14 Fruits And Vegetables In Season In October

October is one of those months when produce departments seem to change overnight. Fresh berries, peaches, and other warm-weather treasures begin disappearing, while pears, squash, and colorful cool-weather vegetables roll into their places. A blaze of rich hues blanket store shelves and market displays, from ruby-red pomegranates to orange persimmons, deep-green kale, and golden squashes, emerge during this prime harvest season.  

Exactly when fruits and vegetables are harvested can vary somewhat depending on climate, region, and weather conditions. But October sits squarely within the peak availability period for many of Mother Nature's finest offerings, when fruits and vegetables deliver incomparable flavors and textures. That might mean a crisp late-season apples, fresh whole cranberries, or Brussels sprouts fresh from cool-weather soils.

If you're ready to scoop autumn bounty into your grocery cart, these 14 fruits and vegetables are a hearty, nutritious way to start. Your dinners, desserts, sides, stews, and sauces are waiting to be transformed with these earthy additions. 

Few fruits join the produce parade more brilliantly than autumn-harvested pomegranates, sporting candy-red skins with jewel-worthy arils tucked inside. Pomegranates generally ripen during October and November, with about 99% of these little beauties harvested in California. Distribution is widespread when fruits hit their peak and are fresh, sweet, and plump — that includes popular POM Wonderful cups of pomegranate arils. Sprinkle the sweet-tart seeds onto salads, oatmeal, or roasted vegetables, or simply scoop and eat by the handful.

Sweet potatoes work their way into endless autumnal and holiday dishes, coinciding with the late harvest season running through October in major sweet-potato-producing areas, such as North Carolina. Their naturally honeyed, earthy flavor makes them especially versatile. Bake whole in jacket-potato style, roast into wedges, puree for breads and desserts, or mash for a comfort-food side dish. You can also cube and freeze these spuds, then add as needed to soups or curries.

Apples are pretty much available year round, but there's nothing like a fresh, crunchy apple picked during the prime autumn harvest. Many varieties reach maturity in October, including Golden Delicious, Jonagold, Honeycrisp, Braeburn, Fuji, Granny Smith, and more. This is the perfect time to explore beyond go-to favorites and experience new flavors and textures. Bake them into pies and apple crisps, add slices to kale salads, or pair wedges with extra-sharp cheddar cheeses.

Clad in crimson and harvested from low-lying vines in deep bogs, cranberries earn their place on autumn and early-winter menus. Unlike dried cranberries and cranberry juice, the fresh berries have a very short window of availability and are in season from October through December. They're a mainstay at many Thanksgiving celebrations, but also excel as tart additions to countless sauces, breads, muffins, desserts, and savory dishes. For some inspiration, check out these 14 cranberry recipes to try out this fall. 

Spaghetti squash brings something to the table that its counterparts can't replicate: Once cooked, its flesh naturally separates into thin strands, explaining its pasta-inspired moniker. It's among the familiar winter squashes that reach maturity in autumn, routinely appearing in grocery stores and at farmers markets. For a pasta substitute, roast it, scrape out the strands with a fork, and top with marinara, pesto, browned butter, cheese, or your favorite vegetables. 

October launches the harvest of a spunky little fruit not always associated with fall: kiwi. California-grown kiwis generally have an October-to-November harvest window, depending on the variety and growing area. Beneath that fuzzy brown exterior lies bright-green, sweet-tart flesh that's perfect for jazzing up fruit salads, smoothies, yogurt bowls, and desserts. Otherwise, just scoop and eat the flesh with a spoon. Learn more with our guide to four popular types of kiwi fruit, explained. 

Kale is a nutritional superfood, easily earning its spot on this October produce list. The cool-season vegetable has a fall harvest running roughly from October through December, with the showy, robust, dark-green leaves actually becoming sweeter after exposure to the season's first frost. Once mature, soak the leaves in dressing for salads, bake into kale chips, stir into soups and pastas, blend into smoothies, or saute with garlic for a quick side dish.

Just as summer produce starts disappearing, pears quietly rise as one of fall's best fruits. The U.S. pear harvest starts with Bartlett pears in August, then continues through September and October as winter varieties get hand-picked from trees. The mellow sweetness of soft, ripe pears blends equally well into savory dishes and desserts. Slice into oatmeal, poach with warm spices, or combine with walnuts, blue cheese, and greens for a crunchy, cheesy autumn salad. 

With its deeply ridged exterior, compact shape, and roasty-toasty potential, acorn squash cradles the aura of autumn dinners. It belongs to the tight-knot clan of winter squashes harvested in the fall, often found in supermarkets alongside butternut and spaghetti squashes. The unique shape makes acorn squash ideal for stuffing. Simply roast the halves and fill the centers with grains, sausage, vegetables, cheese, or a sweet mixture of nuts and dried fruits. 

Plucky persimmons often hover under the produce radar. But October is an excellent time for giving them a closer look, when two of the best-known varieties, Fuyu and Hachiya, begin ripening. Slice and eat Fuyus like an apple, or blend super-soft, fully ripe Hachiyas into baked goods. Rich orange coloration adds a striking contrast to fall salads and snack boards. Here's a handy guide on how to choose perfect persimmons from the grocery store. 

Fresh figs don't stick around all year, so October is a good time to enjoy their goodness before the season winds down in November. California varieties, which comprise 98% of America's commercially grown fresh figs, include Emerald, Brown Turkey, Mission, Sierra, and Tiger. Their jammy sweetness pairs particularly well with salty and creamy ingredients. Simply slice these freshies onto toast, or try pairing them with goat cheese, prosciutto, nuts, or honey. 

Artichokes are often associated with spring, but they also enjoy a prolific fall season. In coastal California, new shoots after the spring harvest can produce another crop during October and November. Choose firm artichokes with tightly closed leaves, then experiment by steaming, roasting, or grilling with ingredients like lemon, garlic, olive oil, and parmesan. For more cooking ideas, check out these 18 artichoke recipes you'll be craving over and over again. 

Pumpkins are the ultimate autumn porch decor, but they also act as a delicious seasonal food crop. Pumpkin harvesting in the U.S. begins in early fall and generally peaks during September and October. Smaller varieties perform well in a wide range of tasty dishes. Roast pumpkin for soups and side dishes, turn the flesh into puree for baked goods, or add cubes to grain bowls and curries. You can even bake the seeds for a crunchy, savory snack.

Brussels sprouts peak during the cool autumn season, with harvest running from late September through late October in many regions, including parts of the Upper Midwest. Roasting is an easy way to bring out the nutty sweetness of these cruciferous cuties while also creating crisp, browned edges. Try dressing up halved sprouts with things like bacon, parmesan, balsamic vinegar, maple syrup, dried cranberries, or nuts.