10 Must-Have Specialty Fruits & Vegetables for Summer Menus

Every season has its perks in the produce industry, but summer is undeniably fun.  With domestic tropicals from Florida at their peak and summer favorites hitting their stride locally, summer on the East Coast brings an especially vibrant bounty to the market that just begs for experimentation in the kitchen and grilled everything.

Below are ten of our favorite peak season specialty fruits and vegetables for summer that bring vibrant colors, sensational tastes, and some extra fun to summer promotions.

 

1. Dragon Fruit

With its eye-catching color, bold shape and approachable flavor, dragon fruit is the perfect specialty fruit for summer. Dragon fruit is available in three different varieties:

• The Standard Refresher: Pink Dragon Fruit (White Flesh)
  Magenta skin with white flesh, available year-round but in peak season domestically in the summer.
• The Berry-Like Treat: Red Flesh Dragon Fruit
  The same magenta skin but vibrant, deep red flesh. It’s sweeter with a berry-like flavor, but is only sporadically available, so get it when you can!
• The Super-Sweet Newcomer: Yellow Dragon Fruit
  Bright yellow skin with stubby green bracts and semi-translucent white flesh. It is the sweetest of the three, but doesn’t quite have the looks of the other two. It’s in season from Ecuador from summer through fall – but availability can still be somewhat sporadic.

Each variety’s flesh is studded with small, black, edible seeds – a bit like kiwi seeds. Mildly sweet, with a lightly tropical flavor reminiscent of Asian pear or peach, dragon fruit is a great addition to smoothies, juices, ice creams, and sorbets. The fruit’s striking appearance makes it perfect for cocktail garnishes, or adds flair to a tropical summertime fruit salad when scooped into small, decorative balls.

 

2. Fresh Figs

Native to the Middle East and Western Asia, the fig was one of the first fruits to be cultivated by man (it’s been grown by humans since at least 2500 BCE)!  Spanish settlers introduced this fruit to the United States in 1769 and since then the US, primarily California, has become a leading producer of figs.  There are many varieties, each containing variations in color and distinct flavors. The most common figs you’ll find for sale commercially are:

• The Classic: Black Mission
  Deep purple in color – sweet, rich, and jammy. A true classic. Available in high summer: June through August.
• The Nutty Favorite: Brown Turkey
  Maple-brown with a jammy interior that has flavors of almond or hazelnut combined with caramel.  While it tends to take a backseat to the Black Mission, it’s a delicious fig worthy of a place at the table.  This is a reliable fig is often the first to be available in the season in May, and the last – often going into October.
• The Green Sweeties: Kadota & Calimyrna
  Yellow-green in color with an amber interior flesh.  They boast a marvelous, nutty, complex sweetness, much like caramel!  These figs are great eaten out of hand, canned, jammed, or dried.  They pair wonderfully with cheeses and salty meats – but are only sporadically available from July through September.
• The Stunner: Tiger Stripe
  These figs have a distinct teardrop shape with striking green and yellow stripes and bright red flesh.  They have a rich, jam-like consistency and a flavor just like strawberry jam.  Great for making jams, filling cookies, and topping off ice cream and cheesecakes.  But they are finiky to grow and have a limited market – so they are only available sporadically from July through September.

 

3. Quenepa

Pronounced “keh-nay-pah,” quenepa (also known as mamoncillo, Spanish lime, gnep, and quenette) is a member of the soapberry family. They’re hugely popular in the Caribbean, especially Puerto Rico, where they grow all over the roadsides in the summertime.  Related to the lychee, rambutan, and longan, quenepas are small; contain a large seed covered by a creamy, yellow, jelly-like flesh; and are encapsulated by a green, tough outer skin.  The fruit’s flesh is sweet yet tart and acidic in flavor.  They’re most often eaten out of hand, however once soaked in liquid and strained to remove seeds and create a pulp, they work well incorporated into ice cream, or turned into simple syrup and poured over pound cakes, scones, and other desserts.  Quenepas are available from June through September.

