Figs are now in season—so hurry up and grab some because this small window of opportunity is closing a little everyday. How can you resist? Their soft, chewy skin gives way to their beautiful pink innards of microscopic seeds and sweet juicy pulp. But handle with care, because these little beauties are just as delicate as they sound. Keep them refrigerated and safe from possible bruising, and make sure to eat them within a few days of buying them. More

Eggplant, aubergine, whatever you want to call it—we're just happy that this tasty veggie is season. It's incredibly versatile, delicious grilled, roasted, sauteed, or pureed; it's hearty enough to bulk up a plate, yet just as delicious in a light salad. Eggplants are great for soaking up flavor in any dish, but at their peak, are perhaps best enjoyed simply, maybe grilled with a dash of salt and pepper and a drizzle of olive oil. More

What says summer better than a perfectly ripe peach? With its lovable, fuzzy skin and sweet, juicy interior a peach might be the best summer snack we can think of. Sure, you can throw peaches into any number of dishes or cocktails to sweeten them up—like in peach lemonade or over a salad—but this tasty fruit does just fine all on its own, thank you. More

Nectarines are navels of the not-so-fuzzy variety. The same gene present in the nectarine that gives it its smooth skin is that which makes the fruit's flesh slightly spicier and sweeter than its not-so-distant relative, the peach. Throw them on the grill, toss them in a salad, or top them with a spiced oatmeal crumb topping. How do you like to enjoy your nectarines? More

Nothing compares to an in-season tomato, picked at the height of summer. And while we may be getting a little ahead of ourselves, we have tomato season seriously on the brain. More

Raspberries are one of the most treasured summer sweets. These little red morsels, bursting with sweetness but just a bit tart, are starting to pop up all over at farmers' markets. Raspberries are actually made up of many little "druplets," small individual fruits with their own pulp and seed. They come in all different colors and can be used in savory dishes in addition to sweet ones. Add them to a salad, a smoothie, or serve them over ice cream. Be careful, though; they'll go bad quickly and are very delicate. More

You may be accustomed to red radishes, but at some farmers' markets, you'll see white, purple, pink, and even black in addition to the red ones. Once they are dug up, these root vegetables are perfect for adding a peppery bite to a salad, fancying up your bread and butter, or even roasting. More

The pale flat seeds of fava beans, while difficult to extract from their pods, are buttery and a bit nutty once cooked. They are versatile and delicious. Here are a few recipes for you to experience them at their best. More

Seeing beautiful strawberries in the market is a sure sign of summer. Strawberry edibles that first come to mind are jams and tarts, or simply whole berries; but this fruit is pretty versatile. Consider more savory options, too. How do you eat summer strawberries? More

Ancient Greeks rubbed mint on their tables as a sign of hospitality and mint tea has long been served in the Middle East to welcome guests. For me, the small, bright green leaves of the mint plant welcome warm weather and a new season of cooking. More