June is National Fruit & Vegetables Month!

Only one in 10 individuals get the suggested servings of fruits and vegetables each day. This means that about 90 percent of us are not meeting the established vegetable and fruit dietary standards that are suggested for optimal health. The USDA’s Food Guide Pyramid recommends 2-4 servings of fruit and 3-5 servings of vegetables daily. Making better choices for yourself can benefit your overall health and wellness. Read on to discover ways to meet the suggested servings of fruits and vegetables.

Visit your local Farmer’s Market to find fresh fruit and vegetables from local farmers! For the best tasting fruits and veggies, buy produce when it’s in season. Here’s a list of fruits that are in season in June:



Be adventurous! While fresh fruits and veggies are delicious on their own as a snack, let them be the star of their own dish. Try this delicious Watermelon Salad recipe the next time you have guests over or let this Green Bean with Pine Nuts recipe blow you away as the perfect side dish!


Watermelon Salad


Ingredients (Recipe courtesy of Paula Deen)

1 watermelon

1 Sweet onions

1/4 cup red wine vinegar

Salt and pepper

1/2 cup extra-virgin olive oil

2 tablespoons chopped fresh mint

4 ounces feta cheese, crumbled

6 whole mint sprigs


Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings. In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings. In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs. To serve, divide salad among individual plates and garnish with mint leaves.


Green Beans With Pine Nuts (Recipe Courtesy of Real Simple




1 1/2 pounds green beans, trimmed

2 tablespoons olive oil

2 large cloves garlic, thinly sliced

1/3 cup (about 2 ounces) pine nuts

kosher salt and pepper



Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 3 to 5 minutes. Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the pine nuts and cook until golden brown, about 3 minutes. Drain the green beans and transfer to the skillet. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat. Transfer to a serving bowl.

What are your favorite fruits and vegetables? Tell us in the comments below. 

Ashley Purnell

Ashley Purnell

Director of Corporate Social Media

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