Still Discovering Spain...

In southern Spain, beaches on the Costa Blanca were temporarily closed after a number of "blue dragons"—a small, venomous sea slug with the scientific name Glaucus atlanticus—washed ashore. While this tiny creature may look like a mythical beast, its sting is far from fictional. It has the ability to deliver a powerful sting, causing symptoms such as nausea, pain, vomiting, and acute allergic contact dermatitis.

The blue dragon is a type of nudibranch (a shell-less mollusk) that is rarely seen because it lives its entire life floating upside down on the surface of the open ocean. It stays afloat by swallowing a small air bubble into its stomach. Its distinctive blue and silver coloration is a form of camouflage called "countershading." The blue underside faces upward, blending in with the ocean's blue surface to hide from predators flying above, while its silver back faces downward, mirroring the bright sky to evade predators swimming below.

What makes this creature so dangerous is its unique feeding habit. The blue dragon preys on other venomous organisms, most notably the jellyfish 'Portuguese man o' war'. It is immune to the man o' war's venomous stinging cells, called nematocysts. After consuming its prey, the blue dragon stores and concentrates these stinging cells in its own finger-like appendages, or cerata. This means that a sting from a blue dragon can be even more potent than the sting of a Portuguese man o' war, as the blue dragon can release the accumulated venom in a more concentrated dose.

Blue dragons are passive swimmers, relying on the wind and ocean currents to carry them. This is why they are often found washed up on beaches after strong winds. While they may appear to be an exotic or rare sight, they are found in tropical and temperate waters across the Atlantic, Pacific, and Indian Oceans. When a large group floats together, it is known as a "blue fleet."

While fascinating to look at, beachgoers are warned to admire them from a distance. The venom remains active even after the creatures die, and a direct encounter can result in a painful and potentially severe sting. The appearance of these tiny, beautiful, but dangerous creatures on a beach serves as a reminder of the complex and surprising life that exists just below the ocean's surface.

In the heart of Spain's Murcia region, a unique and surprising dessert known as paparajotes has been a cherished local tradition for centuries. More than just a sweet treat, this dish is a cultural symbol, especially during the city's spring festivals.

The secret to paparajotes lies in a single, unassuming ingredient: the fresh leaf of a lemon tree. This leaf is not meant to be eaten, but rather serves as the vessel for a rich, sweet batter. The leaf is dipped into a dough made from a simple mixture of flour, eggs, milk, and yeast, often enhanced with a hint of lemon zest. Once coated, the leaf is then deep-fried until the batter turns golden and crispy.

The real magic happens during the frying process. The heat gently infuses the batter with the subtle, aromatic citrus oils from the lemon leaf, creating a flavour that is both sweet and fragrant. After frying, the warm, puffy fritter is generously dusted with a mixture of cinnamon and powdered sugar.

Eating a paparajote is a delightful ritual. The fried leaf is picked up by its stem, and the crispy, sugary batter is scraped off with the teeth, leaving the leaf behind. This playful act is part of the tradition, and tourists are often teased into thinking they should eat the leaf itself—a common and good-natured prank.

While paparajotes are a star attraction during Murcia's spring and September fairs, they are also a homemade dessert, passed down through generations. They are best enjoyed immediately after frying, when they are at their warmest and crunchiest, often paired with a cup of coffee, a glass of sweet wine, or a local herb liqueur. This unique Murcian delicacy is a testament to the region's creativity and its profound connection to the rich citrus groves that define its landscape.

In the small, picturesque town of Tolosa, nestled in the green hills of Spain's Basque Country, lies a culinary institution that has been drawing pilgrims for generations. This is Casa Julián, a meat restaurant so revered that its name has become synonymous with the perfect "txuleta"—the Basque-style rib-eye steak.

