What’s in season in Spain in October?

It’s a little weird weather-wise at the moment in Spain. We’re in that rather short transitional period from summer to winter. You can barely call it Autumn because it’s so short. You go from wall to wall sunshine and (generally) the confidence that you can still sit outside at lunchtime in a T-shirt, while the following day you’re reaching for a jumper and wondering where on earth you put the raincoat and wellies.

The local markets are going through the same identity crisis. There may still be a few late summer peaches and melons mooching about, but they’re increasingly sharing the stalls with the incoming apples, pears, pomegranates, quinces, pumpkins and sweet potatoes.

October is the first properly autumnal month for seasonal produce in Spain, and the change is noticeable. The bright, juicy abundance of summer gradually gives way to deeper flavours, earthy vegetables and fruit that seems to have been specifically designed to stain your clothes. Pomegranates and blackberries, you know who you are.

It’s also a particularly good month for anyone who enjoys cooking. The arrival of pumpkin, sweet potato, chard and leeks means soups, stews and roasted vegetables can start making their way back onto the menu, while there is still enough summer produce around to stop things becoming too serious. In other words, October gets the balance about right.

October fruit in Spain

The summer fruit cupboard is finally beginning to close, but there are some excellent new arrivals.

Apples come into their own

Apples (manzanas)

October is an excellent month for Spanish apples. The apple season generally runs from August through to January, making autumn a particularly good time to enjoy locally grown varieties. You’ll find plenty of different types, from sweet and crisp varieties to sharper, more aromatic apples.

And apples are wonderfully undramatic. You can put one in your bag and forget about it for several hours without discovering that you’ve accidentally created a portable fruit-based crime scene. After months of eating peaches over the kitchen sink, this is quite refreshing.

Pomegranates are having their moment

Pomegranates (granadas)

October is one of the best months for pomegranates in Spain. The first ones begin appearing towards the end of September, but October is when they’re really in their element. The season is relatively short, which makes them feel rather special when they’re piled up on market stalls. They’re also spectacularly pretty.

Cut one open and you’ve got hundreds of jewel-like seeds inside. Getting them out without decorating the kitchen, your clothes and possibly the dog is another matter entirely. My Mum used to sit younger me down with half a pomegranate and a pin… and leave me to “entertain” myself for a while. Anything for a quiet life eh?!

Pomegranate seeds are lovely scattered over salads, yoghurt or desserts, and they add a wonderful sweet-sharp flavour to savoury dishes too. 

Quinces arrive

Quinces (membrillos)

October is prime quince season, and this is one of those fruits that deserves a little more attention than it usually gets. Fresh quince is hard, aromatic and rather astringent, so you don’t generally bite into one like an apple.

Instead, it’s cooked to release its magic. Quince paste, or dulce de membrillo, served with cheese is one of those wonderfully simple Spanish combinations that somehow manages to taste much more sophisticated than the amount of effort involved would suggest.

October is an excellent time to make or buy some. The fresh quince season is short, generally running from September to November.

Grapes are still going strong

Grapes (uvas)

The grape harvest may be underway or recently completed depending on the region and variety, but table grapes are still very much part of October’s seasonal fruit selection. In fact, October is a particularly good time for table grapes, following the main harvest in many areas. They’re perfect for snacking, adding to salads or serving alongside cheese.

And if you’re anywhere near a wine-producing region during harvest time, you may also get to see just how much work goes into producing that bottle you casually open on a Friday evening. Suddenly it feels rather more deserving of respect.

Pears are plentiful

Pears (peras)

Pears are another autumn favourite and are particularly good during this seasonal transition. Sweet, juicy and versatile, they work beautifully in both sweet and savoury dishes. Try one with a strong Spanish cheese, add slices to a salad, or poach them if you’re feeling impressively organised.

Personally I don’t like pears, but Alan loves them – so there are usually a couple about. 

