What’s in Season in October

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Harvest is here, and along with it, some of the best seasonal fruits and vegetables of the year. What’s in season in October is a sampling of both summer and fall favorites. See what fruits and veggies are at their freshest and most affordable, then discover how to add these seasonal produce stars to your fall menu.

Fruits and vegetables in season for October.


The beautiful few weeks when summer slowly drifts into fall might just be my favorite time of year to cook. Why? Beyond being peak sweater weather, it’s because what’s in season in October is a cornucopia of both seasons’ best, including late-season berries, stone fruit, and tomatoes and early winter squash and prime time corn. Does anyone else notice their stomach growling?!

If you stock up on seasonal fruits and vegetables like those listed below in my guide to what’s in season in October, you’ll save money and add flavor to your meals and snacks. While something shipped can be shipped to your supermarket from hundreds or thousands of miles away, these in-season ingredients are so much fresher as well as more affordable. (To save even more dough, dig in and grow your own!)

Consider adding these October fruits and vegetables to your garden-harvesting, last-call farmers market, or grocery shopping list. Then prepare your appetite: I’m sharing a bounty of fall recipe options for how to put what’s in season in October to work in meals and snacks for yourself, your family, or tailgate gatherings.

Still have leftover produce from last month? See what’s in season in September.
Looking ahead to next month? Discover what’s in a season in November. 

What’s in Season in October?

  • Stone fruit and berry family fruits: We are nearing the end of the season for cherries, nectarines, peaches, and plums, so be sure to get your fix this month. I adore using them in warmly-spiced crisps, pies, and cobblers. Stone fruit is also a treat in fruit salads, fruit salsas, or folded into oatmeal, yogurt, or cottage cheese. As far as berries go, botanically, pomegranates fall under this category, too. They shine during fall. Blackberries, cranberries, and raspberries are approaching their season end as well, so stock up to jam, freeze, and smoothie your heart out! Or snack on any of the above out of hand, stir them into tarts, pies, quick breads, muffins, or cakes, or layer them in parfaits.
  • Grapes, mulberry, and rose family fruits: Admittedly, figs are actually a flower and member of the mulberry family, not a fruit. But since we often cook and bake with them like a fruit, here they are! Try fresh figs in quick breads, pies, or in a sweet-and-savory skillet dinner with chicken or pork. Kid-friendly grapes, apples, and pears (the latter two fall under the “rose family” umbrella, by the way) are ideal to add to brown bag lunches; slice for safety and ease of eating for young diners. Or try these long-shelf-life fruits in fruit salads, as part of crostinis, or to freeze to nosh on (grapes) or bake with (apples and pears) later.
  • Grasses and nightshade vegetables: Corn, a grass, is a staple part of many Midwestern menus during October. Grilled, roasted, air-fried, boiled, or baked; sweet corn is a delight and perfectly sweet right now. Late-season nightshades like tomatoes, peppers, and eggplant are also still ripe and readily available for a limited time. Mix them into casseroles, pasta sauces, dips, salads, soups, or salsas.
  • Leafy greens, tubers, and daisy family vegetables: Spinach leaves, daisy-family artichokes, parsnips, and sweet potatoes are all phenomenal (and ubiquitous, am I right, gardeners?) in October. Try them in mashes, soups, salads, wraps, or as pizza toppings.
  • Brassicas: Broccoli, cauliflower, Brussels sprouts, and cabbage are ready to play. Flip open TikTok or walk down the grocery store aisles for some inspiration; cauliflower and broccoli are now being transformed into steak, gnocchi, pizza crust, mashed “potatoes,” rice, and beyond. Sprouts and cabbage are ready to roast, salad-ify, or stir into soups, stews, or stir-fries.
  • Winter squash: From acorn and butternut to delicata and pumpkin, these sturdy, versatile vegetables are just popping up. Ideal for roasting and mashing or blending into hummus or soups (and pies, of course), now is the time to stock up on naturally-sweet squash.

The Best Fruits and Vegetables to Eat in October

BlackberriesBrussels sprouts
PlumsSweet potatoes
RaspberriesWinter squash

Stone Fruit and Berry Recipes

Cobblers, cocktails, condiments, and more can shine as part of your October menu thanks to my favorite cherry, plum, nectarine, and peach recipes. Put the berries to tasty use in in drinks, galettes, salads, or quick breads. Or freeze either of the above to enjoy their sweetness all year long.

A plate of peach cobbler with vanilla ice cream.


Peach Cobbler

There's no better summer dessert than a warm Peach Cobbler, fresh from the oven, with a scoop of ice cream. This from-scratch recipe is ready to bake with just 10 minutes of prep and you'll love the golden brown topping with bubbly peaches beneath.
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A bowl of cranberry sauce with apples.


Cranberry Apple Sauce

For a sweet and simple twist on the classic Thanksgiving side dish, try Cranberry Apple Sauce. It's a tasty without getting too crazy on a menu that is rooted in tradition.
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Cranberry cheesecake galette on a piece of parchment paper over a cooling rack.


Cranberry Cheesecake Galette

This Cranberry Cheesecake Galette is an easy free-form tart with a rich cheesecake filling and cranberry sauce. Keep things easy with store-bought pie crust and your leftover cranberry sauce from the holidays!
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Grapes, Mulberry, and Rose Family Fruit Recipes

Fruit salads, drink recipes, and baked goods can all be vehicles for this diverse group of fruits. Figs are dreamy in cakes and quick breads, grapes are a Midwestern staple in salads (real ones and dessert-style whipped topping-based treats we generously call “salads”). Apples and pears are primed and ready for baking, roasting, poaching, or crunching into as-is.

