When June hits on our door, summer is about to arrive. And with it, a series of fresh fruits and vegetables, bursting with sunshine and vitamins, not to mention the meats, fish, and herbs of the month. Here is the checklist of the usefulness of the foods we consume this month.

In June, the sun sets in (finally!) and marks the appearance of summer, even on our dishes.

Indeed, the list of seasonal foodstuffs to eat at the end of May is considerably longer. To the delight of our taste buds. Throughout the month, temperatures increase and our nutritional requirements alter. 

Faced with a hotter and drier climate, our body needs nutrition that refreshes the body and aids get rid of toxins.

To accomplish this, we concentrate on seasonal foods, of course, in particular fruits and vegetables rich in vitamins, meats with their mineral intake, or fish rich in omega 3.

The benefits of fruits of the month for June

With the month of June, the red fruits that had begun to occur in May, are crucial on our plate. The strawberry and its antioxidant powers, as well as the cherry, rich in fiber, continue to delight us. 

Without ignoring the raspberry and its contribution to minerals (iron, zinc), redcurrant and blackcurrant, are rich in fibers and vitamins C.

The melon drives its grand entrance as the star of the season. With watermelon, it is the fruit of summer par excellence: full of water, low in calories but greedy, and finally very rich in beta-carotene and potassium.

It is also the arrival on the shelves of apricots, nectarines, and peaches, sweet and soft fruits, ripened in the sun, and also rich in vitamins and antioxidants. Finally, the month of June lets the tomato plans and their benefits flourish (vitamin C and E, beta-carotene).

Also Read: 7 Nutritional Superfood Smoothies

List of fruits to taste in June:

• Strawberry
• Raspberry
• Cherry
• Currant
• Cassis
• Melon
• Watermelon
• Sin
• Nectarine
• Apricot
• Rhubarb
• Tomato

The benefits of June vegetables

On the vegetable side, it is the coming on the markets of sunny vegetables. The ground no longer freezes in June and we can eventually grow summer vegetables such as zucchini, eggplant, and peppers.

Asparagus is still prevalent at this time of year, but the star vegetable of the season is none other than the cucumber, a vegetable saturated with water that allows good rehydration when it is hot. It is also a vegetable rich in trace elements and minerals.

In this long list, we also find fennel, a food prized for its benefits on digestion; kohlrabi, which is one of the old vegetables brought up to date and which has great anti-cancer effects or even beetroot and its detoxifying properties which eliminate toxins and give a boost.

List of vegetables to eat in June:

• Asparagus
• Carrot
• Fennel
• Eggplant
• Beet
• Kohlrabi
• Pea
• Artichokes
• Cucumber
• Zucchini
• Pepper
• Bean
• Green beans
• Radish
• Salad (batavia, frisee and romaine)

Fish, seafood, and meat: what to eat in June?

The animal world is also governed by cycles. Indeed, fish, meat, and shellfish respond to very specific seasonalities, typically dictated by reproduction periods (during which we avoid consuming them so as not to hinder the renewal of species).

In June, on the fish side, it is the season for sardines and anchovies (summer and autumn fish). 

We also encounter the fish of the season, hake (or saithe), prized for its anti-inflammatory properties and its richness in protein and iron (like most fish).

Fish and seafood in June:

• Anchovy
• Sardine
• Bass (or wolf)
• sea ​​bream
• Hake (or saithe)
• Mackerel
• Whiting
• Hake
• Sole
• Salmon
• Trout
• Turbot
• Periwinkle
• Whelk
• Clam
• Scallop
• Spider crab
• Shrimp

As far as meat is concerned, you should learn that in summer, you generally limit the consumption of pork and mutton. 

In June, we prefer to opt for lamb, a slice of red meat rich in zinc and protein. As for poultry, it’s pigeon season, a slice of lean meat that contains a large amount of iron and vitamins B3 and B6.

Meats to eat in June:

• Lamb, beef, veal
• Poultry: duck, capon, rabbit, pigeon, hen, chicken
• No game

Which cheeses to eat in June?

Cheeses are no exception, they too have their own seasonality, depending on winter milk and summer milk, the way the animals are fed, and the optimal production periods (ripening and maturation time).

In summer, it is the ideal time to consume soft, uncooked pressed, or washed-rind cheeses.

June cheeses:

• Soft cheeses: Brie, Camembert, Chabichou, Coulommiers, Maroilles, Picodon, Reblochon, Rocamadour, Saint-Félicien, Sainte Maure, Tomme de Belley, Valençay (raw milk goat cheese)

• Pressed cheeses: Abondance, Beaufort, Cantal, Emmental, Gruyère, Mimolette, Morbier, Parmesan, Saint-Nectaire, Goat cheese, Tomme de Savoie

• Fresh cheeses: Ricotta, feta

• Blue cheese (or blue cheese): Auvergne blue, Bresse blue, Gex blue, Causses blue, Fourme d’Ambert, Gorgonzola, Roquefort

Herbs of the month for June

Finally, some herbs are harvested during the month of June and can be eaten fresh during this period even if they can be found elsewhere in the year, dried.

• Parsley
• Chervil
• Basil
• Rosemary
• Chive
• Tarragon

Photo: Pexels/ Mike Jones

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