Why choose PGI / AOP fruits & vegetables? 🤩

At Neary , we are convinced of one simple thing: taste is born from the meeting of a fair season and a vibrant terroir. The PGI (Protected Geographical Indication) and PDO (Protected Designation of Origin) labels guarantee this duo: controlled origin, codified know-how, monitored harvest and packaging. Concretely, it changes everything on the plate (and in the basket): clearer flavors, a reassuring consistency, a story that makes you want to cook. 🌿

IGP vs AOP, in a nutshell

• PGI : at least one stage (production, processing or development) takes place in the area. Ideal for revealing a basin (e.g. Kiwi from the Adour , Clementine from Corsica ).
• AOP : all stages are in the geographical area and in accordance with the rules of the art (e.g. Chasselas de Moissac , Figue de Solliès , Noix de Grenoble ).

Our seasonal favorites 💌

Bright Winter (November → March)

Winter is not the poor relation of early vegetables, far from it! Corsican and Côte d'Azur citrus fruits steal the show: the Corsican Clementine PGI (mid-November to early January) with its green leaves and seedless flesh, then the Menton Lemon PGI (December to March for the peak) whose thick rind full of essential oils perfumes cakes, risottos, roasted vegetables and cocktails. Also think about the Adour Kiwi PGI (December to May): elegant sweetness, discreet acidity, very good in tarts and smoothies. As for vegetables, the Nantes Lamb's Lettuce PGI brings crunch and sweetness to winter salads, and the Sweet Onion of the Cévennes PDO caramelizes wonderfully to enhance a polenta or pissaladière. ❄️

Crisp Spring (March → June)

Make way for green textures and freshness! The Asparagus from Les Sables des Landes IGP (March–June) and the Artichoke from Roussillon IGP (March–May) herald the warmer weather: their fine fibers lend themselves equally well to the plancha or to gentle steaming. As for fruit, the Strawberries from Nîmes IGP (March–mid-June) open the ball, followed by the Strawberry from Périgord IGP (April–June): quick tarts, light pavlovas, quick coulis… And let’s not forget the Pomelo from Corsica IGP (peak season March–June), less bitter, perfect in herb salad, vegetable ceviche or asparagus carpaccio. 🌸

Generous Summer (June → September)

It's melon time in all its glory! At Neary, you'll find three complementary terroirs: Melon du Quercy IGP (mid-July to late September), Melon du Haut-Poitou IGP (July–September), and Melon de Cavaillon IGP (newly recognized, summer). At the table: paired with cured ham, in lemon-mint granita, or on barbecue skewers (melon–feta–basil). In July, the APRicot rouge du Roussillon AOP is a hit with everyone: instant jam, thin tart, mozzarella–basil salad. In August–September, head southwest: the Figue de Solliès AOP (mid-August–mid-November) and the Mirabelle de Lorraine IGP (August) shine both raw and quickly roasted with honey. At the markets, Coco de Paimpol AOP (July–October) offers a melting grain for warm salads, light stews and summer cassoulets. ☀️

Gourmet Autumn (September → November)

Table grapes are coming, with Chasselas de Moissac AOP (late August–autumn): shiny berry, thin skin, delicate juice—sublime with fresh goat cheese, walnuts, and a hint of honey. Walnuts AOP (Grenoble, Périgord) arrive with their distinctive crunch and endless savory/sweet uses. It's also the time for Piment d'Espelette AOP : fresh in strings then powdered, it enhances sauces, roasted vegetables, and onion jams. Lautrec Pink Garlic IGP (July–March) and Anjou Shallot IGP take over for your everyday cooking. 🍁

Easy ideas (2–4 steps) for seasonal cooking 🧑🍳

• Tough winter salad (10 min) : Nantes lamb's lettuce PGI + Adour kiwi PGI + AOP walnuts + Menton lemon PGI vinaigrette.
• Thin apricot tart (20 min) : puff pastry, Roussillon AOP apricot, brown sugar, flaked almonds — oven 200°C (12–14 min).
• Pan-fried Coconut from Paimpol (25 min) : blanched coconut then pan-fried with Lautrec IGP pink garlic, crushed tomato, Espelette AOP pepper.
• Asparagus carpaccio (8 min) : Raw Landes IGP asparagus, thin slices, Corsican IGP pomelo, olive oil, fleur de sel.
• Roasted figs (12 min) : Solliès AOP fig, honey, thyme, very hot oven — serve with Greek yogurt & AOP walnuts.

Frequently Asked Questions (FAQ) 🙋

Does a PGI/AOP guarantee “organic”?

No: PGI/AOP ≠ organic. The label guarantees the origin and expertise . But many producers also work in organic farming — this is indicated on our information sheets.

Why do some products come back “out of season”?

The specifications sometimes allow for extended marketing (controlled storage: e.g. Limousin Apple AOP , Roscoff Onion AOP ). We always display the official window and prioritize freshness.

What does “start/end” mean on the calendar?

Opening/closing dates are decided each year by the protection organizations (PDO/PGI) based on ripeness. You'll be notified in real time on product sheets and newsletters.