As September begins to move in, fall is right around the corner. The leaves will start to show off their bright colors, and the wind brings in a cool breeze.
Whether you are most excited about the cooler temperatures, the holiday season, or scary movies, fall has something to offer everyone.
I love to cook, and my favorite thing about fall is the harvest that comes at the end of summer. Brand new dinners and desserts get made with each bountiful harvest.
From apple pie to squash soup, there’s a fall favorite for everyone to enjoy.
Fall Fruits and Vegetables
Check out the list of the best fall fruits and vegetables below to get some inspiration in the kitchen as fall rolls around the corner!
When I think of fall, I think of apples, and apple picking is one of my favorite fall activities.
There are many ways to eat apples; straight from the tree or create a tasty snack with a slab of peanut butter.
Apple pie is another favorite among fall desserts. Walking into your home and smelling a freshly baked apple pie is one of the most comforting feelings!
Another great way to use up your abundance of apples is by making applesauce or apple butter.
Beets are hardy root vegetables that are great for fall cooking.
Their deep purple color gives a pop of color to any dish, and they can be eaten raw or cooked.
Some of my favorite things to do with my fall beets is adding them to smoothies.
They add color and flavor, plus many health benefits.
Beets are also pickled, grated, added to salads, or dry roasted in the oven.
Everyone knows broccoli is good for you, but what they do not know is how delicious broccoli can be!
Transform a raw stick of broccoli off your veggie plate into a tasty side dish for any family meal.
I love to roast broccoli in the oven with olive oil, freshly minced garlic, salt, and pepper during the fall months.
Let the broccoli florets roast until tender and slightly browned. Another way I like to use broccoli is broccoli cheddar soup!
Lots of people hate brussel sprouts, but they shouldn’t. I love a side of Brussel Sprouts alongside a chicken breast or some roast beef and potatoes.
Cut your Brussel Sprouts in half, partially steam them, give them a good smash, and lay them out on a cookie sheet.
Sprinkle them with the oil of your choice, red pepper flakes, salt, and pepper, and roast them to perfection, or check out these air fryer recipes!
You’ll never look at a brussel sprout the same again!
A head of cabbage is one of the most versatile vegetables; it can be sliced and pan-fried, added to soups, and used as a wrap.
One of my favorite things to make in the fall is Holishkes.
Holishkes are a traditional Jewish dish with lamb and rice to stuff cabbage leaves.
An array of dried fruits, tomato sauces, and spices liven up the Holishkes.
Cranberry sauce is a staple on most people’s Thanksgiving plates.
Many people use it out of a can, but I recommend making homemade cranberry sauce this holiday season!
It gives a fresh burst of flavor to your plates.
Another one of my favorite ways to use cranberries in the fall is cranberry orange muffins.
Kale is one of my favorite superfoods because it’s packed with antioxidants and is so versatile in the kitchen.
It can be roasted in the oven to make kale chips, sauteed on the stove-top as a tasty savory side dish, or eaten raw and thrown into a salad.
If I know I will be out and about and unable to get my greens in for the day, I love to add my fresh kale to my breakfast smoothies.
Move over apples; the pears are coming in for their spotlight.
Pears are a delicious fall fruit and are similar in use to apples.
Pear pie, pear sauce, pear butter; you name it! One of my favorite ways to eat pears in the fall is by making a pear salad.
Peel and chunk your pears, and throw in some lemon juice, olive oil, and black pepper. Delicious!
Potatoes & Sweet Potatoes
Potatoes are a favorite during any season. French fries, baked potatoes, tater tots; you name it, people love potatoes in all forms.
One of my favorite fall dishes is potato soup. Soups and stews are cozy foods that bring the essence of fall into your home.
Sweet potatoes are one of my all-time favorite foods. Whether I bake them straight or make a sweet potato pie, they are always a hit, especially at the Thanksgiving table.
Of course, we must talk about pumpkins when we list fall fruits.
Pumpkins are an icon of fall, and they can be carved into funny shapes or baked into delicious treats.
