Summer's best produce, tomatoes, corn, stone fruit, and zucchini, are at their peak from roughly June through September in most of the US, and a lot of it tastes best barely cooked or not cooked at all. When it's too hot to stand over a stove, that's actually an advantage. Here's what's in season and how to make the most of it without turning on the oven.
What's in season in summer?
Summer is the most generous season for produce variety, and most of it needs almost nothing done to it to taste good. Peak timing shifts by region, southern states often see tomatoes and stone fruit a few weeks before the north, so use this as a starting point and adjust to your local market.
| Produce | Peak months (US, general) | Simple way to use it |
|---|---|---|
| Tomatoes | July to September | Slice raw with salt and olive oil, or roast whole |
| Corn | June to September | Boil 4-5 minutes or grill in the husk |
| Stone fruit (peaches, plums, nectarines) | June to August | Eat raw, or grill halves cut-side down |
| Zucchini | June to August | Shave raw into ribbons, or grill in thick slices |
| Berries | June to August | Eat raw, or fold into a quick no-cook compote |
Why does so much summer produce need no cooking at all?
Summer fruit and vegetables ripen fully on the vine or the branch in warm weather, which means the sugars and flavor are already developed by the time you buy them. Cooking can actually mute that, especially with tomatoes and stone fruit at their peak. That's different from spring or winter produce, which often benefits from heat to bring out sweetness that isn't fully there yet.
What's the best way to eat peak-season tomatoes?
A truly ripe summer tomato barely needs a recipe.
- Slice the tomato and lay it on a plate.
- Salt it generously and let it sit for 5 minutes; the salt pulls out juice and concentrates flavor.
- Drizzle with good olive oil and a few torn basil leaves.
- Add a splash of vinegar only if the tomato tastes flat.
If you have a glut of tomatoes past their prime for slicing, roasting concentrates what sweetness is left: halve them, toss with oil and salt, and roast at 400°F for 30-40 minutes until collapsed.
How do you cook corn on the cob?
Corn loses sugar to starch quickly after picking, so the fresher it is, the less cooking it needs.
- Husk the corn and remove the silk.
- Bring a large pot of unsalted water to a boil.
- Add the corn and cook for 4-5 minutes, just until bright yellow and tender.