Summer might seem like the time for the tastiest fruits and the vegetables, but there is plenty of produce that grows in colder weather or even in neighboring tropical climates. Fruits and veggies tastes best when you eat them in season, so while you might be bummed your favorite berries are bitter this time of year, there are still tons of great options for eating in season items that are ripe right now.
Here is what will give you peak flavor in November:
Apples are the perfect fall ingredients, adding flavor to foods both sweet and savory. Plus, they’re delicious all on their own. Chop fresh apples in your oatmeal, bread, or yogurt for a healthy dose of fiber, vitamin B-6, and vitamin C.
Artichokes are delicious and fun to eat. They make an appearance at many holiday tables because they are ripe and ready this time of year.
Fall beets can last all winter if stored properly. They’re great roasted, grilled, and even steamed. Enjoy this earthy-tasting dose of iron and calcium in salads, smoothies, and more.
For a late fall dose of vitamins, minerals, and omega 3 fatty acids, look to baby cabbages, or Brussels sprouts. They make great salads, chips, and more.
Tart, little cranberries are the star of so many holiday baked goods. You might be able to buy them frozen all year, but the fresh packages will be available in grocery stores now through Christmas. The tiny berries deliver a powerful punch of antioxidants, but cooking them negates a lot of their nutrients. Chop them raw and add them to smoothies, salsas, salads, cereal, or yogurt for the most nutritional power.
The most colorful leafy green (also called Swiss chard), delivers a healthy punch of vitamins K, A, C, as well as magnesium, potassium, iron and fiber. Try it in this tuna wrap.
This Chinese transplant to California (made popular via New Zealand), winds down this month, but they’re still a good pick-up right now. The sweet yet tart flavor brings a healthy dose of vitamin C. And don’t forget the skin is edible!
Oranges show up in holiday recipes everywhere. This is because November starts their natural harvest season. enjoy them now through March, while they’re are their peak of juiciness and freshness.
Cousins to the apple, this soft and juicy fruit has a mild, sweet flavor that make them easy to add to tons of recipes. Try them in Pear ginger bread, in oatmeal, or poached.
Fufu and Hachiya persimmons are the two most common varieties available in the United States, and they both reach peak season in the fall and early winter. Look for fruits that are bright, plump, and feel heavy for their size. Their skin should be glossy without any bruises or cracks visible.
Pomegranate juice has been gaining popularity, but have you ever cracked open a pomegranate fruit? Each antioxidant-packed pomegranate contains between 200 and 1,400 ruby-red arils full of flavor. Look for plump, round pomegranates, heavy for their size without any cuts or bruises.
Rutabagas can stand in as a substituted for mashed potatoes. They also bake well into casseroles, soups, chips, and fries.
There are so many types of squash out there, choose one that piques your interest. Though technically a fruit, squash makes appearances on fall and winter dinner tables, sometimes as a side and sometimes as a main course with pasta and veggies.
This root vegetable is delicious sautéed with olive oil, onions, salt and pepper. Add them to stews, or grate them raw onto fall salads.
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