This Week at the Market: Spring Has Landed

The Rundown

Spring is no longer coming — it's here, and the market feels it. Stalls are shifting from root vegetables and citrus to the bright, tender produce that makes this the best eating season in Lebanon.

What's Peaking

Strawberries

Lebanon's coastal strawberries are at absolute peak right now. Look for deep red color all the way through — no white shoulders. The small, irregular ones from Byblos-area farms have the most flavor. Eat them the day you buy them.

Fava Beans

Fresh fava beans just arrived from the Bekaa. Young pods are tender enough to eat raw with a pinch of salt and a drizzle of olive oil — the classic Lebanese fool akhdar snack. Larger pods need shelling and a quick blanch.

Spring Onions and Radishes

Bundles of sharp spring onions and pink radishes are everywhere. Both are at their sweetest right now, before summer heat makes them bitter. Perfect with a bowl of labneh.

What's Coming

• Cherries: The first batches from Mount Lebanon should arrive within the week. Early-season cherries are tart — ideal for preserves.
• Loquats (Akadenia): Golden loquats are just starting. Short season — move fast.
• Akkoub: The last of the spring akkoub harvest is winding down. If you haven't tried it yet this year, this is your final call.

What's Leaving

Say goodbye to blood oranges and mandarins — citrus season is wrapping up. Valencia oranges will hang around for juicing through May, but the sweet eating varieties are done.

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Updated weekly. This is your cheat sheet for eating well in Lebanon.