'Mejju ħobża u sikkina'! Take a look at the fresh produce that thrives in Malta come May
As we step into mid-May, the Maltese countryside is bursting with life, and so are local markets! The Department of Information recently shared a traditional Maltese expression that beautifully sums up the abundance this month brings, that goes ‘Mejju ħobża u sikkina għax kull ġid jagħtina.’ This translates to: ‘Bring bread and a knife in May, because it gives us every good thing.’
May marks the arrival of a rich variety of fruits and vegetables that signal the start of Malta’s long, sun-kissed growing season. Here's what to look out for – and how you can enjoy these local treasures in true Maltese style.
Capers (May–October)
These briny little buds are a Mediterranean favourite, and in Malta, they’re often added to dishes like ħobż biż-żejt or pasta salad for a salty kick, or used to flavour tomato-based sauces for lampuki pie or fenek bit-tewm.
Chickpeas (May–June)
Aside from hummus, chickpeas are a staple in minestra – Malta’s hearty vegetable soup. They're also used in kusksu bil-ful, where they add a nutty texture alongside fava beans and tiny pasta beads.
Fava Beans (May–June)
Known locally as ful, these are a key ingredient in bigilla, Malta’s much-loved broad bean dip. They’re also delicious simply boiled and tossed with olive oil, garlic and parsley as an antipasto.
Long Squash (May–November)
Long, light-green, and subtly sweet, qarabagħli twil can be sliced and stewed with tomatoes and herbs for a quick side dish, or stuffed with minced meat and baked in the oven – a rustic Maltese classic.
Red Chillies (May–October)
Local bżar aħmar add a kick to many traditional dishes. They’re sometimes used in spagetti biz-zalza tat-tadam for a hint of heat, or preserved in oil and served as a condiment with bread or meat.
Apricots (May–July)
Sweet and slightly tart, fresh apricots are often used in Maltese desserts or jams. Try them chopped into a fruit-filled ftira, or enjoy them simply fresh with a slice of ġbejniet.
Blackberries (May–July)
Known locally as għeneb id-dwieli selvaġġ, these dark berries are perfect in homemade tarts or served over vanilla ice cream for a sweet pre-summer treat.
Cherries (May)
A short season makes cherries all the more special. Locals love them fresh, but they also shine in baked goods like qagħaq tal-għasel with a twist or folded into homemade cakes.
Common Fig (May–June)
‘Tin’ are sacred in the Maltese kitchen! Eaten fresh, they’re often paired with cured meats and cheese, or sun-dried and stuffed with almonds in traditional imqaret-style sweets.
White Mulberries (May–June)
These juicy berries, ċawsli, can be spotted hanging from trees in old village cores. They’re a seasonal treat that make their way into marmalades, syrups, or simply eaten fresh under the sun.
Peaches (May–September)
Soft and juicy Maltese ‘ħawħ’ are perfect for fruit salads, blending into refreshing smoothies, or paired with fresh ricotta on toast for a sweet-and-savory breakfast.
Watermelons (May–October)
Is there anything more Maltese than a slice of ‘dulliegħa’ on a hot day? Enjoy it as is, or chilled and blended into a fruity granita for a refreshing pre-summer cooler.
May is one of the best months to celebrate Malta’s homegrown produce. With a landscape bursting with colour and flavour, now’s the perfect time to hit your local farmer’s market and bring a bit of traditional Maltese food culture to your kitchen.
So bring your ‘ħobża’ and ‘sikkina’ and dig in!