What’s New at Trader Joe’s in June? Margherita Pizza, Root Beer Float Pieces and More

Savory, spicy and begging to be scooped onto tacos, quesadillas, burgers, nachos and beyond, this guacamole is dappled with chunks of mango and gets its heat from jalapeño peppers and habanero pepper purée. It hails from a Mexican avocado supplier that scoops them by hand to craft an impeccably creamy base.

The nostalgia is strong with this one, and its quick-hardening nature is the epitome of summertime magic. Even better, the TJ's version is made with cocoa powder and real dark chocolate. Use it to coat frozen bananas or berries, or drizzle it over your favorite ice cream to your heart's content.

You know that slow cooker pulled pork recipe you were planning to serve at your next barbecue? These buns are the ultimate pairing. Pleasantly chewy, deeply malty and deliciously versatile, they'll elevate any handheld you have in mind, from deli sandwiches to smoked brisket.

A dozen crackly, almond-y, French macarons for only $6? Oui, believe it, mon cheri. They're photogenic, delicate and flavored with real fruit and vanilla bean. Better yet, they get their vibrant hues from fruit and vegetable juices and spirulina extract instead of weird dyes. Pair them with a fizzy mocktail.

Made in Italy and cooked in a wood burning oven for char-kissed authenticity, this pie definitely deserves a permanent spot in your freezer. With hand-stretched, fermented dough, a traditional tomato sauce and a flourish of mozzarella, Grana Padano and fresh basil, the pizza rivals anything you'd order for delivery.

Unforgettable snack mixes are all about balance. Take this one from Thailand, which stars crispy rice crackers in a range of shapes and textures, half of which are coated in sugar and the other half in paprika-chile powder seasoning. Its smoky-spicy sweetness makes for an epic pairing with an ice-cold beer, if you ask me.

I haven't had the pleasure of trying these dangerously poppable cookies yet, but they taste so good in my head. Think vanilla sandwich cookie pieces, dappled with popping candy (to simulate bubbles—cute!) and enrobed in root beer-flavored confectionery coating. Up the ante by crumbling them over your next root beer (or cola) float.

No charcuterie board or girl dinner is complete without a crispy, herby cracker. These are made with malted flour, resulting in a semisweet nuttiness that pairs beautifully with all sorts of aged fromage. They'll also add a much-welcome pop of green to your cheese plate.

Punchy, acidic and just hot enough, this condiment will bring out the best in chicken nuggets, poke bowls, fish, sushi, eggs, fries and...well, just about anything else, too. Its vegan mayo base is amplified with pickled chiles, sesame oil, horseradish-mustard paste and garlic, to name a few key ingredients.

You don't need to be a staunch vegan to fall for this pantry staple. And if you've only ever used firm tofu, you're in for a treat with this soft iteration, which can play a plant-based substitute for cheese, cream, eggs and more. Use it—hot or cold—in smoothies, soups, sauces or even desserts.

Tinned fish is still as trendy as ever, and these endlessly versatile fillets show why. Their hearty, meaty texture contrasts their delicate, refined flavor, and they're a stellar secret weapon for busy weeknights when you don't feel like cooking. Serve them straight from the tin with crackers and lemon juice, atop a salad or lightly fry them for baguette. Oh, and did I mention they also sell skipjack tuna fillets in olive oil?

One of Trader Joe's most beloved condiments meets another one of the chain's signature specialties, cheese. Bursting with umami and all the allium-kissed, savory flavor you can imagine, this variety will only be on shelves through June, so act fast. I'll bring the wine.

Picture digging into a heaping bowl of this vibrant, tangy, sweet-tart sorbet from the comfort of a pool float. You can serve it as a dessert, or add a scoop to a glass of sparkling water (or Champagne) for a fancy-ish float. But it's also refreshing enough to act as a palate cleanser between rich dishes at a dinner party.

Name a more iconic warm-weather duo, I'll wait. Supple, succulent strawberries meet tart, blush-colored rhubarb inside three-inch, sugar-topped pie crusts for a rustic presentation. Top them with fresh whipped cream and crushed, freeze-dried berries for good measure.

You're familiar with snickerdoodles, the cinnamon sugar-encrusted cookies known for their soft, chewy texture and crackly tops. These are just like those, only fruity instead of cinnamony. They're rolled in sugar and strawberry powder before they finish baking for a summery look and flavor that you'll crave year after year.