Three fruits and vegetables you can try right now!

Autumn brings many seasonal fruits and vegetables to your plate, such as the three favorite fall fruits and vegetables of the fall: squash, pumpkin, and pear. Learn the benefits and cooking tips for fall fruits and vegetables in this guide.

Fall is in the air, which means it’s time for some of my favorite fruits and vegetables to shine through. There are a lot of amazing products in full swing during the fall months. Summer berries take a back seat to beautiful apples and pears in shades of red and gold, reflecting the changing leaves. Abundance in every shape, size and color imaginable makes it the perfect staple for fall flavor the soupAnd the SaladAnd the Heating main dishes.

Eating these wonderful plants is not only good for your taste, but also great for your health. Colorful fruits and vegetables are full of vitamins and minerals, not to mention fiber that keeps you satisfied. Eating seasonal produce – rather than fruits and vegetables shipped from miles away – is a more eco-friendly way to eat. By reducing transit time, you not only get the freshest food available, you also reduce fuel emissions and support small farms in your area. Here are three of my favorite fall fruits and vegetables to try right now, along with tips on how to enjoy them.

Three fruits and vegetables you can try right now! — pink banana squash

winter squash

Health benefits: These plants in the squash family are packed with nutrients, such as carotenoids – antioxidants with powerful health benefits, such as helping to protect eye health and prevent cardiovascular disease.

Preparation and cooking tips: The best way to prepare squash is to roast or bake it. Simply open one slice, pull out the seeds, place the halves (skin side down) in a baking dish filled with ½ inch of water, season to taste, place the dish in the oven, and bake for about an hour, until done. Pumpkin is tender and golden brown. Try this simple recipe for Roasted butternut squash with dates, figs and pistachios A good introduction to roasted winter squash.

Recipe suggestions: Fill the center of the squash with a healthy vegetable filling, including grains and legumes. Put the cooked squash in vegetables or Grain salads. roast in Chinese meals Combine with other fall vegetables, such as Brussels sprouts or root vegetables.

Try some of the other vegetarian recipes that feature winter squash here:

gourd

Health benefits: They’re packed with nutrients, like B vitamins, vitamins A and C, fiber, copper, potassium, and slow-digesting carbohydrates, making them good for your eyes and heart.

Preparation and cooking: Pumpkins aren’t just for lanterns! Just as you would with a winter squash, you can open one slice, extract the seeds, and place the halves in a baking dish filled with ½ inch of water. Season to taste, either with a flavorful blend of spices like cumin, coriander, and cayenne pepper, or with a sweet blend of cinnamon and nutmeg. Place the dish in the oven and bake for about an hour, until the squash is tender and golden brown. You can also bake pumpkin into cakes, stir it into soups, chili, or curries, and mix it into smoothieOr fry it in a quick frying pan.

Recipe suggestions: Use pumpkin to bake cakes and muffins the breadand cookies. add to coffee drinksAnd the oatsAnd the juices. Add it to soups, stir-fries, and stews in place of other squash.

Try some of the other recipes that feature squash here:

pear

Health benefits: This fruit is packed with nutrients—all in a low-calorie 100-calorie serving, providing a super dose of fiber (6 grams!), plus vitamin C and healthy protective phytochemicals associated with her skin tone.

Preparation and cooking: Wash well before eating. Slice it and eat it raw, or add it to fresh dishes like Salad and smoothies, or cooked dishes, such as oatmealPancakes, muffins, pies and side dishes.

Recipe suggestions: Cut it into slices granola Green or grain recipes Salad, and baked sweets. Try them in sweet or savory cooking. It’s a versatile fruit!