One of the best things about autumn is the season’s produce. I love baking with apples and pumpkin, and sweet potatoes are perfect for both savory and sweet dishes. The change in the market is a welcome inspiration for cooking and baking.
If you want to make the most of fall’s bounty, it helps to know which fruits and vegetables are at their peak and how to choose the best specimens at the market. Cooking Light offers a useful Fall Produce Guide that highlights in-season items and gives tips on choosing and storing them.
After browsing the guide you’ll likely be inspired to pick up fresh apples, squash, pumpkins, pears, and root vegetables for your kitchen. Fall produce is versatile: apples are great for crisps and pies, pumpkins work in both desserts and soups, and sweet potatoes pair well with warming spices.
One simple, classic recipe that showcases fall fruit is a baked apple crisp. With tender, cinnamon-spiced apples and a crunchy oat topping, it’s an easy dessert that makes the most of fresh apples. Using ripe, firm apples with a balance of sweetness and tartness will give the best texture and flavor.
Make a point to explore seasonal produce this fall and experiment with new recipes. When shopping, choose firm, unbruised items, check for bright, even color, and buy produce that feels heavy for its size—those are good indicators of freshness.
Disclosure: I am a blog partner with Cooking Light; this is not a compensated post. The photo credit belongs to Cooking Light.