Your guide to fall seasonal produce at its coziest and most flavorful
November marks the true start of comfort food season, with Thanksgiving on the horizon and a chill in the air. Luckily, seasonal produce is up for the challenge. Root vegetables, hardy greens, sweet fruits, and an early hint of citrus all shine this month, making it easy to cook with what is fresh and in season.
Here’s what fruits and vegetables are at their peak in November—plus recipe ideas to make the most of them.
Fruits in Season in November
Apples
Still in season and endlessly versatile. Bake apples into crisps, roast with squash, or slice raw into salads. → Explore apple recipes for every occasion
Pears
Pears reach their peak in fall and early winter. Use them in galettes, salads, or alongside cheese and honey for a simple dessert.
Cranberries
November is prime time for these tart berries. Simmer into sauces, bake into muffins, or roast with root veggies for a bright pop of flavor.
Pomegranates
Pomegranates are at their juiciest. Use the arils to add tang and color to salads, grain bowls, and roasted veggie platters.
Citrus (Lemons, Limes, Mandarins)
Citrus season is just beginning. Add fresh lemon juice to dressings or use mandarins for a sweet contrast in savory dishes.
Persimmons
Fuyu and hachiya varieties are sweet, floral, and uniquely autumnal. Eat raw, shave over salads, or freeze and serve like sorbet. → Try this shaved frozen persimmon with mozzarella
Kiwi
Tart and tropical, kiwi is a refreshing counterbalance to heavier fall dishes.
Vegetables in Season in November
Sweet Potatoes
Roast, mash, or bake—sweet potatoes are a staple for a reason. They pair beautifully with fall herbs and spices.
Carrots
Earthy and slightly sweet, carrots can be roasted, glazed, or shredded into slaws and salads.
Brussels Sprouts
Whether roasted, shaved raw, or sautéed, Brussels sprouts bring texture and flavor to any dish.
Cauliflower & Broccoli
Cool weather keeps These cruciferous veggies crisp and flavorful. Use them in soups, mash them like potatoes, or roast with olive oil and herbs.
Winter Squash
From butternut to delicata, squash is the hero of fall meals. Roast, stuff, purée, or cube into salads. → One-pan chicken and winter squash recipe
Parsnips & Turnips
These underrated root vegetables add sweetness and depth to roasts and stews.
Beets
Sweet and earthy, beets are perfect roasted, blended into dips, or shaved raw in slaws.
Cabbage & Kale
Hearty greens like kale and cabbage hold up well to heat. Try braised, roasted, or in slaws and salads.
Pumpkins
Use pie pumpkins for baking or cube sugar pumpkins for soups and roasting.
Looking for More Seasonal Recipe Inspiration?
- Warm Salad with Crispy Potatoes
- Crispy Curry Chicken Thighs with Roasted Beets
- Brown Butter Green Cabbage with Sage, Currants, and Toasted Hazelnuts
Want to Shop Seasonal Year-Round?
Save our ultimate Seasonal Produce Guide for a month-by-month breakdown of what is fresh—and how to use it all.