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As we enter holiday season, discover the best seasonal fruits and vegetables. What’s in season in November is a vibrant mix of citrus, squash, and so much more. Learn which fruits and veggies are at their freshest and most affordable, then I’ll share how to add these seasonal produce items to your fall meal plan.

A photo of the seasonal produce of November.

With tailgate season in full swing and Thanksgiving on the horizon, November is when most home cooks really kick into gear. Right on cue, a bounty of late-fall fruits and vegetables are also harvest-ready for all of our comfort food creations.

Beyond being the most wonderful time of the year (if you take the Andy Williams lyrics literally), late fall and early winter is when we’re treated to a colorful array of produce. So what’s in season in November? Winter squash, root veggies, hearty greens, citrus, tropical fruits, and so much more.

If you stock up on seasonal fruits and vegetables like those listed below in my guide to what’s in season in November, you’ll save money and add flavor to your meals and snacks. While something shipped can be delivered to your supermarket from thousands of miles away, these in-season ingredients are so much fresher and budget-friendly.

Consider adding these November fruits and vegetables to your grocery shopping list (or garden-harvest line-up, if you’re lucky enough to have some cold weather crops). Then come hungry: I’m sharing a bounty of weekday and holiday-worthy recipe options for how to put November seasonal produce to use in meals and snacks for yourself, your family, and any guests. ‘Tis the season!

Table of Contents
  1. What’s in Season in November?
  2. The Best Fruits and Vegetables to Eat in November
  3. Tropical and Citrus Fruit Recipes
  4. Late-Season Berries and Rose Fruit Recipes
  5. Winter Squash and Root Vegetable Recipes
  6. Brassica Vegetable Recipes

What’s in Season in November?

  • Tropical and citrus fruits: If you, too, happen to be already craving a spring break or winter getaway, good news: what’s in season in November can give you a taste of island flavors a little closer to home. right at home. Kiwi, persimmons, pomegranate, oranges, mandarins, tangerines, grapefruit, lemons, and limes are ripe and ready to use in cocktails, smoothies, fruit salads, desserts, and so much more.
  • Late-season berries and rose family fruits: While earlier crops like strawberries and blueberries are best frozen by now, cranberry season is just beginning. Talk about perfect timing to align with when we’re all in the mood for cranberry sauce, tarts, and muffins. Speaking of tarts and muffins, apples and pears are ideal to feature in those fall baking recipes, as well as pies, crumbles, and crisps. You can also pack them in brown bag lunches for the family, or take them on a walk to the savory side by featuring apples and pears in sheet pan dinners with pork or chicken.
  • Winter squash and root vegetables: The flavor of tubers like parsnips, rutabagas, beets, turnips and sweet potatoes is tough to beat come November. Try them in mashes, soups, salads, or casseroles. Winter squash vanities like popular pumpkins, trendy delicata, low-carb MVP spaghetti squash, and stuffable-acorn and butternut have a long shelf life and tremendous flavor in fall. Perfect for roasting and mashing or blending into dips, soups, or pie filling, naturally-sweet squash is one of my favorite fall ingredients.
  • Brassicas: Just like my Complete Make Ahead Thanksgiving Menu, broccoli, cauliflower, Brussels sprouts, and cabbage are ready to party. If you’ve strolled through the freezer aisles or scrolled through TikTok lately, you’ve likely noticed that cauliflower and broccoli are now so much more than florets. Both are being transformed into steaks, gnocchi, pizza crusts, mashed “potatoes,” rice, and more. Sprouts, kale, and cabbage are set to star in salads, soups, stews, sheet pan dinners, or stir-fries.