The last of the summer fruit

You may still find some late peaches, nectarines, plums and other stone fruit in October, particularly earlier in the month and depending on where you live. Some Spanish stone fruit campaigns can extend towards the end of October, but this is definitely their final bow.

Melons and watermelons may also still be available, particularly in warmer areas, but their summer dominance is definitely coming to an end. It’s time to say goodbye.

October vegetables in Spain

This is where October really starts to earn its autumn credentials.

Pumpkin arrives properly

Pumpkin (calabaza)

October and pumpkin go together rather beautifully. Technically, pumpkin is a fruit, although you’ll generally find it hanging around with the veggies. Spain’s official seasonal produce information lists October as an excellent month for pumpkin. Plus there is so much more you can do with it than carving a face into it. Roast it… Soup it… Put it in stews… Mash it… Stuff it… Add it to a tray of roasted vegetables. Well you get the idea! October is basically pumpkin giving you permission to make everything orange.

Sweet potatoes are back

Sweet potato (boniato)

Sticking with the orange, sweet potatoes really come into their own as the weather cools. Their optimal season begins with autumn, and they’re wonderfully versatile. Roast them whole, cut them into wedges, mash them or add them to stews and curries. In Spain, you’ll also find them used in traditional sweet dishes.

Chard makes a comeback

Chard (acelga)

Chard is one of the leafy vegetables that becomes much more prominent from October onwards. Its season generally runs through the cooler months, and it can be used in everything from soups and stews to sautés and rice dishes.

It’s also one of those vegetables that looks considerably more wholesome than it tastes. Fortunately, garlic and olive oil exist. But I jest – this stuff is epic when it’s been wilted with a teeny amount of olive oil in a hot frying pan. Once wilted, sprinkle with pine nuts or sesame seeds and enjoy! I like to add wafer-thin garlic slices and a splash of soy sauce. Yum!

Try this spinach recipe… and just use chard instead.

Leeks are ready for cooler weather

Leeks (puerros)

Leeks are available for much of the year, but their seasonal period begins around September and continues through spring, with the best examples tending to appear during the cooler months. October is therefore an excellent time to start using them more often.

Soups, gratins, savoury tarts, stews and simple sautéed dishes all benefit from their mild, sweet flavour.

Leafy greens become more important

October is a good month for getting more green vegetables onto your plate.

Spinach, lettuce, chard and other leafy vegetables feature in seasonal calendars for the cooler months.

And after several months of salads consisting largely of tomatoes, cucumber and whatever else could survive the heat, it’s rather nice to have some new options.

Cauliflower and broccoli arrive

Broccoli (brócoli) and cauliflower (coliflor)

These cooler-weather vegetables begin to become increasingly useful as autumn progresses. They’re ideal roasted, steamed, baked or added to soups and casseroles.

Alan loves my “Broccoli cheese” so we’ll be having that again very soon.

1. It’s super simple. Make a simple cheese sauce (or buy one) while your broccoli florets are blanching.
2. Pop the florets into an oven dish and pour the cheese sauce on top.
3. Add a little grated cheese on top and pop it into a moderate oven until the top is golden and bubbling. 
4. Serve hot

Or you may also like our Cauliflower with dates and olives recipe – it’s really easy!

Artichokes begin appearing

Artichokes (alcachofas)

Artichokes are another seasonal vegetable to look out for during the cooler months, with Spanish agricultural calendars showing their season extending through autumn and winter. The internet implies that they require a little more preparation than throwing a tomato into a salad, but they’re well worth the effort. I beg to differ. I’ve picked these up several times and I just can’t be bothered with the effort required. Personally, we’d rather buy a jar of artichoke hearts that are already prepped and cooked. Much less hassle. 

Try our artichokes with quail eggs and ham recipe

What about tomatoes and peppers?

Don’t panic!!! Summer isn’t entirely dead yet.

Tomatoes, peppers, aubergines and courgettes all still feature in Spanish seasonal produce during October, particularly depending on the region and growing conditions. The Spanish Ministry of Agriculture’s seasonal vegetable calendar includes all four among crops with autumn availability.

