Which fruits, vegetables and fish are in season in France this November?
See which vegetables complemented by France’s staple citrus fruit, the clementine
Winter does not need to mean the end of fresh fruit and vegetables on your table in France
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November sees earlier and colder autumn nights (now the clocks have gone back) leading people to search out hearty comforting meals.
Fortunately, France has plenty of these, not least the mighty raceltte.
The onset of chillier days does not mean there will be a lack of fresh produce however, with plenty of food grown in France throughout the year.
The government provides a monthly list of which vegetables, fruits, and fish are freshly available, via its manger-bouger website.
It also includes recipe ideas for each, allowing you to reduce food waste alongside eating seasonal produce.
Here are some of their top picks.
Mushrooms and squash
November sees an extension of squash season, with courgettes and pumpkins still common.
Many different types of pumpkin-style squashes – potiron, citrouille, potimarron – can be found, perfect for roasting or for making into hearty soups.
The ‘chou’ vegetables – which came into season in October – are also still readily available.
Winter staples – turnips, onions, leeks, and carrots – are also in season.
New produce includes Jerusalem Artichoke (topinambour), and many mushroom types such as Pied de mouton, Pleurote, Trompette de la mort and Coprin chevelu.
If picking these yourself in the wild, you must be extremely careful to avoid poisoning.
In terms of fruit, apples and pears remain in season, and France’s staple winter citrus – clémentines – can be found.
Certain Corsican clémentines – almost all of the nation's clémentines are grown on the island – benefit from a special IGP status.
Vine peaches (pêche de vigne) become ripe later than their cousins, and can still be found fresh at market stalls and on supermarket shelves.
Good time to eat fish
A variety of common fish including sardines, whitings (merlans), haddock, and cod.
Shellfish continues to be in season, including mussels, whelks, and clams, as do oysters and langoustine.
Seafood platters are commonly eaten at Christmas, particularly shellfish.
