6 Fruits and Veggies in Their Seasonal Peak

Hey Angels and Alphas,

With the season of fresh produce officially here, fresh produce loaded with vitamins, fiber, and phytonutrients is hitting the shelves like wildfire. According to most dietary guidelines, fresh produce should take up about half of what your plate is during each meal. Fortunately for everyone, fresh produce is delicious! 

If you’re focusing on what’s currently in season, you can pretty much eat whatever produce you choose at its peak flavor and nutrition. 

Today, we’re here to talk about 6 in-season produce goodies that are packed with all the vital nutrients and vitamins you need to not only stay fit but make massive fitness progress this summer.

Let’s get started:


Cantaloupe is pretty great all on its own, but if you want to go above and beyond your usual fruity snack, you can add cantaloupe to some cottage cheese with a little sprinkle of almonds. It makes for a quick and refreshing summer snack you can eat at breakfast or lunch, with protein helping to fill you up and keep you satiated. 

When you’re looking for cantaloupe, always go for ones that feel heavy and have a sweet smell. The cantaloupe stem should slightly yield when pressured with your thumb. When it’s cut, you should store it in a container in the fridge that’s airtight.


During the summer, you should always have some blueberries nearby. Pop them in your mouth for a hydrating and satisfying snack. You can add them to a yogurt parfait or just blend them into your favorite smoothie.

Always choose berries that look plump, blue, and firm. Store them in a fridge and wash them with water (preferably cold) before eating.

Choose berries that are plump, firm and blue (berries with a red tinge were harvested too early and won’t ripen). Store blueberries in the fridge and wash them off with cold water just before eating.


Apples are some of the healthiest, high-fiber fruit you can grab and eat on the go. They pack easily into lunches or slices and pair well with dip such as peanut butter. If you want to sometimes get creative during your summer barbecues, we suggest using your slices of apple as a base of a s’more instead of your usual cracker. You can also easily cut them and add them to coleslaw for a sweet and crunchy lunch.

Good, in-season apples are firm to the touch and have no visible cuts or bruising. They will ripen pretty quickly if they’re left on the counter – unless you are planning to eat them within a couple of days, you can store them in the crisper drawer of the fridge. 


Nothing quite embodies summer like a juicy slice of watermelon. Cut some and directly serve it at your next barbecue for a hydrating snack anyone can enjoy. Watermelon is a tasty addition to your spinach salads including feta cheese. For that cooling treat, you can blend your watermelon and strawberries into a quick slushy. 

When you pick out your watermelon, the only thing you have to pay attention to its colors. If they’re bright green and shiny, chances are they’re not fully ripe yet. When picking yours out, try to find the field patch – a light-colored spot where the watermelon had sat on the ground while growing. If it’s yellow, you’re in luck.  


Summer tomatoes are amazing, and they can be served either raw or cooked depending on how you like them. You can slice them and serve them with salt and pepper for a quick side dish or you can add them to your Caprese salad with basil and mozzarella. You can’t go wrong with them. 

Ripe tomatoes should feel firm with some give to them and have a pleasant aroma. Avoid tomatoes that have blemishes or even dark spots. Store them at room temperature and you’ll get to enjoy their peak ripeness. Don’t leave them in the fridge, and if you have to, don’t do it for more than a couple of days.


Summer squashes are great when grilled with roasted peppers, onions, and mushrooms. You can also add them to your kebabs, or even try air-frying them alongside panko breadcrumbs for a refreshing, healthy take on the usual fried zucchini you find at bars. 

When picking out your zucchini, make sure it’s firm to the touch and a portion of the stem is still intact. Store them in the fridge and they can last for up to two weeks!