By late July, Edmonton’s farmers’ markets are at their peak, offering over 30 different fruits and vegetables each week. Long daylight hours — averaging 16 hours — and warm nights push crops to their maximum sweetness, aroma, and nutrient content. This is the point in the growing season when buying local means the biggest difference in taste and freshness.
If you’ve been wondering exactly what’s in season in July and August, you’ll find a precise breakdown in this guide. We’ll cover which produce is at its absolute best, which is just starting to appear, and how to pick, store, and use it so every purchase delivers full summer flavour. No guessing, no missed opportunities — just clear, timely guidance for Edmonton’s July and August harvest.
Quick Reference: Fruits & Vegetables in Season Now
Here’s your at-a-glance list for late July through August in Edmonton. These are the items worth snapping up as soon as you spot them — the flavour difference from store-bought imports is huge.
Fruits
- Blueberries
- Raspberries
- Currants (red, black)
- Cherries (sweet and sour)
- Peaches
- Nectarines
- Apricots
- Plums
- Strawberries (late season)
- Grapes
- Melons (cantaloupe, honeydew, watermelon)
Vegetables
- Tomatoes (field)
- Peppers (field)
- Eggplants
- Corn (field)
- Green beans
- Cucumbers (field)
- Zucchini
- Summer squash
- Basil and other fresh herbs
- Carrots (new crop)
- Beets (new crop)
- Lettuce & other greens (heat-tolerant varieties)
- Microgreens (market-grown or homegrown for easy, fresh garnishes)
Freshness can vary week to week, so check for firm texture, bright colour, and strong natural scent before buying.
Seasonal Fruits in Detail
Edmonton’s late summer fruit selection is a treat for both the eye and the palate. From delicate berries to hefty melons, every option offers peak sweetness thanks to long daylight hours and warm nights. If you’ve been wondering what’s best in season in August, this is the time to indulge in fruit that’s travelled the shortest distance and been picked at the perfect moment. Whether eaten fresh, baked into desserts, or paired with savoury dishes, these fruits are best enjoyed simply so their natural flavours shine.
Blueberries
Peak season for blueberries runs from mid-July through August, with plump, flavour-packed berries arriving mostly from BC. Look for fruit that’s firm, evenly coloured, and dusted with a natural silvery bloom — a sign of freshness. Store them dry in the fridge for up to a week, or spread on a baking sheet to freeze before transferring to containers.
Frozen blueberries are perfect for muffins, pancakes, and smoothies. Fresh, they’re excellent sprinkled over salads, spooned onto yogurt, or stirred into oatmeal. For a nutrition boost, blend them with bananas and a handful of microgreens for a colourful, antioxidant-rich smoothie.
Raspberries & Currants
Raspberries are a delicate burst of sweet-tart flavour, perfect for snacking or adding to summer desserts. Currants, whether red or black, are tangy and offer a more complex, slightly earthy note. Because both fruits are soft, they should be eaten or preserved soon after picking. Use them fresh over pancakes, folded into yogurt, or muddled into refreshing summer drinks.
Red currants make striking garnishes for cakes, while black currants shine in jams, jellies, and sauces for roasted meats. If you have more than you can use, freeze them in a single layer, then bag for baking or winter preserves.
Cherries
Sweet cherries, with their juicy, candy-like flavour, are best enjoyed fresh, straight from the bowl. Look for glossy skins and deep, uniform colour without blemishes. Sour cherries, smaller and more vibrantly red, are tart and ideal for baking into pies or simmering into preserves.
Both varieties benefit from quick pitting — a handheld cherry pitter makes the job easy. Fresh cherries keep in the fridge for up to a week, but are best eaten promptly. For a simple dessert, roast cherries with a sprinkle of sugar and serve with ice cream or spoon over pancakes for a tangy-sweet topping.
Peaches & Nectarines
Peaches and nectarines are fragrant reminders of summer’s sweetness. Allow firm fruit to ripen at room temperature until the skin yields slightly and the aroma deepens. Chill to slow further ripening. Grill halved peaches for a smoky-sweet side dish, or toss sliced nectarines into salads with basil and soft cheese.
Both are delicious over yogurt or oatmeal for breakfast. If you have extras, slice and freeze them for smoothies or cobblers later in the year. Their juicy texture and floral flavour also make them excellent for quick jams or blended into iced tea for a refreshing summer drink.
