Here's the reality: Fruits taste better and offer more health benefits when eaten in their proper season, which is also better for the environment. However, it can be challenging to determine what’s in season in Beijing, given the significant import of food from surrounding regions and countries. In this guide, we’ll help you identify the fruits to seek out at your local market, allowing you to enjoy the finest offerings of Beijing.
Figs (无花果 wúhuāguǒ)
Figs, which originate from the Middle East and Western Asia, not only have a delightful taste but are also commonly used as ornamental plants, boosting their global popularity. As a member of the mulberry family, figs are exceptionally sweet during their peak season and are abundant in vitamins, minerals, carbohydrates, and protein.
Jujube/Chinese Dates (大枣 dà zǎo)
Known as one of the legendary Five Fruits (五果 wǔ guǒ), jujubes, also referred to as Chinese dates or red dates, boast a lengthy history in China, spanning over 8,000 years. In the West, dates are typically sold dried, but fresh jujubes can be readily found at local markets and street vendors here. Their color varies from light yellow to dark brown depending on the variety. Jujubes are favored in China for their sweet and crisp flavor, and people often believe that their high fiber and antioxidant content helps combat the effects of aging. However, be cautious: consuming too many at once can lead to flatulence.
Pomelos (柚子 yòuzi)
Pomelos have one of the highest water contents of any fruit, reaching up to 92 percent. They are also rich in vitamins A and C, fiber, and very low in calories, making them beneficial for lowering blood pressure and managing blood sugar levels. Typically, pomelos come in two varieties: white and red, with red offering greater nutritional benefits and a higher price.
Pomegranate (石榴 shíliú)
Pomegranates start becoming available in late September and are among our favorite cool-season fruits. The sweet juice in the pomegranate seeds (arils) is high in fiber and vitamin C, both of which are effective in preventing constipation, lowering cholesterol, and regulating glucose levels. Pairing pomegranate with leafy green vegetables can enhance calcium absorption.
Persimmon (柿子 shìzi)
There are various types of persimmons, but the most common in Beijing are the squat, round fuyu variety, which can be eaten while still firm, unlike other types. A staple fruit in the North, persimmons are nutrient-rich, containing sucrose, glucose, carotene, and various vitamins. The peak season for persimmons is from late September to early November.
Kiwi Fruit (猕猴桃 míhóutáo)
Kiwi fruit ripens from early September to early November and is highly regarded not only for its delectable taste but also for its rich nutritional profile. Kiwis are loaded with fiber, vitamins C and E, and antioxidants that promote healthy skin. The flavonoid-rich compounds in kiwi also aid in iron absorption, enhance immunity, and support digestion.
READ: Know Your Teas: A Full and Leafy Spectrum of Cuppas
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This year, there is a slight decrease in the number of restaurants awarded Michelin stars, with 32 stars given, compared to 33 in the previous year.
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Still haven't planned for Halloween or the weekend? Here’s some inspiration for you!
Fruit simply tastes better and is more beneficial for you when eaten in its appropriate season.