Come October first, it seems as if overnight, all of America goes pumpkin crazy. Cravings for every pumpkin-y treat from classics like the PSL and pumpkin bread, to the most unnecessary pumpkin flavored foods like pumpkin Oreos and pumpkin spice Pringles (yes, I know), go through the roof. This year I even heard, that for a limited time, Starbucks added pumpkin spice whipped cream to their PSLs. I’ll be the first to admit I am huge pumpkin lover. There is no way I could be the daughter of my parents without an appreciation for a healthy slice pumpkin pie and a warm bowl of pumpkin soup. Nevertheless, even I recognize the pumpkin obsession is out of control. Pumpkin is great, but what about all the other equally fabulous fall fruits and veggies? Don’t they deserve a spot on the podium? Sure, apples get their due time in the spotlight thanks to the East Coast tradition of apple picking. This still leaves out some of the seasons best offerings. With limited days left in the fall season, it’s time. Time to set aside pumpkin and try something new. Here are four fall fruits you should definitely be consuming. Trust me, you won’t regret it.
Persimmons
Persimmons were a favorite fall staple in my childhood home, which is why I am always surprised by the number of people who have no idea what a persimmon is. When eating a persimmon, I am often asked if I’m eating a tomato. Persimmons do indeed resemble orange heirloom tomatoes, but don’t make the mistake of thinking they’re similar in any way except appearance. The flavor of a persimmon is definitely unique. They are sweet, with what could perhaps be described as a honey-like flavor. I have only seen two persimmon variations in supermarkets: Hachiya and Fuyu. The former is shaped similarly to an acorn and can only be eaten when very ripe and mushy. The latter is shaped more like a Saturn peach and can be eaten when still firm, like an apple. Unless you’re a fan of mushy textures, persimmon variations like Fuyu, that can be eaten when firm, are the way to go (unless you’re baking). But even the firmest Fuyus are not crisp. They have a soft and juicy texture, but unlike a soft apple, not mealy. I love eating persimmons as a snack, just like an apple, but you can also cook with them by adding slices to your favorite salads, or including them in baked dishes like persimmon cake, or persimmon-pumpkin pie.
Pears
I feel like pears are the less popular cousins of apples. Nobody hates them, but nobody really loves them either. They’re not as exotic or exciting as persimmons or pomegranates, but come fall, pears are equally deserving of our attention. Of course everybody (or at least most everybody) knows how to eat a pear and what it tastes like, so I won’t bother telling you about that. But I think fewer people are familiar with all the wonderful ways pears can be eaten and incoporated into fall recipes. Pears are good on toast, in salads, and in soup. Sweet-tooth individuals you can rejoice, becuase pears are amazing in tarts, cakes, pies and crisps.
Pomegranates
Pomegranates are another fall fruit I grew up with. Once again, I am always surprised when I meet people who have only ever seen pomegranate juice or pomegranate seeds, but never the whole fruit. While it may be easier to buy the seeds already prepared, I love the satisfaction of opening a pomegranate and removing the seeds myself. If you’ve ever eaten a pomegranate seed you know that the seeds a have a juicy and sweet outside and little hard nubbin on the inside. Many people assume the little nubbin on the inside must be spit out, when in reality, it is totally fine to eat. When you finally do learn how to open a pomegranate and extract the seeds, you won’t be sorry. If you pick a good pomegranate (i.e. one that is heavey and has deep red or reddish brown coloring) the seeds will be dark red and bursting with tart flavor. Plus, they’re full of antioxidants, so you can feel extra good about your fruit choice when chowing down on plain pomegranate seeds or adding them to a salad, bowl of yougurt or chocloate bark. But before you go rushing out to buy a pomegrantate, here’s a quick word to the wise: white shirts and pomegranates do not mix.
Cranberries
Unless they’re dried or in juice form, cranberries generally only make an appearance on your plate once a year for Thanksgiving, if ever. Considering how plain cranberries are uber sour and overall unappetizing, this makes sense. But like pears, cranberries are often overlooked in favor of more popular fall fruits. There are so many ways you can manipulate the sour flavor of this fruit to make it a new fall staple in the kitchen. Cranberries can be added to sweet bread, cake, muffins, and even grilled cheese for a kick of seasonal flavor. And of course there is always the classic cranberry sauce. Instead of using cranberry sauce as a side, try it as a spread. For example, as a child, my parents would feed me and my sisters chicken sandwiches with manchego cheese and cranberry sauce (homemande is best) during the cranberry season. I highly recommend.