Autumn
In season in September.
23 items in season
Grapes Bayadi
Grapefruit Red
Pepper Mix Promo
Potato Agria
Tomato Ommani
Parsley
Eggplant Mdaabal
Watermelon
Banana Baladi
Lemon
Rosemary
Mint
Walnuts Green
Peach Cake
Lettuce Iceberg
Cucumber
Peach Yellow
Green Onion
Zucchini
Basil
Thyme Green
Pomegranate
Green Beans AridaSeasonal 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.