Understanding Fruit Seasons: When to Find What
Rather than memorising a calendar of specific fruits, it’s more useful to understand the rhythms and patterns of Taiwan’s fruit production. This approach allows you to make informed choices regardless of when you visit.
Spring (March to May) marks the beginning of Taiwan’s fruit calendar. This is when you’ll encounter some of the year’s most fleeting treasures. Loquats appear in late March, their season lasting only a few weeks. These golden fruits have a delicate, almost floral sweetness reminiscent of both mango and peach, and you’ll find them primarily in Taichung. Spring also brings the first stone fruits: plums, peaches, and mulberries flourish in the gentle climate. Lychees begin to appear towards the end of this season. The spring harvest tends towards fruits with complex, layered flavours rather than pure sweetness: a welcome contrast if you’re seeking variety.
Summer (June to August) is peak fruit season in Taiwan, when the combination of heat, sunshine, and summer rains triggers an explosion of tropical and subtropical varieties. This is the season that truly justifies Taiwan’s reputation as a fruit kingdom. Mangoes reach their prime, with varieties like the beloved Irwin (Aiwen) mango dominating markets: these are the intensely fragrant, fibreless mangoes that characterise Taiwanese summer. Pineapples, watermelons, dragon fruit (pitaya), passion fruit, longans, and wax apples all peak during these months. Summer fruits tend to be juicier and more refreshing, perfectly suited to Taiwan’s humid heat. The sheer abundance means prices drop and quality soars: if you visit Taiwan in summer, dedicate time to exploring fruit markets.
Autumn (September to November) transitions towards cooler-weather fruits whilst tropical varieties continue their harvest. This is pomelo season, timed deliberately around the Mid-Autumn Festival in September when these massive citrus fruits hold cultural significance. You’ll also find persimmons, pears (including the cleverly grafted varieties that allow temperate fruits to thrive in subtropical conditions), and continued harvests of dragon fruit and guava. Autumn fruits often balance sweetness with more complex flavour profiles: persimmons develop their characteristic astringency-free sweetness, and pomelos offer refreshing tartness.
Winter (December to February) might seem an unlikely time for fruit in a subtropical climate, but Taiwan’s agricultural innovation shines here. This is strawberry season, centred particularly around Dahu Township in Miaoli County, where farms welcome visitors for U-pick experiences. Wax apples (also called bell fruit) reach peak quality in winter, especially the prized “Black Pearl” variety from Pingtung. Citrus fruits like oranges, tangerines, and ponkan flourish in the cooler weather. Sugar apples (custard apples) continue from autumn, and the unique Indian jujube (a date-like fruit that’s been transformed through Taiwanese cultivation into something sweet and crisp) appears.
Year-Round Availability deserves mention. Several fruits are available throughout the year, though quality and price fluctuate seasonally. Bananas, guavas, papayas, and pineapples can be found in any month, making them reliable choices for visitors regardless of travel dates.
The key insight is this: rather than seeking specific fruits, look for what’s abundant and affordable. Taiwanese fruit markets naturally showcase seasonal produce, and prices clearly indicate what’s currently at peak harvest. A fruit that’s expensive and scarce is likely out of season; one that’s cheap and everywhere displayed is at its prime. Trust the market’s signals.