Quick answer: In fall (September-November), peak produce in the US includes apples, pears, cranberries, pumpkins, sweet potatoes, Brussels sprouts, kale, and more. The top move: freeze sliced apples and whole cranberries now so you have both locked in for the next six months of baking and cooking.
Fall is the one time of year when the grocery store is actually working in your favor. Apples, pears, squash, sweet potatoes, cranberries, they’re all hitting peak flavor and rock-bottom prices at the same time. Stock up now, preserve the best of it, and your future self will find something useful in the freezer instead of a mystery bag of freezer burn.
What’s in season in fall (September-November)
- Apples, peak September, October · Peak flavor and lowest prices hit together in October, buy a bag more than you need.
- Pears, peak September, October · Ripen fast once they’re off the tree; use or preserve within a week of peak softness.
- Cranberries, peak October, November · Fresh bags disappear after Thanksgiving. Grab extras while they’re around.
- Grapes, peak September, October · Best eaten fresh; freeze on a sheet pan for a quick snack that lasts all winter.
- Pomegranates, peak October, November · Whole pomegranates keep for weeks in the fridge, no rush once you’ve got them home.
- Persimmons, peak October, November · Hachiya variety must be fully soft before eating or it’ll make your mouth feel like sandpaper.
- Figs, peak September, October · Short window, they go from perfect to mush in about three days. Freeze or jam fast.
- Kiwifruit, peak October, November · Underrated fall fruit; keeps well in the fridge for weeks once ripe.
- Pumpkins and Squash, peak September, October · Whole uncut squash stores for months in a cool, dry spot, no fridge needed yet.
- Sweet Potatoes, peak September, October · Cure them properly (warm, humid spot for a week) and they’ll last months in storage.
- Carrots, peak September, October · Fall carrots are sweeter than summer ones; great raw, roasted, or frozen for soups.
- Brussels Sprouts, peak October, November · A frost actually improves their flavor, late-season sprouts are worth seeking out.
- Cabbage, peak September, October · Cheap, sturdy, and perfect for fermenting into sauerkraut while the season is right.
- Kale, peak October, November · Like Brussels sprouts, it sweetens after a frost. Blanch and freeze for smoothies all winter.
- Wild Mushrooms, peak October, November · Availability depends heavily on rainfall; Pacific Northwest and Northeast see the best hauls.
When each one peaks
| Ingredient | Peak |
|---|---|
| Apples | September, October |
| Pears | September, October |
| Cranberries | October, November |
| Grapes | September, October |
| Pomegranates | October, November |
| Persimmons | October, November |
| Figs | September, October |
| Kiwifruit | October, November |
| Pumpkins and Squash | September, October |
| Sweet Potatoes | September, October |
| Carrots | September, October |
| Brussels Sprouts | October, November |
| Cabbage | September, October |
| Kale | October, November |
| Wild Mushrooms | October, November |
Top 5 things to preserve this fall
Apples: freeze
Peel, core, and slice apples into wedges. Toss with a little lemon juice to prevent browning, spread on a sheet pan, freeze solid (about 2 hours), then transfer to freezer bags. They’ll hold for 10-12 months and go straight from freezer into pies, crisps, or oatmeal. October is peak apple season and prices drop fast. A few pounds frozen now saves you from paying triple for out-of-season apples in February.
Cranberries: freeze
Rinse fresh cranberries, pat dry, and pour the whole bag straight into a freezer bag. That’s it. No blanching, no prep. They freeze beautifully and go directly into sauces, muffins, or cocktails from frozen. Fresh cranberries vanish from shelves right after Thanksgiving. Buy two bags, freeze one, and you’ve got bright cranberry flavor through spring.
Wild Mushrooms: dehydrate
Clean mushrooms with a dry brush (not water), slice to about 1/4-inch thick, and dehydrate at 125°F for 4-8 hours until completely dry and brittle with no soft spots. Store in an airtight jar. Rehydrate in warm water for soups, or grind dried into a powder for seasoning. Fresh wild mushrooms are a short window and a concentrated flavor payoff. Dehydrating locks in that depth and shrinks a big haul into a single jar you’ll use all winter.
Pumpkins and Squash: can
Roast or steam squash until tender, then puree until smooth. Because squash is a low-acid vegetable, it must be processed in a pressure canner, not a boiling-water bath, at the pressure and time specified for your altitude. Do not skip the pressure canner; it’s the only safe method here. A pressure-canned jar of squash puree on the shelf means soup or pie filling is 10 minutes away, any night of the winter.
Sweet Potatoes: can
Cook sweet potatoes until just tender, peel, and pack into sterilized jars as cubes or puree. Process in a pressure canner only, sweet potatoes are low-acid and boiling-water canning is not safe for them. Follow tested USDA guidelines for pressure and processing time. Sweet potatoes are cheapest and most plentiful in September and October. A few jars put up now means casseroles and soups on demand without the prep.
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Frequently asked questions
What fruits and vegetables are in season in fall in the US?
From September through November, peak US produce includes apples, pears, cranberries, grapes, pomegranates, persimmons, pumpkins, winter squash, sweet potatoes, carrots, Brussels sprouts, cabbage, kale, and wild mushrooms. Timing shifts by region. Northeast and Midwest see apples and squash peak earlier (September), while the West Coast extends into late November.
Can you freeze fresh cranberries?
Yes, and it’s one of the easiest freezes you’ll do all year. Rinse, dry, and drop the whole bag into the freezer. No blanching needed. They keep for up to a year and go straight from frozen into sauces, baked goods, or drinks.
Do I need a pressure canner for sweet potatoes and squash?
Yes, this one matters. Sweet potatoes and winter squash are low-acid vegetables, which means a standard boiling-water canner won’t get hot enough to kill botulism spores. A pressure canner is required. If you don’t have one, freezing the cooked puree is a safe and easy alternative.
What’s the best way to preserve apples long-term?
Freezing is the simplest and most flexible method. Peel, slice, toss with lemon juice, freeze on a sheet pan, then bag them. Frozen apple slices go straight into pies and crisps without thawing. If you want shelf-stable, applesauce can also be water-bath canned since it’s high-acid.
How do you dry wild mushrooms at home?
Slice cleaned mushrooms to about 1/4-inch thick and dehydrate at 125°F for 4-8 hours until completely brittle. A food dehydrator is easiest, but an oven on its lowest setting with the door cracked works too. Store in an airtight jar in a cool, dark spot and they’ll last up to a year.
Don’t let the haul beat you. Pantidy tracks what you put up and what’s still fresh, and tells you what to cook before any of it turns. Free for 14 days. Try Pantidy.
Peak seasons shift by region and year; this guide assumes United States (general).