So you don’t have to abandon your favourite summer recipes overnight. You can still make tomato salads. You can still roast peppers. You can still cook aubergines. You do you!

Regional highlights

As always, Spain’s enormous range of climates means October doesn’t look exactly the same everywhere.

Andalucía

In much of Andalucía, October can still be wonderfully mild. You’ll find a mixture of late summer produce and autumn arrivals, including:

• Grapes
• Pomegranates
• Figs, particularly early in the month
• Apples and pears
• Tomatoes
• Peppers
• Pumpkins
• Sweet potatoes
• Leafy greens

And because the weather may still be pleasantly warm during the day, you can quite reasonably eat a salad for lunch and pumpkin soup for dinner. This is one of the great advantages of Spanish autumn.

Valencia and Murcia

The warmer Mediterranean climate means plenty of produce continues well into autumn. You’ll find the crossover between summer and autumn particularly noticeable, with fruit and vegetables from both seasons appearing alongside each other.

Aragón

October is still a good time to look out for late-season peaches, including fruit from the Calanda area. Spanish stone fruit campaigns can extend towards the end of October, although availability varies by variety and location.

Northern Spain

Autumn tends to make itself known rather more enthusiastically in northern Spain. Apples, pears and leafy vegetables become increasingly prominent, and cooler weather makes it much easier to justify turning the oven on. Just as well really, because roasted vegetables are about to become your new best friends.

Why October is such a good month for seasonal eating

October is arguably one of the most satisfying months for anyone trying to eat seasonally in Spain. You still have access to some of the final summer produce, while the autumn harvest brings an entirely new selection. 

There’s plenty of variety at your local markets without having to rely on produce that’s been shipped halfway around the world. Seasonal produce can also offer better flavour and value, while supporting local and traditional agriculture.

What to make with October produce

October practically begs you to start cooking proper comfort food again.

Roast pumpkin and sweet potato

Cut them into chunks, add olive oil, salt, pepper and your favourite herbs or spices, then roast until caramelised. Very little effort. Very impressive result. Drizzle a little Balsamic reduction (available in many supermarkets all over Spain) over the lot when you serve it. Lovely!

Pomegranate salad

Add pomegranate seeds to spinach or mixed leaves with some walnuts, cheese and a sharp dressing. It looks fancy but it isn’t and we like that.

Quince and cheese

Dulce de membrillo with Spanish cheese is one of those combinations that needs zero improvement. Try Manchego if you want the classic approach. Add a few almonds and you’re set. 

Pumpkin soup

Yes, it’s obvious. Yes, it’s delicious. And when the evenings start becoming cooler, a bowl of pumpkin soup suddenly feels like exactly what you wanted. Don’t forget that pinch of nutmeg and/or cumin for a warming feel. 

Roast vegetables

Pumpkin, sweet potato, peppers, aubergine, onion and garlic. Put them in a roasting tray. Add olive oil. Put them in the oven. You have dinner.

October really doesn’t need to be complicated.

Final thoughts

October is when Spain’s seasonal produce begins to change character.

The bright, juicy fruits of summer are gradually replaced by apples, pears, grapes, pomegranates and quinces. Pumpkins and sweet potatoes arrive, leafy greens become more plentiful and vegetables such as broccoli, cauliflower and artichokes start making their autumn appearance.

But the transition isn’t instantaneous which is what makes October so good. You might still enjoy a tomato salad at lunchtime while putting a pumpkin soup on the stove for dinner. You can buy the last of the summer peaches while picking up your first pomegranate. And you can absolutely eat something involving melted cheese and quince while telling yourself it’s seasonal eating.

October in Spain isn’t about summer disappearing. It’s about autumn quietly moving in, putting its bags down and saying: “Don’t fret about what’s in season in Spain in October… I’ve brought sweet potatoes.”