If ever there were a time of year when it just feels right to eat well, June is it.
The air is sweet and warm and there are oodles of healthy options in the grocery store (or, if you're lucky, the local farm stand) that can help keep you energized through the long summer days.
Here are seven of our favorite June superfoods -- fruits and veggies just now coming into season that each have their own, unique nutrient profiles and delicious flavors.
Any June-specific nutritional superstars we overlooked? Let us know!
"Figs are 80 percent higher in potassium than bananas and are extremely easy to digest. They also have more iron than most other fruits and are extremely high in magnesium," The Los Angeles Times reports. "All of this for about 20 to 40 calories per fig. No wonder they are often called nature's most nearly perfect fruit."
How to enjoy:The great thing about getting figs when they're fresh and in-season is that you can keep things simple: wrap them with prosciutto for an indulgent treat or toss a few on a light, arugula-topped summer pizza. You can also chop a figs and throw them on top of your morning oatmeal. (credit:Alamy)
How to enjoy:Only about 16 percent of the apricots grown in the U.S. are actually sold fresh, so take advantage of their peak season -- May to June -- and enjoy them as-is. Fresh apricots are also delicious chopped and thrown on top of yogurt or your next healthy frozen treat. (credit:Alamy)
"Summer squash and zucchini are at their peak freshness in summer and low in calories and fat," Eating Well reports. "You also get vitamins C and A, but the best part is they shine in savory and sweet recipes alike, so you can bake them up in tempting quick breads as well."
How to enjoy:Zucchini is great in summer salads, cooked as a side or in baked goods. As an added bonus, June is a prime-time for zucchini flowers (pictured here) which can be quickly fried for an appetizer. (credit:Alamy)
How to enjoy:Work black eyed peas into salads or use them to make a dip for your next veggie platter. If you're looking to keep things really easy, try making some in the slow cooker. (credit:Alamy)
How to enjoy:Watercress is often thought of as a garnish, but a New York Times article extolling its many virtues is a good reminder that watercress can be enjoyed in many ways.
"Watercress can be quickly blanched and pureed, often with the addition of some spinach in classic recipes, and be turned into a soup, a sauce or the basis of a savory souffle or custard," it states. "And it's a stir-fry staple. For these uses, the heavy stems may be left on." (credit:Alamy)
How to enjoy:Simply wash and eat! Or use strawberries in a summer desert (we're thinking pies, tarts, as a topping on fro-yo or drizzled with balsamic vinegar), include them in a fruit salad or toss a few into a savory green salad to add a bit of sweetness. (credit:Alamy)
How to enjoy:You can just peel and eat kiwis, toss them into a salad or add them to a summer-y smoothie. (credit:Alamy)
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