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Summer cooking in the South takes a variety of forms: from quick meals on the grill to plates built around raw fruits and vegetables that keep things light on those sticky, humid days. But by the time the season peaks, the best meals are often the simplest: a ripe peach eaten over the sink, a handful of berries, or a homegrown tomato with nothing more than a pinch of salt.
As you prepare your palettes and plates for summertime, here’s a list of what to seek out this season, and how to make the most of it.
Peaches
A simple sign summer is near is the increasing number of roadside peach stands that pop up in late May and early June. Peach season starts earlier in Georgia and South Carolina, then moves north into the Carolinas and Tennessee.
When choosing peaches, start with a quick once-over. Avoid any with deep bruising or wrinkled skin. From there, rely on touch and smell. A ripe peach should give slightly under gentle pressure, without feeling overly soft or breaking the skin. They should also carry a sweet, fragrant aroma at the stem. That scent is often the best indicator of flavor; if it’s faint or nonexistent, the fruit likely isn’t ready yet.
Extremely versatile in the kitchen, try dicing them up or blending into a quick salsa with peppers and onions, or layer slices on crusty sourdough atop contrasting flavors like goat cheese, pesto, or prosciutto. Peaches are delicious in dessert form, whether that’s a classic peach pie, sautéed in brown butter with some cinnamon, or quartered fresh over a scoop of vanilla ice cream.
Okra
Few vegetables divide people quite like okra. Much of that comes down to its texture: when cooked, it releases a natural thickener that gives dishes like gumbo their signature body. Even so, okra remains a summertime staple with deep ties in many Southern kitchens. It thrives across the Deep South, where long, humid summers produce tender green pods that are well suited to a range of cooking methods.
Fried okra is perhaps the most familiar—coated in cornmeal and cooked until crunchy and crisp—but it’s far from the only approach. Pickled okra offers a bright, punchy contrast, whether served alongside a charcuterie board or eaten straight from the jar, while high-heat methods like sautéing or grilling can help minimize its more slippery qualities. If you’re fond of subtle heat, finish with a hot honey drizzle. When shopping, look for small, firm pods with a vibrant green color.
Watermelons
A cold, juicy piece of watermelon is hard to beat on a hot summer day, and by July, they’re everywhere. In part due to their signature crunch and flavor, watermelon’s high water content also makes it an ideal summertime snack without feeling too heavy.
Choosing a perfect watermelon is where things can get difficult, but there are a few reliable cues. Look for one that feels heavy for its size and has a creamy, white spot on the side. This “field spot” signifies it spent time ripening in the sun. It should also sound hollow when you knock on it.
While watermelon is a classic on its own, it also pairs well with salty cheeses like goat or feta, tossed into salads, or topped with fresh mint and honey.
Corn
Sweet corn appears at farmers markets across the South in June, often picked and sold within a few days while its natural sugars are at their peak. As soon as it’s harvested, those sugars begin converting to starch, dulling the flavor—so it’s best eaten as soon as possible.
When shopping, look for ears with bright green, tightly wrapped husks and slightly sticky silk. Avoid any that feel dry or browned. While pre-shucked corn wrapped in plastic can be convenient, it’s often been sitting longer, so opt for it in the husk when possible.
Corn is a natural fit for a summer barbecue, easily thrown on the grill alongside other dishes. Finish it with a squeeze of lime or a schmear of butter, or shave the kernels off to toss in salads while they’re still fresh and sweet.
Tomatoes
Is there anything more sublime than a summer BLT? The juicy tomato, the saltiness of the bacon, and the irresistible crunch of freshly toasted bread—but it’s the tomato that makes the sandwich special.
To pick the best ones, follow a similar path as you did for peaches. Look for smooth skin, no bruising, and a deep, earthy aroma at the stem. Remember that refrigerating dulls their flavor, so keep them at room temperature whenever possible. Beyond sandwiches, tomatoes need little more than a sprinkle of flaky salt and a glug of a good olive oil or balsamic vinegar.
Blackberries
Blackberries begin peaking in June, with the season stretching into July and August across the South. At their peak, they don’t need much, but I love a sprinkle of granulated sugar to draw out their sweetness even more (a tip I learned from my grandmother).
Delicate and quick to spoil, always check your blackberries at the store to ensure they’re not overly ripe. They should be dry to the touch with no visible mold. Once at home, wash and thoroughly dry before storing in a vented container and a paper towel to absorb excess moisture.
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