To call Casa Julián a restaurant is to understate its purpose. It is, in essence, a temple dedicated to the art of grilling exceptional beef. Stepping inside is like entering a time capsule. The decor is simple, almost spartan, with rustic wooden tables, whitewashed walls, and the unmistakable aroma of wood smoke and sizzling meat. The focus here is not on flashy interiors or complex menus, but on a singular, unwavering commitment to quality.

The star of the show is, without question, the txuleta. These are not your average steaks. Casa Julián's txuletas are sourced from older, well-marbled cows, often from Galicia. The key is the meticulous ageing process, which enhances both the tenderness and the deep, complex flavour of the meat. These cuts are brought to the table raw for inspection, a ritual that builds anticipation and showcases the quality of the product. The steak is then grilled over an open fire of carefully selected charcoal, a process overseen by expert parrilleros (grill masters) who have honed their craft over decades.

The result is a culinary masterpiece. The txuleta arrives at the table with a perfectly charred, crispy exterior and a juicy, rosy-pink interior. It is served simply, on a hot plate, with nothing more than a sprinkle of coarse sea salt. There are no sauces, no elaborate garnishes—the flavour of the meat is all that is needed. The taste is a revelation: rich, beefy, and deeply satisfying, with a subtle smoky character that speaks of the grill.

While the txuleta is the main event, the experience at Casa Julián is rounded out by a few other Basque classics. A simple salad of tomatoes and onions, dressed with olive oil and vinegar, provides a fresh counterpoint to the richness of the meat. Pimientos de piquillo (sweet, roasted red peppers) are another traditional accompaniment, their smoky sweetness a perfect partner for the savoury beef. The wine list, as one would expect, features excellent Spanish and Basque wines, particularly robust Riojas that stand up to the powerful flavours of the food.

Casa Julián is more than just a place to eat; it's a celebration of Basque culinary heritage. It embodies a philosophy of food that is deeply rooted in tradition, respect for the product, and an unwavering belief that simplicity, when done with absolute perfection, is the highest form of gastronomy. For anyone seeking to understand the heart and soul of Basque cuisine, a visit to this legendary establishment is not just recommended—it's essential. It is a pilgrimage worth making for any true lover of meat.

Nestled in the breathtaking Valencian Huerta, Barraca Toni Montoliu stands as a culinary beacon, offering an immersive journey into the region's rich gastronomic heritage. More than just a restaurant, it's a living testament to the passion of its owner, Toni, a dedicated farmer who has transformed his love for the land into an unforgettable dining experience.

Toni Montoliu, with deep roots in the Huerta, views this verdant landscape as "the great garden of Europe," and his restaurant serves as an "open window" to its beauty and bounty. Here, tradition isn't just a concept; it's woven into every dish, with ingredients sourced directly from the local fields. The commitment to fresh, regional produce ensures that each bite resonates with the true flavours of Valencia.

Diners at Barraca Toni Montoliu can expect to savour authentic Valencian dishes, prepared with the care and expertise passed down through generations. From classic paellas cooked over wood fires to an array of other traditional specialities, the menu celebrates the culinary soul of the region. The emphasis on local products not only guarantees exceptional taste but also supports the sustainable practices that are central to Toni's philosophy.

Beyond the exquisite food, Barraca Toni Montoliu offers a unique opportunity to connect with the agricultural heartland of Valencia. Visitors can gain insight into the workings of the Huerta, understanding the dedication and artistry that goes into cultivating the ingredients that grace their plates. Whether you're a food enthusiast, a lover of nature, or simply seeking an authentic cultural experience, Barraca Toni Montoliu provides a memorable escape into the vibrant spirit of Valencia.

Along with Gran Canaria, Tenerife is one of the most popular islands of the Canary Islands and also one of the most visited every summer by Spaniards and tourists who seek to discover the spectacular volcanic landscapes that this island hides or simply spend a few days and weeks relaxing and enjoying breathtaking beaches. Fortunately, these beaches can be enjoyed all year round s I have made a selection of the most paradisiacal and beautiful beaches on the island, just in case you plan a visit for your next break.