A traditional pumpkin dessert is pumpkin pie.
While I love a good pumpkin pie during Thanksgiving, my favorite dessert is soft pumpkin cookies that my mom makes yearly.
A great root vegetable in the fall is turnips. They are not as sharp and spicy as radishes and have a milder flavor.
I like to eat turnips raw in my salads or cut into sticks to dip into hummus.
Another great way to utilize turnips is as a potato substitute when I eat a low-carb diet.
My favorite way is as mashed turnips with loads of cream cheese and butter!
Arugula is one of those fall greens that is either loved or hated.
Its fragrant, spicy flavor can scare off those faint of heart.
It is not personally one of my favorite greens, but it can add a great punch of flavor to any dish.
I like arugula mixed in with kale and spinach as a stir-fry; the arugula adds just enough bite to the other greens.
Cauliflower is one of the most versatile fall vegetables. When I am eating low-carb, cauliflower is my best friend.
It is an excellent substitute for rice and potatoes; some even use it to make pizza crust.
One of my favorite cauliflower substitute recipes is for cauliflower hummus.
Roasting chunks of cauliflower and a head of garlic, blending it all with olive oil and spices, make a delicious, low-carb hummus!
Celery stalks are always great to have on hand in the fall.
They can be eaten raw, thrown into soups and smoothies, or made as the dish’s star.
My favorite and easiest way to eat celery is dipping celery stalks into peanut butter.
This delicious and healthy snack fills you up without making you feel guilty.
Fall colors burst through in eggplant, and the deep purple is an excellent addition to any dish.
You can make eggplant parmesan, fry it up in a skillet with some flour and butter, or use it as a substitute for pasta in lasagna!
Figs are a tasty fall treat. As you can tell, I love keeping things simple.
My favorite way to eat a fig is a fresh one is right off the tree. I know fig trees can be hard to come by, so dried figs are another great option.
I use dried figs by making them into granola bars for a quick breakfast on the go.
Grapes have been a considerable part of culinary excellence for centuries.
From expensive wines to Concord Grape Jelly, all types of grapes have a little part of everyone’s heart.
My favorite way to use grapes is adding them to my chicken salad.
They add the perfect amount of freshness and sweetness to the salad.
Parsnips are a root vegetable much like carrots, but they aren’t as sweet as a carrot and maybe a little tougher too, and they are delicious.
My favorite way to prepare turnips is by roasting them in homemade garlic butter. They make a perfect side dish.
A persimmon is the edible fruit of a persimmon tree; they are orange and have an almost cantaloupe-like flavor.
Persimmons can be eaten straight from the tree or used in recipes.
The most common way of getting persimmons is when they are already dried. I love to make persimmon bread and other baked goods.
Spinach is one of those crops that we can harvest in the early spring and fall.
It doesn’t thrive in the summer heat very well, but if you replant after the first crop has started to seed, it is a great fall green.
Add it to smoothies or eat it in a fresh fall salad.
Zucchini is one of the many fall fruits and vegetables from the squash family.
Zucchini is one of those ingredients used as a substitute for many high-carb foods. It can be spiraled and made into zucchini pasta!
On the other end of the spectrum, zucchini bread is a favorite in my house!
Carrots are the most loved root vegetable. Their sweet flavor and satisfying crunch add to their popularity.
Their bright orange color makes them a staple on fall plates around the country.
My favorite ways to prepare carrots are in carrot salad, honey butter roasted carrots, and carrot muffins!
Chicory is an edible plant that grows wild in many parts of North America.
Much like dandelions, their greens are edible and can be added to salads or used in smoothies.
I love to sauté my chicory greens with garlic and butter for a savory side dish.
Fennel is part of the carrot family but is not a root vegetable. Their bulbs grow on top of the dirt, with greens above.
I enjoy cutting the crisp bulb into thin slices and adding them to my salads.
Another one of my favorite ways to eat fennel is by chunking up the bulbs and roasting them with some olive oil and spices.
I love green beans!
