Everything You Need to Know About Fall Fruits and Vegetables, According to Test Kitchen Experts
Your one-stop guide to buying, storing and cooking what's in season now.
The end of summer doesn’t mean the days of fresh and delicious produce are behind you. While we love fresh-off-the-vine tomatoes and freshly picked corn, we have a soft spot for fall favorites — apples, pears, Brussels sprouts, broccoli, turnips, and butternut squash. Find these fall fruits and fall vegetables (and more!) at your local farmer's market or at their prime in your go-to grocery store. Then, reference this guide which breaks down how to choose, store, and eat these seasonal crops for maximum enjoyment.
Looking to cook some lesser-known fruits and vegetables as well? Browse our list for ideas on how to work with sunchokes, persimmons. carnival squash, fennel, and other palate-pleasing picks that may stump you at first.
Tip: Many of these fruits and vegetables are best kept wrapped in plastic. Check out our favorite reusable produce bags to keep things green when you go to buy loose produce.
Acorn Squash
How to pick: Feel them out for hard rinds with deep colors and avoid those with surface blemishes.
How to store: Store acorn squash in a dark area with good airflow for up to three weeks.
How to use: Most commonly prepared by halving, removing the seeds and baking, which makes them perfect for stuffing. They can also be sliced and roasted.
Related: 19 Acorn Squash Recipes That Will Get You Pumped for Fall
Apples
How to pick: Choose apples that are firm with smooth, unblemished skin.
How to store: Brush apples with lemon, orange, or grapefruit juice to keep them fresh after they’ve been sliced. Refrigerate whole apples to preserve flavor and texture.
How to use: From baked goods, to cocktails, to topping off savory dishes, apples are a versatile fruit that can be used in many fall dishes.
Artichokes
How to pick: You may think of artichokes as a spring vegetable, but they have a second harvest season in October. Choose the ones with a tight leaf formation that are heavy and deep green.
How to store: Artichokes are best used the day of purchase, but they can also be stored unwashed in the fridge for four days.
How to use: To prepare artichokes, use a chef's knife to cut the stem for a flat base and then chop off the top half inch. Use cooking shears to trim the ends of the pointed leaves before boiling, roasting or steaming.
Related: Artichoke Primer
Beets
How to pick: Go for smaller beets as they are typically more tender than the larger variety. The greens should be bright, but cut them soon after buying so that they don’t extract moisture from the bulb.
How to store: Refrigerate beets in plastic for up to three weeks.
How to use: Scrub, trim, slice and roast with salt to add a hit of crunchy sweetness to salads and side dishes. Or, sneak them into baked goods like these Fudgy Beet Brownies.
Related: How to Grow Beets This Fall for a Hearty Autumn Harvest
Broccoli
Brussels sprouts
How to pick: The best Brussels are bright green with small heads.
How to store: Refrigerate in a plastic bag for up to three days.
How to use: Cut the stems before preparing whole, halved, sliced or shredded. Brussels sprouts can be steamed, roasted or microwaved. Transform this formerly unfashionable veggie into a standout side with the perfect roasting recipe.
Butternut Squash
How to pick: Aim for hard, deep-colored rinds free of blemishes or moldy spots.
How to store: Store uncut butternut squash in a dark, well-ventilated spot for up to a month. Once cut, refrigerate the pieces wrapped in plastic for five days max.
How to use: In most recipes, you can sub this squash for sweet potato. Always trim the ends off, peel, and remove the seeds before cooking into soups, risottos, and pasta dishes.
Related: 27 Irresistible Butternut Squash Recipes You Need to Make
Cabbage
How to pick: The best cabbage have tightly packed leaves and feel heavy for their size.
How to store: Refrigerate cabbage tightly wrapped for up to a week.
How to use: Both red and green cabbage can be eaten raw or cooked. Try it chopped into salads or coleslaws and thinly sliced as a pizza topping. Or try sautéing with apples, like in this pork chop and red cabbage dinner.
Carnival Squash
How to pick: The rind of carnival squash should be hard without any bad spots. It should also have deep orange and green colors.
How to store: Store uncut squash in a dark, well-ventilated spot for up to a month. Once cut, refrigerate the pieces wrapped in plastic for five days max.
How to use: It’s often only decorative, but carnival squash can be used as a substitute for other squashes by steaming, roasting, or sautéing them. They can be roasted whole or cut in half and seeded before cooking and scooping out the flesh.
