What to Eat in Valencia Each Season

What is in season in Valencia, and what to order when the market changes.

Spring

Bunyols de carabassa: Pumpkin doughnuts fried at Fallas-week stalls across the city, mid-March 1-19. Best eaten hot off the fryer with a sprinkle of sugar.
Clochinas (Valencian native mussels): Native Valencian mussels come into season in May, smaller and sweeter than Galician mussels. Best at La Pilareta in El Carmen.
Strawberries: Local strawberries from the Valencia huerta peak in April-May at the Mercado Central, with sweeter Valencian varieties before the southern imports take over.

Gazpacho and salmorejo: Andalusian cold-soup tradition reaches Valencia in June-July, with most casual restaurants running a summer carte of gazpacho and salmorejo by the glass.
Tomato de Bunol: The thick-skinned Bunol tomato peaks in August, ahead of La Tomatina on the last Wednesday. Best raw with olive oil and salt.
Grilled sardines (Cabanyal): Sardine season runs June to August. Cabanyal beach bars grill them by the dozen with sea salt and lemon.
Valencian oranges: Late-summer varieties of Valencian sweet oranges begin at the Mercado Central from August onward, ahead of the November peak.

Arroz al horno: The wood-oven baked rice with chickpeas, blood sausage and pork is the canonical autumn-winter rice, ordered ahead at Navarro or Racons.
All i pebre: The Albufera eel-and-garlic stew comes into season as the eels run in autumn rains; best at El Palmar restaurants south of Valencia.
Persimmons (kaki): The Ribera del Xuquer kaki peaks October to November, sold at the Mercado Central. The DOP Kaki Ribera del Xuquer covers the Valencian variety.

Valencian oranges: Peak Valencian sweet-orange season runs November to March. Try the Navelina from the Mercado Central or visit the Ribera huerta groves south of the city.
Turron: Almond-and-honey nougat from neighbouring Alicante province dominates December tables, with the Xixona and Alicante DOP varieties widely sold.
Mistela: Sweet fortified Moscatel from the Marina Alta DOP, the canonical Valencian dessert wine for the December-January cold months.