Fall Fruits and Vegetables

Acorn Squash

• Look for blemish-free, dull green rind.
• Can keep up to two months.

Apples

• Choose firm, unblemished apples.

Butternut Squash

• Feel for top-heavy squash.
• Check skin for blemishes.

Cauliflower

• Look for tightly-packed florets.
• Check for yellow spots before buying.
• Keeps up to five days, refrigerated.

Figs

• Squeeze to test for firmness - not too soft, not hard.

Grapes

• Check for grapes to be plump and vibrant-colored.

Kale

• Look for dark green leaves (may have tinges of purple).
• Find kale with sturdy stems.
• Do not store longer than a week.

Mushrooms

• Avoid blemished or dried out mushrooms.
• Store in paper bag for the right humidity.

Parsnips

• Shouldn't look withered or limp or have too many small roots.
• Can be stored up to four weeks in refrigerator.

Pears

• Find pears free of blemishes or bruises.

Pomegranate

• Whole pomegranates should feel heavier than they look.
• Can be stored up to three months in the fridge.

Pumpkin

• Pick a pumpkin with a tough skin that can't be scratched by your thumbnail.

Rutabega

• Look for smaller rutabegas, as they will be sweeter.
• Check for an unblemished skin.

Sweet Potatoes

• Avoid sweet potatoes with black spots.
• Make sure they're not shriveled.

Swiss Chard

• Leaves should be vibrant and green.
• Avoid wilted chard.

Turnips

• Select turnips smaller than three inches in diameter.
• Store in a plastic bag up to one week in refrigerator.