Decorated caramel apples on a cooling rack.


Caramel Apples

This easy Caramel Apple recipe will make anyone feel like a kid again. Starting with a homemade caramel sauce, these customizable, homemade Caramel Apples will make you forget all about the store-bought kind.
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Cinnamon Apple Cake on a cooling rack surrounded by apples.


Cinnamon Apple Cake

This cozy fall cake recipe is a family heirloom. I adapted my grandma's Cinnamon Apple Cake for modern bakers, then added a powdered sugar glaze. I bet she would be proud of the delicious results!
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Seven apple cider donuts on a gray round plate.


Apple Cider Donuts

Overflowing with the flavors of fall, these homemade Apple Cider Donuts are baked, not fried, and then rolled in a cinnamon-sugar mixture for extra crunch.
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Grasses and Nightshade Vegetable Recipes

A bit of butter and dash of salt is all October sweet corn asks for, but I can’t hold back from dressing it up in a variety of ways (chowders, salads, salsas, casseroles…). Tomatoes, eggplant, and peppers can be at your service in dips (can that salsa and marinara sauce now!), pasta entrees, casseroles, pizzas, sandwiches, soups, or stews.

Balsamic chicken and tomatoes in a black dish.


Balsamic Chicken and Tomatoes

Bright and budget-friendly, Balsamic Chicken and Tomatoes is one of the best weeknight dinner recipes. This easy chicken dinner is ready in 30 minutes and bakes for just enough time so you can warm up some crusty bread to sop up all the luscious pan juices.
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Eggplant parmesan in a white baking dish.


Eggplant Parmesan

This recipe for Eggplant Parmesan uses the high heat of the oven for crispy breaded eggplant without the mess of a deep fryer. Add my 10-minute quick tomato sauce or your favorite jarred sauce and lots of mozzarella for a delicious homemade Italian dinner.
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Chipotle corn salsa in a black bowl.


Chipotle Corn Salsa (Copycat)

A sweet salsa with medium heat, copycat Chipotle Corn Salsa recipe is made roasted poblano peppers, jalapeños, red onion, citrus juice, and plenty of corn. Use frozen corn like Chipotle does, or follow my easy tutorial for fresh corn. 
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A plate of stuffed bell peppers.


Stuffed Bell Peppers

These classic Stuffed Bell Peppers are filled with beef, rice, and tomatoes, and they taste better than you remember. Assemble them a day or two ahead for a quick 30-minute meal during the week.
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Leafy Green, Tuber, and Daisy Family Vegetable Recipes

Popeye will be proud when you fill your cart with plenty of fresh spinach for salads, soups, stews, and dips. Artichokes are stellar steamed, stuffed, and roasted, while root vegetables are a treat nearly any which way; try mashing, roasting, pureeing, or layering them into casseroles or atop pizzas.

Spinach artichoke dip being scooped out of a cast iron pan.


Spinach Artichoke Dip

Homemade Spinach Artichoke Dip is even better than the classic restaurant appetizer. It's hot, bubbly, cheesy, just begging for some crusty bread or tortilla chips.
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Artichoke pasta in a teal bowl.


Artichoke Pasta

This simple, delicious Artichoke Pasta is made with lemon, butter, and plenty of Parmesan. And it's made with frozen artichoke hearts so you can enjoy it year-round.
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Spinach salad with bacon dressing on a white plate.


Spinach Salad with Bacon Dressing

The perfect Spinach Salad has tender spinach leaves gently wilted with warm bacon dressing. A few pieces of hard-boiled egg complete this simple, satisfying side dish.
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Brassica Vegetable Recipes

Rice it, mash it, roast it, taco it; cauliflower and broccoli are among the most adaptable veggies around. Get a taste in these crowd-pleasing side dish, appetizer, and dinner ideas. Brussels sprouts are getting their well-deserved moment in the sun as well, lately, and are being roasted and smashed, shaved and slawed, tossed with pasta, and more. Stuff that cabbage, or use it in any place you might showcase another crisp leafy green.

A bowl of Cauliflower mashed potatoes.


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!
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Roasted Brussels Sprouts with bacon in a gray dish.


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.
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Cabbage Soup in two white bowls on a wooden cutting board.


The Best Cabbage Soup

The Best Cabbage Soup recipe is packed with unexpected flavors (hello, pickle juice!) and will keep you coming back for bowl after bowl. This healthy soup recipe is the ultimate cozy winter dinner idea.
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Winter Squash Recipes

Sure, you could simply use squash as seasonal decor. But why would you want to do so when scrumptious squash recipes abound? In both sweet and savory formats, roasted, mashed, and baked winter squash of all kinds is a total treat.

A slice of pumpkin pie on a gray plate.


Pumpkin Pie Recipe

The best Pumpkin Pie Recipe just so happens to be an ultra-easy dessert recipe. Start with a store-bought crust, whisk together a tasty filling, and bake. No one will guess this is a semi-homemade pumpkin pie!
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Spaghetti squash with homemade meat sauce on a white plate.


Spaghetti Squash with Meat Sauce

One of the tastiest ways to enjoy roasted Spaghetti Squash is with a batch of homemade Meat Sauce. It's easy and delicious and a great way to eat more vegetables!
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Pumpkin muffins on a cooling rack.


Pumpkin Muffins

Just-like-Mom-made homemade Pumpkin Muffins are a delightful fall baking recipe that's destined to become a tradition in your family, too. Learn how to make Pumpkin Muffins from scratch, then discover how to turn this easy breakfast recipe into dessert!
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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