Winter
In season in February.
6 items in season
Seasonal reading
The Tomatoes of Lebanon: A Field Guide to Every Variety
Baladi, Omani, cherry, vine, mountain, zahriye — a field guide to Lebanon's tomato varieties and which one to buy for salad, cooking, grilling, or snacking.
Pomegranate: How to Open One Without the Mess, and What to Do With It
Lebanon's autumn rumman, demystified: a two-minute deseeding trick, what to do with the arils, and why pomegranate molasses is a pillar of the cuisine.
Passion Fruit in Lebanon: How to Eat It and What to Look For
Wrinkled means ripe. Passion fruit hides intense tart-sweet, floral pulp behind an ugly shell — here's how to choose it, scoop it, and use it in drinks, dressings, and desserts.
Egyptian Mango: The Summer Fruit Lebanon Waits For
Late summer brings the Egyptian mango — Aweis, Zebda, Fons — smaller, denser, and far more perfumed than year-round imports. How to tell them apart and pick a ripe one.
Artichoke: How to Clean and Cook Lebanon's Spring Thistle
Fresh artichokes look intimidating and taste incredible. Here's how to trim, cook, and choose Lebanon's baladi ardi shawki — plus why the spring window is short.
Blueberries and Raspberries in Lebanon: How to Pick and Store Them
Deep, even color and a dusty bloom on the blueberries. A domed, unbroken shape on the raspberries. Here's how to buy well and keep both fresh.
Papaya in Lebanon: when it's actually in season, and how to pick one that isn't lying to you
A pear-shaped tropical fruit with vibrant orange flesh and black peppery seeds — papaya is on Lebanese shelves year-round, but peaks October through February. When to buy, how to spot a ripe one, and what to do with the seeds you'd otherwise throw out.
Soursop in Lebanon: how to eat it, where to find it, what it actually tastes like
A spiny green tropical fruit with creamy white pulp and black seeds — soursop (graviola, غرافيولا) appears in Lebanese shelves from November through March. What it actually tastes like, how to open one, and why the cancer-cure claim doesn't hold up.
Janerik: Lebanon's Sour Green Plum
Janerik — Lebanon's unripe green plums — last only a few weeks in spring. Here's why they're worth dropping everything for.
Aguaymanto: The Golden Berry From the Andes
Tart, golden, and wrapped in a papery husk — aguaymanto is the Andean berry that Frutzco is bringing to Lebanese tables for the first time.
Akkoub: Lebanon's Thorny Spring Treasure
A deep dive into akkoub, Lebanon's most prized wild spring herb — its flavor, tradition, and why foragers risk thorns for it.