My favorite green bean dish is my mother’s green bean casserole that she makes on Thanksgiving.
I don’t know all of the ingredients, but I do know she uses a Cream of Stilton soup she gets from England. It is the tastiest thing I’ve ever had!
Leeks are another versatile vegetable that can be thrown into most dishes as a compliment or used as the star of the dish.
My two favorite ways to use leeks are throwing them into my chicken soup or my omelets every morning.
Crisp lettuce has to be my favorite part of any salad, and I like to add some spinach or kale, but lettuce is always the base of all of my salads.
If you’re not into salads, try adding lettuce to your stir-fry pot!
Check out different types of lettuce to use.
Mushrooms are a favorite among vegetarians as a meat substitute.
I am not a vegetarian, but I will never turn down a tasty mushroom!
I love to stuff them with cream cheese, top them with a slice of sausage, and roast them in the oven.
My favorite mushrooms include shiitakes, oyster mushrooms, or porcini mushrooms.
Onions are a great fall vegetable. From sweet yellow to spicy red, onions add great flavor to many dishes.
I love making venison fajitas with onions and peppers, but my favorite fall onion dish is french onion soup!
Peppers add great crunch and substance to dishes.
The rainbow of pepper colors makes a delicious snack when cut into slices and dipped in hummus.
My favorite way to eat peppers in the fall is stuffing them with cream cheese, ground beef, and cheddar cheese and roasting them to perfection.
The interesting look of pomegranates scares some people away, but don’t let the looks fool you!
Pomegranates are delicious, and I love eating them plain or throwing them on my salads.
They also add a delicious pop of flavor when added to yogurt or oatmeal.
Have you ever tried adding pomegranate seeds to your brussel sprouts dish? I was skeptical at first, but they pair together wonderfully!
Quinces resemble an apple and pear, with hints of citrus in fragrance. The woody flesh needs to be cooked before consumption.
I enjoy baking, so quince pie is my favorite thing to do with the interesting fruit.
Whether you’re poaching them, roasting, or stewing your quinces, they undoubtedly add a magical flavor to your fall table.
Radishes are great root vegetables that add a bite to any dish.
There are many types of radishes, but the most common is the red radish (also known as a table radish), known for its pink and red skin and white inside.
I love to slice them thin and add them to my salads or roast them in the oven.
This fall, I am going to try to pickle my radishes, and I recently began adding radishes to my pasta primavera recipe.
The rutabaga is a root vegetable dating back to the 17th century.
Often overlooked during the fall, rutabagas are dense with nutrients and look like a cross between a turnip and cabbage.
I have found the best way to use rutabaga is to chunk it up and toss it into any soup or stew.
This hardy vegetable will add great flavor and substance.
Shallots are a fall vegetable closely related to onions, garlic, and chives and are great seasoning for your favorite fall dish.
Shallots are great to add a more delicate onion-type flavor to any dish.
I love to sauté fresh shallots and add them to the top of my steaks when grilling.
Winter squash is a late-growing annual fruit commonly found in the United States.
There are many varieties of winter squash, including acorn squash, butternut squash, and spaghetti squash.
You can keep your winter squash recipe simple by cutting it in half, roasting it until tender, and filling it with butter, brown sugar, salt, and pepper.
This makes a delicious fall dinner.
Fall Fruits and Vegetables
- Brussel Sprouts
- Potatoes (Including Sweet Potatoes)
- Green beans
- Winter squash
As fall is creeping up right around the corner, our minds begin to switch from summer towards classic fall festivities.
Whether you are into baking or cooking savory dishes, you can find great recipes for autumn cooking. Put a twist on your regular Thanksgiving day plate by adding some new fruits and vegetables that the whole family will love.
Think happy thoughts of cozy candles, a good book, and a great meal roasting in the oven. I hope you expand your fall meals this season and try cooking with the best fall fruits and vegetables.
So grab a good book, sit on your porch, and eat your winter squash soup while enjoying the orange leaves and planning your apple-picking trip!
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