What is in season in San Diego. and what to order when the market changes.
Spring
- California strawberries: Ventura and Oxnard strawberries peak April through June at the Hillcrest, Little Italy and Ocean Beach farmers markets; the local Carlsbad strawberry harvest runs March through June.
- San Diego asparagus and peas: Asparagus, English peas and snap peas run March through May; chefs at Animae, Trust and Herb and Wood weave the local Chino Farm produce into spring tasting menus.
- Spot prawns: San Diego spot prawns peak February through May; Tuna Harbor Dockside Market sells live or whole, with Saturday-morning queues for the season's first catch.
- Avocados: San Diego County is the largest US avocado producer; the Hass harvest peaks April through September. Look for Carlsbad and Fallbrook fruit at the Little Italy Saturday market.
Summer
- California stone fruit: Peaches, nectarines, pluots and apricots peak July and August at Hillcrest, Little Italy and North Park farmers markets; Frog Hollow and Masumoto Family Farm orchards drive the trade.
- San Diego uni and sea urchin: California uni season runs May through September; San Diego is the West Coast uni hub. Cesarina and Born and Raised serve it at the dockside-fresh peak.
- Heirloom tomatoes: Coastal San Diego heirloom tomatoes peak July through September at Chino Farm and the Little Italy Saturday market. Trust, Herb and Wood and Cesarina run them through the menu at peak.
- White seabass and yellowtail: California white seabass and yellowtail run May through September; Tuna Harbor Dockside Market and Catalina Offshore Products supply the city's crudo bars and ceviches.
- Sweet corn: California sweet corn peaks June through August; the Imperial Valley harvest hits San Diego farmers markets early summer, then San Joaquin Valley follows through August.
Autumn
- California apples and pomegranates: Julian apples ripen August through October in the eastern San Diego County mountains; Julian Pie Company sells the apple pies. California pomegranates peak October through November.
- Winter squash and pumpkins: Butternut, kabocha and acorn squash arrive in October at the Little Italy Mercato; cooler nights bring the season into menus at George's at the Cove and Animae.
- Spiny lobster: California spiny lobster season opens the first Saturday in October and runs through mid-March; Tuna Harbor Dockside Market and Catalina Offshore are the dockside sources.
- Persimmons and dates: Fuyu persimmons and Coachella Valley Medjool dates arrive at San Diego markets October through December; chef-driven kitchens use them for salads and petits-fours.
Winter
- California citrus: Navel oranges, Cara Cara, blood oranges, Mandarins, Meyer lemons and grapefruit run December through March; Hillcrest and Little Italy farmers markets are full of growers' bin sales.
- San Diego sand dabs: San Diego sand dabs peak December through March; the small flatfish are a local seafood-bar staple, dredged and pan-fried whole at Point Loma Seafoods and the Fishery.
- Bluefin tuna: Pacific bluefin tuna runs through Southern California waters November through March; Tuna Harbor Dockside Market and Catalina Offshore Products are the dockside sources for sushi-grade fish.
- Brassicas and winter greens: Brussels sprouts, kale, cabbage and broccoli rabe hit San Diego farmers markets November through March; Cesarina, Wormwood and Lola 55 run them through winter menus.
Seasonal in San Diego, FAQ
When is the best time to eat in San Diego?
Peak food season in San Diego is year-round.
What time do people eat in San Diego?
Local dining hours: lunch around 12:30, dinner from 19:30.
How does tipping work in San Diego?
service is typically included; small extra is welcome but not expected.
What is the one dish to try in San Diego?
Ask the next local you meet what they would order. San Diego rewards trust.