I have tried to include remote, wild beaches, others that are more accessible, a selection which is ideal for those looking to relax and get away from the tourist centres or for those who prefer all the comforts and easy access. So, here they are:

Tejita Beach

If you are looking for one of those wild, hidden beaches and one of the most beautiful in Tenerife, then Tejita beach is perfect for you. A beach that you will find in the south of the island and next to the Montaña Roja Nature Reserve. An old volcanic crater of a reddish colour, of which you will have spectacular views from this beach. A quiet, wild beach with golden sand, ideal for those looking for a place away from the tourist centres and especially for fans of sports such as surfing or windsurfing, since the wind is another of the great protagonists at this sandbank.

Teresitas Beach

Las Teresitas Beach is one of the best-known beaches in Santa Cruz de Tenerife. A beach of golden sand and palm trees that you will find located in the town of San Andrés and that will undoubtedly transport you to any paradisiacal beach that you have ever dreamed of. It is also one of the favourite beaches for families, thanks to the tranquillity of its waves since the dikes are responsible for softening the waves. All this, together with how close it is to the city centre, make it one of the most touristy beaches on the island.

Benijo Beach

This is another one of those completely wild and extremely beautiful beaches that you can find on the island of Tenerife and specifically on its north coast. A perfect black sand beach for those who want to escape the overcrowding of other better-known beaches, since in summer it has an average occupancy and low occupancy the rest of the year. Its access is another of the reasons why this beach does not have many tourists and in order to get to it you will have to access a path with steps that will have you descending for about fifteen minutes, but remember at the end of the day you will have to go back up. It is also advisable to be especially careful with the waves since they are usually quite strong. The environment and landscape deserve at least one visit, as do its spectacular sunsets.

Masca Beach

A wild, isolated environment, with volcanic sand, surrounded by cliffs and crystal clear waters. This is how we could define this small but beautiful beach of Masca located at the end of the bed of the Barranco de Masca. Another of its characteristics is its difficult access, for which you will have to approach it either by boat or by going down the ravine, which can take between 2 and 4 hours on foot. An effort that will undoubtedly be worth it not just for its paradisiacal beach, but also for the impressive landscapes that you will be able to see throughout your walk.

El Duque Beach

For those who prefer something more accessible and with all the creature comforts, Playa El Duque is another favourite. It is a Blue Flag beach located in the tourist area of ​​Costa Adeje and in front of some of the most exclusive and luxurious hotels on the Island. With golden sand, crystal clear, clean and calm waters and with all the necessary services, which makes it one of the favourite options for tourists.

El Medano Beach

Another stunning beach with a Blue Flag that you can find in Tenerife is Playa de El Médano. A beach where you can also enjoy all the services and is located in the municipality of Granadilla de Abona. From here you can also enjoy the majestic view of the Montaña Roja volcanic cone, as well as practising sports such as surfing or windsurfing, among others. Another of its particularities is its sand with different shades of light brown.

Within the spectacular complex of the Ciudad de las Artes y las Ciencias (City of Arts and Sciences), the Oceanogràfic de Valencia aquarium is home to some of those treasures that nature usually reserves for those who are able to go and seek them.

When it is a matter of penetrating the Arctic waters of Canada, which is not exactly an easy feat, it is undeniable that being able to view the smiling beluga whales that live at the Oceanogràfic becomes altogether a privilege. In fact, they are the only examples of this species living in captivity in the whole of Europe. These beautiful animals with off-white skin, almost closer to dolphins than to whales, receive visitors from their aquatic tank with a joviality that never fails to surprise.

