Seasonal Fruit and Vegetables November

Your Guide to the Best Picks

This Article is Part of Our Guide to Seasonal & Local Produce in the USA

As the air turns crisp and the leaves blanket the ground in hues of amber and gold, November emerges with a bounty of fresh produce that captures the essence of fall. This month, one can indulge in the robust flavors and nutritional benefits of seasonal fruits and vegetables that thrive in the cooler weather. Farmers' markets and grocery stores alike overflow with a variety of produce, each offering its own unique taste and versatility for autumnal recipes.

Seasonal fruits like oranges, pomegranates, and persimmons make a vibrant addition to the November palette. These fruits are not only delicious but also packed with vitamins and antioxidants that are essential during the transition into the colder months. Oranges, with their burst of vitamin C, can boost immune function, while pomegranates and persimmons provide a good source of fiber, contributing to a balanced diet.

On the vegetable front, a rich selection of root vegetables and leafy greens like sweet potatoes, parsnips, turnips, chard, and kale become staples. Their comforting textures and deep flavors lend themselves well to hearty stews, bakes, and seasonal sides. In addition to enhancing the taste of meals, these vegetables offer nutritional benefits such as high fiber content and a range of vitamins and minerals, supporting overall health during the fall season.

What’s in Season in November in Your State?

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Benefits of Seasonal Eating

Eating seasonal produce in November not only optimizes nutrient intake but also supports environmental sustainability and the local economy.

Health Advantages

Eating seasonal fruits and vegetables ensures that individuals consume them at the peak of their freshness, when they are most nutrient-dense. For example, cruciferous vegetables like Brussels sprouts (how long do brussels sprouts last?) and root vegetables like turnips provide essential vitamins and minerals necessary for maintaining good health during November.

Environmental Impact

The environmental footprint of food transport is greatly reduced with seasonal eating. Local, in-season produce tends to demand fewer transportation resources, thereby decreasing greenhouse gas emissions. Moreover, it supports biodiversity, as farmers are encouraged to grow a variety of crops throughout the year.

Economic Benefits

Purchasing seasonal produce benefits the local economy as it provides financial support to regional farmers and reduces the costs associated with long-distance transportation and storage. Consumers often find that prices are lower for produce in season due to the abundance and decreased shipping requirements.

Overview of November Seasonal Produce

November is a time when shoppers can find an abundance of late-fall produce. As the seasons transition from the bright fruits of summer to the more hearty offerings of autumn, there is still a variety of fresh fruits and vegetables available to enhance any meal.

Fruit Highlights

In November, apples reign supreme, with a wide array of varieties from tart to sweet, including Macoun, Red Delicious, Gala, Granny Smith, and Pippin. They are still in peak season and offer versatility for cooking and snacking. Persimmons also stand out with their bright orange hue, offering a sweet, honey-like flavor perfect for both raw and cooked dishes.

Vegetable Highlights

Vegetable offerings in November include the sweet and nutty acorn squash, a standout choice for roasting or as a vessel for sweet and savory stuffings. Root vegetables like parsnips contribute an earthy sweetness to hearty fall dishes. Cruciferous vegetables, such as kale and Brussels sprouts, are robust and flavorful, excellent for both roasting and sautéing.

Fruit in Season in November

November brings a bounty of citrus fruits and late autumn fruits to the table. These seasonal picks are not only fresh and flavorful but also packed with vitamins and fiber.

Citrus Fruits

Citrus fruits are at their peak during November. They provide a refreshing burst of flavor and are high in vitamin C, which is essential for a healthy immune system.

• Oranges: They are sweet and juicy at this time of year, perfect for eating out-of-hand or adding to dishes.

• Mandarins: Smaller and sweeter than oranges, mandarins are convenient for snacking.

• Grapefruit: With a beautiful balance of sweet and tart, grapefruits enhance breakfasts and salads.

• Lemons and Limes: Ideal for adding a zesty flavor to beverages, desserts, and savory dishes.

• Tangerines: Easy to peel and segment, tangerines are kid-friendly and snack-ready.

• Kumquats: Eat them whole for a unique sweet and sour experience.

Late Autumn Fruits

Late autumn fruits bring warmth to the cooling temperatures with their rich flavors and textures. Many of these fruits are ideal for baking and making preserves.

• Apples: With numerous varieties, apples are versatile for cooking, baking, or eating raw.

