Fall Season Produce Guide | 27 Fall Fruits and Vegetables

Enjoy the taste of the fall season with the best fall fruit and vegetables, from carrots and broccoli to apples and pumpkins, with plenty of recipe ideas!

Image collage of fall season veggies: pears, mushrooms, brussels sprouts, chard, carrots, and zucchini. Text overlay reads, "What's In Season? Guide Fall Vegetables".

It’s officially fall, and with the cooler weather and changing leaves comes a new set of in-season produce!

You’ll find a wide variety of winter squash, dark leafy greens, and root vegetables that start to bring a change in texture and flavor to your dinner table, plus tasty fruits like pears and cranberries! Personally, I’m ready for the change (and all things pumpkin!).

This fall produce guide is full of seasonal fall fruits and vegetables that pair perfectly with this Healthy Fall Meal Plan.

Get ready to enjoy all of your fall season favorites!

WHY EAT FALL FRUITS AND VEGETABLES

Most fruits and vegetables are available year-round in grocery stores. However, you should still shop for fall seasonal produce for a few reasons.

Eating seasonal produce is healthier. When you buy fruits and vegetables in their peak season, you will gain the best nutrients from the produce.
Seasonal produce tastes better. Food bought in peak season has the best flavor. It can grow abundantly in the ground and flourishes with the right amount of sunshine.
Keep the grocery budget on track. I’m all about saving money where I can, and buying produce in season is always cheaper! Fruits and veggies grow in abundance when it is peak season, so supermarkets will reduce the prices.

FALL SEASON VEGETABLES

Although you might think of summer as peak vegetable season, the fall season is the time to harvest many amazing veggies, too!

BEETS

Beets are a staple in the fall and winter seasons. Sweet and very earthy, people tend to either love them OR dislike them. Beets are a great source of phytonutrients and can help lower blood pressure. Eaten cooked, raw, or in soups, beets are versatile and come in a deep red (earthier taste) or a yellow color (sweeter taste).

BROCCOLI

This green mini tree-like vegetable is a weekly staple in our home. However, it actually has a season and tastes the best in cooler temps! Broccoli is low in calories, contains more vitamin C than oranges, and is a great source of calcium!

Broccoli is best in the fall and winter. We love broccoli and enjoy it on our weekly meal plan. Don’t forget to eat the stems, too!

BRUSSELS SPROUTS

Brussels Sprouts are in the cruciferous vegetable family, meaning they are related to cabbage, kale, and broccoli. You’ll gain similar nutrients from all of these vegetables, so if you don’t like one, try another!

Brussels sprouts are another one of those vegetables that people either love or dislike. But when cooked properly, they give a delicious, sweet, cabbage-like flavor and a satisfying crunch!

Bacon Brussels Sprouts
Sweet Kale Salad (Costco Copycat)
Easy Roasted Broccoli (simply sub sliced Brussels Sprouts!)
Instant Pot Brussels Sprouts
Wild Rice Pilaf with Brussels Sprouts
Roasted Vegetable Kale Salad (Roasted Brussels sprouts would be a nice addition to this colorful salad)

CABBAGE

As you can see, the cruciferous family of vegetables loves the cooler weather! Cabbage can be found in stores for extremely low prices in the fall and winter. It’s great for digestion, and you can prepare it in a variety of ways.

CARROTS

Carrots tend to be a cooler-weather crop, so if temperatures are dropping in your area in fall, these root veggies will be ready for eating! High in vitamins K and C, fiber, potassium, and beta-carotene, carrots are a great staple for any meal!

Zucchini Muffins with Apples and Carrots
Spiced Carrot Bread
Vegetable Pasta Primavera
Carrot Top Pesto (don’t throw away the carrot greens!)
Carrot and Sweet Potato Fritters
How to Stretch Ground Beef
Best Minestrone Soup

CAULIFLOWER

Although available year-round, cauliflower does tend to do best when temperatures start to drop. It’s not the most exciting vegetable, but it can pop with flavor if cooked in just the right way! Full of folate, vitamins C, K, and B, this is a great vegetable to keep on the table.

CHARD

Chard is actually part of the beet family! Rainbow chard comes in many colors, with red, golden, and pink stalks, while Swiss chard tends to have a white stalk. It’s a great source of vitamins A, C, and K, boosts the immune system, and aids in digestion.

COLLARD GREENS

Good old classic collard greens are DELICIOUS. They are in the family of cabbage, kale, Brussels sprouts, and Swiss chard. This thick leafy vegetable is high in vitamins K and A, plus fiber and antioxidants. Personally, I think they taste best cooked. You can often substitute collard greens for Swiss chard or kale.

