November produce is the best! Here's what's in season in November.
There are some beautiful fruits and veggies in season this month that taste great and are easy to prepare.
I've included a list to help you shop this month and linked some ideas for what to make with this month's seasonal produce.
November Seasonal Fruit & Vegetables
Acorn Squash - a type of winter squash that's acorn-shaped. When baked or roasted, this delicious dark green squash has a creamy, flavorful interior. Try our Roasted Acorn Squash Soup.
Apples - the most popular fruit of the season! Apples come in a wonderful variety of flavors from sweet to crisp. Some apples are better for baking and some for use in salads. Try our Rose Apple Tart Recipe or Baked Apples with Oatmeal.
Broccoli - in season year-round, this cruciferous veggie is actually best in autumn. The dark green stems and florets are easy to cook and can be eaten raw. Make some Broccoli Pasta for an easy dinner.
Butternut Squash - an oblong-shaped winter squash with a dark orange interior, this veggie is best when roasted. Use it in soup, salads, or served as a side dish. Make this Butternut Squash Feta Pasta or The Best Butternut Squash Soup.
Cabbage - a type of brassica that is leafy and may be green, red, or white. Cabbage is endlessly versatile and its mild flavor allows it to be used in many types of dishes. Try our Savoy Cabbage Chips or Green Goddess Cabbage Salad.
Cauliflower - this cruciferous veggie has been having a real moment - cauliflower has been a stand-in for rice, pizza crusts, and more. It's great on a vegetable tray or roasted and served as a side. Try this Whole Roasted Cauliflower with Chimichurri Sauce.
Celery - these crisp, long stalks are crunchy and mild, great for adding to salads, soups, and veggie trays. Try celery in this Waldorf Salad Recipe.
Celery Root - this mild root vegetable, also called celeriac, has a celery-like flavor. It's great roasted or mashed.
Cranberries - these superfood fruits are most popular in sauce form but they can be added to salads and baked goods as well.
Daikon Radish - this mild, winter radish is often used in Asian cuisines. It's crisp and flavorful with a less peppery bite than smaller radishes. Try our Daikon Radish Cucumber Salad.
Delicata Squash - a small, oblong squash with edible skin that's great for roasting or stuffing with rice and meat. Make this Roasted Delicata Squash.
Figs - juicy, plump fruits with a purple or green exterior and a beautiful red interior. They're delicious when eaten fresh and can be added to salads, made into jam or compotes, or served as dessert. Try making some Dark Chocolate Figs.
Kabocha Squash - a fantastic Japanese squash with a dark green exterior and a bright orange interior. Great in curries, soups, or roasted. Make this Braised Kabocha Squash Recipe.
Kale - a dark leafy green that's earthy and slightly bitter. This powerhouse veggie is great in soups, salads, casseroles, and more. Make some delicious Kale Chips with Everything But the Bagel Seasoning.
Kiwi - this bright green fruit has tropical flavors and is great eaten on its own or added to a fruit salad. Make this Kiwi Sorbet.
Kumquats - these delightful little citrus fruits are eaten whole (skin, flesh, and seeds). They're juicy, sweet, and sour. Try this Kumquat Radish Salad with Dukkah.
Lemons - juicy citrus that's endlessly versatile - bright yellow lemons add color and flavor to so many dishes. Make our Preserved Lemons to use in tagines or soups.
Mandarin Oranges - small, sweet citrus fruits that make a great snack or addition to a fruit salad. Use them in baking, try this Mandarin Orange Bundt Cake.
Mushrooms - earthy and spongy, these fungi are widely available in the fall. Saute them for a side dish, add them to pasta, or use them in a stir fry. We like baking them in this Savory Mushroom Galette.
Parsnips - a root vegetable that looks like a cream-colored carrot and can be used in a very similar way. You can roast parsnips for a delicious side dish or use it in a mash.
Pears - a soft, mild-flavored fruit that comes in green, red, yellow, and brown. They're wonderful when poached, sliced in a salad, or baked in a crumble. Make this Asian Pear Arugula Salad with Blue Cheese.
Persimmons - a slightly astringent fruit with a wonderful, unique flavor. These bright orange fruits come in two main varieties - fuyu and hachiya (read more about types of persimmons) or try our Persimmon Bread.
Pomegranates - bright red fruit with edible jewel-like seeds. They can be a little tricky to peel (here's our guide on peeling pomegranates) and are delicious in salads and desserts. Make our Citrus Pomegranate Salad.
Prickly Pear - the fruit of a cactus plant (also called cactus pear), these juicy fruits are a real treat. They're great in sweets, margaritas, and more.
Quince - bright yellow fruits with a flavor that's a cross between citrus and apple. Use them in jams, sauces, and sweets.
Rutabaga - a large root vegetable that is a cross between a turnip and a cabbage. They're primarily roasted or mashed.
Spaghetti Squash - a unique winter squash with a stringy interior that can be roasted and either stuffed or used as noodles. Here's How to Cook Spaghetti Squash in the Oven.
Spinach - small, leafy greens that pack a powerful punch of vitamins. Spinach is endlessly useful. Enjoy this Chickpea Spinach Curry.
Sunchokes - also called Jerusalem artichokes, these small root vegetables are usually roasted. Try these Crispy Roasted Sunchokes.
Sweet Potatoes - orange potatoes, with an earthy and sweet flavor, that can be used just like regular white potatoes. Use them in this Sweet Potato Green Curry Bowl.
Swiss Chard - a dark leafy green that's heartier than spinach. Great in quiche, as a side dish, in curry, or soups. Make this Sautéed Swiss Chard.
Turnips - a small, white root vegetable that is sweet and nutty. Fantastic when roasted or mashed.
Yams - a starchy tuber similar to potatoes that are popular in African cuisine. In the US, yam and sweet potato are sometimes used interchangeably, but they are actually separate vegetables.