Fall’s harvest brings many fruits and vegetables to be excited about. Each one has their own unique flavors, colors, textures, and nutrition.
Apples
• We have access to apples all year round, but they are best from September to November.
• Thousands of varieties: tender to crisp and sweet to tart.
• Apples are very high in fiber and vitamin C. Thanks to the fiber, they are filling considering they are also low in calories.
Pears
• Pears are best harvested when not completely ripe. Typically, they are ready in August.
• There are over 3,000 varieties of pears.
• Pears are high in vitamin C and K, B vitamins, potassium, and fiber. Pears, especially ones with colorful skins, have high amounts of phytonutrients that are known to help lower inflammation in the body.
Pumpkins
• Pumpkins are the iconic veggie of fall. We can look forward to pumpkins being harvested September through October.
• Pumpkins are versatile in recipes– they can be used in both savory and sweet dishes.
• They are low in calories and very nutritious. They have a good amount of vitamin C and K, potassium, and fiber.
Sweet potatoes
• Sweet potatoes grow best in lots of sunlight and warm temperatures. They are harvested in late October.
• When cooked, their texture is much like a baked potato. Contrary to its name, sweet potatoes do not taste sweet.
• They are rich in beta carotene which comes from the bright orange color of the potato. Beta carotene is beneficial to help keep our skin, immune system, and eyes healthy. They also contain many other vitamins and minerals.
Cauliflower
• Cauliflower comes in a variety of colors-white, green, orange, and purple!
• Peak season to harvest cauliflower is September through October.
• Cauliflower is rich in vitamin C and vitamin K. It is also has a very high water content, so it can help us stay hydrated!
Winter squash
• Winter squash are harvested when the rind is hard and turns a deep, solid color-typically in September or October.
• Popular varieties are acorn, butternut, and spaghetti.
• They are rich in vitamin C, vitamin B6, fiber, and potassium. Winter squash is a filling food low in calories and carbohydrates.
Brussels sprouts
• This member of the cabbage family is typically harvested very late in the season. In fact, exposure to a few frosts can enhance the flavor of the Brussels spouts.
• They are rich in many nutrients! They are a good source of vitamin C, K, B1, B2, B6, folate, manganese, and iron.
Source: www.cookinglight.com
