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.