13 Foods To Try This Summer Before They Go Out Of Season

Just because we live in a country where most produce is available year round doesn't mean there aren't marked differences from season to season.

Ideal for Mediterranean recipes, this delicate herb imparts rich, earthy flavor to any dish. Try a chiffonade of basil sprinkled on top of pastas, vegetables, or mixed with salads. Quickly blanching basil in boiling water can bring out its intense flavor. 

These colorful peppers are crispy and mild in flavor. Dice them raw to add crunch to a salad, or stir-fry them for fajitas at your summer fiesta.
 

Raspberries, strawberries, and blueberries are just a few of the berries that reach peak flavor during the summer. Berries are packed full of antioxidants and deliver a punch of flavor in your favorite summer pie recipe. Pair them fresh off the bush with some simple whipped cream while the picking is still good. 

Sweet summer cherries come in many varieties, including yellow-orange Rainier cherries and dark red Hudsons.

Anaheim and poblano chiles are available year-round, but reach their peak flavor in the summer months. These chiles have a tough skin, but char nicely to add flavor and a little heat to your favorite chile relleno recipe. 

Sweet summer corn — is there anything better? Corn is one of the most versatile foods available in the summer, leaving you lots of room to experiment and improvise. Sweet summer corn ice cream made from corn husks or chilled corn soup are great ways to enjoy all that this hot-weather staple has to offer.

Enhancing salads for generations, this member of the gourd family is a quintessential summer vegetable with a refreshing, subtle flavor. Try using cucumbers to make sorbet, or throw some into a smoothie.

A perfect eggplant is a sight to behold: Its beautiful, lustrous purple (or lavender, white, orange, green, or mottled) skin adds gorgeous color to platters of grilled vegetables. Because of its high water content, however, eggplant can be a little tricky to work with. Remember to slice and salt your eggplant slices, particularly if you're frying them, to avoid a soggy outcome.

Escarole is part of the chicory/endive family and has a significantly less bitter aftertaste than traditional endive. It is ideal in salads or gently wilted.

This unusual fruit, also called ground cherries, is a relative of the tomatillo and is often confused with the gooseberry. Pick up some husk cherries at your local farmers market and enjoy its flavor — like a combination of tomato and pineapple.

It might surprise you to learn that the Peach State, i.e. Georgia, actually produces fewer peaches per year than California. Not matter where your peaches come from, one thing is true: They should be just the right amount of sweet and juicy.

What sets summer squash apart from its wintertime counterparts? Summer squash, like zucchini or pattypan, is harvested while its skin is still tender and edible. Try this tender vegetable raw in a salad or grilled at a cookout.

Eating this summer fruit can help you stay hydrated — a must during the blazing days of midsummer. In addition to hydration, watermelon makes an excellent addition to salads, cocktails, and desserts.