September is a pivotal month. You can still find summer tomatoes with flavour, and figs, grapes, quince and pumpkin are already coming into season. Buying in this window means better price, less transport and better storage.
This calendar reflects availability in markets across the continent, from north to south. Islands have a delay of 2 to 3 weeks.
Fruit at its best
Honey‑dripping fig and black fig: skin without deep cracks, sweet aroma at the base. Gives slightly under touch. Eat within 2 days or freeze whole, halved, for compote.
Dona Maria and Arinto grapes: firm berries, visible bloom, green stem. Store unwashed in a paper‑lined box, 3–4 days in the fridge.
Quince: uniform yellow, intense fragrance. Hardness is normal. Keeps for weeks in a cool place. For marmalade, cook with the skin to obtain pectin.
Bravo de Esmolfe and Gala apples: firm, with stalk present. Keeps for 2 weeks in a cool place.
Vegetables and horticultural
Beefheart tomato and rama tomato: end of season, more concentrated. Choose heavy for size, with a stalk smell. Keep out of fridge for 3 days to ripen, then use quickly or make a tomato rice base to freeze.
Baby pumpkin and butter pumpkin: matte skin, no soft spots, hollow sound when tapped. Whole keeps 2 months in a cool, dry place. Once cut, 4 days in the fridge.
Pepper and eggplant: smooth, glossy skin, no wrinkles. Roasting and preserving in oil for 5 days is a good way to avoid waste.
How to store without waste
- Freezing roasted tomato: bake at 180°C for 35 min, roughly puree, freeze in 250ml portions. Immediate base for soups.
- Light fig syrup: 1 kg figs, 400ml water, 150g sugar, lemon. Boil 12 min. Store sealed for 3 months.
- Grapes for later: freeze individual berries, use in sauces or as natural ice cubes.
What to avoid in September
Greenhouse strawberries and national asparagus have less flavour and higher price. Prefer to wait for the season.
Next: meal prep with pumpkin, tomato rice and pantry organisation.