Cooking with Fall Ingredients
Seasonal produce you should get your hands on now
As the name insinuates, this dark green vegetable is shaped like an acorn. Though it’s one of the smallest hard-skinned squashes available, it’s notoriously difficult to cut open, so check out our CHOW Tip for pointers.
A cousin to the artichoke (and also part of the thistle family), the less familiar cardoon has a longer culinary history: It was prized by the ancient Greeks as a delicacy. Its large stalks can be unwieldy to work with, but the cooked flavor—part bitter, part earthy, and distinctly vegetal—is worth the effort.
There are many varieties of this gourd, but the most common found in the United States is green, pear-shaped, and looks somewhat like a clenched fist. It goes by many names—including choko, mirliton, custard marrow, and christophene—and in the Caribbean it’s a staple ingredient.
This lesser-known hard-skinned squash has sweet flesh that tastes almost like a creamy sweet potato.
The Smyrna fig was brought to North America by the Spanish and planted up the coast of California by Franciscan monks, creating the common, purple-skinned fig known as the Mission.
About 2,500 known varieties of apple are grown in the United States, and more than 7,500 are grown worldwide. The Gala, with mottled yellow-red skin and crisp, sweet flesh, is one of our favorites.
There are more than 3,000 varieties of the pear—one of King Louis XIV’s favorite fruits. We love the Bosc for its crunchy flesh and floral flavor.
The American Colonists made persimmons into puddings, preserves, and wine and other alcoholic drinks.
The Moors brought pomegranates to Spain around 800 CE, and the city of Granada was named for the fruit.
The word marmalade comes from the Portuguese name for quince preserves.
Red Flame Grape
One of the most popular table grapes, the Flame peaks in the fall and adds fruitiness to salads, sandwiches, and breads.