Apricots & Plums
Apricots are small but intensely sweet when perfectly ripe — look for fruit that’s slightly soft and golden-orange. Plums come in many varieties, from tart-skinned to honey-sweet flesh. Both fruits are delicious fresh, but also take well to cooking.
Roast them with a drizzle of honey and a pinch of cinnamon for an easy dessert, or simmer them into compotes for topping pancakes and waffles. To store, keep them at room temperature until ripe, then refrigerate. They also freeze well when halved and pitted, ready for winter baking. Pair with fresh herbs for a fragrant summer salad twist.
Grapes
By late August, BC-grown grapes hit Edmonton markets with peak sweetness and crisp texture. Choose bunches with plump, firm grapes attached to green, flexible stems — dry, brittle stems mean older fruit. Grapes are perfect for easy snacking, adding to lunchboxes, or arranging on a cheese board with local honey.
For a cooling summer treat, freeze them whole and pop them straight from the freezer. They also add a refreshing sweetness to chicken salads or grain bowls. For something different, roast grapes with olive oil and thyme, then serve alongside roasted meats or as a warm salad topping.
Melons
Cantaloupe, honeydew, and watermelon are summer’s most refreshing fruits. A ripe melon will feel heavy for its size and release a sweet aroma at the stem end. Chill before slicing for the juiciest bite.
Serve cantaloupe wedges with prosciutto, cube honeydew for fruit salads, or enjoy watermelon on its own in big, cold slices. For a twist, toss watermelon cubes with cucumber, fresh mint, and a sprinkle of microgreens for a crisp side dish. Melons can also be blended into chilled soups or frozen into popsicles for hot afternoons. Keep cut melon in the fridge and eat within a few days.
Seasonal Vegetables in Detail
Late summer is Edmonton’s most colourful vegetable season. Fields are bursting with ripened tomatoes, glossy peppers, and tender beans, while gardens yield fresh herbs and leafy greens that can handle the heat. Sweet corn is just-picked, cucumbers are crisp, and zucchini arrive in quantities that test even the most creative cooks.
These vegetables taste best within days — sometimes hours — of harvest, so shopping at local markets or harvesting from your beds makes all the difference. Mix them into quick salads, roast them for dinner, or pair with microgreens for fresh texture and a visual pop on the plate.
Tomatoes (Field)
Field-grown tomatoes reach their flavour peak in July and August when they have ripened fully on the vine. Look for deep colour, smooth skin, and a slight give when gently squeezed. Store them at room temperature to preserve their texture. Sliced tomatoes shine in simple salads, layered on fresh bread with basil, or chopped into bruschetta.
They also make rich sauces and soups when simmered down. For a refreshing snack, combine diced tomatoes with cucumber, microgreens, olive oil, and a sprinkle of salt for an easy garden salad that’s ready in minutes.
Peppers (Field)
Field peppers, from crisp green bells to sweet red varieties, develop deeper flavour as they ripen. Look for firm, glossy skin with no soft spots. Banana peppers add a mild tang, while hot peppers bring heat for salsas and marinades. Slice raw peppers into salads, roast to intensify sweetness, or stuff with grains and herbs for a main dish.
Grilled pepper halves make a smoky side for summer meals. Diced raw peppers also add crunch to wraps or grain bowls topped with fresh microgreens—store peppers in the fridge crisper for up to a week.
Eggplants
Eggplants — whether globe, slender Japanese, or creamy-white varieties — are at their tender best in late summer. Look for smooth, shiny skin and a firm, heavy feel. They can be grilled until smoky, roasted for dips like baba ghanoush, or sliced into hearty vegetable lasagna—salt slices before cooking to reduce bitterness and excess moisture.
Small eggplants can be halved and roasted whole for a simple side dish. Pair cooked eggplant with fresh tomatoes, garlic, and basil for a Mediterranean-style meal, or garnish roasted slices with microgreens for colour and freshness.
Corn (Field)
Fresh-picked corn is sweetest the day it’s harvested, as natural sugars quickly turn to starch. Choose ears with bright green husks, moist silk, and plump kernels. Boil, grill, or roast for a quick summer side — no butter needed if the corn is at peak freshness. For a smoky-sweet twist, brush with seasoned oil before grilling.
