July fruits, Greens and vegetables

Greens and vegetables

Garlic, Zucchini, Pumpkin, Onion, Green Beans, Lettuce, Cucumber, Pepper, Radish, Beet, Tomato and Carrot.

Fresh fruits

Apricot, Cranberries, Brevas, Cherries, Plums, Raspberry, Strawberries, Lime, Lemon, Peach, Melon, Oranges, Pears, Pineapple, Bananas, Grapefruit and Watermelon.

Tropical fruits

Avocado, Carambola, Guava, Kiwano, Kiwi, Mango, Mangosteen, Papaya, Pitahaya, Rambutan and Tamarillo.

July Festivities


The first Sunday in July, Tarazona celebrates the pilgrimage of Quililay, an ancient tradition that takes place in the Sanctuary of the Virgen del Moncayo, in the natural park of the same name. In the hamlet of Agramonte, the city council of Tarazona offers to all those who assist “migas a la pastora” and later, in the same sanctuary, the chapter of the cathedral of Tarazona offers beans with pork giblets.

In Munébrega there is a traditional pilgrimage with popular food based on grilled meat. In Cañada de Betanduz they are usedto taking roasted lamb chops on this day.

In Fortanete they celebrate the Fiesta de la Caridad and take cakes from San Cristóbal or resobados.

Canfranc Station distributes meat to the shepherdess and visitors in all the neighborhoods. The first day of the holidays is also when peach and wine are given away.

Graus has become famous for being one of the places where the longaniza is best made in the world, a product to which every July a holiday isdevoted, where the longaniza is the solestar.

This Huesca town has the wisdom of a long mondonguera tradition that makes its butchers authentic artisans in the elaboration of pork products. Furthermore, the privileged geographical situation is added, givingsuch products unmistakable characteristics and a very special quality, flavor, and presence.

The sausage made history in Graus because every summer in town,they aim to beat a new Guinness record and prepare the longest sausage in the world. This year, this special event will reach its twenty-third edition and, once again,will have the traditional grilled barbecue with the giant sausage. In 1997, with the first Guinness, the sausage reached 530 meters.

The atmosphere in the old town of Graus cannot be more lively and welcoming during the celebration of this party of the longaniza, and brings together thousands of attracted people in each edition, in addition to tasting the savory sausage, other attractions such as the street market it is also set up. The party is organized by the Association of Manufacturers of Longaniza de Graus, the City of Graus, the Association of Employers, and the Association of Women, and a true show it is, especially when it comes the time to turn the 25-square meter barbecue loaded with more than 1,100 kilos of stuffed meat in 900 meters of natural guts. So much so, that it is done with a crane for the good outcome of this disproportionate «barbecue».

Every year, from time immemorial, the neighbors and relatives of Longás celebrate the festivity of Santiago with a program where the highlight is the pilgrimage to the hermitage of Santo Domingo. The neighbors climb to the top of the mountain where the beautiful hermitage is located to enjoy a day in community that includes the celebration of a mass in the hermitage, and a popular meal offered by the town hall. Inrecent years, it has consisted of Cordero a la pastora. The pilgrimage is always celebrated on the Saturday closest to the festivity of Santiago.

The marmitako is a simple stew typical of the seafood cuisine,which main ingredient is the longfin tuna. However, inland, especially in the town of Aguilón, and in the Campo de Cariñena region, it has become a tradition for several summers. And so, it is in this areawhere they celebrate, each July, an especial day dedicated to this recipe, particularly popular in the Basque Country kitchen. It is a contest organized by the town council, the region, and a hotel establishment in Zaragoza,which set the chefs’ groups in motion from early in the morning, with the lighting of the kitchens in the middle of the street. Soon the atmosphere is impregnated with the delicious aroma of the marmitako that the chefs prepare with especial care to win the first prize of such contest.

The town council provides with the basic ingredients – tuna and potatoes – and the contestants take care of providing the rest – peppers, onions, garlic, tomatoes, parsley … – which may end up deciding the demanding palates of the jury. After the contest there is a large amount of popular food in the pavilion, and after dinner the name of the winner is revealed.

Alfamén celebrates the seventh edition of the Watermelon Festival, thetown’s initiative launched with the purpose of promoting one of the most important and significant land products of Campo de Cariñena. With this motif, the public is offered a wide range of colours, thanks to the combination of watermelon with other fruits, and other foods resulting in original and appetizing ways to take this refreshing fruit. The watermelon cocktail with vodka and cava or the pinchos with kiwi, with cherries, melon, ham, cheese and many other products, are some of the many gastronomic watermelon combinations shown to the public.