5 Fresh Fruits for Fall| Recipes Articles

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- Fannie Farmer

5 Fresh Fruits for Fall

Aside from the beautiful colors, crisp air and the gratifying feeling of jumping on crunchy leaves, fall is the best season for another reason: its fresh and juicy fruits. But the fruits of fall aren't just seasonal superstars on a plate— they also happen to be some of the most hearty and nutritious foods you can eat. Here are our top picks for the most delicious nutritional jackpots you can find as well as handy tips and tricks for selecting the ripest and freshest fruits.

1. Apples
Apples are a year-round staple (after all, an apple a day keeps the doctor away), but fall is the beast season for the juiciest and freshest apples. Apples are a great source of fiber and vitamin C, and best of all, they're also very durable— they can last up to six weeks when stored in the refrigerator. Eat them raw or cook them to add sweetness to a baked dish. So get a bunch of friends together and go apple picking! Look for apples with tight stems, firm skin and no bruises. Tip: After coring an apple and slicing it, rub some lemon juice on the surface of the to prevent browning.

2. Pears
There are many different varieties of pears, but they all share the fact they all reach their peak flavor in the fall. Pears are a good source of vitamin B2, C, E, copper, and potassium. When picking, look for pears that are firm, but yield gently to slight pressure. Skin should be smooth and free of bruises. Unripe pears should be kept at room temperature, but once ripened, place them in a refrigerator to prevent molding. But since they ripen quickly, pears only last about five days, so make sure to savor their flavor. Tip: To speed up the ripening process, put the pears in a brown bag.

3. Cranberries
Cranberries are a delicious addition to any fall table. They contain high amounts of vitamin C, so eat up to prevent colds and boost your immune system. Fresh cranberries should be shiny rather than shriveled and intense brown or deep red rather than dull-colored. Store cranberries in the refrigerator, where they will last for about two weeks, and make sure to rinse cranberries in cold water before eating or cooking with them. Tip: Frozen cranberries can last up to a year, so freeze them in a single layer on a cookie sheet then store them in airtight bags.

4. Grapes
Whether red, green or blue, plump grapes are an autumnal necessity. Make sure to look for firm, evenly toned grapes with vibrant colors, preferably still attached to the stem, which should be moist and flexible. Grapes are an excellent source of vitamins A, C, B6 and folate. Store grapes for up to a week in the refrigerator, and eat as a snack or mix in a salad for a tangy mix of flavors. Tip: If you're feeling tired during the day, eat a handful of grapes. They are known to be a natural and healthy way to recharge.

5. Figs
Most people don't know a lot about figs, but they're a delectable and versatile fruit that is a must-have this season. Figs contain vitamins A, B1, and B2, as well as calcium, iron, potassium and high amounts of fiber. Figs should have a sweet fragrance and have a soft texture (never mushy). Avoid figs with a white liquid at the end of the stem— it means they haven't fulled ripened. Figs don't last very long (only about two days when stored in the refrigerator), so eat them quickly before they go bad. Tip: If you're nervous about your figs spoiling so quickly, try some buying fig preserves, which is fresh, sweet, and will last longer. Also perfect with cheese!