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

Spring

  • Bamboo shoots: Spring bamboo shoots arrive at Dihua Street and Nanmen Market from April to May, sliced into soups and stir-fries across the city.
  • Pomelo blossoms: Pomelo and tangerine blossoms perfume spring desserts, infused into tea-houses and bakery pastries in Da'an from March to May.

Summer

  • Mango: Taiwanese Irwin mango is in season May to August. Smoothie House on Yongkang Street runs the canonical mango shaved ice. Mangoes dominate Dihua Street produce stalls.
  • Lychee: Lychee harvests in June and July feed both the fresh-fruit stalls and Wu Pao Chun's 2010 Bakery Masters champion Lychee Rose Royale bread.
  • Bitter melon: Bitter melon soups appear on Taiwanese home-cooking menus through July and August to cool the body in 35C humidity.

Autumn

  • Pomelo: Mid-Autumn Festival in September is centered on pomelo and mooncakes, with families peeling the citrus and arranging it on the dinner table.
  • Hairy crab: Hairy crab from Shanghai-region migrants arrives in October and November, dominating Sichuan and Shanghai restaurant specials for two months.
  • Persimmon: Hsinchu-province persimmons hit Taipei wet markets in October and November, eaten fresh or hung-dried for tea.

Winter

  • Hot pot ingredients: Winter is hot-pot season in Taipei. Stone hot pot, sukiyaki and Taiwanese sesame-oil chicken pot dominate dinner menus from November to February.
  • Citrus: Tangerines, ponkan and king mandarin arrive in November, central to Lunar New Year gift baskets and to candied snacks at temples.
  • Tangyuan: Glutinous rice balls in sweet ginger soup mark Winter Solstice in late December and the Lantern Festival in February at Yu Pin Yuan and Linjiang Night Market.

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