 

4. Starfruit

You can’t get more fun than a star-shaped fruit! Typically available year round from a variety of countries including Mexico and Taiwan, starfruit (aka carambola) is in peak season in Florida from July through February. Tasting like a blend of tangy apple and juicy citrus, the entire fruit is edible, skin and all, (there are a few seeds that might need to be removed). It’s a good source of Vitamin C and fiber too! In the Philippines, its fiber content makes it a popular aid for those on low-calorie diets! Offering great color, looks, and flavoring, starfruit is great incorporated into fruit salads and desserts like sherbet or fruit crisps. It can also serve as a striking garnish for the rim of a summer cocktail glass, or simmered down into sauces to pair along meat and fish dishes.

 

5. Lychee

With its floral aroma and pinkish skin, lychee sings summertime. Also known as lichi, litchi, leechee, and Chinese cherry, the lychee fruit comes from the tropical and subtropical tree native to South Asia and Malaysia where it symbolizes love and romance. The fruit is a little smaller than the size of a golf ball, and it’s white, succulent, juicy flesh is covered by an inedible, bumpy skin. Do be mindful that the flesh surrounds a small, brown seed that should not be eaten – just eat around it!

The floral aroma that lychee is known for is often described as bursts of rose petal, cherry, and pineapple – refreshing and sensational for summertime. Lychee can be enjoyed by cracking open the skin just below the stem, peeling, and eating just like a cherry (spitting the seed out). Mexican lychee is in peak season during June and July, and continues from China through the remainder of the summer. This fruit adds sweet and aromatic flavor to fruit salads, enhances desserts, and adds the perfect sweet twist to cocktails.

 

6. Eggplant

There are an abundance of eggplant varieties to add flair to the line-up during summer’s peak.  While most eggplant varieties are available year-round from greenhouses or the Caribbean, summertime sees the highest volume of local production and it is – of course – grilling season!  Here are our favorite specialty varieties:

• The Petite: Baby Eggplant
  Also known as Italian eggplant, is petite and tastes similar to that of the globe eggplant – BUT it has a super thin skin and tender seeds that make it quick-cooking and easy to ace. Baby eggplant pairs well with other summer vegetables, such as tomatoes and onions, stewed together. This variety can also be used as a substitute for the globe eggplant in eggplant parmesan, or it can be seasoned and baked. They’re available year round.
• The Looker: Graffiti Eggplant
  Shaped like a standard medium-sized globe eggplant, but has a patterned skin of white and purple streaks.  Graffiti eggplant, like baby eggplant, has a thinner skin and more tender flesh than a globe.  The graffiti also absorbs less moisture, so it’s great for avoiding oil-sogginess.  Preparing graffiti simply is suggested: grilled, roasted, or sautéed.
• The Creamy: Japanese Eggplant
  slender, and has a much darker purple color than its relatives. It has super thin skin and a sweet, sophisticated mild taste with a creamier texture. This variety is well suited to dishes that include Asian flavors like soy sauce, miso, or ginger, but it is also adaptable to almost any recipe. Sauté it, roast it, grill it. Japanese eggplant is in peaking during the summer through the fall.
• The Perfectly Firm: Chinese Eggplant
  Known for its vivid, bright purple color.  The Chinese Eggplant is very long and thin, containing almost no seeds.  Because it has minimal seeds, it has little-to-no bitterness.  It cooks very quickly, yet maintains a firm texture.  Use this variety in spicy stir-fries, or broil as the base for a Ma Po eggplant dish.  If grilling, cook quickly over high heat to avoid overcooking.
• The Crunchy: Thai Eggplant
  This little eggplant stands out with green and white-striped skin and a golf-ball shape. Because this eggplant is small in size, it can be cooked whole. The many tiny seeds give it pleasant crunch.  This is the perfect eggplant for soaking up the flavors of sauces and broths, incorporate into coconut curries and Asian-influenced soups.  Thai eggplant is available sporadically throughout the year.
• The Tender: Indian Eggplant
  This egg-shaped eggplant is about egg-sized too – with a reddish-purple skin.  It has tender skin and few seeds.  Perfect in bharta, stuffed, pickled, or included in curries! They are available year round and peak during the summer season.

