Tucson Seasonal Food 2026: Chiltepin and Saguaro Fruit

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

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8 NovDay of the Dead, pan de muerto, food trucks

Spring

Cholla buds: The Tohono O'odham cholla bud harvest peaks April, when the buds form before the cactus blooms. Mission Garden and Native Seeds/SEARCH host harvest demonstrations. Cholla buds taste like artichoke hearts and high in calcium.
Citrus end-of-season: Indian River citrus from Florida ends and local Arizona citrus (navel oranges, grapefruit) winds down through April. Mercado San Agustin and Heirloom Farmers Markets carry the last fresh fruit.
Spring asparagus: Local asparagus from Arizona farms peaks April and May at the Sunday Heirloom Farmers Market at Rillito Park, sold direct from the farmer.

Saguaro fruit (bahidaj): The Tohono O'odham saguaro fruit harvest peaks June, harvested with long ribs from the saguaro itself. The fruit becomes syrup and ceremonial wine. Mission Garden runs guided harvests.
Mesquite pods: Mesquite pod harvest peaks June and July. Native Seeds and Mission Garden mill the pods into flour for sweet, drought-tough bread, and Barrio Bread uses mesquite flour in seasonal loaves.
Monsoon-season greens: Tucson's July-September monsoon brings the desert alive with verdolagas (purslane), bledos (amaranth greens) and pigweed used in Sonoran cooking, sold at Santa Cruz River Market on Thursdays.
Prickly pear fruit (tunas): Prickly pear fruit (tunas) peaks August and September, used in raspados, jam and the Tucson cocktail program (Hotel Congress prickly pear cocktails). Mission Garden harvests heirloom varieties.

Chiltepin pepper: The wild Sonoran chiltepin pepper harvests September through November. Native Seeds and Exo Roast Co. (the chiltepin cold brew) source from foragers. Mission Garden runs chiltepin walks at the Tumamoc Hill trail.
Tepary beans: Tohono O'odham tepary bean harvest peaks October. The drought-hardy white teparies and black teparies are sold dried at Native Seeds/SEARCH on Campbell, used in stew and refritos at Mission Garden cooking demos.
White Sonora wheat: White Sonora wheat harvest peaks late spring through summer; the dried wheat ages through autumn for milling. Barrio Bread (Don Guerra, JBA 2022) sources from Mission Garden and Pivot Produce.
Day of the Dead foods: Pan de muerto, calabaza en tacha and mole appear for the All Souls Procession in early November. La Estrella Bakery runs the city's canonical pan de muerto from late October through November 2.

Indian River citrus, Arizona oranges: Arizona Valencia and navel oranges, ruby red grapefruit and Honeybell tangelos peak November through March. Heirloom Farmers Markets carry the winter peak harvest from local groves.
Cactus paddles (nopales): Nopales (cactus paddles) are available year-round but peak winter and early spring quality. Mercado San Agustin and South 12th Avenue Mexican groceries sell whole paddles for grilling, salads and tacos de nopales.
Pomegranates: Arizona pomegranates peak November through January. Mission Garden runs seasonal pomegranate demos and the Heirloom Farmers Markets sell direct from the farm.
Tamale season: Tucson Tamal and Heritage Festival runs December at Casino Del Sol. Family-run tamale dens across South Tucson and the Mercado District take orders by the dozen for Christmas Eve and New Year's celebrations.