A long, elegant Italian dining table set with dishes, forks, glasses, bottles of wine and water, one after the other. In the center reign the breadbaskets, flowers, and fruit. That’s right; fruit is always an integral part of table setting for Italians. We love to eat it at breakfast, after lunch and dinner, and it’s even our favorite snack in between meals!
Sweet and thirst-quenching with a delightful aroma. And while we love to use fruit as a basic ingredient for fantastic recipes, it tastes best eaten on its own. In fact, eating raw fruit preserves all the vitamins and minerals for better nourishment, providing a daily dose of natural sugar in the healthiest way possible. Read on to learn about fruit seasonality, so you can take it into account when purchasing.
Apricots
Introduced by the Romans to Italy and Greece in 60-70 B.C., apricots have a long 5,000-year history that starts in northeastern China, where they were first discovered growing naturally. Today, they are widely cultivated in Italy and the sweetest apricots are found in June, July, and August.
Peaches
Arriving in Italy from Persia during the 1st century AD, peaches soon became a highly appreciated fruit throughout the Roman Empire. The tradition of peach cultivation has continued over the centuries, leading us to appreciate this fruit in all its varieties. The most popular varieties in Italy are yellow and white peaches and nectarines (also called ‘fishermen’ in Italian). For Italian territories, the best peaches are harvested from the middle of May to September.
Figs
We have evidence of the Mediterranean fig tree starting in Ancient Egyptian times. Figs started to appear on Italian tables during the first weeks of August, but they are considered the fruit of September par excellence. In fact, at the end of the summer, figs have the most sugar and pulp. For a truly Italian experience, we suggest trying it raw with prosciutto crudo. So delicious!
Prickly pears
This fruit – native to Central America and naturalized in the Mediterranean basin – grows luxuriously even in the driest areas, with the best varieties found in Sicily, Puglia, Calabria, and Sardinia. Its sweetness makes it perfect to eat on its own, but you can also accompany it with some raw fish fillets simply marinated with lemon and extra-virgin olive oil.
Plums
Plums, also known as ‘susine’ in Italian, have been around since ancient times. Generally harvested between June and October, they are characterized by a red, fleshy, and very sweet pulp that makes them the perfect fruit for a fresh summer snack.
Cherries
Legend has it that the delicious cherries we know and love today were first imported to Italy from Ancient Greece. In Italy, the most common types of cherries are duroni (large, firm, and dark) and tenerine (the smaller, red ones). June is the harvest month par excellence – the perfect month to serve a cornucopia of fruits like apricots, cherries, and peaches to finish off a meal in sweetness. Even better than dessert!
Quince
Quince is one of the oldest known fruits in existence. Cultivated by the Babylonians, considered sacred by the Greeks and cultivated by the ancient Romans, quince in its round form is called quince, while the elongated variety is called the quince pear. The quince is mainly used in compote and cake recipes, but it’s even quite delicious peeled and eaten fresh from September to October.
Pears
Most likely, you’re already familiar with the pear. But we want to highlight a very Italian habit that will make you love it even more: At the end of a meal, Italian peasant tradition suggests eating pears with slices of cheese. The perfect “pearing” if you ask us.
Grapes
The star of the Italian fruit harvests, grapes are appreciated both fresh and aged as wine. Red, green, or pink, grapes are the ultimate September fruit, but we start serving grapes at the end of July in Italy. Gorgeous as a centerpiece, just wash grapes and serve them in clusters after a meal for a fresh and sweet final note.
Lemon and lime
There is no Italian coast without the unforgettably scenic view of the lemon and lime trees overlooking the sea. But how do we use these botanical treasures so full of fragrance? Purists love their flavor on its own, with the peel and all, sprinkled with a little sugar. But their juice is what really matters most. Try using lemon or lime as the only addition to meat, grilled fish and vegetables. You won’t even need to add salt!
Oranges
Oranges are another symbol of the Italian coast, but the best varieties are found in Sicily, Calabria, and Campania, where they are consumed throughout the winter – both freshly pressed in the morning and on their own as a digestif at the end of a meal. As true stars of wintertime, serve them to guests after the last course or before dessert for a healthy dose of vitamin C!
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