In the process of writing seasonal guides to food as medicine for the past few months, I’ve gained a whole new appreciation for the bounty of late spring and summer fruits and vegetables.  The colors!  The variety!  The sweet juicy fruits!  The fruits! (Fruit deserves a second call out).  I’m a bit worried that because I started this process in the spring, I’m in for a rude awakening when winter rolls around.  Starchy root vegetables seem so boring at the moment when compared to the vibrant colors I see at my farmers’ market visits these days.

With so much to choose from, this month required less in the way of searching for material and more in simply choosing which beautiful and powerful plants to highlight.   Here’s a sample of what’s in season in June and how each fruit and vegetable supports the body.

Poblano Peppers – In Central and South America, peppers, and in particular, Poblanos have been a traditional element of the diet for thousands of years.  They’ve long been recognized as a significant source of nutrients such as beta-carotene and other vitamins as well as chlorophyll.  Recent research is now investigating how these compounds may be working together to block mutations in the human body, providing an anti-cancer mechanism.

Cherries – One of the highlights from my time living in the Pacific Northwest was the arrival of Bing cherry season.  Although varieties of cherries can be found as far away as Africa, there’s something so amazing about the taste of a sweet, beautiful Bing cherry.  And cherries aren’t just about good taste and looks; research suggests they may have a surprising range of health benefits in the body.  From acting as a medicine for Benign Prostatic Hyperplasia to relieving exercise-induced muscle damage to containing a spectrum of anti-inflammatory and anti-cancer compounds, cherries bring serious medicine to your slice of cherry pie.

Blackberries – Along with traditionally recognized vitamins and antioxidants such as vitamin C and folic acid, blackberries provide anthocyanins, compounds that not only provide this berry’s beautifully rich color but additional antioxidant and astringent activity.  Compounds found in blackberries may help  tonify tissues and small vessels called capillaries, providing benefit for edematous conditions such as lower extremity swelling and varicose veins.  A 2006 study found that a compound in blackberries may also provide anti-cancer protection.

Pineapple – The next time you chop into a pineapple, consider hanging onto the white, center stem.  Bromelain, a digestive enzyme, is found in highest concentrations in this portion of the fruit and has been shown through research dating all the way back to the 1950s to be an effective treatment for inflammatory conditions such as sinusitis and various forms of arthritis.  Emerging research suggests it may be a useful aid to support treatment of pancreatic insufficiency and advanced cancer.

Kale – This leafy green is just one of six modern vegetables derived from the same wild plant, called colewort.  Collard, cabbage, Brussels sprouts, broccoli and cauliflower have also been selectively bred from colewort and it’s for this reason that these vegetables have a similar flavor profile and medicinal qualities.  Kale and its siblings contain a wide range of vitamins, minerals, fiber and most-famously sulfur-containing compounds that in addition to providing a distinct smell have a growing body of research demonstrating anti-cancer and liver-protecting activities.

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Image by Wildcat Dunny