Summer produce guide

Cassie Smith | Published on June 1, 2017

Updated on March 8, 2018

Summer produce guide

There’s nothing worse than shelling out money on produce, only to discover it’s overripe or rotten the next day. For your next trip to the farmers market or grocery store, simplify that selection process with these tips on choosing the best seasonal produce and how to store it in your kitchen. For more, check out the United States Department of Agriculture (USDA) seasonal produce guide.


  • Selection: Select stalks with firm tips and avoid limp or wilted asparagus.
  • Storage: Trim the tips and place in a glass filled with an inch or two of water—enough to cover the ends—and cover loosely with a plastic bag. Store in the refrigerator for up to a week.


  • Selection: Ripe avocados are firm but give slightly to gentle pressure. If you don’t plan to consume for a few days, choose firmer avocados.
  • Storage: Avocados should be stored on a countertop or in a fruit basket. You can speed up the ripening process by storing avocados in a paper bag with a banana. If your avocados are ripe before you’re ready to consume them, store in the refrigerator.


  • Selection: Do a sniff test! A ripe melon should have a sweet scent and be heavy relative to its size with no bruises.
  • Storage: Uncut cantaloupe can be stored at room temperature for up to a week. Once cut, cantaloupe should be refrigerated for up to five days.


  • Selection: Choose ears with green husks, fresh silks and rows of plump kernels. Check out this post for more tips on choosing corn without unpeeling.
  • Storage: Store in the refrigerator with husks intact and use as soon as possible.


  • Selection: Eggplants should be dense with no cracks or discoloration.
  • Storage: Store in the refrigerator for up to one week.

Summer squash and zucchini

  • Selection: Squash varieties should be shiny and heavy for their size.
  • Storage: Refrigerate for up to four days.


  • Selection: The skin should be brightly and consistently colored and firm to the touch. They should be heavy for their size and have a sweet smell. Avoid those with wrinkles.
  • Storage: There is much debate about tomato storage and how refrigeration may affect flavor—read here and here. While it is recommended to store tomatoes at room temperature away from sunlight, if your kitchen is on the warm side, you may want to store in the refrigerator once they are ripe.

Eating lots of fruits and vegetables is a key part of a healthy diet and can help you reduce your cancer risk. For more information on a healthy, nutritious diet for your family, visit the Prevent Cancer Foundation’s “Healthy Eating with Dr. Ann.

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