Kernels can be cut from the cob and added to salads, salsas, or soups. Toss warm corn with diced peppers, cilantro, and microgreens for a colourful summer relish that’s perfect with grilled fish or chicken.
Green Beans
Crisp green beans are a summer staple, best when the pods snap cleanly and show no brown spots. Blanch briefly in boiling water, then shock in ice water to keep them bright green and tender-crisp. They’re great in salads, sautéed with garlic, or pickled for a tangy snack. For a quick side dish, stir-fry beans with sesame oil and a sprinkle of toasted seeds.
Add a handful of fresh microgreens just before serving for extra texture and freshness. Store beans in a breathable bag in the fridge and use within a few days for best flavour.
Cucumbers (Field)
Field cucumbers are refreshing and crisp, perfect for slicing into salads or layering onto sandwiches. Look for smooth skin, even colour, and firm texture. English cucumbers have thinner skin, while pickling cucumbers are shorter and crunchier. Chill before serving for the most refreshing bite.
Make quick refrigerator pickles with vinegar, garlic, and dill, or blend into a chilled cucumber soup. For a light side dish, toss cucumber slices with cherry tomatoes, fresh herbs, and a handful of microgreens for extra crunch and colour. Store cucumbers in the fridge but avoid overly cold spots to prevent softening.
Zucchini & Summer Squash
Zucchini and summer squash seem to multiply overnight in gardens. Look for small to medium fruits with glossy skin for the most tender texture. Use raw slices in salads, spiralize for a pasta substitute, or grill thick rounds brushed with olive oil. They’re also great in fritters, quick breads, or stir-fries. To make use of larger squash, scoop out the centre and stuff with rice, herbs, and cheese before baking. Pair grilled zucchini with a sprinkle of microgreens for a fresh garnish that balances the smoky flavour.
Fresh Herbs (Basil, Dill, Cilantro, etc.)
Warm months bring herbs to their most aromatic stage. Basil loves heat, dill adds brightness, and cilantro offers a citrusy note to summer dishes. Harvest in the morning for the best flavour, and store by trimming stems and placing in water or wrapping in a damp towel.
Use herbs fresh in salads, sauces, and marinades, or add at the end of cooking to preserve flavour. Blend basil into pesto, chop dill into potato salads, or scatter cilantro over tacos. Microgreens also fall into this category — their concentrated flavours and tender leaves make them perfect finishing touches for almost any meal.
Carrots & Beets
Early-season carrots and beets are tender and sweet, often with delicate skins you don’t need to peel. Look for firm roots with vibrant greens still attached — the tops are edible too. Roast them to bring out their natural sweetness, steam them for a quick side, or grate them raw into salads.
Beet greens can be sautéed with garlic for a leafy side dish. Shave raw carrots into ribbons and pair with microgreens for a crisp, colourful salad. Store roots in the fridge, separated from the greens, to keep them fresh longer.
Heat-Tolerant Greens
Romaine, chard, and kale thrive even in the warmth of late summer. Harvest early in the day to reduce bitterness and keep leaves crisp. Use in fresh salads, sauté as a side dish, or blend into smoothies.
Romaine holds up well to hearty dressings, chard wilts beautifully into pasta, and kale makes excellent chips when baked. For a refreshing twist, mix chopped greens with cucumber, melon, and microgreens for a hydrating summer salad. Store greens in the fridge wrapped in a damp towel to maintain freshness for several days.
Produce That’s Not Quite at Its Best Yet
Not every fruit or vegetable in late summer is ready to shine. Some crops are still building their flavour and sweetness, and while you’ll see them at markets, they’re often better saved for later in the season. Winter squash, for example, might appear in small quantities, but the sugars inside haven’t fully developed. Apples and pears are also starting to trickle in, yet their crispness and complexity won’t peak until cooler September and October days arrive.
If these early arrivals tempt you, consider buying in small amounts and eating them soon after purchase. The early versions can still be pleasant in baked goods or cooked into sauces, but they won’t have the rich flavour you’ll get from the main fall harvest. Growers sometimes pick them early to extend selling time, which is fine if you’re after appearance more than taste.
The trick is knowing what’s best in season in August versus what’s worth waiting for. By holding off on large purchases of storage crops now, you’ll enjoy them at their true peak in just a few weeks. In the meantime, focus your basket on ripe summer fruits and vegetables, adding just a few early fall items for variety.
