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

Spring

  • Citrus tail end: The Valley's backyard citrus runs into spring, with the last grapefruit, oranges and Meyer lemons at farmers markets before the heat arrives. Patio season is at its peak before summer.
  • Asparagus and early greens: Arizona farms bring asparagus, snap peas and tender greens to the Uptown and Old Town Scottsdale markets through March and April, the produce that drives Quiessence and FnB menus.

Summer

  • Prickly pear: Late-summer monsoon ripens the prickly-pear fruit on the nopal cactus across the Sonoran Desert, turned into the magenta syrup behind Phoenix's prickly-pear margaritas and aguas frescas.
  • Indoor and late-night season: With daytime highs past 110F, dining shifts indoors and to the night. The Sonoran hot dog carts and 24-hour taquerias carry the summer, while many patios and small rooms cut hours.

Autumn

  • Chiltepin: The wild Sonoran chiltepin chile ripens in autumn, foraged in the borderlands and hauled north to kitchens like Bacanora, where it fires the salsas and the wood-grilled plates.
  • Hatch and Arizona chiles: Roasted green chiles arrive in early autumn, stuffed into green-chile burros and chiles rellenos across the Valley's Mexican rooms as patio season reopens in October.

Winter

  • Desert citrus: Winter is peak citrus, when backyard and farm grapefruit, oranges and tangelos fill the markets. The snowbird season packs the patios and the Old Town Scottsdale market.
  • Medjool dates: Arizona and California desert date groves supply Medjool dates through winter, the base of the regional date shake and a market staple alongside the citrus.

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