• Pears: Soft and buttery, pears are delicious whether poached, baked, or fresh.

• Cranberries: Tart and vibrant, cranberries are a staple in sauces and holiday dishes.

• Pomegranates: Bursting with juicy seeds, pomegranates add a pop of color and nutrition.

• Persimmons: With a honey-like flavor, persimmons are sweet when fully ripe and great in desserts.

• Kiwi: The bright green slices add a tropical touch to the fall fruit selection.

• Quince: Often used in jams and jellies, quince has a floral aroma and astringent flavor.

Vegetables in Season in November

The month of November offers a bounty of root vegetables and hearty greens that thrive in the cooler temperatures. These vegetables have developed a natural robustness, making them perfect for heartwarming autumn dishes.

Root Vegetables

Root vegetables are at their peak in November, offering both rich flavors and nutritional benefits. They store well, making them staples for winter cuisine.

• Potatoes: A versatile vegetable, enjoyed roasted, mashed, or in soups.

• Sweet Potatoes: Rich in flavor and vitamins, ideal for baking or as a casserole dish.

• Beets (how long do beets last?): Deep red hues and sweet earthy taste, great for roasting or in salads.

• Parsnips: Offering a sweet, nutty flavor, they enhance flavors in stews and purees.

• Carrots: Known for their sweetness, which intensifies when cooked.

• Turnips: Can be mashed or roasted for a slightly peppery taste.

• Celery Root: Known as celeriac, it has a unique flavor profile reminiscent of celery and parsley.

• Rutabagas: Often waxed for preservation, they're slightly sweeter than turnips.

• Daikon: A type of radish with a milder flavor, used in salads and as a garnish.

• Radishes: Provide a crisp, peppery kick to any dish.

Hearty Greens

Cooler weather brings out the best in many leafy greens, making them less bitter and more flavorful.

• Kale: Sturdy leaves that are perfect for soups and crispy kale chips.

• Chard: Both Swiss chard and rainbow chard offer vibrant colors and a mild taste.

• Spinach: Tender greens that work well in salads, sautés, and baking.

• Collard Greens (how long do collard greens last?): A Southern classic, ideal for long simmering dishes.

• Bok Choy: Common in Asian cuisine, it has a crisp texture and a light, fresh taste.

Other Seasonal Vegetables

Various other vegetables are also in season, complementing the root and leafy greens.

• Squash: Includes varieties like acorn, butternut, and spaghetti.

• Pumpkin: Not just for carving, but also for pies, soups, and roasted seeds.

• Brussels Sprouts: When roasted, they caramelize, becoming a sweet, nutty delight.

• Broccoli (how long does broccoli last?): Stalks and florets are nutritious, good for steaming or stir-frying.

• Cauliflower: Can be roasted whole or turned into a gluten-free pizza crust.

• Cabbage: A staple for slaws, soups, and fermented foods (What wine goes well with fermented foods?) like sauerkraut.

• Leeks: Resemble a giant green onion, mild in flavor, often used in leek and potato soups.

• Fennel (how long does fennel last?): Aromatic with a licorice (how long does licorice last?)-like flavor, excellent in raw salads or braised.

Seasonal Recipes and Cooking Tips

November's bounty inspires a myriad of seasonal recipes, from robust vegetable stews to vibrant fruit desserts. These dishes celebrate the full-flavored produce of the month, incorporating cooking methods that underscore their natural goodness.

Preparing Hearty Vegetable Dishes

Roasted vegetables are a November staple, offering warmth and depth of flavor. Squashes like butternut and acorn can be halved, seasoned, and roasted until tender—a simple yet satisfying dish. Root vegetables, including parsnips, rutabagas, and beets, can be transformed into velvety mashes or added to hearty soups, enhancing their natural sweetness through cooking.

• Roasted Butternut Squash

  • Cut squash into cubes.

  • Toss with olive oil, salt, and pepper.

  • Roast at 400°F (200°C) until tender.

• Mashed Rutabaga

  • Peel and cube rutabaga.

  • Boil until soft, then mash with butter and herbs.

Creating Festive Fruit Desserts

The sweet-tart profile of cranberries and pomegranates offers a pop of color and flavor to desserts. They can be baked into crumbles or pies, providing a festive note to Thanksgiving recipes. Persimmons, with their delicate flavor, can be sliced and layered into tarts or cooked down into compotes to top cakes and sweet bread.

