Get a Taste of Summer in Malta: Seasonal Fruits & Vegetables You Can’t Miss
Words by Coryse Borg
There’s no better time to visit Malta than summer especially if you’re a foodie. From sun-drenched vineyards to cactus-covered hillsides, the Maltese Islands are bursting with fresh, flavour-packed produce just waiting to be tasted. Whether you’re craving crisp watermelon by the sea, a glass of local wine with vineyard views, or the sweet surprise of prickly pear jam, July is peak season for nature’s most delicious gifts.
Prickly Pear (Bajtra tax-xewk)
You’ll spot these wild fruits growing on cactus hedges all over the islands, but don’t be fooled by their spiky exterior. Once peeled (carefully!), you’ll find a sweet, juicy pulp that tastes like summer. Prickly pears are a staple of Maltese tradition enjoyed fresh, turned into jams, or even made into a uniquely Maltese liqueur. One bite and you’ll understand why locals wait all year for this seasonal treat.
Watermelon (Dulliegħa)
What’s summer without watermelon? Maltese dulliegħa are extra juicy, beautifully red inside, and grown under golden sunshine. Whether sliced on a picnic blanket or served in chilled wedges by the pool, they’re pure refreshment on a hot island day.
Melon (Bettieħa)
If you’re more of a melon fan, you’re in for a treat. Maltese melons are sweet, aromatic, and soft enough to eat with a spoon. You’ll often find them served as part of antipasto platters especially paired with thin slices of salty ham. It’s a simple combo that feels like a gourmet experience.
Grapes (Għeneb)
Come July, vines across Malta and Gozo are heavy with grapes in every shade from pale green to deep purple. Eat them fresh, mix them into fruit salads, or better yet sip them in the form of a local Maltese wine. Many vineyards across the islands offer tours and tastings, making it easy to savour these sun-kissed clusters right where they’re grown.
Plums (Għanbaqar)
Cherry plums are small but mighty sweet with a gentle tartness that makes them pop. You’ll find them tucked into flaky Maltese pastries, piled high at village markets, or preserved in traditional homemade jam. A hidden gem of Maltese produce season!
Travelling with KM Malta Airlines puts you at the heart of it all. Fly direct to Malta and discover a rich Mediterranean food culture shaped by sun, sea, and centuries of tradition.
So grab a basket (or just a beach towel) and come hungry. Here’s what’s in season right now in Malta and Gozo.
Tomatoes (Tadam)
You haven’t had tomatoes until you’ve had them in Malta. Grown in sun-soaked fields and bursting with flavour, they’re the soul of Maltese cuisine. Spread fresh tomato on crusty bread, drizzle with local olive oil, sprinkle with salt, and voilà you’ve got ħobż biż-żejt, Malta’s most beloved summer snack.
Marrow (Qarabagħli)
This humble vegetable might not sound glamorous, but in Maltese kitchens, it’s a hero. Marrows (zucchini) are stuffed, stewed, grilled, and tossed into hearty dishes like kapunata a local version of ratatouille that’s perfect with crusty bread and a glass of wine.
Peppers (Bżar)
Whether red, yellow, or green, peppers are everywhere during the Maltese summer. They’re often roasted until sweet, then stuffed with rice, tuna, or fresh herbs. Their bold colour and flavour bring any dish to life.
Capers (Kappar)
Tiny but powerful, capers grow wild in the Maltese countryside. These salty, pickled flower buds add a punch to fish dishes, pasta sauces, and of course, our national bread dish. Keep an eye out for them growing on walls and rocky cliffs you’ll be surprised how many you’ll spot once you know what to look for!
Take a Bite Out of Summer
Malta’s seasonal produce isn’t just delicious it’s a reflection of the islands’ natural rhythm, cultural roots, and Mediterranean way of life. From street vendors to family-run farms, the flavours of summer are waiting around every corner.
Book your flight today and get ready to explore Malta one bite at a time.
Whether you’re shopping local markets in Gozo or enjoying farm-to-table dining in Valletta, you’ll quickly discover that the best souvenirs are often the edible kind.