They are also known as sea canaries, on account of how vocal they are and the huge range of trills, laughs, whistles and squeaks that they use without inhibition of any kind. Viewing them in surroundings that replicate their natural habitat as well as those at the Oceanogràfic is a real pleasure and altogether an experience for anyone, whatever their age. And, to the side, in the same enclosure, the somewhat more scandalous and sullen walruses complete our tour of the Canadian Arctic.

https://www.oceanografic.org/en/especie/beluga-whales/

Spain, with its stunning coastlines bordering the Mediterranean Sea and the Atlantic Ocean, is a magnet for swimmers, snorkelers, and divers. The crystal-clear waters teem with life, offering incredible opportunities for exploration. However, beneath the surface, a few creatures possess defence mechanisms that, if encountered unwarily, can deliver a painful, though rarely life-threatening, experience. Understanding these potential dangers is key to a safe and enjoyable time in Spain's aquatic playgrounds.

It's crucial to emphasize that serious incidents with marine life in Spain are extremely rare. Most creatures prefer to avoid human interaction, and defensive actions usually only occur when they feel threatened or are accidentally stepped on.

Here's a look at the marine life you should be aware of:

Weever Fish (Pez Araña)

Among the most common culprits for painful encounters are weever fish (pez araña). These small, sandy-colored fish are masters of camouflage, burying themselves in the shallow seafloor, particularly in sandy areas close to shore. They possess venomous spines on their dorsal fin and gill covers.

The Danger: Stepping on a weever fish is agonizing. The venom causes intense, immediate pain, swelling, and can lead to numbness, tingling, and even nausea.

What to do:

• Immediate action: Submerge the affected area in very hot water (as hot as tolerable) for 30-90 minutes. This helps denature the venom.
• Medical attention: Seek medical advice, especially if symptoms persist or are severe.
• Prevention: Wear water shoes, especially when wading in sandy, shallow areas. Shuffle your feet as you walk to disturb any buried fish.

Jellyfish (Medusas)

Jellyfish are a common sight in Spanish waters, particularly during warmer months. While most are harmless, several species can deliver a sting ranging from mildly irritating to quite painful. The most commonly encountered include various types of pelagia, rhizostoma, and occasionally the more potent Portuguese man o' war (though less common directly on Spanish beaches, currents can bring them).

The Danger: Jellyfish stings cause immediate burning pain, redness, itching, and welts. The severity depends on the species and the individual's reaction

What to do:

• Rinse, don't rub: Rinse the affected area with seawater (not fresh water, which can cause more nematocysts to fire).
• Remove tentacles: Carefully remove any visible tentacles using tweezers or a gloved hand.
• Hot water or vinegar: Some suggest applying vinegar, but hot water (similar to weever fish stings) can also help alleviate pain for certain species.
• Medical attention: Seek medical advice if symptoms are severe, widespread, or if you experience difficulty breathing.
• Prevention: Pay attention to beach warning flags and local reports of jellyfish presence. Consider wearing a rash guard or wetsuit if swimming in areas known for jellyfish.

Sea Urchins (Erizos de Mar)

Sea urchins are ubiquitous in rocky areas and tidal pools along the Spanish coast. Their long, brittle spines, while not venomous in the same way as weever fish, can easily penetrate skin and break off, causing discomfort and potential infection.

The Danger: Stepping on or touching a sea urchin can result in painful, embedded spines, redness, and swelling. If not removed, the spines can cause prolonged irritation and localised infections.

What to do:

• Remove spines: Carefully try to remove visible spines with tweezers. For deeply embedded spines, medical attention may be required.
• Soak: Soaking the area in hot water can help soften the skin and make spine removal easier.
• Medical attention: Consult a doctor if spines are deeply embedded, cause significant pain, or show signs of infection.
• Prevention: Wear water shoes, especially when exploring rocky areas or tide pools.

