Seven fruits and vegetables you can eat all year round

I’apricot can be enjoyed in July and August. The season of the Clementine extends from November to March. Cauliflower is harvestedfall. Each fruit or vegetable is bought at a certain time of the year, unless you cheat with the products imported from the other side of the worldto the imprint carbon disastrous and often bland. There are certain fruits and vegetables that are present on our stalls, thanks to a wide variety or multiple origins.

The golden apple

There are thousands of varieties of Apple, but only the Golden is available 12 months a year. This is good because it is the favorite apple of the French! The Golden is renowned for its easy culture and adapts to all rootstocks. Its best time, however, is in early fall. The other varieties each have their season. The Granny Smith is, for example, available from October to June, the Pippin Queen from August to November, and the Fuji from mid-January to the end of June. And if we find the Pink Lady commonly all year round, it is because between June and September, it comes fromsouthern hemisphere.

The leek

Despite its reputation as vegetable ofwinterthe leek can be harvested at any time of the year because it resists both low temperatures and drought. heat. Alone, the early leek is however sown directly in the field, the others being first sown in the nursery before being replanted in the ground. The winter varieties, which are larger in size, have a more pronounced taste than the summer leek, which is sweeter and more tender. Among them, we find the winter giant, dark green, the Mézières, with green-blue leaves, or the Bleu de Siolaize.

The carrot

The carrot can be found all year round on the markets, as it tolerates the gel. The guard carrots (also called storage carrots) are thus “turned over” in a lying position, and covered with earth and straw in order to be protected from the cold, to be harvested on demand during the winter. They are mainly produced in the west of France and in Aquitaine. New carrots, grown under cover, arrive from April. From May to October come early carrots, long or semi-long, grown in the open ground (Boléro, Dordogne, Laguna, Maestro, Romance or text).

button mushroom

Pushing in the dark atmosphere controlled (temperature and humidity conditions are modified at each stage of growth), the mushroom de Paris has nothing to do with the seasons. It grows cyclically with phases of vegetative rest. When all the mushrooms have been harvested, a new cultivation cycle is initiated. Besides the mushroom de Paris, shiitake or oyster mushrooms are also grown on straw or on compost in this way. Although cultivated mushrooms are available all year round, they must be eaten very fresh and do not store well.

pineapple

Cultivated all over the world in hot countries, pineapple is available all year round on the markets thanks to the imports of the different varieties. Cayenne, the most common, comes from Costa Rica and Ghana as well as from Central America. The sugar loaf, with very sweet flesh and an elongated shape, originates from Guadeloupe. The Victoria, smaller and more fragrant than the Cayenne, is grown in Reunion. These two varieties are therefore present especially in winter in mainland France.

The banana

As’pineapplethe banana can be enjoyed 12 months a year thanks to the many importing countries. Although the main producing countries are in Asia (India, China and the Philippines), the bananas on French stalls come mainly from the West Indies (Guadeloupe and Martinique) and South America between January and June, or from Africa (Côte ivory, Cameroon) between September and February. The Cavendish is by far the most common variety, with over three quarters of the market share. The bananas are harvested before maturity once a year, then transported on specially equipped ships before being mature in ripening houses.

Potato

If the potato is present on our stalls all year round, it is mainly because there are many varieties. La Belle de Fontenay is thus harvested from March to June and the ratte, ideal in salads or hash browns, is found from August to May. In winter, the Pompadour will be perfect for raclettes. Shelf-stable potatoes, whose flesh breaks down more easily, are available especially in winter. We find for example the Monalisa from August to March or the Bintje from September to May.