There’s so much to love about the summer season, warmer weather, summertime sunshine, picnics in the park and fresh produce from the local farmers market, but who says summer is the only season to enjoy the farmers market. It’s called the fall harvest for a reason! Here are 10 farmers market fruits and vegetables that are in season during the fall months.

Fall Fruits

#1 Apples 

Apples pair perfectly with a lunchtime salad or sandwich and make for a great on the go snack. If you are looking for something sweet and savory, slather your fresh apple slices with your favorite nut or seed butter and top with additional toppings like cinnamon, cocoa nibs or unsweetened shredded coconut. 

#2 Asian Pears

Although apples are a great fall go-to, mix it up by grabbing an Asian pear. It’s important to note that unlike traditional pears, Asian pears are hard when ripe (not soft like traditional pears), so if you are waiting for them to soften, you may be waiting a long time!

#3 Cranberries

Cranberry sauce isn’t just for Thanksgiving! Make a homemade batch and use it as a sandwich spread or make it into a chutney simply add chopped apples and nuts then enjoy on your favorite grilled meats like pork.

#4 Grapes

Just like apples, grapes are a great go-to snack but are slightly high in sugar, so be sure to enjoy them in moderation. If you have a few grapes that are beginning to soften, pop them in the freezer and enjoy them for an after-dinner dessert.

#5 Pomegranates

Pomegranate seeds are a juicy snack and add a brilliant pop of color to salads, just be careful of pomegranate juice stains. Trouble removing those stubborn seeds? Try this easy way to remove pomegranate seeds.

Fall Vegetables

#1 Acorn Squash

When selecting an acorn squash, pick one that is dull in color and heavy in weight. Avoid any acorn squash with cracks and/or soft spots. Try this easy recipe for Roasted Acorn Squash.

#2 Brussel Sprouts

One of our favorite ways to make Brussel sprouts is to roast them. Simply wash and chop then toss them in avocado oil with a sprinkle of Pink Himalayan then bake at 350 degrees for 35-40 minutes or until Brussel sprouts are soft, tender and golden brown in color. Yum!

#3 Butternut Squash

Butternut squash can be substituted for any recipe that calls for pumpkin, so if you can’t find the perfect pumpkin, look for a butternut squash. Heavy ones are best!

#4 Pumpkin

We love pumpkins! Be sure to save the seeds for roasting with this easy 7 step recipe.

#5 Sweet Potatoes

Sweet potatoes pair well with roasted Brussel sprouts for a sweet and savory side dish, but they also make for a great post-workout snack too. Just slice in half, place in the microwave for 1-2 minutes until sweet potato is soft and tender then drizzle with your favorite nut butter and enjoy!

Tag us @tribaliifoods so we can see your fall haul!

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