Harvest Time: A Guide to the Best Autumn Fruit and Veg on the Costa Blanca

As the last of the summer heat begins to fade, our local markets and supermarkets are transforming also. The rows of watermelons and peaches have been replaced by a new, exciting palette of colours and flavours, many of which are surprisingly affordable.

• Pomegranates are the season’s crown jewel, particularly in the province of Alicante. The Granada Mollar de Elche variety is known for its bright red colour and soft seeds that can be eaten without having to spit them out. They are high in antioxidants and are ideal for adding flavour to salads or eating on their own.
• Persimmons are a true Valencian speciality. The Kaki Ribera del Xuquer is a firm, sweet variety with a flavour that falls somewhere between peach and plum. They can be found in abundance at any market stall. They can be eaten with their skins on, just like apples. Be careful, a very ripe one will stain your fingers!
• Quince is a yellow-green fruit that is too hard and tart to eat raw, but when cooked with sugar, it becomes a deliciously sweet and tangy jam. This is the main ingredient in dulce de membrillo, a popular quince paste served with cheese, particularly Manchego.

Hearty Vegetables for Warming Meals

The vegetable stalls get a lot more interesting in autumn. It’s the ideal time to begin thinking about stews, roasts, and soups.

• Pumpkins: Forget the creepy carving variety! Local pumpkins are deep orange and extremely sweet. They are ideal for making creamy soups, roasting alongside meats, or even making a local sweet treat such as bunyols de carabassa (pumpkin fritters), which are traditionally eaten during festivals.
• Artichokes: The season for these starts in autumn. They are a highlight of Valencian cuisine, having been grown locally in places such as Benicarlo. You can roast them with garlic and oil, mix them into rice, or simply steam them and serve with a squeeze of lemon.
• Mushrooms: When the autumn rain arrives, the forests and fields come alive with a huge variety of wild mushrooms.

Eating seasonally is more than a trend; it’s a way of life here. It connects us to the land and the seasons of the year. So, this autumn, embrace the colours and flavours of the Costa Blanca harvest; your palate will thank you.

Author: Melissa Williams

Hi, I’m Melissa, a creative writer and ESL teacher with a passion for storytelling. I started writing fiction when I was young, and I eventually discovered that I loved performing, working all over the Costa Blanca as a semi-professional singer. I now write articles that I hope will inspire and engage readers by using my creativity. Whether I'm sharing personal insights or delving into local culture, I try to produce content that is relatable and meaningful. working as a creator of events and features.