11 Fall Ingredients You’re Totally Overlooking

Did you know that fall is full of great foods that many people don’t even think about? There are 11 cool fall ingredients that are like hidden treasures just waiting to be discovered. They can make your autumn meals taste even better!

These ingredients include some fruits and vegetables you might not recognize, along with special spices and herbs that really capture the feel of fall. Whether you’re cooking at home or in a restaurant, using these ingredients can turn your dishes into something special, with lots of different flavors and textures.

When you explore these 11 fall ingredients, you’ll find all sorts of fun things to cook! From cozy soups and filling main dishes to sweet desserts and warm drinks, there’s so much to try. So, let’s go beyond pumpkin spice and uncover all the tasty surprises that fall has to offer!

Persimmons

Often mistaken for tomatoes, persimmons are sweet, orange fruits that ripen in fall. There are two main types: Fuyu, which can be eaten while firm, and Hachiya, which should be consumed when very soft. They have a honey-like flavor with hints of cinnamon, making them versatile for both sweet and savory dishes. Enjoy them in salads, baked goods, or as a topping for oatmeal. When selecting, look for a deep orange color and smooth skin. Firm Fuyus can be eaten like an apple, while Hachiyas should be jelly-like inside for optimal flavor.

Quince

Quince is a lumpy, pear-shaped fruit that is too hard and tart to eat raw but transforms beautifully when cooked. It boasts a floral, apple-pear flavor with a hint of citrus, making it a delightful addition to many dishes. Quince is perfect for making jams and jellies, and it can also be poached in wine or honey for a sweet treat. When cooked, its pale yellow flesh turns a lovely pink color. Quinces should be yellow and fragrant when selected. They can be stored at room temperature for up to two weeks or refrigerated for slightly longer.

Parsnips

Often overshadowed by their orange cousin, the carrot, parsnips are a sweet and nutty root vegetable that deserves more attention in fall cooking. Their flavor becomes even more pronounced when roasted, making them a fantastic addition to various dishes. Parsnips can be roasted, mashed, added to soups, or even baked into cakes and breads. When selecting, choose firm, small to medium-sized parsnips, as larger ones can have a tough core. Store them in the refrigerator for up to two weeks and try them roasted with honey and thyme for a comforting fall dish.

Sunchokes

Also known as Jerusalem artichokes, sunchokes are knobby, brown-skinned tubers with a nutty, slightly sweet flavor reminiscent of artichokes. They can be eaten raw or cooked and are delicious when roasted, pureed into soups, or thinly sliced in salads. When selecting, choose firm tubers without soft spots. They can be stored in the refrigerator for up to two weeks. However, be aware that their high inulin content can cause digestive discomfort for some individuals.

Kohlrabi

Kohlrabi, a member of the cabbage family, resembles a pale green or purple alien turnip with leafy stems. It has a mild, sweet flavor similar to broccoli stems, and both the bulb and leaves are edible. Kohlrabi can be enjoyed raw, sliced thin in salads, or used as a crunchy dipper. It’s also delicious when roasted, steamed, or added to soups. Choose kohlrabi with firm bulbs and crisp leaves, and store in the refrigerator for up to a week. Try it in slaws or grated into fritters for a unique twist.

Cardamom

While not exclusively a fall spice, cardamom’s warm, slightly sweet flavor makes it perfect for autumn dishes. Commonly used in Indian and Middle Eastern cuisine, it works well in many fall recipes. Cardamom pairs beautifully with apples, pears, and squash, enhancing their natural flavors. Use it in baked goods, spice blends for roasted meats, or steep it in tea or coffee for a comforting drink. Green cardamom pods are most common, but black cardamom has a smokier flavor. For the best taste, grind the seeds fresh or use pre-ground cardamom for convenience.

Delicata Squash

Often overshadowed by butternut and acorn squash, delicata is a delicious and easy-to-prepare fall vegetable. It has a thin, edible skin and a sweet, nutty flavor similar to sweet potatoes. Delicata squash can be roasted, stuffed, or sliced into half-moons and sautéed for a quick side dish. When selecting, choose squash that is firm and heavy for its size, with no soft spots. They can be stored at room temperature for up to two weeks. Try roasting delicata with maple syrup and cinnamon for a simple yet delicious accompaniment to any meal.

Chestnuts

While often associated with holiday roasting, chestnuts are a versatile fall ingredient that deserves more attention. They have a sweet, nutty flavor and a unique texture that is softer than other nuts. Chestnuts can be roasted, pureed into soups, used in stuffings, or ground into flour for gluten-free baking. Look for glossy, firm chestnuts with no signs of mold. Always score the shell before roasting to prevent explosions. Try them in a creamy chestnut soup or as a unique addition to fall salads for a delightful twist.

Concord Grapes

Known for their distinctive sweet-tart flavor and deep purple color, Concord grapes are a fall treat often overlooked in cooking. They offer a more complex flavor profile than regular table grapes, with notes of berry and wine. Use them in jams, jellies, pies, or simply enjoy them fresh. When selecting, choose grapes that are firm and plump, with a dusty bloom on the skin. They can be stored in the refrigerator for up to a week. Consider making a Concord grape sorbet or using the juice in fall-inspired cocktails for a refreshing twist.

Crab Apples

Often dismissed as purely ornamental, crab apples are edible and can add a unique tartness to fall recipes. They are too sour to eat raw but make excellent jams, jellies, and chutneys due to their high pectin content. Crab apples can also be used to make a tart cider or added to savory dishes for a pop of acidity. Choose firm crab apples with no bruises or soft spots, and store them in the refrigerator for up to two weeks. Try making crab apple butter or using them in a tangy barbecue sauce for a tasty twist.

Celery Root

Also known as celeriac, celery root is a gnarly-looking root vegetable with a mild, celery-like flavor and a starchy texture. It can be eaten raw, shredded into salads, or cooked in soups, gratins, or mashes. Celery root makes an excellent low-carb alternative to potatoes, providing a unique flavor and texture. When selecting, choose celery roots that are firm and heavy for their size, with minimal knobs and rootlets. They can be stored in the refrigerator for up to two weeks. Try it in a creamy celery root soup or roasted alongside other fall vegetables for a delicious side dish.

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