Introduction

August is the month when market stalls burst with color, aromas, and flavors. Between juicy tomatoes, fragrant peaches, and crisp zucchini, it's hard not to fall in love! But how do you choose the right fruits and vegetables, store them properly, avoid waste, and fully enjoy their freshness? In this guide, I'll help you make the right choices, optimize your purchases, and cook without the hassle. Ready to (re)discover the joys of summer markets? Follow the guide 🥗.

August fruits and vegetables to favor

At the markets in August, nature is everywhere: heirloom tomatoes, bright eggplants, fresh cucumbers, and freshly picked green beans. As for fruit, peaches, nectarines, apricots, plums, melons, watermelons, as well as raspberries and blueberries, are all in full bloom. Don't forget the aromatic herbs that add a touch of summer flavor: basil, mint, and cilantro.

The trick? Choose local, seasonal produce for unparalleled taste, less transportation, and often a better price. By talking to market gardeners, you'll sometimes discover forgotten varieties or tips for choosing the best produce.

To extend summer on your plate, also think about preparing barbecue recipes with August vegetables or blending fresh fruit with your favorite smoothie blender !

Ideas for delicious uses 🥗🔥

Our tips for good storage

• Tomatoes: Never refrigerate! Keep them at room temperature, away from sunlight. If they ripen too quickly, move them to a cooler spot, but avoid freezing, which kills the flavor.
• Stone fruits (peaches, apricots, plums): Let them finish ripening outside the refrigerator, then store them in the vegetable drawer to slow down the ripening process. Take them out before eating to allow them to regain their aroma.
• Courgettes, eggplants, cucumbers: in a cloth, in the vegetable drawer, they last four to five days. Avoid plastic, which makes you sweat.
• Fresh herbs: Cut the stems and place them in a glass of water (like a bouquet), or wrap them in a damp paper towel in the fridge.
• Berries: Eat them quickly, or spread them out on a plate in the fridge. To keep them fresh longer, consider freezing them in a single layer on a baking sheet before storing them in a bag.
• Melon and watermelon: Once opened, wrap them well in the refrigerator. If whole, leave them at room temperature.
• Anti-waste tip: If you have a large crate, prepare compotes, coulis, or gazpachos. You can even dry tomatoes or freeze vegetable cubes for later!

Budget tips and smart purchases

Shopping at the market is also a great way to save money—as long as you keep your eyes peeled! First, choose fruits and vegetables that are ugly or slightly damaged: perfect for compotes, soups, or pies, they're often sold for less, while still being delicious. Don't hesitate to chat with the producers at the end of the market: there are sometimes great discounts on unsold items.

To optimize your organization, prepare a list based on your planned recipes and think about versatile products. For example, a beautiful zucchini can end up diced for a wok, diced in a gratin, or sliced ​​on the barbecue (check out our air fryer comparison for hassle-free roasted vegetables).

Finally, consider homemade preserves or freezing them to enjoy August's treasures all year long. A good jar of ratatouille or frozen berries, and summer will extend its stay in your kitchen!

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