October fruits that are in season this month include classics like apples, pears, and cranberries. But keep an eye out for last chance fruits that are almost out of season, like blackberries and some stone fruits.
Other seasonal produce for October includes vegetables like sweet potatoes, parsnips, brussels sprouts, and winter squash. Just like the available fruit, this is your last chance for in-season warm weather vegetables like tomatoes, corn, and summer squash.
October fruit
As we are enjoying the cooler October season, apples are the perfect autumn fruit. There are early, mid, and late season varieties, and the mid-season apples are what to look for this month.
Other fruits in peak season for October include pears, grapes, cranberries, and pomegranates. Some of the summer fruits are usually still available, depending on the weather and where you live.
Let's take a look at some of the best fruits in season this month.
Apples
October is the perfect time for apple baking. Mid-season apples are at their peak this month.
Golden Delicious apples are my favorite for pies, which often show up at grocery stores now. Jonathan are smaller, red apples with a tart-sweet flavor and perfect for caramel apples.
McIntosh apples probably started showing up last month but are still at peak flavor in October. They have a natural apple-cider flavor and the flesh easily breaks down when cooked. This makes them less than ideal for baking, but the best option for apple butter and apple sauce.
Before you jump into apple baking season, know that not all apples are created equally for each recipe. I wrote a guide to help you decide which apples to buy based on what you're cooking.
Every apple recipe on my site also includes notes on the best varieties to use.
Pears
Pears are at their peak season in October and November. There are several different varieties to choose from at farmers markets and grocery stores.
Bartlett pears are probably the most popular. They are very soft, sweet, and juicy when ripe.
Comice pears are also very soft and juice, but even sweeter than Bartlett pears. They taste great with cheese, but are also on the more expensive side.
Anjou pears have a medium softness and juiciness to them. They hold up really well to cooking and baking, making them a go-to choice for pies and grilling.
Bosc pears are more crisp, like an apple, and less sweet than other pears. They also hold up well to heat, making them another great option for pies, grilling, or pan frying with some pork.
Figs
While figs are first available in summer, they are still in season through November. I personally think they are best suited for October recipes since they pair perfectly with fall baking spices.
If you can't find them at the farmers market or your regular grocery store, look at Trader Joe's and Whole Foods. Really ripe figs are syrupy and delicious, but only last a couple of days in the fridge. Be ready to eat them!
Grapes
Grocery stores are well-stocked with grapes year-round, but they are actually a fall-seasoned fruit. New and interesting varieties seem to show up in grocery stores each year with fun flavors like cotton candy.
But it's hard to beat the flavor of the classic Concord grape - which tastes just like grape juice. It has seeds, but you might be able to find a seedless variety at a farmers market or specialty store.
My other favorite grape variety is muscat grapes. They have a floral, white dessert wine flavor that's worth seeking out. If you're lucky, you can find them at Trader Joe's or Whole Foods this month. However, sometimes I don't find them until March or April, when they are imported from Chile.
Pomegranates
Most stores are well-stocked with seasonal pomegranates in October. They are a bit of work to de-seed, but cost less than half the price as buying the little containers of seeds.
Store-bought seeds are usually sold in 4-ounce containers and cost about $5. Whole pomegranates usually cost $2-$3 and contain about 6-8 ounces of seeds.
October vegetables
The most iconic vegetables in season in October are pumpkins and other winter squash like butternut and acorn varieties. Roasted pumpkin seeds are a seasonal favorite, but you can also roast seeds from any winter squash.
Brussels sprouts are readily available this month and taste less bitter when they are in season, as storage time increases bitterness.
Celery root is showing back up this month. And celery, while available all year at decent quality, is in season starting this month. If you get it from a farmers market, you might notice the fresh flavor and better texture.
Winter squash
Throughout October, I love browsing through the different winter squash varieties that take over farmers markets and produce bins. It's fun to try them all! Here's a few common options that you should be able to find near you.
Acorn squash have a milder flavor than other winter squashes, but they are still sweet and nutty. Once cooked, the flesh turns tender and dries out a bit. Because they are on the dryer side, they work well in stews where they soak up sauce.
Butternut squash are also mild and sweet. They puree smoothly into soups - which you can use to add creaminess without adding dairy.
Honeynut squash (pictured on the left above) look like a mini butternut squash. They are a cross between butternut and buttercup squash and have a similar, but sweeter and more intense flavor.
Delicata squash are prized for their scalloped edges with thin, edible skin. If you've tried other squash with the skins and thought they were too chewy, give delicata a try. Roast them in butter - it absorbs perfectly into the flesh for a melting texture.
Spaghetti squash are well known for the stringy flesh. To get the longest strands, cut the squash around the 'waist' and scoop them out. The strands wrap around the center, rather than running from top to bottom.
Sugar pumpkins are small enough to be stuffed and roasted. These are also commonly used to make pumpkin pies too. However, it will taste slightly different than the canned version which actually uses a different type of winter squash.
Kabocha squash are nutty with a slightly sweet flavor. They are popular for just about any use, from soups and stews to roasting.
The seeds from all winter squash are edible. I roast seeds almost every time I cook with winter squash. Even if I just have a quarter-cup, there's a quick cooking method that takes almost no effort.
Simply scoop the seeds out, removing as much flesh as possible, toss with oil & spices, then roast for 5-15 minutes at a higher heat. Or roast them low & slow for extra crispiness.
Brussels sprouts
People seem to love or hate brussels sprouts - I'm in the camp that loves them. If you're cooking for people who might not be the biggest fans, its possible they don't like the bitterness.
The bitter flavor can be caused by weather and other growing conditions, as well as length of storage and cooking methods. During storage, brussels sprouts lose sugar, causing them to taste more bitter.
Any high-heat cooking method also brings out the sweeter, nuttier flavors. This is why recipes that roast or pan-fry brussels sprouts are so popular. The one cooking method that tends to make them taste more bitter is boiling.
Recipes for October
Get seasonal fruit recipes for October, like grilling with blackberries, baking with apples, and roasting grapes, just to name a few.
More seasonal produce guides
November's cool weather makes me want to cozy up with comforting soups, stews, spice cakes and mulled ciders. The month ends with a giant Thanksgiving feast before winter holidays take root. Make the most of rest of the year with other seasonal produce guides.
