Fall Fruits and Vegetables

Apples

Apples are highly versatile, with popular varieties like Fuji, Gala, and Granny Smith. They thrive in temperate zones, with significant production in places like Washington State, Europe, and China.

Harvested from September through October, apples are round, with smooth, thin skin in colors ranging from red to green and yellow. Their flavors vary from sweet to tart, making them perfect for everything from fresh snacking to pies and sauces. Apples are a popular October fruit, reaching their peak season and offering great versatility.

Blackberries

Blackberries, especially varieties like Chester, grow well in temperate regions, including the U.S. Pacific Northwest and the UK. While often considered a summer fruit, certain types continue into October.

These berries are small, plump, and deep purple, offering a sweet-tart balance, perfect for fresh eating or incorporating into desserts and salads. Blackberries are part of the diverse range of October produce, emphasizing their continued availability and versatility.

Cranberries

Cranberries, mainly grown in northeastern U.S. regions like Wisconsin, are harvested in late September through October. These small, bright red berries are firm and tart, frequently used in sauces and baked goods.

Their sharp flavor is a staple in fall recipes, particularly during the holiday season. Cranberries are often featured in seasonal recipes, especially during the holiday season.

Dates

Dates, including Medjool and Deglet Noor, are cultivated in dry climates like the Middle East and California. Harvested in the fall, dates have a wrinkled brown exterior and sweet, chewy flesh. Their rich, caramel-like flavor makes them a popular snack and a natural sweetener in various recipes.

Figs

Figs like Black Mission and Brown Turkey thrive in warm climates like California and Turkey. Though their peak season ends in September, some varieties continue into October. Figs are soft, pear-shaped fruits with purple or green skins. Their sweet, earthy flavor makes them perfect for salads or desserts.

Grapes

Moon Drop and Cotton Candy grapes flourish in temperate regions like California. These unique varieties, harvested from late summer through October, range in appearance from oblong dark purple (Moon Drop) to round light green (Cotton Candy). Known for their sweet, juicy flavor, they are perfect for snacking, adding to salads, or using in homemade jams.

Pears

Pears, including Bartlett, Bosc, and Anjou, thrive in temperate areas like the U.S. Pacific Northwest. Their harvest peaks in September and October. These bell-shaped fruits, with green, yellow, or russet skins, offer a sweet, mildly tart flavor.

Pears are delicious, fresh, or roasted and work well in sweet and savory dishes. Pears stand out among the variety of October vegetables for their fresh flavor and versatility.

Pomegranates

Pomegranates, mainly grown in Mediterranean regions like California, are harvested from October through winter. These round, thick-skinned fruits contain ruby-colored seeds (arils) that are sweet and tart. They add color and flavor to salads, snacks, or desserts. Pomegranates are a key part of October produce, known for their vibrant color and flavor.

Quince

Quince, related to apples and pears, is typically grown in Mediterranean climates like Turkey and California. Harvested from October through November, quince resembles a large, yellow pear but is hard and tart when raw. Cooked quince sweetens and is often used in jams or desserts.

Star Fruit

Also known as Carambola, star fruit is harvested in tropical regions such as Southeast Asia and Florida. Its peak is in early fall. This yellow-green fruit forms a star shape when sliced and has a mild, tangy flavor. It’s eaten fresh or used in salads and as a garnish.

October Vegetables

October's vegetables are hearty and nourishing.

Here are some to look out for:

Acorn Squash

Acorn squash, a type of winter squash, is grown in temperate regions like the U.S. and harvested from October through winter. Recognized by its dark green skin and orange patches, acorn squash has a sweet, nutty flavor. It’s perfect for roasting or stuffing and is often seasoned with warm spices like cinnamon.

Delicata squash, another type of winter squash, is also popular in October for its tender texture and edible skin.

Beets

Beets, such as Chioggia and Golden Beets, are grown in temperate zones and are especially tender when harvested in October. With red, yellow, or striped skin, they have an earthy, sweet flavor that works well roasted or added to salads.

Celery root is another root vegetable harvested in October, often used as a healthy alternative to mashed potatoes.

Broccoli

Broccoli thrives in cooler climates like the U.S. and Italy, with peak harvest in fall. Its large, dense florets are deep green, sometimes tinged with purple. Broccoli’s mild, nutty flavor shines when roasted or steamed and complements a variety of dishes.

