No visitor to Almuñécar can possibly leave without sampling some of the tantalising local fruits. At most times of the year, markets overflow with exotic selections of produce, some clearly recognisable and some clearly strangers to the fruit bowl.

The mild subtropical climate and rich alluvial banks of the Río Verde provide the perfect conditions for the cultivation of a wide variety of commercial fruits, of which the chirimoya, or custard apple, is still the most prominent. This distinctive knobbly-shaped fruit is considered a delicacy throughout most of the country and will be found on spring menus in some of the nation's top restaurants. Introduced into Spain from the Philippines in the 18th century, it is cultivated nowhere else in Europe. The fruit is in the shops from September to May and is best eaten when, to all appearances, it seems brown and overripe from the outside.

Another important commercial crop is the avocado. Although brought from Central America in the 19th century, it was not fully developed commercially in Almuñécar until the 1980's. Seasons are staggered throughout most of the year, depending on the variety, and there is hardly a week when this nutritious fruit is not available in the shops.

Further inland, along the fertile Tropical Valley, visitors will see orange clusters of the nispola, or Japanese medlar pear, on the trees. These succulent fruit were imported from the Far East in the 18th century and are mostly grown for local consumption. Their flavour is a curious blend of peach and pear, and they can be found on sale during early spring. They are often mistakenly called nispero when this is really the name for the tree.

In recent years the mango has undergone a serious increase in commercial cultivation. Demanding less attention and water than the avocado, it looks set to become one of the principal products of the area within a few years. This delicious fruit, packed with minerals and vitamins, is best bought during late summer and early winter, and should be eaten when only slightly soft.

Other exotic delicacies for the fruit bowl include the papaya (and its hybrid sister the babaco), kiwi, carambolo (star fruit), lichi, guayava (guava), pomegranate and a long etcetera, ranging from the passion fruit to the spiky kiwano. Visitors will also find the local banana, pronounced as such in Spanish and not to be confused with the traditional everyday plátano from the Canary Islands. Normally bought off the branch, this variety can be cooked when slightly underripe or eaten raw when slightly overripe.

Visitors to Almuñécar will also see that many of the traditional dryland cultivations still form a staple part of the local cuisine: olives (either pickled or for making olive oil), almonds (for sweets and pastries), figs (either dried or fresh) and, of course, the ubiquitous grape (either for eating or for fermenting into the local country wine).