Do we already have a similar thread? Maybe about farmer’s markets?
It’s citrus season and I’ve been making jamalade, but I eat Sumos out of hand. We bought our first bag on Sunday and husband was disappointed.
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Given modern farming techniques, storage solutions, global trade, there are so few fruits that are actually still seasonal.
The ones that immediately comes to mind, and which are generally considered common, are melons (water, honeydew, etc.) and stone fruits (peaches, apricots, etc.).
Even more “exotic” fruits like Dragon fruit or Durian or Lychee are available year-round, depending on region and how far one is willing to transport them.
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BMTA! I was thinking about a seasonal thread — which are our favorite veg/fruit in any given season, and what we like to do with them.
I’m practically OD’ing on sumos this winter, and of course my beloved pomegranate.
Citrus is great in winter salads. I’m not a jam or jelly person.
As for pomegranate uses, I find they bling up almost anything. I add TPSTOPA to my yogurt every morning & look fwd to pom season all year long. Some ideas in this very, very old thread 
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How come? Not flavorful enough?
I love sumos: they taste closest to the indian oranges I grew up with.
Do you have sweet limes available near you? I love those too. Had no idea until my fam moved to southern California that they grew in Mexico and S. CA too.
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And there’s this thread
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I’m probably spoiled in Sunset zone 9, but what comes to mind for me right now are Satsumas, Meyer lemons, Sumo oranges, peas, strawberries, garlic scapes, asparagus, artichoke, apricots, figs, big tomatoes…
I know you can get most of them, but I like to think many are epic when you can get them in season, and sometimes they don’t ship well
Around here hardneck garlic and scapes, long day onions, sour cherries, some apples, some berries are probably never as good as I imagine they are elsewhere.
@linguafood , I won’t say I’m a jam person, but I am definitely “I have a lot of” fill in the blank person. We get a lot of gifted local fruit!
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I haven’t noticed sweet limes but I will be looking!
He felt they were small, not so juicy nor as flavorful as I think they will be later in their season. They tasted good to me, but that was tempered by the $4.95 a pound pricetag.
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How lucky you are! That’s wonderful!
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I just received a small tray of honey bells that I ordered from Florida. My late dad used to send me cartons of them. (Too much!!) never see them in the store here. So juicy and flavorful.
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Mandarins and other small orangy things are piled high in my local markets.
I thought meyer lemon season was winter here, but they seem to be available year-round.
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I was looking at orange gratins online. I had one in Japan 5 years ago.
Some are in a Sabayon.
I make this salmon that calls for oranges and pomegranate.
https://www.montrealgazette.com/entertainment-life/recipes/article115912.html
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I know folks who have fruit on their trees year round, but not me. 
Here’s one I saw today!
This one is from my tree but the ones on the tree above seem even bigger!
I’d love to try something new tonight. At the very lI will try the chili jamalade with the same ole grilled salmon.
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That sounds good.
Jam cocktails and mocktails are also a good use of jam.
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The big ones that are 3.95-4.95 / lb at Whole foods are usually reliable in my neck of the woods. The cheaper, smaller ones at TJs are less so.
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There was a fantastic recipe in Gourmet (I think) for a dessert of oranges in a brandy or cognac syrup. Really simple, aside from the pita of dealing with the oranges 
I couldn’t find the recipe on Epi after Gourmet went defunct, but maybe it’s somewhere.
This Alice Medrich recipe looks delicious.
ETA: Maybe it was BA not Gourmet:
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Our family friend makes a candied orange with a candy shell around oranges at Christmas. It’s caramel syrup if the candy isn’t cooked long enough. I haven’t attempted it.
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How about a SE Asian pomelo salad? They’re fantastic!
And of course while on citrus in salad, I love me my fennel and citrus (orange or other) salads, with or without arugula!
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I have a collection of old Gourmet mags, and a subscription to Eat Your Books where I believe all of Gourmet is catalogued. I’ll have to head down that rabbit hole!
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I think it’s similar to the BA recipe I linked, but the oranges were peeled and sliced across, not supremed. I’d guess mid-late 90s to early 2000s, pre holiday mags as we had it around Christmas.
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