The sun is setting sooner and the nights are getting cooler. This is the perfect time to celebrate the seasonal produce gems of fall according to the Academy of Nutrition and Dietetics.
Pumpkin is full of fiber and beta-carotene, which provides its vibrant orange color. Beta-carotene converts into vitamin A in the body, which is great for your skin and eyes. To balance pumpkin’s sweetness, try adding savory herbs, such as sage and curry.
Beets are edible from their leafy greens down to the bulbous root. The leaves are similar to spinach and are delicious sautéed. Beets are a source of naturally occurring nitrates and may help to support healthy blood pressure. Roasting or steaming beets whole takes the fuss out of peeling — the skin easily slides off after cooking. They also are delicious raw, shredded and tossed in salads or thinly sliced and baked into chips.
Sweet Potatoes are full of fiber and vitamin A and are also a good source of potassium and vitamin C. Try them as a breakfast side dish, or serve them at any meal.
Spaghetti squash is a fun, kid-friendly vegetable that is a lower-calorie and gluten-free alternative to grain-based pasta. Cut it in half to reveal a pocket of seeds; scoop those out and pop the two halves into the microwave or oven and cook until tender. Scrape a fork into the flesh and spaghetti-like strands appear. Toss with pesto or marinara sauce for a quick veggie side dish.
Kale is a nutrient powerhouse. It tastes sweeter after a frost and can survive a snowstorm. One cup of raw kale has only 8 calories and is loaded with vitamins A, C and K as well as manganese. Kale is great sautéed and cooked in soup, but also is excellent raw in salad; simply remove tough stems, slice into thin slivers and pair with something a bit sweet such as carrots or apples.
Pears are the most delicious in the fall when they’re at their peak. Pears are unique in that they do not ripen on the tree; they will ripen at room temperature after they’re picked. If the fruit near the stem gives to a little pressure, it is ripe. There are a wide range of pear flavors and textures. And, just like apples, some are excellent eaten fresh while others are best cooked or canned for the winter. If you eat the peel too, one medium pear has 6 grams of fiber.
Parsnips are cousins to carrots since they have the same root shape but with white flesh. They’re typically eaten cooked, but also can be eaten raw. One-half cup of cooked parsnips is full of fiber (3 grams) and contains more than 10% of the daily values of vitamin C and folate. Try these pale beauties roasted, pureed into soup or mashed.
Cranberries are tart berries with a wealth of nutritional benefits. Fresh and dried cranberries pair well with a variety of meats and poultry. Fresh cranberries can be eaten raw but often are cooked. Dried cranberries are delicious in grain and vegetable salads and make a healthy snack on the go.
Article released October 4, 2021
