Florida has acres upon acres (three-quarters of a million acres!) of citrus groves that produce oranges, grapefruits, and limes year-round. The Sunshine State also has over 8,000 miles of coastline where seafood from the Atlantic and Gulf of Mexico is harvested. See what's in season, where to get it, and explore Florida specialties - from Miami to Tampa, Orlando and Jacksonville - below. Find more Florida gems or tell me about your favorite things to eat locally in Florida. Florida's semi-tropical climate means year-round growing season and plenty of tropical fruit. Mangoes, guavas, avocados, bananas, melons, watermelons, etc. are grown in the State. Many common fruits and vegetables grown in northern states have lapping seasons, with harvesting continuing throughout the winter and early spring. Winter strawberries come from Florida, as do winter green beans and eggplants.
Seafood is primarily shrimps, crabs, lobsters and hundreds of types of delicious fish in the form of tacos, fish burgers or wonderful grilled carcasses. There are dozens of types and sizes of shrimp in various sauces and spices. Crab claws contain sweet meat that people like to compare to lobster. They are harvested from mid-October to mid-May. More than 8,000 miles of coastline - as well as plenty of inland water, make fish and seafood a large part of Florida's local food. Fish such as Cobia, Sea Bass, Snapper, Grouper or mahi-mahi are an integral part of the local menu.
In Florida, you can also try the traditional dishes of South America and the Iberian Peninsula. Vigorón and nacatamal were transferred from Nicaragua to the American soil. Argentinian grill, Cuban sandwich or Brazilian steak - all available in one place.