What's in Season in August?

Tomatoes at their vine-ripened best, plus peppers, eggplant, melons, and the first grapes.

August is tomato month. Field tomatoes finally taste the way tomatoes should, and their lycopene — a carotenoid linked in research to heart and prostate health — is actually better absorbed when tomatoes are cooked with a little oil, so sauce season counts too. Red bell peppers ripen alongside them, adding sweetness, folate, and abundant vitamin C to late-summer plates.

The garden glut is real: zucchini, eggplant, cucumbers, and sweet corn all peak, and California table grapes begin their long run into fall. It’s the ideal month for ratatouille-style cooking — big trays of mixed vegetables roasted with olive oil that turn peak-season abundance into several days of easy, fiber-rich meals.

August Seasonal Produce at a Glance

Produce	Peak Season	Nutrition & Buying Notes
Tomatoes	Jul–Sep (peak)	Lycopene is best absorbed from tomatoes cooked with a little oil
Red bell peppers	Jul–Oct	Sweeter and more nutrient-dense than green; about 47μg folate per 100g
Sweet corn	Jul–Sep	Peak flavor month; fiber plus lutein and zeaxanthin for eye health
Eggplant	Jul–Oct	Meaty texture for grilling; skin holds the antioxidant nasunin
Cantaloupe	Jun–Sep	Vitamin A-rich melon; chill for a hydrating dessert
Grapes	Aug–Oct	California season begins; freeze for a natural summer treat
Zucchini	Jun–Sep	Peak glut — shred into fritters, breads, and pasta
Peaches	Jul–Aug (last peak month)	Final stretch of stone-fruit season; about 42 kcal per 100g

Nutrients to Focus on in August

Vitamin C — Red bell peppers and tomatoes keep intake high with almost no effort
Vitamin A — Carotenoids — lycopene, beta-carotene, lutein — are everywhere this month
Potassium — Tomatoes, melons, and summer squash replace what late-summer heat sweats out