3 healthy, delicious recipes for late-summer produce

Fruits and veggies harvested in August and early September—like tomatoes, peaches,  and corn—are at their peak. They’re fresh, full of flavor, and perfect for eating raw, roasting, or canning to preserve as fall approaches.

We’re spotlighting 3 delicious late-summer foods, along with easy recipes to get you inspired. 

Tomatoes

Tomatoes are at their best in late summer—firm, juicy, and full of natural sweetness. As a fruit (biologically speaking), they shine raw in salads or sandwiches, but also hold up well when roasted or simmered into simple sauces.

Rustic tomato soup 

4 servings

Time to make: 30 minutes

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Ingredients 

• 3 cups canned diced tomatoes (with liquid)
• 1 ½ cups reduced-sodium chicken broth
• ½ cup chopped onions
• 1 tsp. olive oil
• ½ tsp. chopped garlic
• ½ tsp. Dried oregano
• ¼ tsp salt
• ¼ cup Parmesan cheese shavings, optional

Directions

1. Lightly coat a 4- to 5-quart pot with cooking spray.
2. Add olive oil and place over medium heat.
3. Stir in the onions and garlic and cook 5 minutes, stirring often. 
4. Stir in tomatoes, broth, oregano, and salt, and bring the soup to a simmer.
5. Cook uncovered for 20 minutes, stirring occasionally.
6. Remove the soup from the heat, stir in the pepper, and serve topped with fresh Parmesan. 

Corn

Sweet corn reaches peak flavor in late summer, with plump kernels that are crisp and tender. Whether enjoyed straight off the cob or added to soups and salads, this whole grain is a versatile staple of warm-weather meals.

Spicy corn on the cob

4 servings

Time to make: 25 minutes

Ingredients 

• 4 corn ears, shucked
• ¼ tsp. ground red pepper
• 2 tbsp. balsamic vinegar
• 1 tbsp. olive oil

Directions

1. Preheat your grill. 
2. Place corn on a sheet of heavy-duty aluminum foil. 
3. In a small bowl, stir together red pepper, balsamic vinegar, and olive oil.
4. Brush mixture on corn and wrap the foil around the corn. 
5. Place the corn on the grill for 20 minutes or until the corn is hot and cooked through, turning once.

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Peaches 

Peaches are a classic late-summer stone fruit, known for their soft skin and juicy flesh. They’re great fresh, but also pack a burst of flavor when grilled, baked, or blended into smoothies and sauces.

Light peachy frozen yogurt

12 servings

Time to make: 8 min prep, plus freezing time

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Ingredients 

• 3 cups frozen peaches, partially thawed
• 4 cups Greek yogurt
• ¼ cup honey

Directions

1. Blend 1 ½ cups of peaches with yogurt and honey until smooth. 
2. Finely chop the remaining 1 ½ cups of peaches and stir into the yogurt mixture. 
3. Pour into a 2-quart pan, cover, and freeze for 4 hours. 
4. Break the frozen mixture into small pieces and pulse in a blender until fluffy.

From juicy tomatoes to sweet corn and fragrant peaches, late summer’s harvest is all about savoring fresh, seasonal flavor while it lasts. Whether you’re cooking up a pot of rustic tomato soup, tossing spicy corn on the grill, or blending up peachy frozen yogurt, these recipes are a delicious way to celebrate the season. Want even more inspiration? If you’re a Noom member, check out the recipes section in your Success Kit. If not, sign up for a free trial of Noom and get access to thousands of recipes, plus healthy lifestyle tips, science-backed habit-building tools, and so much more.