Some people look forward to fall to “shift into soup mode” or to dive into pumpkin spice. But I look forward to fall to embrace the festive fruits that come with the cooling seasons. I love stocking up on these fruits as the weather cools, and not just for baking or sweeter applications, either. These fruits are full of fun flavors, textures, and new applications.
Here are my favorite, festive fruits for fall and how I like to use them in every course of the meal.
1. Pear
Am I the only one who had a mushy pear once and then forgot about them for a long time? It’s time to redeem pears this year. They’re a great fit for many cold-weather applications like poaching, baking, or slicing into salads with bitter greens. To make sure you’re getting pears at peak ripeness, choose the ones that are soft near the stem at the top of the fruit. Pears ripen from the inside out, so relying only on the outside texture isn’t the best way to pick them. If they’re soft on the outside, they’re already mushy and should be baked into a cake that can highlight their delicate flavor.
2. Persimmon
Persimmons are intimidating to beginners. To start off, there are two distinct types that warrant extremely different treatments. Fuyu persimmons are the ones that look like tomatoes: round and short. These persimmons can be eaten when they’re under-ripe and sweet enough to be served raw. I love slicing them into salads with creamy cheese and some toasted nuts. Hachiya persimmons, on the other hand, are longer and more oval-shaped. These persimmons are extremely bitter or astringent before they are ripe, meaning that you need to wait as long as possible to eat them. When they’re ready, they’re soft and pliable, which means their flesh is sweet and custard-y. Recently, I was served a piece of chocolate cake with a piece of Hachiya persimmon on the side to squeeze on top. It was heavenly.
3. Quince
Quince are a funny fruit. They look like a pear and an apple had a slightly ugly, lumpy, fuzzy baby. Generally, I prefer avoiding eating quince raw—it’s too astringent and high in tannin for me—but once this fruit is cooked, its flavors more than make up for its difficult start. You’ve probably seen this fruit featured in membrillo, quince paste that is classically served on a cheese board, or stirred into other fruit preserves to add a special flavor boost. I like to add it to roasted meats and root vegetables for a surprising twist.
4. Pomegranate
Sometimes, I get a craving for pomegranates that nothing else can scratch. The arils (often mis-characterized as seeds) of this red, tough-fleshed fruit are full of bright red, sweet juice that bring a burst of sweetness and texture with them wherever they go. It’s one of my favorite fruits to use in savory applications during the colder months for a nice burst of surprising flavor. To dislodge the arils from the flesh of a pomegranate, use this trick: after slicing off the top of the fruit, submerge the pomegranate in a bowl of water and use your hands to pry it apart. From there, peel the arils away from the flesh. They’ll sink to the bottom of the bowl, making them easy to collect afterwards. I use the arils on roasted squash dishes, kale salads, and grain bowls all winter long.
Learn how to make a pomegranate glaze that goes great with chicken in hands-on Mediterranean Holiday Dinner Party on Friday, December 4 at 6pm.
5. Cranberries
Cranberries deserve more love from you than just an afterthought jelly at the Thanksgiving table. These fruits are the perfect balance to many of the fat-forward braises and cuts of meat that we cook this time of year, and I love using them to cut through those indulgent textures. Add them to your next roast chicken or pork roast or use them as an add-in for sauces beyond just cranberry jelly. Their naturally-high pectin levels will give any dish some extra body.
We'll be serving up a Cranberry-Ginger Vodka Punch in our new hands-on Cocktail Party: Small Plates, Big Flavor on Saturday, November 7 at 6pm. There are just two spots left so if you miss those, join us on Friday, November 20 at 6pm.
We are featuring lots of these fall fruits in upcoming classes, so now is the perfect time to put them to work in your own kitchen. Check out our class calendar and join us for a class where you’ll discover even more ways to make the most of the season’s best ingredients.
