Calendar of seasonal fruits and vegetables: June

Calendar of seasonal fruits and vegetables: June

In June, the beautiful days arrive and with them the fruits and vegetables full of vitamins and sun. Finally, salad, juicy fruit and tasty vegetables show off and join our plates. Discover below the seasonal fruits and vegetables that start arriving in our gardens and on stalls in June.

Calendar of seasonal fruits and vegetables: June to download >> here <<

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Broccoli is as quick as it is easy to cook. It is also recommended to limit its cooking time (5 min in steam, 6 to 8 min in the microwave, etc.). In gratin, pie or soup, broccoli is a vegetable rich in vitamins C and K. Good to know : We choose it flowered with still tender stems.


Beets can be eaten raw, grated or cooked (with water, steam or in the oven). This vegetable can be eaten as a starter with a vinaigrette, or as a salad with endives or potatoes. Good to know : Raw beets should have barely dried out skin.

The pepper

In addition to being one of the vegetables richest in vitamin C, peppers can be cooked in various ways (mashed, in salad, raw, stuffed…). A beautiful pepper can be recognized by its shiny skin. Good to know : Easy and simple to cook, it also keeps very well: up to 8 days in the fridge.

The melon

This water-soaked cucurbit is particularly rich in vitamin B9 and potassium, in addition to being low in calories (32 kcal per 100 g). A good melon should be heavy and fragrant. Good to know : It can be stored at room temperature.

Peach and nectarine

These summer and fragile fruits - crunchy for nectarine, sweet for peach - are rich in vitamins A and C, beta-carotene and potassium. At the supermarket we pay attention to the fact that the skin is smooth and without traces of impact. Good to know : Conservation issue, avoid the refrigerator and prefer free and fresh air.


Rich in minerals, beta-carotene and trace elements, apricots are eaten raw to taste or cooked in a dish to accompany meats, for example. This small low-calorie fruit (49 kcal per 100 g) is eaten very ripe, at the risk of being acidic in the mouth. Good to know : The apricot is chosen fleshy, flexible to the touch, fragrant and it is consumed quickly.

The watermelon

This imposing fruit, soaked in water, is ideal during hot weather. Light in the mouth and low in calories, watermelon is eaten raw, on ice or in salads with arugula and pine nuts. It is heavy, shiny, and must sound hollow when you tap it. Good to know : Once sliced, the watermelon can be kept cool, carefully wrapped in cling film.


This red fruit rich in antioxidants is eaten raw, in jelly, jam or pastry. Good to know : The currant is recognized for its very high content of flavonoids (65 mg per 100 g), substances present in the plant which are excellent for the renewal of the skin.

To find out what July has in store for you in terms of flavors, discover our seasonal fruit and vegetable calendar for July!