Less Common, But Worth Knowing:

• Stingrays (Rayas): While generally docile and preferring to avoid humans, stingrays can deliver a painful sting from their barbed tails if accidentally stepped on. They are typically found buried in sandy bottoms. Shuffle your feet to alert them to your presence.
• Moray Eels (Morenas): These fascinating creatures inhabit rocky crevices and wrecks. While not aggressive, they can deliver a nasty bite if provoked or if a hand is mistakenly placed near their lair. Admire them from a distance.
• Barracudas (Barracudas): Though they have a formidable appearance and sharp teeth, barracudas are generally not a threat to swimmers and are more curious than aggressive. Attacks on humans are exceedingly rare and usually involve mistaken identity in murky water or during spearfishing.

General Advice for a Safe Underwater Experience:

• Be aware of your surroundings: Always pay attention to where you're stepping and reaching, especially in murky or sandy areas.
• Never touch marine life: Observe marine creatures from a distance. Do not attempt to touch, feed, or harass any animal.
• Wear appropriate footwear: Water shoes are highly recommended for protection against weever fish and sea urchins.
• Heed local warnings: Pay attention to beach flags, lifeguard advice, and local news regarding marine life presence.
• Swim with a buddy: It's always safer to swim or dive with someone else.
• Educate yourself: Learn about the common marine life in the area you are visiting.

Spain's underwater world offers breathtaking beauty and incredible experiences. By being mindful of these easily avoidable encounters and respecting the natural inhabitants of the sea, you can ensure your aquatic adventures are memorable for all the right reasons.

If you thought that sangría was a Spanish invention, then think again. The “refreshing drink which combines wine and water with sugar and lemon and other complements”, as it is defined in the official Spanish dictionary(RAE), is British. Well, the name is... Yes, I was just as surprised when I found out!

The British sangría has been known about since 1987 when the philologist Francisco Marcos Álvarez, divulged to the Spanish Language History Congress (Cáceres) that the word sangría comes from 'sangaree', a drink enjoyed by the British residents of the British West Indies and some other North American colonies back in the seventeenth century. When British ex-pats are demanding sangría on the terrace of a local bar they are unwittingly using an Anglicism.

Sangaree, back in 1694 on the island of Martinique, was made with “Madeira wine mixed in a jug with sugar, the juice from a lemon, a little cinnamon and powdered clove, plenty of nutmeg and a crust of toast”. This drink was described by the Frenchman Jean-Baptiste Labat in his book 'Nouveau voyage aux isles de l'Amérique' (1722), who tasted the concoction on his trip to the British Antilles and declared that once strained and chilled, it was delicious and refreshing.

This 'sangaree', made with wine from Madeira, Porto or the Canary Islands (sometimes also with rum), was a very popular drink in the colonies of Barbados, Bahamas and Virginia throughout the seventeenth and eighteenth centuries. From the English 'sangaree', Labat understood 'sang-gris', a term that passed via Chinese whispers to Spanish as 'grey blood' thanks to Esteban Terreros and his 'Diccionario Castellano con las voces de ciencias y artes' (1788). He defined it as “a beverage that the English invented and is often drunk in the English and French colonies of America: the English say that it refreshes because it contains some lemon juice or citron [...] but that it goes quickly to the head proves that this drink contains a lot of spirit and a lot of fire”.

In 1803, the RAE would veto 'grey blood' and would choose to include a new meaning for the word sangría: “a drink that is composed of water, lemon and red wine”. This meaning stood for decades in Mexico and other Spanish-American countries, probably due to the Caribbean influence, but strangely in Spain, there is no previous mention to 1800, except for “sangrías de vino tinto” served at the Cadiz Carnival in 1770.

Is it that wine and lemon maybe didn't appeal to Spaniards? Of course it did, but until the beginning of the 19th century, that mixture was known here as lemonade. A descendant of the medicinal and spicy wines of the Middle Ages, wine lemonade was one of the most popular drinks of the Golden Age.

Whether served as a soft drink or as a medicine, it was used to treat fever, vomiting and as an anticoagulant measure before bloodletting. However, by the mid-nineteenth century, Spain fervently adopted the term 'sangría' and the old 'lemonade' was abandoned.

