Fall is one of my favorite seasons because of cooler weather, holidays, and fresh produce. I always look forward to these fruits and vegetables below and I love cooking with them.
This elongated cream-colored squash with green stripes has a sweet, creamy flavor. Besides, the delicate skin gets really soft when cooked. So you don’t need to peel it. Enjoy it baked, roasted, steamed, sautéed, or even stuffed with meat, vegetables or grains. Best part is, it’s rich in dietary fiber, potassium, vitamin B, C, magnesium and manganese.
Another fall favorite is persimmon. There are several varieties of persimmon but I love the crunchy Fuyu. It’s so good eating it raw just like an apple. Some people use it in pie, cookies, cake or sweet bread. I also like it when dried. The leaves are used for tea in Japan. Add it as a topping to salads, oatmeal, or cereal. Do you know it’s rich in beta-carotene, fiber, manganese, vitamin C and iron?
Although the shell is not edible, this fall fruit contains arils (or seeds) that are rich in vitamin C, K, folate, and fiber. Try it as a topping for a fall salad or make juice with it. The juice is popular in cocktails and drinks, smoothies, baking and cooking.
I love all kinds of apple, both savory and sweet. My favorites for pie are a blend of different varieties like Gala, Braeburn, Granny Smith and Pippen. Add it to your stuffing, salad, smoothies, soups, and cocktails. If you add big chunks of apples when you cook pork chops, it’s so delicious.
Try using pumpkin puree in pasta sauce, scones, pie, bread, cookies, bars and cake. For savory dishes like pasta or soup, flavor it with fresh sage or thyme. For baking, cinnamon, ginger, cloves, cardamom and all spice are best.