These seasonal treats come and go quickly—feast on your favorites or try new flavors this season.
After what felt like an abrupt end to our summer, the vibrant golden yellows, oranges, and reds of autumn fruit are as welcome as the crisp morning and evening air that greets us.
The Co-op looks forward to reconnecting with our regional fruit growers and to receiving their farmer-direct delicacies—often delivered by the farmers themselves directly from their orchards to our stores. It’s fun to once again visit with these talented and committed farmers who share with us their very best organic fruit.
So, dig in to crispy apples, juicy pears, and the sparking jewels of the pomegranate. Bake them, juice them, puree them, and just enjoy eating them fresh.
Curious? Our produce staff is happy to offer recommendations and a taste, so you can find your new seasonal favorite.
From spicy to sweet, heirloom apples offer a broad range of flavors. Host a tasting party to find your favorites. Best uses depend on variety.
Best uses: baked, sauced, eaten fresh out of hand, in salads
Look for these seasonal delights while supplies last. Tender and slightly soft when ripe, they should hold their shape when sliced.
Best uses: on an antipasto platter, on salads, in desserts
Cultivated since ancient times, these fruits contain juicy, sweet-tart seeds. Choose pomegranates that feel heavy for their size with smooth skin.
Best uses: eaten fresh, in desserts and cocktails, on salads
Highly seasonal, these bitter-tart berries typically become available just in time for Thanksgiving. Look for firm, bright berries.
Best uses: sauces, relishes, chutneys, jellies, in baked goods
Try spicy-crisp Bosc pears, ruby-red Starkrimsons, and petite Seckle pears. Choose firm, unblemished pears and ripen at home on the counter.
Best uses: depends on variety, usually eaten fresh or baked
Delicate honey-sweet flavor with crisp, juicy flesh. Choose firm, smooth-skinned fruit. Picked ripe, keep refrigerated until ready to eat.
Best uses: eaten raw out of hand, juiced, on salads
Astringent and hard when raw, quince is best served cooked. Quince makes marvelous pies, pastes, and preserves. Closely related to apples and pears.
Best uses: baked, preserved, jams, jellies, stewed
While supplies last, we offer local and regionally grown grapes. Keep an eye out for these fleeting gems with unique flavors.
Best uses: eaten fresh, on salads, jams, jellies
Sweet, slightly cinnamon flavor. Choose firm persimmons and ripen at home on the counter. Ripe when similar in firmness to a tomato.
Best uses: eaten fresh with a sharp cheese, fresh on salads
Acorn shaped with vivid orange, sweet, smooth flesh. Ripe when feels like holding a water balloon in your hand. Makes a rich and velvety pureé.
Best uses: baked goods, puddings, ice cream