What's in Season in June?

Berry season kicks into gear — blueberries, cherries, raspberries — plus the first zucchini and green beans.

June opens berry season across the country. Blueberries ramp up from Georgia through the Pacific Northwest, raspberries begin their long summer run, and northern states finally get local strawberries. Berries deliver fiber, vitamin C, and anthocyanins — the pigments studied for heart and brain health — at very reasonable calories.

Washington and Oregon sweet cherries peak from June into July, and the first true summer vegetables arrive: zucchini, cucumbers, and green beans. All three are high-water, low-calorie foods that suit hotter days, and green beans quietly contribute fiber, vitamin K, and folate to summer cookout plates.

June Seasonal Produce at a Glance

Produce	Peak Season	Nutrition & Buying Notes
Blueberries	Jun–Aug	Anthocyanin-rich; freeze extras at peak price for smoothies all year
Cherries	Jun–Jul (NW peak)	About 230mg potassium per 100g; tart varieties star in recovery research
Raspberries	Jun–Sep	One of the highest-fiber fruits relative to calories
Strawberries	Apr–Jun (local northern crops)	Local June berries are fragrant and tender — eat quickly
Zucchini	Jun–Sep	High-water, low-calorie summer squash; grill, spiralize, or sauté
Cucumbers	Jun–Aug	Mostly water — a hydrating base for summer salads with potassium
Green beans	Jun–Sep	Fiber, vitamin K, and folate; blanch and shock to keep them crisp and green
Apricots	May–Jul	Peak month; beta-carotene for skin and eye health

Nutrients to Focus on in June

Vitamin C — Berries keep intake high as the body copes with more sun exposure
Dietary Fiber — Raspberries and green beans make fiber easy in lighter summer meals
Potassium — Sweating season begins — cherries, zucchini, and cucumbers help replace losses