I am a huge advocate of eating with the seasons associated with enhanced flavor, nutrition, and affordability. The seasonality of food refers to the time when that food is at its peak in terms of harvest and flavor. The summer season brings about some of my favorites like berries and tomatoes. We may be half way through the season already but that shouldn’t stop you from celebrating these warm-weather ingredients.
What’s in season this summer?
Apricots
Beets
Bell peppers
Blackberries
Blueberries
Cantaloupe
Cherries
Corn
Cucumber
Eggplant
Garlic
Grapefruit
Grapes
Green Beans
Honeydew Melon
Kiwi
Mushroom
Peach
Strawberries
Zucchini
Tomato
Watermelon
The nutritional breakdown on some of my favorites:
Watermelon: Watermelon is rich in lycopene, a powerful antioxidant that combats cell damage. What isn’t commonly known is that the seeds are also perfectly edible and nutritious providing iron, zinc, fiber and protein
Peach: Peaches are a good source of fiber and vitamin C. They have a fairly low glycemic index and provide ample free-radical fighting antioxidants.
Cherries: Cherries are low glycemic treats packed with fiber, potassium, and vitamin C. These ruby gems are one of the few natural sources of melatonin and may improve sleep quality and duration.
Eggplant: These veggies soak up flavors like a sponge. They are mild in flavor and a good source of fiber.
Zucchini: This summer squash boasts vitamin C, magnesium, and fiber. Grate into salads or make into zucchini bread for a delicate and mild taste of summer.
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