 

7. Heirloom Tomatoes

Heirloom tomatoes have been around for decades – and no, they are not GMO!  These colorful varieties of tomato have been selectively bred by small farmers through generations to save and enhance valued characteristics.  Did you know there are actually four “types” of heirloom varieties?

• Classic heirloom varieties have been available to the public for more than 50 years.
• Family heirloom varieties are a variety that were developed by a particular family, acquiring their own distinct character.
• Created heirloom varieties are a cross between two existing heirlooms.
• Mystery heirloom varieties are the product of natural cross pollination.

Within each of these categories there are hundreds of varieties of tomato, ranging in size, shape, and color!  These delicate tomatoes are bred for flavor, not shelf-life, so we recommend favoring a local heirloom whenever possible.  They’re in peak  supply and eating quality during the summer months, especially July to September.  They are picked at full maturity, so be aware that they should be treated very gently – and never refrigerated!

Heirloom tomatoes can be used like any tomato, however, due to their high water content (and exceptional flavor) they are most often enjoyed raw rather than cooked. They’re the perfect addition to salads and sandwiches or hamburgers, offering a pop of color and a punch of flavor ranging from meaty and rich, to acidic and bright, to fruity and sweet!

 

8. Okra

Available year-round, but in peak season June through September, okra is known for its distinct ridged pod. The adult pod ranges in length from 5 to 6 inches. The skin of okra can be fuzzy, and inside are many small, edible white seeds. When cut, this vegetable becomes sticky and mucilaginous, which may seem unpleasant, but it is actually what makes it so wonderful in soups, stews, and gumbo! Its stickiness thickens them for that perfect, satisfying texture. With a mild, grassy flavor and unique texture, okra can make a delicious summertime side-dish pickled, sautéed, grilled, or deep-fried.

 

9. Chile Peppers

Chile peppers are HOT right now! Most chile pepper varieties are from one of two species: capsicum annuum or capsicum chinese. Capsicum annuum includes the more common varieties here in the US, including jalapeno, poblano, and serrano.  Capsicum chinese is the group that contains the world’s hottest peppers known for their intense heat and flavor, such as the habanero and Trinidad scorpion pepper.

Chile peppers are versatile, delicious, and kick up the heat in any summer dish. They can be used as a mouthwatering (and eye-tearing) burger, pizza, or sandwich topping. Or, stuff them (poblano and anaheim are popular stuffing peppers), simmer down into marinades and hot sauces, or dice and include in fresh salsa. Most varieties of chile peppers are available all year round, however, if a variety is not accessible, you can usually substitute one for another. For example, if serrano chiles are not available, substituting jalapeno or habanero peppers will do the trick. We’re always happy to help identify the right substitute!

 

 

Photo Credit: Creative Commons, “i likE plants!”

10. Mamey Sapote

Mamey is a seasonal treat that is only available in our region during its short summer season in Florida.  The fruit comes to maturity unpredictably, so when it’s available – nab it!  Underneath mamey’s sandpaper-y brown skin is beautiful bright orange flesh that tastes like sweet potato pie sprinkled with brown sugar.  It’s a Cuban staple, often used to make rich, delicious milkshakes called Batidos or sumptuous ice creams.  Be aware – it takes a LONG time to ripen.  Wrap it in a towel and place on in a warm spot, and it may ripen in five to seven days.  You’ll know it’s ripe when it’s gives to a gentle squeeze – and when you scrape off a small bit of the skin with a fingernail, it should be bright orange underneath!