Season: They’re native to Southeast Asia but grown in several countries near the equator and are available year-round.

Flavor: Bananas have an interesting flavor transition during their ripening process. Unripe bananas which still contain the green peel have a bland flavor with apparent notes of grassiness. Furthermore, less ripe bananas contain higher levels of starch and therefore have a “starchier” taste. As they ripen a more distinctive fruity flavor develops accompanied melon, pineapple, candy and clove flavor notes. Yellow bananas have higher sugar concentrations and therefore taste sweeter. Finally, when the peel has become brown, the banana contains notes which are reminiscent of vanilla, honey and rum.

Choosing & Storage: Look for plump, firm, and brightly colored bananas. Occasional brown spots on the skin are normal. Avoid sunken, moist-looking dark areas, split skins or stems.

Bananas that require ripening should be left at room temperature, but away from heat or direct sun. To speed ripening, place them in a closed paper bag. Once ripe bananas can be held at room temperature for a day or two. Refrigerate to slow down ripening. Although the skins will turn dark, the fruits will remain edible. Keep refrigerated bananas for up to two weeks. Do not refrigerate unripe bananas because the exposure to cold interrupts their ripening cycle.

How to use: Eat them fresh! Bake them into “banana bread”. Use to thicken and sweeten smoothies. Dip in melted chocolate, roll in nuts and freeze for a sweet frozen treat.

Nutrition: Bananas are a healthy source of fiber, potassium, vitamin B6, vitamin C, and various antioxidants and phytonutrients. Vitamin C, Riboflavin, Folate, Niacin, Copper, Potassium, Magnesium.

Season: July & August are the height of watermelon season in California. Watermelons are native to Africa.

Flavor: A watermelon is a large fruit that is green and striped on the outside and red and juicy on the inside. It is a very sweet, fresh, green and fruity taste with cucumber notes. It has a soft, crisp flesh.

Choosing & Storage: When choosing a watermelon, obviously you want to avoid any that show signs of decay, but that yellow spot – as long as it’s not mushy – merely shows where that watermelon ripened in the field and it’s perfectly fine. Ripe watermelons make a dull thud when you tap them with your fingers.

Place melons in a cool, shady spot or put them on ice. Watermelons can be stored uncut and unrefrigerated for about 10 days to 2 weeks. Place them in a very cool place to increase their storage time. If cut, watermelon will keep in the refrigerator for about 4 days wrapped tightly in plastic. Once refrigerated, they should remain refrigerated.

How to use: Fresh, eaten as is! Try grilling it and adding to salads or salsa. It’s easy to juice for a sweet summer drink. I like to add a bit of lime juice to balance the sweet!

Nutrition: This fruit is a good source of vitamin C, potassium, copper, vitamin B5, and vitamin A.

Season: March through November in Northern California

History: There are native varieties of wild strawberries in both the Old and New Worlds, ranging from South America to Europe to Asia. A member of the Rosaceae family (along with roses, apples and blackberries), they have been cultivated in Europe since the 14th century, though there is some evidence that Native Americans may have gardened the North American wild variety even earlier (and created one of the first versions of strawberry shortcake, made by mixing them with cornmeal). The varieties of the berry commonly grown in the United States today were developed in 19th century England — until hybridization with larger, juicier varieties, earlier cultivated strawberries were tiny, much like wild strawberries and the highly prized fraises des bois variety available today.

Flavor: Sweet and juicy with a touch of acidity. When shopping, look for glossy, red fruit without visible bruised, mushy or moldy spots.

Storage: Fresh strawberries deteriorate quickly after purchase — the culprit primarily being mold. You can keep the fruit fresher by waiting to wash them until just before eating, and by storing them in the refrigerator in a paper-towel lined basket or bowl.

How to use: Strawberries are a versatile fruit. They can be roasted, stewed, baked into a pie, made into jam, pickled, churned into ice cream or frozen into an icy sorbet.

But strawberries really shine when eaten raw, either completely unadorned, or sliced and tossed with a bit of sugar, orange juice, red wine or balsamic vinegar. Tossing a fruit with sugar and a bit of acidic liquid (“macerating” the fruit) draws out the delicious juices, enhances the flavor and makes a natural “sauce” for topping shortcakes or ice cream.

Nutrition: Strawberries are high in Vitamin C, fiber and manganese. The berries are also a fairly good source of folate and potassium, and are low in calories.