What’s in season in Spain in April

April in Spain is that slightly awkward seasonal middle child. Winter hasn’t quite packed its bags, summer is still faffing about deciding what to wear, and spring is doing its best to hold everything together with a handful of asparagus and a punnet of strawberries.

It is, however, one of the best months to eat well without trying too hard.

Markets begin to look optimistic again. Colours return. Prices behave themselves. And most importantly, the produce actually tastes of something.

So, if you’re wandering through your local mercado wondering what to buy without accidentally selecting something flown in from the other side of the planet, here’s your definitive (and gently judgemental) guide to what’s in season in Spain in April.

The General Rule (Or: Why Seasonal Actually Matters)

Before we get into the specifics, a quick reminder.

Eating seasonally in Spain isn’t just a trendy lifestyle choice adopted by people who say things like “mouthfeel”. It’s simply how things have always been done.

Seasonal produce is:

• fresher

• cheaper

• tastier

• and less likely to have travelled more than you have this year

Spain’s climate, particularly in regions like Andalucía and Valencia, allows for staggered growing seasons, meaning April is a delightful overlap between winter crops and early spring arrivals.

In short: it’s a very good time to be hungry.

The headline acts:

• Asparagus (espárragos) – Possibly the king of April. Green asparagus is everywhere, and at its absolute best. Tender, fresh, and far superior to anything that comes in a sad jar.

• Artichokes (alcachofas) – Still hanging on from winter, and still excellent. Grilled, fried, or fiddled with for far too long at the table.

• Spinach (espinacas) and chard (acelgas) – Leafy, healthy, and ideal for pretending you are making better life choices.

• Lettuce (lechuga) – Actually tastes like something again. A minor miracle.

• Peas (guisantes) – Sweet, fresh, and worth the mild annoyance of shelling.

The reliable supporting cast:

• Carrots

• Leeks

• Onions

• Broccoli

• Cauliflower

• Celery

• Courgette (just starting to appear properly)

April vegetables are, broadly speaking, green, optimistic, and very keen on being lightly sautéed in olive oil.

April Fruit in Spain: The Seasonal Crossover Episode

Fruit in April is where things get interesting.

You’re effectively witnessing a handover between citrus-heavy winter and the much more flamboyant summer fruit season.

Still going strong:

• Oranges and mandarins – Late-season citrus is still very much available, though nearing the end of its glory days.

• Lemons – Ever-present, ever-useful, and never particularly exciting

The stars of early spring:

• Strawberries (fresas) – This is their moment. Particularly those from Huelva, which are sweet, juicy, and dangerously easy to demolish in one sitting.

• Loquats (nísperos) – The slightly mysterious, underappreciated fruit of April. Sweet, slightly tangy, and gone before you’ve quite decided how you feel about them.

Just arriving (but don’t get too excited yet):

• Cherries – Early varieties begin appearing towards the end of April. Consider this a teaser trailer rather than the main feature.

• Apricots – Starting to show up, but still warming up for May

April fruit is a bit like British spring weather. Promising, occasionally brilliant, but not entirely reliable.

A Quick “At a Glance” Seasonal List

If you prefer your information without commentary:

Vegetables in season:

• Asparagus

• Artichokes

• Spinach

• Chard

• Lettuce

• Peas

• Carrots

• Broccoli

• Cauliflower

• Courgette

• Leeks

• Onions

• Celery

Fruit in season:

• Strawberries

• Loquats

• Oranges

• Mandarins

• Lemons

• Early cherries (late April)

Regional Variations (Because Spain Likes to Keep Things Complicated)

Spain, as ever, refuses to behave as one single climate.

• Andalucía: You’ll see earlier strawberries, loquats, and even the first stone fruits creeping in.

• Valencia region: Citrus lingers longer, alongside leafy greens and early spring veg.

• Northern Spain: Everything is fashionably late, but often of excellent quality when it does arrive

In other words, what’s “in season” is more of a guideline than a strict rule. Spain does not do strict rules unless paperwork is involved.

What to Cook (Or Order to Look Impressive)

If you want to make the most of April produce without becoming a full-time chef, then why not have a look at some of these recipes:

• Easy Spanish asparagus recipe (super simple and beautifully fresh)

• Artichokes with quail eggs and Spanish cured ham (classic, slightly faffy, worth it)

• Easy Catalan spinach recipe (spinach and other erm… “stuff”)

• Strawberry desserts… or just strawberries, frankly

Spring cooking in Spain is refreshingly uncomplicated. The ingredients do most of the work. You mostly just try not to ruin them.

Why April Is Secretly One of the Best Months to Eat in Spain

April doesn’t get the same attention as summer, with its peaches, melons and general excess. But it should.

Because this is the month where:

• produce is fresh but not yet overpriced

• markets are lively but not chaotic

• and you can still pretend you’re making sensible, vegetable-based decisions before summer tapas habits take over

It’s a brief, delicious window where everything feels balanced.

And then May arrives, throws apricots and cherries at you, and all restraint goes out the window.

Get yerself down to the market!

If you take nothing else from this: buy the asparagus, eat the strawberries, and give the níspero a chance.

Worst case scenario, you’ll have eaten well.

Best case, you’ll start to understand why Spain takes its produce so seriously… and why anything out of season is quietly judged.