The Best Fruits and Vegetables to Eat in November

FruitsVegetables
ApplesBeets
CranberriesBroccoli
GrapefruitBrussels sprouts
KiwiCabbage
LemonsCauliflower
LimesKale
MandarinsParsnips
OrangesPumpkins
PearsRutabagas
PersimmonsSweet potatoes
PomegranatesTurnips
TangerinesWinter squash

Tropical and Citrus Fruit Recipes

Sweet-tart citrus, including oranges, mandarins, tangerines, lemons, limes, and grapefruit are prime for juicing, of course. But you can also use their bright flavor to elevate homemade salad dressings, cocktails, smoothies, and salads. Try persimmons, pomegranates, and kiwi on fruit pizza, in salads, in drink recipes, or eaten as-is; tropical fruits are delightful as a snack.

Citrus Salad
Citrus Salad with strawberries and pomegranate is healthful fruit salad elevated to a higher level, gorgeous enough for a special occasion yet easy to make.
VIEW RECIPE
Citrus salad on a white plate.
Lemon Poppy Seed Muffins
Homemade Lemon Poppy Seed Muffins can play triple duty as a brunch menu addition, snack recipe, or spring dessert idea. Tangy yet sweet, this easy muffin recipe is one of my most popular muffin recipes ever.
VIEW RECIPE
Lemon poppy seed muffins on a plate.

Late-Season Berries and Rose Fruit Recipes

Besides turkey and all the MVP carbohydrate sides (stuffing, mashed potatoes, rolls), when I think of my Thanksgiving table, I think of a cornucopia of fruit. Namely, a few starring members from these fruit families: cranberries, apples, and pears. Make the most of these November fruits in condiments like cranberry sauce or applesauce, or slow-cook them into fruit butter. Of course you can never go wrong with a pie, quick bread, or muffin, either.

Cranberry Sauce
This classic Cranberry Sauce has just 5 ingredients and takes 10 minutes to make (plus chilling time).
VIEW RECIPE
Cranberry sauce in a white bowl.
The Best Apple Pie
The best Apple Pie can be on your table in just one hour. No one will guess this classic apple pie starts with store-bought pie crust; the filling is just like your favorite bakery's desserts!
VIEW RECIPE
A slice of apple pie on a light blue plate.
Apple Butter
Similar to a super-concentrated applesauce, this homemade Apple Butter recipe is delightful spread on biscuits or toast, or swirled into yogurt or oatmeal. Try it to use up a big crop of fresh apples!
VIEW RECIPE
A mason jar filled with apple butter.

Winter Squash and Root Vegetable Recipes

From acorn and butternut to pumpkins and spaghetti, sturdy winter squash make for a hearty vitamin-rich side dish, soup or stew component, salad addition, or main dish (stuff it!). Similar in texture and versatility, tubers like beets, rutabagas, sweet potatoes, and turnips make stellar stand-ins for regular potatoes, if you’re in the mood to mix things up. Or try roasting any or all of the above to bring out their natural sweetness.

Make Ahead Pumpkin Pie
This no bake, Make Ahead Pumpkin Pie can be made up to 2 weeks in advance and frozen. You'll love the maple-cinnamon topping, too!
VIEW RECIPE
Make ahead pumpkin pie topped with whipped cream.
Roasted Butternut Squash
Oven-roasted Butternut Squash makes a delicious side dish any night of the week (or on your holiday table!) or toss into salads for a healthy lunch.
VIEW RECIPE
Roasted butternut squash on a baking sheet.

Brassica Vegetable Recipes

Ideal for salads, stir-fries, and beyond, broccoli, cabbage, cauliflower, kale, and Brussels sprouts are at their crisp, fresh best in late fall. Load up your refrigerator with these healthy vegetables to add to pasta tosses, grain bowls, or holiday side dish recipes.

Cauliflower Mashed Potatoes
If you're craving a side dish change, skip the spuds and try these Cauliflower Mashed Potatoes. It's an easy way to eat more veggies and they taste almost as good as the real thing!
VIEW RECIPE
A bowl of Cauliflower mashed potatoes.
Roasted Brussels Sprouts with Bacon
For a flavorful yet easy side dish, try Roasted Brussels Sprouts with Bacon. Smoky bacon and caramelized onions help this sheet pan vegetable recipe shine.
VIEW RECIPE
Roasted Brussels Sprouts with bacon in a gray dish.
Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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