Brussels Sprouts

Brussels sprouts are a cool-weather crop, best after the first frost in October. Resembling small cabbages, they are green with tight, compact leaves. Roasted Brussels sprouts develop a mild sweetness and crispy texture, making them a favorite fall side dish.

Cabbage

Cabbage is grown worldwide in temperate regions and harvested from late summer through fall. Its dense heads come in green, red, or purple varieties. Cabbage has a crisp, slightly sweet flavor and is used in salads, soups, or fermented into sauerkraut.

Cauliflower

Cauliflower grows in cooler climates, with its peak in October. The dense white heads are surrounded by green leaves. Its mild, nutty flavor makes it versatile for roasting, mashing, or as a rice alternative in grain-free meals. Cauliflower is also used to make cauliflower rice, a popular gluten-free alternative to traditional rice.

Celery

Celery, though available year-round, is at its best in the fall. Its long, crisp green stalks have a mild, fresh flavor. Celery adds crunch to salads and soups and is often used as a base ingredient in broths and stews.

Chicory

Chicory is a leafy vegetable grown primarily in Europe, known for its slightly bitter taste. Harvested in fall, it’s used raw in salads or cooked as a side dish. Chicory root is also roasted and used as a coffee substitute.

Chives

Chives, part of the onion family, are grown in temperate climates and available into early October. Their thin, hollow green stems add a mild onion flavor to soups, salads, and savory dishes. Chives are commonly used as a garnish.

Eggplant

Eggplants, grown in warmer regions, can still be harvested in early October. The glossy, oblong fruits vary in color from deep purple to white. Their mild flavor absorbs surrounding flavors, making them ideal for Mediterranean dishes like ratatouille. Eggplant is also a staple in French cuisine, often used in dishes like ratatouille.

Kale

Kale thrives in cooler fall weather, with peak harvest in October. The large, ruffled leaves range from green to purple and have a slightly bitter flavor. Kale is versatile, used in salads, soups, or sautéed as a side.

Leeks

Leeks, closely related to onions, are harvested in fall, particularly October. With long, cylindrical stems, they have a mild, sweet flavor that’s great in soups or sautéed as a side.

Lettuce

Lettuce varieties like Romaine and Butterhead thrive in fall, with October providing the best conditions for growth. Crisp and mildly bitter, lettuce is commonly used in salads and sandwiches.

Okra

Though a summer crop, okra can still be harvested in early October. The long, green pods have a mild, slightly sticky texture, perfect for soups like gumbo or roasting for a crunchy side.

Parsnips

Parsnips, harvested in cooler regions during fall, resemble pale carrots. They offer a sweet, nutty flavor, particularly when roasted, and are commonly used in soups or as a roasted side dish. Butternut squash, another fall favorite, is known for its sweet flavor and versatility in cooking.

Peppers

Peppers, including bell and jalapeño varieties, are still available in early fall. Their bright colors range from green to red, yellow, and purple. Sweet or spicy, peppers are used in stir-fries, salads, or roasted.

Pumpkins

Pumpkins, especially sugar pumpkins, are harvested in October, thriving in temperate regions like the U.S. Midwest. Their orange flesh is mildly sweet, perfect for soups, pies, or roasting. Pumpkin seeds can also be roasted for a nutritious snack. Pumpkins are featured in many recipe ideas, from soups to pies, inspiring seasonal cooking.

Radish

Radishes, small and peppery, are harvested year-round but are especially crisp in October. They are round or oval with red or white skin, adding spice and crunch to salads or pickled for a tangy side.

Shallots

Shallots, part of the onion family, are harvested in October. They have a sweet, mild flavor and are commonly used in sauces, dressings, or roasted alongside meats.

Spaghetti Squash

Spaghetti squash is harvested in fall, with October marking the start of its season. The oblong squash has yellow skin, and its cooked flesh separates into strands resembling spaghetti. Its mild flavor makes it a popular low-carb pasta substitute.

Spinach

Spinach grows best in cooler temperatures, with a fall harvest starting in October. The dark green leaves have a fresh, slightly bitter flavor, ideal for salads, sautés, or adding to soups and smoothies.

Sweet Potatoes

Sweet potatoes reach peak season in October, and they are grown in warm regions like the southern U.S. They have smooth, orange skin and sweet, earthy flesh. Roasted, mashed, or baked, sweet potatoes are a staple in both sweet and savory dishes.

Swiss Chard

Swiss chard is a cool-weather crop harvested in October. Its colorful stalks and green leaves are mildly bitter and often sautéed with garlic or added to soups and stew.