How to Shop Smart for Edmonton’s Summer Peak Produce
With so much fresh produce available in late summer, a little strategy helps you get the very best. Farmers’ markets are your top source — aim to arrive early in the morning when the selection is fullest and the heat hasn’t wilted delicate items. Vendors often bring just-picked vegetables and fruit, so the earlier you shop, the crisper and sweeter your haul will be.
For stone fruits like peaches and plums, decide how soon you plan to eat them. Slightly soft fruit is perfect for same-day enjoyment, while firmer fruit can ripen over a few days at home. For tender greens and herbs, including microgreens, look for vibrant colour and perky leaves without signs of wilting. Bring a small cooler bag with ice packs if you’re shopping on a hot day — this keeps berries, greens, and herbs fresh until you get home.
Reusable containers or cloth bags are worth bringing to protect delicate produce such as berries, grapes, and cherry tomatoes. Ask vendors about growing practices, especially if flavour and freshness matter more to you than appearance. And don’t skip the “seconds” table — slightly blemished vegetables often taste just as good and come at a lower price.
Mix planned purchases with whatever looks freshest that week. By building meals around your market finds, you’ll enjoy produce at its absolute best and keep your summer menus lively.
Storage & Preservation Tips
Late summer produce tastes best fresh, but with a few simple steps, you can extend its life well into the cooler months. Start by handling everything gently — bruises shorten shelf life. Keep berries unwashed in breathable containers in the fridge, washing only before eating. For long-term use, freeze berries and chopped peaches on a tray before transferring to bags; this keeps pieces separate and easy to measure later.
Peppers can be roasted until skins blister, then peeled, sliced, and frozen for winter pasta sauces or pizza toppings. Eggplant can be roasted whole and scooped into a puree for dips or casseroles. Cucumbers and beans make excellent refrigerator pickles — a quick brine of vinegar, water, salt, and herbs keeps them crisp for weeks.
Leafy greens and microgreens last longer if wrapped in a damp towel inside a container in the fridge. Fresh herbs can be frozen in ice cube trays with olive oil for easy use in soups and sautés. For corn, blanch and cut kernels from the cob before freezing. By setting aside a little of your summer haul now, you’ll have the taste of Edmonton’s warm season ready to enjoy on the chilliest winter days.
Cooking Inspiration for the Season
Summer’s peak is the perfect excuse to keep meals simple and let fresh ingredients shine. For breakfast, blend a peach and blueberry smoothie bowl — top with granola, coconut flakes, and a sprinkle of broccoli microgreens for an unexpected fresh crunch—the sweetness of the fruit pairs beautifully with the tender greens, adding both flavour and visual appeal.
At lunch, try a tomato, cucumber, and feta salad. Use ripe field tomatoes, crisp cucumbers, and a drizzle of olive oil, then scatter fresh basil leaves over the top. For extra colour, toss in a handful of radish microgreens before serving. This makes a light, hydrating meal on warm days.
Dinner can be a grilled vegetable platter with herbed corn on the cob. Combine slices of zucchini, peppers, and eggplant brushed with olive oil, grill until tender, and serve with corn sprinkled with chopped herbs and a pinch of chili flakes. Add grilled bread for a complete meal.
For dessert, bake a cherry and plum crisp topped with a buttery oat crumble. Serve warm with lightly sweetened whipped cream or a scoop of vanilla ice cream. The tartness of the fruit balances the sweetness, making it a crowd-pleaser.
Mix and match these ideas based on what’s freshest at your market — simple preparation is all you need when produce is at its absolute best.
Related Seasonal Guides & Next Steps
If you’ve enjoyed this, look at what’s in season in August. You can keep the momentum going by following along with the rest of our Edmonton produce calendar. The Spring Awakening guide covers the tender greens, early herbs, and first berries of the year, while Early Summer Bounty dives into the sweet peas, strawberries, and fresh herbs of June and early July. Together with this Summer Peak guide, they form a complete year-round reference for market shopping and garden harvesting.
For more seasonal recipes, produce alerts, and tips on growing your microgreens at home, subscribe to our updates. That way, you’ll always know exactly what’s fresh and how to enjoy it at its best.
References:
myvivaplan.com – Alberta Seasonal Produce Guide: link
Sobeys.com – What’s in Season? Your Guide to Canadian Produce in the Western Provinces: link
