Fall Flavors: A Seasonal Celebration
As the leaves turn golden and the air grows crisp, our thoughts turn to the flavors of fall. We asked our team and readers to share their favorite fruits and vegetables of the season, and the responses were as diverse as they were delicious.
Figuring Out Fall
Justin White confesses that until recently, he knew little about figs beyond their presence in Newtons and their non-vegetable status. But after some research, he’s become a fan of these fiber-rich fruits, often paired with cheese for a tasty snack. With their historical significance and versatility, it’s no wonder figs are a fall favorite.
Pears-fectly Delicious
Kelly Fitzpatrick takes her love of pears to the next level by peeling and cooking them in red wine with cinnamon sticks and cloves. The result is a decadent dessert that’s sure to impress. Whether enjoyed on their own or as part of a rich dessert, pears are a fall staple.
Squashing the Competition
Butternut squash earns high praise from Kelli Kerkman, who appreciates its ability to adapt to both sweet and savory flavors. As a bonus, the seeds make a crunchy, salty snack when roasted. Whether in soups, stews, or as a side dish, butternut squash is a fall essential.
Yuca: A Family Tradition
For Jenn Carmona, yuca (or cassava) holds a special place in her heart, thanks to her aunt’s traditional Puerto Rican pasteles. Each Thanksgiving, she looks forward to savoring the delicious, comforting dish. With its rich history and cultural significance, yuca is more than just a humble root vegetable.
The Apple of Our Eye
Cristoforo Magliozzi’s love of apples dates back to childhood trips to the orchard with his parents. The combination of warm apple cider, cinnamon-scented pies, and crisp autumn air creates a sensory experience that resonates deeply. Whether enjoyed as a snack, in a pie, or with a scoop of vanilla ice cream, apples are the quintessential fall fruit.
Pumpkin Palooza
Jordan Shakeshaft’s enthusiasm for pumpkin knows no bounds. From carving jack-o’-lanterns to toasting the seeds, every aspect of this versatile gourd brings joy. And while baking a pumpkin pie remains a goal, the sheer fun of the season is enough to make it a favorite.
Brussels Sprouts: A Hidden Gem
Shana Lebowitz sings the praises of Brussels sprouts, those diminutive, rose-petal-like vegetables that pack a big punch. Fresh, juicy, and tossed in olive oil, they’re a simple yet satisfying side dish that’s hard to resist.
Sweetcorn Serenade
Kristine Lockwood’s love of sweetcorn (or corn on the cob) is all about convenience and flavor. Grilled in the husk and sprinkled with salt, it’s a quick, easy snack that even the pickiest eaters adore. And when leftovers are added to couscous or quinoa, it becomes a satisfying, wholesome meal.
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