthy and feel heavy for their size. Store them at room temperature—not in the fridge—to keep them juicy.

Corn

Fresh corn appears in early summer and is a staple at many June cookouts. The kernels are sweet and flavorful, especially when eaten the same day it’s picked.

Grill it in the husk, boil it, or cut it off the cob for salads and salsas. Look for bright green husks, moist silk, and plump kernels. Don’t be afraid to peel back the husk a little to check. Store corn in the fridge and eat it soon after buying.

Strawberries

Strawberries are still in season in many areas in June and are usually at their sweetest. They’re great for snacking, baking, or adding to salads and drinks. You know they're ripe when they’re red all the way through.

Look for berries that are shiny, dry, and bright in color. Avoid berries with white tips or mushy spots. Wash just before eating to prevent them from spoiling quickly.

Leafy Greens

June is a great time for all kinds of greens like lettuce, spinach, and kale. These fresh greens are perfect for salads, wraps, and smoothies. Choose leaves that look crisp, not wilted or slimy.

Mix different greens to keep meals interesting and full of nutrients. Store them in a produce bag or container with a paper towel to absorb moisture. They usually last up to a week in the fridge.

Bell Peppers

Bell peppers add color, crunch, and sweetness to your meals. They are in greater supply and better quality in June. Use them in stir-fries, stuffed recipes, or fresh salads.

Look for firm peppers with shiny, tight skin and no wrinkles. Red, yellow, and orange varieties are usually sweeter than green. To make them last longer, keep them dry and refrigerated.

Green Beans

Green beans are best in early summer when they’re still crisp and tender. They’re easy to cook, just steam, sauté, or roast with garlic. Add them to pasta dishes or serve as a side with dinner.

Look for beans that snap easily and have no brown spots. Rinse and store in a container or produce bag in the fridge. Eat within a few days for best quality.

Watermelon

Nothing says summer like a big slice of watermelon. It’s super hydrating, low in calories, and loved by kids and adults alike. June starts peak season, with sweet and juicy melons everywhere.

Pick a heavy melon with a yellow spot on the bottom; it means it ripened on the vine. Once cut, keep it in the fridge and eat within a few days. Use leftovers in smoothies or fruit salads.

Basil

Basil thrives in warm weather, and June is a great time to buy or grow it. It’s perfect for adding flavor to pasta, pizza, or salad dressings. A little goes a long was,y and it smells amazing.

Choose bright green leaves with no dark spots. Store it like flowers—in a jar with water on the counter, or wrap in a paper towel in the fridge. You can freeze and blend it with olive oil in ice cube trays.

Avocados

While avocados aren’t always local, they’re often cheaper and more plentiful in early summer. They’re rich in healthy fats and perfect for toast, guacamole, or salads.

Choose ones that yield slightly to pressure without being mushy. Let them ripen on the counter and then refrigerate. To slow ripening, store with citrus or onions. Once cut, brush with lemon juice to keep it green longer.

Mangoes

Mangoes are super sweet and juicy in June. They're great on their own, in smoothies, or as part of salsas and salads. Look for slightly soft fruit with a sweet scent at the stem.

Avoid any with black spots or wrinkled skin. Let them ripen on the counter and refrigerate once ripe. Peel and slice before eating, it's worth the effort for that tropical taste.