Fall’s Finest Flavors: A Guide to Seasonal Produce and How to Enjoy Them

It’s always best to buy produce that is in season for these 2 reasons. One they will have the best flavor and two you can usually get them at a good price.

Fruits

Apples are crisp, juicy and refreshing. Their flavor can range from sweet (like a Fuji Apple) to tart (like a Granny Smith Apple) depending on the variety of apple you get. You can enjoy eating them fresh which makes them great on the go snack. They can also be sautéed, roasted, or baked like in an apple pie. Months in season: August – November.

Pears are sweet, floral, and even buttery when ripe. There are many varieties of pears with different textures. Some are firmer and are dryer like the Bosc Pears while others are soft and juicy like the Bartlett Pears. One of my personal favorites are the Asian Pears preferable the Korean one. I find them to have the right amount of crunch and are always sweet and juicy. Pears can be eaten raw, poached, baked, roasted or even sliced fresh to be enjoyed in a salad. Months in season: August – November.

Grapes are sweet, juicy, and sometimes tart. Some have seeds while other varieties are seedless. I prefer to get the darker purple varieties like Concord as they tend to be a bit sweeter. Grapes are another great on the go snack as they are easy to pack with little to no prep time. You can eat them just as is or freeze them for a fun cold treat. I even love to freeze them and then blend them in a blender with some coconut water for a delicious frozen slushy. Months in season: August – October.

Cranberries are very tart and tangy. You can cook them into sauces or bake them into breads or muffins. I love juicing them and then adding water, some lime juice and then sweeten it with raw honey for a delicious healthy drink. Months in season: September – November

Figs are jammy, floral and honey-sweet. I like to eat them fresh or dried but you can also bake them and make fig bars. Months in season: August – October

Pomegranates are juicy, bright and sweet yet tart. It’s takes a bit of work to get all of them out of their white membranes, which makes me appreciate every bite of this fruit. They can be sprinkled over salads, mixed in some guacamole, or even juiced. If you haven’t tried freshly juiced pomegranates, you don’t know what you are missing. Months in season: September – December

Persimmons are sweet and rich like honeyed pumpkin. There are 2 main varieties sold at grocery stores.

– The Hachiya is one that is shaped like an acorn. Its texture is hard when not ripe and very soft when it’s ready to eat. Do NOT eat it when it’s not ripe, your mouth with pucker and dry out from all the tannins. When ripe it should be extremely soft like a very ripe tomato. The flavor is intensely sweet and rich like a custard. They are great to eat with a spoon or you can blend them in a smoothie. You can also bake them into puddings, breads, or cakes.

– The other variety is Fuyu which is my personal favorite. This persimmon is short and look like a tomato. Unlike Hachiya, the Fuyu can be eaten when they are firm. The texture will be similar to an apple, firm and crisp. If you let it soften a bit until the are slightly tender, the flavor will be a bit sweeter. Both ways are delicious. You can eat them by itself or sliced over some greens. Months in season: October – December

Vegetables

Pumpkins are mildly sweet and earthy. They are great roasted, pureed for soups, or cubed for stews. Alternatively they can be sweetened and used in desserts such as pies, muffins, or bread. Months in season September – November.

Winter Squash are sweet, nutty, and even creamy when roasted. There are so many varieties of winter squashes such as Butternut, Acorn, Spaghetti, and Kabocha to name a few. Each of them have a slightly different texture and flavor so aim to try more than one. Months in season September – December.

– Butternut Squash are sweet, nutty, and slightly earthy. Great when roasted as the natural sugars caramelize. They are excellent for soups and purees and can also be used in pasta sauces or curries.

– Acorn Squash are milder and less sweet than Butternut Squash. They are great to cut in half, remove the seeds, fill with grains and vegetables, and then bake for a savory dish.

– Spaghetti Squash are mild and slightly sweet in flavor. This one has a unique texture as it can resemble noodles when prepared correctly. Its noodle-like texture makes it a perfect substitute for spaghetti noodles.

– Kabocha Squash (Japanese Pumpkin) are very sweet and dense. It has a rich chestnut-like flavor. The texture is starchy and is similar to a cross between a pumpkin and a sweet potato. These are perfect for curries and soups, especially if they are spicy.

Sweet Potatoes are naturally sweet and starchy. Just like the winter squashes have different varieties that have slightly different textures and flavors. They come in orange, white and purple colors that are all worth trying. You can roast them, add them to soups, make tortillas or even make sweet treats with them. Months in season September – December.

Carrots are sweet, crisp, and earthy. They can be roasted, steamed, or even eaten raw. I love grating them and sprinkling them over green salads for an extra sweet crunch. Months in season September – November.

Brussels Sprouts are slightly bitter raw but are nutty when roasted. You can roast or sauté them or shred them when raw. No matter which cooking method you use they all pair nicely over a bed of lettuce. Months in season September – February.

Cauliflower are mild and nutty in flavor. There are many different ways to prepare them. Cauliflower can be roasted, steamed, or mashed. It can even be riced which makes it a great way to sneak in more vegetables if you use it instead of rice. Months in season September – November.

Broccoli has a grassy flavor when raw but are sweet and but when cooked. They can be steamed, roasted, or stir fried. I personally love adding a bunch of steamed broccoli to my dinners. It’s an easy way to add vegetables to your dinner. Broccoli is also high in fiber which will help to fill you up leaving you nice and full. Months in season September – November.

Cabbage are crisp when raw but soften and become sweet and mellow when cooked. They can be sautéed, roasted, or shredded to make a slaw. Months in season September – December.

Kale are earthy and slightly bitter. Massage them with some lemon juice to slightly soften its texture and flavor before creating a kale salad. They are also great to add to soups or stews for some color and extra greens. Months in season September – February.

Spinach are mild and slightly sweet. My favorite thing to do is add spinach to my smoothies. Fruits pair nicely with spinach and their flavors complement each other well. You can also sauté them or add some to curries or stews. Months in season September – November.

Leeks are mild and have a sweet onion flavor. They can be sautéed or roasted. But personally, I love them in soups. Leeks in soups always gives cozy vibes during the cooler months. Months in season September – February.