In Menorca, the sengri menorquin, without a doubt comes from the English 'sangaree'. The British occupation of the island during the seventeenth century left, among other things, this hot drink made from red wine, sugar, orange, cinnamon, anise, nutmeg and bread, extraordinarily similar to that concoction that over 300 years ago Labat tried in sunny Martinique.

With the passing of time Sangria developed into what we would now consider the 'traditional' recipe. Traditional homemade sangria is typically made with good young red wine and seasonal fruits, both in the form of juice (oranges, lemons) and in pieces to add flavour (peaches and apples). If you fancy making it here are the steps to follow:

Ingredients to prepare homemade sangria (1.5 litres):

1 bottle of good red wine (750 ml) - 'Tinto Joven' 
2 peaches
1 apple
2 oranges (variety for juice)
1 lemon for juice
1/2 cinnamon stick.
1 can (330 ml) soda (optional)
2 tablespoons of sugar.
2 tablespoons of water.

• Squeeze the oranges and the lemon, strain their juice and put it in the jug or container where you are going to serve the sangria. Also, add the red wine.
• Peel the apple, core it, cut it into small squares and add them to the jar.
• Do the same with the peaches: peel them, remove the pit, cut them into squares and put them in the jar as well and add the cinnamon stick.
• Now you will need to prepare a small syrup. It is simply a matter of diluting the sugar so that when it is added to the jar it dissolves perfectly and does not remain at the bottom. To do this, put the sugar and water in a saucepan over medium heat for a few minutes until the sugar dissolves. Add it to the jar and stir well.
• Now let it rest at room temperature for a couple of hours, so that the flavours merge and the wine absorbs all the flavour of the fruit. If you are going to drink it more than two hours after preparing it, then you should put it in the refrigerator until it is time to serve it.
• Just before serving, you can add the soda, if you want - it is optional. It is best to put ice in the glasses and not in the jug to avoid diluting it too much.

Tired of the well-trodden paths of Spain? Yearning for a truly authentic experience that blends breathtaking nature with a deep dive into ancient culture? Then set your sights on Los Ancares, a magnificent mountain range nestled between Galicia, Castile and León, and Asturias. This UNESCO Biosphere Reserve is a hidden gem, offering a remarkable escape for tourists and expats eager to discover Spain's wilder side.

Los Ancares is a land of dramatic contrasts. Deep valleys carved by ancient glaciers give way to towering peaks reaching over 2,000 metres, like Cuiña and Mustallar. Here, you'll find a landscape remarkably preserved, thanks to its historical isolation. Dense oak, chestnut, and beech forests cloak the slopes, while higher altitudes reveal heathlands and juniper bushes. It's a paradise for biodiversity, home to an incredible array of plant species, some unique to the Iberian Peninsula, and a haven for wildlife, including elusive brown bears, wolves, deer, and diverse birdlife like eagles and vultures. Keep your eyes peeled – you might even spot the rare broom hare!

One of the most captivating aspects of Los Ancares is its unique ethnographic heritage. For centuries, life here revolved around the pallozas, circular or oval-shaped stone huts with distinctive thatched roofs. These ancient dwellings, some dating back to Celtic times, housed both people and their livestock, a testament to a self-sufficient way of life. Today, a visit to a palloza is an absolute must. Many have been lovingly preserved, with some even transformed into fascinating ethnographic museums, like the Palloza Museo Casa do Sesto in Piornedo, offering a glimpse into the region's rich past. You'll find clusters of these charming structures in villages like Piornedo, O Cebreiro, and Campo del Agua.

Los Ancares is an outdoor enthusiast's dream. The unspoiled landscape offers endless opportunities for hiking, from gentle strolls through ancient woodlands to challenging ascents of its majestic peaks. Popular routes include the ascent to Pico dos Tres Bispos and various trails around the Ancares Leoneses Biosphere Reserve. "La Mirada Circular" is another recommended hiking trail.

