Best Summer Fruits for NYC Restaurants This Season

Summer is a time for vibrant colors, refreshing flavors, and abundant delicious fruits. As a chef or food professional, capturing the season’s essence on your plate requires sourcing the freshest, most flavorful produce available. This guide explores the world of summer fruits, highlighting popular picks, emerging trends, and tips for incorporating them into your culinary creations.

Spotlight on Summer Fruits: Benefits, Varieties, and Availability

In the heat of summer, fruits are the perfect choice for cooling and refreshing dishes and drinks. Whether eaten fresh, blended into smoothies, used to enhance a cocktail, or incorporated into savory dishes, summer fruits offer eye-catching colors, exceptional fragrance, mouth-watering flavor, nutritional value, and versatility. These fruits are rich in vitamins, minerals, and antioxidants, making them a natural way to nourish and hydrate during summer.

Although many summer fruits are available year-round in the United States, you’ll get the best flavor and taste when they’re in peak season.. Let’s look at some of the main types of summer fruits that are locally grown and readily available in New York:

1. 1. Stone Fruits (June-August):

Whether it’s cherries, plums, peaches, or apricots, you know summer has arrived when the first stone fruits ripen. With their juicy flesh and distinct flavors, stone fruits are versatile ingredients for sweet and savory applications.

1. 1. • Peaches and Nectarines: These popular and prized fruits are known for being sweet and juicy. Available in yellow or white varieties, they can be baked, grilled, or used in jams.
      • Plums: Believed to be domesticated by people, plums burst with juice and come in various varieties, including black, red, and yellow. Their taste ranges from tart to sweet, making them excellent for salads, jams, or savory sauces.
      • Cherries: Famous for being the finishing touch on ice cream sundaes and cocktails, cherries have a sweet taste and vibrant color, making them perfect for snacking, baking, or using in cocktails.

Chef’s Tip for removing stubborn pits: After halving the fruit and removing one side, use the tip of a knife to carefully loosen and lift out the pit.

1. 1. Berries (June-August):

Berries have a short lifespan but are delicious and extremely versatile. Their flavorful and highly nutritious qualities make them an excellent addition to desserts, salads, beverages, and baked goods.

1. 1. • Strawberries: Sweet and delicate, strawberries are perfect for eating fresh, desserts, or making jams. Look for locally grown varieties such as the New York Jewel for the best flavor. Use them to create stunning strawberry shortcakes, refreshing strawberry salads, or artisanal jams.
      • Blueberries: These small, antioxidant-packed berries are fantastic for breakfast dishes, smoothies, or baking. Incorporate them into salads, desserts, and sauces to add color and enhance flavor.
      • Blackberries & Raspberries: Tart and juicy, these berries are excellent for making jams, adding to salads, or topping dessert.

Chef’s Tip: Berries are best enjoyed fresh. Store them in the clamshell boxes and wash them just before eating to prevent spoilage and minimize bruising.

1. 1. Melons (July-August)

Juicy and refreshing, melons are quintessential summer fruits with unique aromas, bringing a delicious touch to fresh dishes.

1. 1. • Watermelon: Refreshingly hydrating, perfect for fresh eating, salads, or granita.
      • Cantaloupe: Sweet and refreshing, ideal for fresh eating or fruit salads.
      • Galia: A unique hybrid between cantaloupe and honeydew, with a hint of tropical flavor, ideal for sweet and savory dishes.
      • Honeydew (June-September): Mildly sweet, with a distinct aroma, used fresh, in salads, and desserts.

Chef’s Tip: Explore using melons in savory applications – for example, melon and prosciutto salad. This dish combines the sweetness of melon with the salty, savory flavor of prosciutto, often enhanced with fresh herbs like mint or basil, a drizzle of balsamic reduction, and a sprinkle of feta or goat cheese.

1. 1. Tropical Fruits (Year-round, peak in summer):

Summer menus wouldn’t be complete without an infusion of tropical aromas.

1. 1. • Mangoes (May-October): Sweet and versatile, perfect for eating fresh, salsas, smoothies, or desserts. (Consider Ataulfo for sweetness, Tommy Atkins for balance)
      • Pineapple (March-July): Sweet and tangy, excellent for grilling, juices, or salads.
      • Papaya (June): Its sweet and slightly musky flavor shines in fresh salads, salsas, or even savory papaya slaw with a lime vinaigrette.

Chef’s Tip: Consider charring pineapple slices for a smoky caramelized flavor.

Summer Fruit Yields

For efficient menu planning, chefs need to know the yield on whole fruit from AP (As Purchased) to EP (Edible Portion). Here are some common yields for summer fruits after normal prep of the product has been done:

For a full overview of fruit yields, consult Chef’s Resources.

2025 Fruit Trends: Emerging Varieties and Consumer Preferences

The food trends of 2025 are defined by an interest in novel experiences, with consumers increasingly drawn toward unique and exotic summer fruits. Emerging varieties such as dragon fruit, kiwano melon (horned melon), and rambutan are capturing the attention of fruit enthusiasts. These highly nutritious fruits offer a different culinary experience and bring fresh inspiration to summer menus.

Kiwano Melon – A top trending food in 2025 

Consumer preferences also shape the produce industry. As people become more conscious of their health and the environment, there is a shift towards organic and locally sourced fruits.

Summer Fruit Recipe Inspiration & Tips for Chefs

Here are some great tips on how you can make the most out of these delicious summer fruits:

• Pair with Herbs and Spices: Pair summer fruits with fresh herbs like mint, basil, or rosemary to enhance their flavor profile. For a touch of spice, add chilies or ginger.
• Think Beyond Sweet: Summer fruits can also be incorporated into savory dishes. Stone fruits can be grilled and served alongside grilled meats or fish. Pair fruits with summer vegetables like zucchini, cucumbers, tomatoes, and bell peppers for flavorful seasonal salads, sauces and soups.
• Embrace Preservation: Don’t let summer fruits go to waste! Explore preservation techniques like canning, freezing, or making jams and compotes to enjoy their flavors throughout the year.

For some inspiring and refreshing summer dishes, consider these delicious recipes:

• Heirloom tomato and peach Caprese salad with creamy burrata, balsamic reduction and fresh basil
• Grilled watermelon skewers with feta, mint, and balsamic glaze
• Pan-seared apricot and halloumi salad with arugula, topped with toasted walnuts and a light honey vinaigrette
• Chilled cantaloupe soup with ginger and lime, with a touch of honey
• Blueberry lavender shortbread bars

Local Wholesale Options: Finding Fresh Produce Suppliers in New York

For restaurants and other food businesses, finding a reliable wholesale produce supplier is key for sourcing summer fruits with consistent quality and competitive pricing. Here is how a reputable wholesale supplier can help you:

• Wider Variety: Access a broader selection of fruits than supermarkets, including varieties from local farms and specialty fruits.
• Bulk Options: Purchase fruits in quantities that suit your needs.
• Ripeness & Quality Control: Wholesalers can help you source fruits at different stages of ripeness and peak freshness for optimal kitchen use.
• Competitive Pricing:Take advantage of special offers and quality produce at competitive prices.

Riviera – Sourcing the Best Wholesale Fruits in New York

At Riviera Produce, quality, freshness and service are our priority. We offer a wide selection of freshly picked peak season summer fruits from local and domestic farms, delivered to your restaurant 6 days a week.

From New York to New Jersey and Philadelphia, we’ve got your produce and grocery needs covered! Place your order now!