Carrots
How to pick: Carrots should be firm, and those purchased with their greenery should have bright green leaves that are still moist.
How to store: Remove the greenery when you get home to stop the moisture and vitamins from being drained. Refrigerate in plastic in the vegetable drawer for up to one month.
How to use: If carrots are older, they should be peeled before you use them. Limp carrots can be placed in a bowl of ice water to make them crisp again. Add them raw to a crudite platter or roast them with paprika and nutmeg to caramelize their flavors for a delicious holiday side. Pro tip: turn the carrot tops into a tasty pesto.
Cauliflower
How to pick: Choose cauliflower with crisp greens and avoid those that are yellowing. The florets should also be compact, but the size of the cauliflower will not change the quality.
How to store: Keep tightly wrapped in plastic and refrigerate for up to 5 days. Once it is cooked it should be used within one to three days.
How to use: Simply cut and roast florets, cut into slices to make cauliflower "steaks" — or turn this vegetable into "rice," "pizza," or "gnocchi" for a healthy carb-substitute.
Cranberries
How to pick: The best cranberries are shiny and scarlet, so discard any that seem discolored or shriveled.
How to store: Refrigerate tightly wrapped for at least two months or freeze for up to a year.
How to use: Fresh cranberries are best incorporated in with other fruits due to their tartness. Try them cooked into your favorite applesauce or tossed into a pear pie filling.
Related: 25 Sweet and Savory Cranberry Recipes That Go Beyond the Sauce
Fennel
How to pick: When looking for fresh fennel bulbs, choose those with bright greenery and no browning on the bulbs.
How to store: Refrigerate in plastic for up to five days.
How to use: Fennel is crisp and sweet with a slight hint of licorice. It can be sliced into salads, roasted until caramelized, grilled to perfection or try it pan-fried in this sweet leeks and fennel side.
Figs
How to pick: Look for figs that are soft with a fresh scent.
How to store: Use soon after they’re purchased or refrigerate for up to seven days.
How to use: The sweet flavor and jammy texture of figs makes them great baked into desserts, arranged raw on top of a tart or tossed into salads.
Grapes
How to pick: Seek out grapes that are plump and firmly attached to their stem.
How to store: Refrigerate unwashed in the bag they came in for up to a week.
How to use: Pluck off the stem to eat, freeze for a fun candy-like snack, or throw them in salads and desserts. For a savory twist, try tossing them with olive oil, salt, pepper and fresh thyme and roast at 400°F until beginning to burst. Serve with sausage, pork chops or over toast spread with ricotta.
Jerusalem Artichoke (Sunchoke)
How to pick: Try to find sunchokes without any wrinkles.
How to store: Handle carefully to avoid bruising. Refrigerate for up to a week in a plastic bag before losing moisture.
How to use: Their thin skin has nutritional benefits and can be left on if thoroughly washed before using. While often boiled or steamed, sunchokes can also be roasted.
Leeks
How to pick: In your grocery store, look for small leeks with bright leaves that are still crisp. The white part should be free of blemishes.
How to store: Refrigerate in plastic for up to four days.
How to use: Cut off and discard the dark green parts and trim the root end. Halve lengthwise and clean thoroughly between the layers. You can roast leeks, or try them them charred on the grill with asparagus and shrimp.
Mushrooms
How to pick: While there are thousands of types of mushrooms in a variety of colors, flavors, and sizes, in general, you should look for evenly colored mushrooms that are firm and have tightly closed caps. Those with all of their gills exposed are no longer in their peak freshness.
How to store: Refrigerate whole, unwashed mushrooms in a brown paper bag with the top folded over. Avoid placing in the crisper drawer.
How to use: Take advantage of the whole spectrum of mushrooms this fall in pasta, pizzas, soups, and more. They can also be served raw in salads.
Related: 6 Surprising Mushroom Health Benefits for Your Skin, Brain, and Bones
Parsnips
How to pick: Look for small to medium, well-shaped roots at your grocery store, and avoid limp or blemished parsnips.
How to store: Refrigerate in plastic for up to two weeks.
How to use: Parsnips can be roasted, baked, sautéd, or steamed. Try them boiled and mashed like potatoes for a veggie-packed twist on the classic Thanksgiving side dish.
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