• Medieval Castles: Explore the remnants of the past with visits to castles like Doiras and Frades, offering picturesque views and tales of old.
• Prehistoric Sites: The region boasts archaeological treasures, including tumuli (burial mounds) and megalithic chambers, known locally as mámoas or medorras, showcasing human presence since the Neolithic era.
• The Camino de Santiago: Los Ancares lies on the historic Camino de Santiago, adding a spiritual dimension to your journey. O Cebreiro, a significant stop on the French Way, is a captivating village with its own collection of pallozas and a beautiful sanctuary.

No trip to Spain is complete without indulging in local cuisine, and Los Ancares won't disappoint. The region is known for its hearty, traditional dishes, reflecting its agricultural heritage. Look out for local specialities like:

Botillo: A cured, seasoned pork product, typical of El Bierzo region, which borders Los Ancares.

Reineta Apples: A distinct variety of apple, renowned for its flavour.
Cured Beef and Pears: Local produce that speaks to the region's fresh, natural bounty.
Hearty stews and game dishes, often featuring local ingredients, are also staples.

Los Ancares offers a range of rural accommodations, from cosy guesthouses to charming rural hotels, allowing you to immerse yourself fully in the tranquil atmosphere. While the area has historically been isolated, rural tourism is growing, providing more options for visitors seeking an authentic experience.

Getting around Los Ancares often requires a car to fully explore its dispersed villages and natural wonders. However, the journey itself, winding through the pristine landscapes, is part of the adventure.

If you're seeking a Spanish adventure that takes you off the beaten track, where nature reigns supreme and ancient traditions live on, Los Ancares awaits. It's a place where the air is cleaner, the views are grander, and the sense of discovery is truly profound. Come and uncover the untamed heart of Spain!

Accommodation in Los Ancares:

https://www.cabanasancares.com/

May heralds the much-anticipated arrival of early stone fruits, their sweet perfume a sure sign that summer is on its way. These fruits, alongside lingering citrus and the last of the season's berries, create a dazzling display in Spanish markets. The concept of "fruit with pedigree" is particularly relevant here, as many of Spain's prized varieties boast Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) status. These labels are not mere marketing tools; they represent a proud system of quality control, ensuring that the fruit adheres to specific cultivation practices and possesses taste profiles intrinsically linked to its unique terruño, or terroir. These fruits become culinary ambassadors of their regions. 

Stone Fruits Take Centre Stage:

The loquat (níspero) is often the first stone fruit to make its appearance, typically in April or May, effectively "kicking off the countdown to summer". Among the most distinguished are the PDO Callosa d'En Sarriá Loquats from the province of Alicante in the Valencian Community, celebrated for their "very characteristic sweet and slightly acidic taste". Originally from Asia, this oval, orange fruit, which "peels like a banana," has found an ideal home in the Mediterranean climate. Loquats are delightful to eat fresh and versatile in the kitchen. They are featured in desserts like pastry chef Jordi Roca's creation with honey and Mató cheese foam or blended into milkshakes, smoothies, and ice cream. A particularly refreshing use is in a Spring Salad with Loquats and Spinach. 

Cherries (cerezas) follow closely, with their season generally running from May to July. The end of spring, particularly mid to late May, brings the highly prized PDO Valle del Jerte cherries from Cáceres, Extremadura. These are renowned for their "sweetness, heart shape, and crisp bite". A unique variety from this region is the picota, which is marketed without a stem as it naturally detaches during harvest. The Valencian Community also boasts the PGI Alicante Mountain Cherries, encompassing over a dozen varieties with diverse shapes, textures, and flavours, cultivated for over a millennium. The culinary world has embraced these gems with enthusiasm. Top chefs are not limiting these fruits to simple desserts; instead, they are finding innovative ways to incorporate their unique flavours into sophisticated cuisine. For instance, the Torres brothers have famously used cherries in dishes with quail and spices, or transformed picotas into a dessert featuring pepper, almond cream, and sabayon. Chef Kiko Moya showcases PGI Alicante Mountain Cherries in a delicate sorbet paired with tender almonds and royal thyme. More traditional, yet equally delightful, is the French-inspired Clafoutis, often prepared with seasonal Spanish cherries. A more contemporary savoury application is a vibrant cherry chimichurri served with Pluma Ibérica pork. 

