Fresh from the garden, the corner store, or a farmers’ market, enjoy the full selection of summer’s best produce.

• Early arrivals. While available year-round, mangoes and papaya hit peak flavor in the spring and summer. Tossed with salad greens, macadamia nuts, olive oil, and rice vinegar, they make for a quick, tasty meal. Fresh vegetables like cabbage and corn peak early too.

• Midsummer dreams. Sweet and ripe, summer melons are great to snack on, brighten up backyard barbeques, or toss in salads. Try different varieties such as casaba, crenshaw, or canary. Lychees, limes, and pineapples are also at their juiciest now.

• Off the vine. Oriental squash and green zucchini are summer squashes that offer plentiful vitamins A and C, as well as fiber. Their water content means they don’t require much cooking — just sauté with fresh herbs. They also make a great addition to pizzas, pasta sauces, soups, and sandwiches.

• Harvest’s abundance. Appearing later in the season are daikon, romaine lettuce, tomatoes, watercress — all great for side dishes or in a main course.

• Summer heat. Peaking in late summer, Anaheim chiles have a sweet, bell pepper flavor with mild heat. Try adding to a stir-fry, salsa, or scrambled eggs.

• Season finale. Round out the summer with delicious root vegetables — consider roast pumpkins and carrots atop a bed of baby greens and hearts of palm.