Quick Collard Greens
Savory Pasta with Bacon and Greens
Caramelized Onions and Chard
Butternut Squash Pasta Bake
Garlic White Bean Soup with Kale (use collard greens instead)
Minestrone Soup (use collards instead of kale)

If you end up with extra chard or collard greens, use this tutorial to blanch and freeze the extras for future meals!

EGGPLANT

One approach to making sure you’re getting a variety of nutrients from your vegetables is to “eat the rainbow”. Adding purple eggplant to your table is a great way to get fiber, protein, and manganese, plus they’re low in calories and a good source of antioxidants.

Eggplants tend to grow best in warmer weather, but in some places, you’ll see them at farmers’ markets into the fall.

Skillet Veggie Pizza Pasta
Roasted Eggplant with Miso and Sesame Seeds
Slow Cooker Meatless Lasagna (add eggplant!)
Eggplant Pizzas
Eggplant Parmesan

KALE

Kale has gained so much popularity, and for good reason. It’s rich in vitamins K, A, C, and B6, plus multiple minerals. Considered a superfood, you can find it all year long, although it is in peak season during cooler months.

MUSHROOMS

Mushrooms tend to be a love or hate kind of thing. Personally, I love them, and my people are slowly coming around to loving them, too! Mushrooms are a great source of Vitamin D and help support your immune system. Use a variety of types to keep things interesting at the dinner table.

PARSNIPS

Parsnips are similar in shape to carrots but actually taste quite different! They have a slightly nutty and spicy flavor. Like carrots, you’ll find them in cooler temperatures.

Parsnips are a good source of calcium, magnesium, and potassium. They are also high in folate and vitamin K. It’s easy to get stuck eating the same ole veggies all the time, but adding in variety like parsnips and other root vegetables helps bring new flavors to the table.

Root Vegetable Sauté
Roasted Vegetable Kale Salad
Parsnip Fries
Homemade Root Vegetable Chips
Classic Slow Cooker Pot Roast (substitute or add parsnips)

Hasselback potato on plate with some greens underneath and a fork nearby.

POTATOES

Since you can find potatoes for low prices year-round, it’s hard to remember that they actually have a season! Fall and winter are peak times for potatoes of all kinds.

Some people think that white potatoes are not a good source of nutrients because of their high starch content and white color. But as a whole food with the skins on, they are a nutritional powerhouse with tons of vitamins and minerals!

PUMPKINS

Pumpkins are here! Fall is officially Pumpkin Pie season, and I have no problem making all things pumpkin. Dense in nutrients and easy to make into homemade treats, Homemade Pumpkin Puree is a great food to keep on hand during the fall.

Pumpkin Cookies
Classic Pumpkin Bread
Pumpkin Swirl Black Bean Brownies (don’t knock ’em until you try ’em!)
Overnight Pumpkin French Toast Casserole
Pumpkin Chili
Easy Pumpkin Smoothie
Homemade Pumpkin Spice Coffee Creamer

RADISHES

Radishes are a great source of potassium, Vitamin C, and antioxidants. They’re known for their pungent flavor and crunch.

SPINACH

Like collard greens, hearty green spinach is starting to come back into season. Spinach is an excellent go-to for adding vitamins and minerals to your diet. Add to smoothies, salads, and soups!

SWEET POTATOES

We love sweet potatoes! They’re full of vitamins, minerals, and both soluble and insoluble fiber. Try purple sweet potatoes too, since they’re just as yummy as the orange variety.

Squash pasta bake in a glass baking dish.

WINTER SQUASH

It’s hard to mention pumpkins and not give the other varieties of winter squash some face time! Some favorites in our house include butternut, acorn, delicata, and spaghetti. Winter squash is generally high in vitamin A and vitamin C, as well as dietary fiber, manganese, copper, potassium, and folate.

ZUCCHINI

Fall means the end of the season for summer squash like zucchini. (I’m sure some of you are rejoicing! LOL!) But you may still find some lingering on the vines at the beginning of the fall season. Zucchini has high amounts of vitamin C and potassium.

AUTUMN FRUITS

From apples to pomegranates, these autumn fruits are sweet, crisp, and delicious!

APPLES

Apple picking, Apple Cider, and apple bobbing at fall festivals are all parts of great autumn memories! This is the time to stock up and make all things apple. High in fiber, vitamin C, potassium, and vitamin K, you can feel confident that you and your family are getting good nutrients when you eat lots of apples.

