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Favorite Fall Fruits

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Updated: 9/29/22

As the weather cools down, produce harvest season ramps up.  Here’s a guide to some of our favorite fruits that are in season from early fall through early winter – and on plan!

The following fruits are at their very best in the autumn months and they can be incorporated into any meal. Give our recipes a try or make your own recipe with a twist.

APPLES

Late summer through Thanksgiving is peak season for Apples.

How to select:  Although  you have your favorite apple in mind, this is also a great time to try a different variety. Avoid apples with bruises or soft spots. Smaller fruits are ideal for snacking; larger apples means less peeling and easier slicing when baking. 

How to store:  They will last the longest in the refrigerator but apples stored in a cool, dark place will stay crisp and fresh for weeks. Warmer temps can cause the fruit to over-ripen and turn soft and mealy. Dip sliced apples in a mix of lemon juice and water to prevent browning.

Try this recipe: Pork Chops with Apple, Celery and Thyme or Apple Cinnamon Muffins

GRAPES

Autumn is prime season for grapes. It’s also when you’ll find locally grown fruit and old-fashioned varieties, such as Concord or Jefferson. Try using grapes in savory recipes such as slaws or salads where the grapes add a juicy sweetness.  You can also freeze them in snack bags and use them as an ice pack to keep your lunch chilled, then enjoy the grapes later.   

How to select:   Choose grape clusters with the greenest stems you can find and no browning or sagging fruit. A dusty “bloom” on the skin means the grapes are extra-fresh and haven’t been subjected to too much transport or handling.

How to store:   Refrigerate unwashed grapes in a paper or mesh bag or container with a lid for up to two weeks.

Try this recipe: Waldorf Salad or Tasty Grape Pops

POMEGRANATES

Fresh, whole pomegranates start to appear in stores as early as September. The seeds (also known as “arils”) add a burst of sweet and tartness to salads or are a great snack on their own.

How to select:   Choose a crimson-colored pomegranate (one is usually plenty for most recipes) that looks plump and feels heavy in your hand. Heaviness is a clue that the seeds inside are filled with juice. 

How to store:   Place whole pomegranates in paper bags and refrigerate for several weeks to prevent them from drying out. Pomegranate seeds can be refrigerated up to five days or frozen for six months. 

Try this recipe: Pomegranate Village Salad or Mild Pomegranate Salsa

*Results may vary. Minimum purchase required. Some restrictions apply and discounts may not be used for online purchases.
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