One of the best parts about summer is all the fresh fruit that comes into season -- not only does it taste so much better when it didn't have to get shipped across the world but freshly ripened fruit is also full of much more in the way of nutrients, enzymes, and other health benefits. And although pretty much all fruits are good for you in one way or another, here are a few you'll want to make sure you incorporate as much as possible into your summer diet:

Red Raspberries
When they're in season: Mid-July to mid-September
Health benefits: Raspberries are loaded with vitamin C, niacin, riboflavin, and fiber.
How to buy: Look for berries that are plump, free of bruises, smell good, and are covered with a fine downy fuzz. Obviously don't buy them if they're crushed or oozing, and be watchful for mold.
How to store: You pretty much have to eat raspberries right away, but if you must store them keep them unwashed for up to two days.
Fun fact: Raspberries are a member of the rose family.

Blueberries
When they're in season: July through August
Health benefits: Fiber, antioxidants, and potassium.
How to buy: Blueberries should be plump and firm (not squishy) and that dusty coating is good -- it's a natural and protective layer.
How to store: Don't wash them until you're ready to eat them, store them covered in the fridge for up to 10 days.
Fun fact: Early American colonists made grey paint by boiling blueberries in milk.

Sweet Cherries
When they're in season: End of June to the end of August
Health benefits: Rich in vitamin A, vitamin C, antioxidants, and thought to have anti-inflammatory properties.
How to buy: They should be plump, firm, brightly colored, and still have their stems.
How to store: Store unwashed in the refrigerator for up to a week.
Fun fact: In North America cherries are usually among the first tree fruits to ripen, which inspired the term "cherry" to mean "new" or "first," (i.e. "in cherry condition").

Peaches
When they're in season: Middle of June through the end of September
Health benefits: Good source of potassium, folate, and vitamin A.
How to buy: Fruit should be round and firm, but not too hard or too soft. Color should be bright yellow with a rosy blush -- avoid fruit tinged with green because they won't ripen.
How to store: Place them unwashed in a paper bag. Unripened fruit can go on the kitchen counter and ripened fruit should go in the fridge. Watch them closely as once ripe they can rot very quickly.
Fun fact: If you don't like to eat the fuzzy skins you can easily peel a peach by dipping it briefly in boiling water (only 10-30 seconds) and then into ice water. The skin should slip off easily by hand or with a small knife.

Strawberries
When they're in season: Seasonal plants ripen in June, everbearing varieties go all summer.
Health benefits: Rich in antioxidants, minerals, B vitamins, and vitamin C.
How to buy: The berries should be bright red, firm, and smell good. Depending on where you're shopping, ask if you can taste one.
How to store: In the refrigerator in a single layer. They're highly prone to mold so try to eat them in 24 hours.
Fun fact: Strawberries can easily become waterlogged so wash them with a damp paper towel instead of under the sink faucet.