Apple Pie Overnight Oats
Homemade Apple Butter
Apple Oatmeal Breakfast Bars
Sweet Potato and Apple Breakfast Bake
Slab Apple Pie
Dehydrated Apples
Apple Crumble Ice Cream (if it’s too hot for apple cider, try this!!)

CITRUS FRUITS

Although you can often find citrus fruits like oranges and lemons year-round at the store, they’re the freshest in the late fall and into the winter. Most popularly known for Vitamin C and fiber, citrus fruits are bright, beautiful, and delicious!

Cranberry Orange Scones
Spicy Citrus Black Beans
Kale Salad with Blueberries, Walnuts, and Feta (substitute mandarin oranges)
How to Freeze Lemons, Oranges, and Limes
Cilantro Lime Dressing
Lime Crema
Lemon Pepper Salmon

Cranberry sauce in a white bowl with a spoon.

CRANBERRIES

October is when you’ll start seeing fresh cranberries in stores. While they are typically reserved for holiday meals, you can always stock up and dehydrate cranberries for use all year long! Cranberries are high in antioxidants and also help fight inflammation, boost circulation, and aid digestion.

GRAPES

Grapes are in season (and at their lowest price!) in the fall. Perfect for school lunches, grapes are a favorite addition to the grocery list!

There is a wide variety of colors and flavors of grapes, and it’s good to mix them up. All grapes have Vitamins C and K, and copper, which lead to boosted immune systems, gut health, and a better night’s sleep.

Salad with Red Grapes and Feta
Creative Healthy Snacks for Kids (grapes are a great easy snack!)
Chicken Salad with Grapes
Broccoli Salad (add halved red grapes for sweetness)
Homemade Grape Jelly

MELONS

We’re pushing it here for melons to be in season. You may not find any good watermelons in the fall season, but honeydew and cantaloupe are holding on just a bit longer. Cantaloupe is especially high in vitamins A and C. Great for school lunches!

PEARS

I always think pears should be in season in summer, but actually September through early winter are the best times for pears. Pears are especially rich in folate, vitamin C, copper, and potassium. They come in many varieties, but the most common are Bosc, Bartlett, and Anjou.

Crock Pot Poached Pears
Maple, Pear, Pecan, and Steel Cuts Oats
High Protein Oatmeal (top with ripe pears!)
Pear Salad with Gorgonzola and Candied Walnuts
Bacon Pear Salad with Parmesan Dressing

PERSIMMONS

Persimmons are an odd little orange fruit that comes into season in the fall. They can be quite tasty when ripe and have a high amount of vitamin A and C, and antioxidants. They’re typically eaten on their own or mixed into salads or desserts.

A whole pomegranate with the arils nearby.

POMEGRANATES

Lucky for us, these little gems are also in season in the fall and winter. Pomegranates add such beautiful color to recipes and taste juicy and sweet. Don’t let the task of cutting and seeding them daunt you; it’s actually super quick and easy!

Simple Autumn Rice Pilaf (add pomegranate arils)
Kale Salad with Blueberries, Walnuts, and Feta (add pomegranates)
Pomegranate Banana Smoothie
Pomegranate, Kale, and Wild Rice Salad
Fresh Mango Salsa (add pomegranates)

MORE IDEAS FOR FALL FRUIT AND VEGETABLES

Make soup! Minestrone is a great option for a variety of fall seasonal vegetables.
Add fall fruit and vegetables to salads. Whether you sprinkle cranberries and pomegranates on your salad for a bit of sweetness or slice up radishes or mushrooms, you can enjoy a variety of fall fruits and vegetables with your greens.
Smoothies or Fruit Pizza. Both of these are great options for a variety of fall fruits.
Pasta Primavera or Vegetable Stir-Fry are great catch-all meals for using a variety of vegetables.
Broth. Don’t forget to save your vegetable peels and scraps for Homemade Chicken Broth!

SEASONAL FALL VEGETABLES AND FRUIT FAQS

Why are some autumn season vegetables repeated from spring?

Some climates are temperate enough to have two growing seasons, making them perfect for both a spring/summer garden and a fall garden. That means that the veggies that like slightly cooler temperatures are in season twice a year, like broccoli, brussels sprouts, and kale.

Are any of the fall season produce items in season at other times of the year?

Yes! Some fall fruits and vegetables have longer growing seasons that overlap with other times of the year. Check out Winter Veggies, Winter Fruits, Spring Vegetables and Fruits, Summer Vegetables, and Summer Fruits.

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