Apricots (albaricoques) join the ensemble from May through August, although some would say their May harvest depends on a bit of luck. These golden-orange fruits are nutritional powerhouses, packed with vitamins and fibre. They can be enjoyed raw, dried, roasted, preserved, or made into jam. Spanish culinary creativity shines in dishes such as Apricot Sorbet with Saffron Syrup, the hearty Spanish Lamb Stew with Dried Apricots, a refreshing salad featuring caramelised apricots, and roasted apricots macerated in a mojito-inspired blend. 

The arrival of early peaches (melocotones) and nectarines (nectarinas), both in season from May to September, truly signals that the main event of summer stone fruits is underway. From Murcia, the Cieza peaches, particularly the Baby Gold 6 (yellower) and Romea (more orange) varieties, are lauded for their "consistent and juicy texture" and perfect equilibrium of acidity and sweetness, often releasing juice from the first bite. Chef María Gómez cleverly utilises the firm texture of Cieza peaches in savoury compositions, such as with aged beef tenderloin and seared foie gras. These early stone fruits, with their juicy flesh and vibrant colours, act as culinary harbingers, building a delicious anticipation for the full splendour of the summer fruit season. Their appearance is an event in itself, a tangible shift in the culinary calendar that excites both consumers and chefs. 

Lingering Citrus & Sweet Berries

While many citrus fruits peak in winter, lemons (limón) remain widely available. Though their primary season ends in May, Spain, as the EU's largest lemon producer, ensures a fairly consistent supply. Their bright acidity is indispensable in Spanish kitchens, with the juice and rind lending zest to sauces, marinades, preserves, baked goods, and refreshing drinks.  

May also marks the glorious tail end of the strawberry (fresa) season, which typically runs from February. Spain is celebrated for its "extraordinarily regular-sized and large strawberries," with Huelva being a particularly significant production hub. These sweet, ruby-red jewels are a popular export. In Spain, they are often enjoyed in their purest form, perhaps with a dollop of cream in the classic dessert Fresas con Nata. They also feature in a myriad of other desserts and, increasingly, in innovative savoury dishes like Strawberry Gazpacho.  

Table: Seasonal Fruits in Spain (May)

The First Melons of the Season

The very first whispers of summer's iconic fruit, the melon, begin in May. Mini watermelons (sandía mini) can appear as early as April or May. Though botanically a fruit, their relation to cucumbers and pumpkins is a curious fact. Cantaloupe melons (melón cantalupo) also start their season in May, extending through September. These early arrivals are cherished for their refreshing sweetness. While often enjoyed sliced, a classic Spanish tapa, Melón con Jamón, beautifully marries the sweet melon with savoury cured ham. Refreshing watermelon salads are also a popular choice as the temperatures begin to climb.  

Other Notable Fruits

Medlar (níspero), the European variety, is listed with an April-May season. It is important to distinguish this from the loquat, which, confusingly, is also called níspero in Spanish. The prominent feature in May is the loquat (Asian níspero).

Avocado (aguacate) cultivation in Spain provides several varieties throughout the year. The Reed avocado, however, has a specific season from April/May to August. Other varieties like Bacon, Fuerte, Maluma, Hass, and Lamb Hass also contribute to the year-round availability, each with its unique characteristics. Avocados are a versatile ingredient, forming the base of guacamole and adding creamy richness to salads, sauces, and smoothies.  

The flavours of May in Spain are a testament to a rich culinary heritage, a deep respect for nature's rhythms, and an enduring passion for sharing the very best of the season's offerings.