• Cranberry Crumble

  • Combine cranberries with sugar and citrus zest.

  • Top with a mixture of flour, oats, butter, and nuts.

  • Bake until the topping is golden-brown.

• Persimmon Tart

  • Arrange sliced persimmons atop pastry cream in a pre-baked tart shell.

  • Glaze with a gelatin mixture for shine.

Suggestions for Healthy Snacks

Snacking can be both healthy and delicious with in-season produce. Sweet potatoes can be sliced and baked into chips, while Brussels sprouts can be oven-roasted with a drizzle of honey for a crispy treat. Kale, rich in nutrients, can be torn into bite-sized pieces, massaged with olive oil, and baked to create satisfying chips perfect for snacking on the go.

• Sweet Potato Chips

  • Thinly slice sweet potatoes.

  • Toss with olive oil and sea salt (how long does sea salt last?).

  • Bake until crispy.

• Kale Chips

  • Tear kale leaves into pieces.

  • Massage with olive oil and sprinkle with salt.

  • Bake until edges are crispy but not burnt.

Thanksgiving and November Produce

November’s harvest offers a cornucopia of produce, perfect for creating a Thanksgiving feast that is both traditional and reflective of autumn’s bounty. The use of seasonal vegetables and fruits not only adds fresh flavors to the Thanksgiving table but also celebrates the harvest of fall.

Planning a Seasonal Thanksgiving Menu

Thanksgiving menus often feature a mix of classic dishes and personal family favorites. A traditional Thanksgiving dinner might include a roasted turkey as the centerpiece, complemented by sides that highlight seasonal produce. Pumpkins are not just for carving; they can star in soups, pies, and savory dishes. Cranberry sauce, a Thanksgiving staple, can be made fresh with cranberries that are typically in season and at their peak in November. For sides, one might consider roasted Brussels sprouts or a medley of roasted parsnips and carrots, which bring a rich, earthy flavor to the feast.

• Main Course: Roasted turkey

• Vegetable Sides:

  • Roasted pumpkin with spices

  • Brussels sprouts caramelized with balsamic glaze

  • Glazed parsnips and carrots with a touch of honey

• Sauce: Homemade cranberry sauce

Unique Dishes with November Vegetables and Fruits

For those looking to add a twist to their Thanksgiving spread, November’s produce can inspire unique dishes. One can create a vibrant beet salad with walnuts and goat cheese, maximizing the in-season flavors. Squashes, like butternut and acorn, offer versatility; they can be roasted, pureed into soups, or stuffed with a blend of quinoa and mushrooms. Desserts featuring apples from tart varieties like Granny Smith to sweeter options like Fuji can be more than just the standard American pie. Think caramelized apple tarts or apple-cinnamon crumble to end the meal with a comforting note.

• Innovative Starters: Beet and walnut salad with a citrus vinaigrette

• Main Attraction: Quinoa-stuffed acorn squash

• Dessert Innovations:

  • Apple-cranberry crumble with a nutty topping

  • Pear and gorgonzola tart with a drizzle of honey

Storage and Selection Tips

When selecting fresh produce in November, consumers should look for firmness and weight as indicators of quality. Proper storage extends the freshness and flavor of fruits and vegetables, ensuring a full enjoyment of their natural taste profiles.

Choosing Fresh Produce

• Apples and Pears: These should feel firm and heavy for their size, indicating juiciness and a lack of bruises. The skin should be smooth with no soft spots.

• Acorn Squash: It's best when it has a hard, dull rind and feels heavy, a sign of a moist and sweet interior with an earthy, nutty flavor.

• Broccoli: Select bunches with tightly packed, dark green florets. They should look vibrant, without yellowing, and the stalk should be firm to touch.

Storing for Freshness

• Apples: Store them in a cool, dark place. If cut, keep the slices in airtight containers or wrapped tightly in plastic to retain their mild flavor and crisp texture.

• Squash: Keep it in a cool, dry place away from direct sunlight. Once cut, wrap it in plastic and refrigerate to maintain its sweet and nutty flavor.

• Broccoli: Refrigerate in a loose plastic bag, removing as much air as possible. It should not be washed until ready to use to prevent mold development.

Ensure that all produce is kept away from direct heat and moisture to maximize shelf life. For some vegetables, like broccoli, adding a dry sheet of paper towel to the bag can absorb excess moisture and keep it firm.