November brings a bounty of fresh, nutrient-packed fruits and veggies perfect for cozy, comforting recipes as the weather cools. Seasonal produce like squash, sweet potatoes, Brussels sprouts, and hearty greens are at their peak, along with vibrant fruits like apples, pears, and cranberries. These foods aren’t just delicious—they’re packed with vitamins and antioxidants to keep the immune system strong as we head into colder months. In this post, we’ll share simple, family-friendly ways to use November’s best produce, from roasted veggie sides to warm apple crisps and nutrient-dense soups in easy fall recipes that are sure to satisfy.
In November, several fruits are in season in various regions of the United States. Here are some fruits that are typically harvested and readily available
Apples: Various apple varieties are harvested in the fall, including Honeycrisp, Granny Smith, Fuji, Gala, and many more.
Pears: Different types of pears, such as Bartlett, Bosc, and Anjou, are typically available during November.
Cranberries: November is an excellent time to find fresh cranberries. They are commonly used for Thanksgiving recipes and holiday dishes.
Persimmons: Certain varieties of persimmons, like Fuyu and Hachiya, can be found in November. They are versatile fruits that can be eaten fresh or used in baking and cooking.
Grapes: Some grape varieties, like Concord and Thompson seedless, may still be available in November.
Citrus fruits: Although citrus season typically starts in late fall and extends into winter, you may find some early varieties in November, such as mandarins, tangerines, and navel oranges.
Pomegranates: November is a prime time for pomegranates. These beautiful fruits are filled with juicy seeds called arils and are used in various recipes and as a garnish.
Kiwifruit: Certain kiwi varieties, like Hayward, may be available in November. They provide a refreshing and tangy flavor.
Here's a simplified list of fruits that are commonly in season in November in the United States:
Apples
Pears
Cranberries
Persimmons
Grapes
Citrus fruits (mandarins, tangerines, navel oranges)
Pomegranates
Kiwifruit
Please keep in mind that the availability of fruits may vary depending on the specific region and weather conditions. Specific varieties and availability may vary depending on the region and local growing conditions. It's always a good idea to check with local farmers' markets or grocery stores to see which fruits are freshest and in season in your area.
A wide variety of vegetables are in season in the United States as well! Here's a list of vegetables commonly harvested during this time:
Brussels sprouts
Cauliflower
Broccoli
Kale
Cabbage
Carrots
Beets
Sweet potatoes
Winter squash (such as butternut, acorn, and spaghetti squash)
Radishes
Turnips
Rutabagas
Parsnips
Celery
Leeks
These vegetables are often at their peak in terms of flavor and availability during October. However, do note that specific varieties and availability may vary depending on the region and local growing conditions. It's always a good idea to check with local farmers' markets or grocery stores to see which vegetables are freshest and in season in your area.
Here are some easy, family-friendly recipe ideas using those fresh November fruits: (*NOTE: omit honey in any food / recipe if serving to infant under 12 months old!)
Apple and Cranberry Crumble – Combine sliced apples and fresh cranberries with a cinnamon oat crumble topping for a delicious, tangy dessert.
Roasted Pears with Honey – Roast halved pears with honey and a sprinkle of cinnamon, and serve with a dollop of Greek yogurt for a simple treat.
Grape and Pomegranate Salad – Toss grapes and pomegranate seeds with spinach, walnuts, and a citrus vinaigrette for a refreshing salad.
Citrus Fruit Parfait – Layer sliced oranges, tangerines, and grapefruit with yogurt and granola for a bright and healthy breakfast or snack.
Persimmon and Apple Salad – Slice persimmons and apples, then mix with arugula, goat cheese, and a balsamic glaze for a seasonal salad.
Pomegranate and Pear Salsa – Dice pears and mix with pomegranate seeds, lime juice, and a bit of jalapeño for a vibrant salsa to top chicken or fish.
Cranberry and Grape Sauce – Make a sweet-tart sauce with cranberries and grapes, perfect as a topping for turkey, pork, or even pancakes.
Apple and Citrus Smoothie – Blend apples with orange juice, tangerines, and a touch of honey for a refreshing, vitamin-packed smoothie.
Roasted Persimmons with Pomegranate Glaze – Roast persimmons and drizzle with a reduction of pomegranate juice and balsamic vinegar for a sweet and tangy side dish.
Cranberry and Pear Chutney – Cook cranberries and pears with onions, ginger, and spices to create a flavorful chutney, perfect for pairing with cheese or roasted meats.
Cranberry-Apple Compote – Cook fresh cranberries and apples together with cinnamon and a touch of maple syrup to create a warm, autumnal compote that pairs perfectly with oatmeal, pancakes, or yogurt.
Pear and Gorgonzola Pizza – Top a pizza with thinly sliced pears, crumbled Gorgonzola, walnuts, and a drizzle of honey for a fall-inspired flavor combination.
Roasted Persimmons and Apples – Roast persimmons and apples together with cinnamon and a splash of maple syrup for a cozy side dish or dessert.
Cranberry-Pear Muffins – Bake a batch of muffins filled with tart cranberries and sweet pears, spiced with cinnamon and nutmeg for a perfect autumn treat.
Citrus-Pomegranate Punch – Create a refreshing, festive autumn punch with fresh citrus juice (orange, grapefruit) and pomegranate juice, garnished with slices of the fruits and a cinnamon stick.
These ideas will help you make the most of these seasonal fruits in creative and tasty ways!
Here are some November or autumn-inspired recipe ideas using those fresh veggies too!
Stuffed Acorn Squash – Halve and roast acorn squash, then fill with a mix of quinoa, cranberries, nuts, and herbs for a hearty, seasonal meal.
Sweet Potato Casserole – Mash cooked sweet potatoes with a little butter, cinnamon, and maple syrup, then top with pecans and bake for a perfect autumn side dish.
Brussels Sprouts with Bacon and Maple Glaze – Roast Brussels sprouts with crispy bacon and drizzle with a sweet maple glaze for a savory fall side.
Broccoli Cheddar Soup – Blend cooked broccoli with a rich cheese sauce for a warm and comforting broccoli cheddar soup that’s ideal for autumn.
Roasted Cauliflower and Carrots – Toss cauliflower and carrot chunks in olive oil, garlic, and thyme, then roast until crispy and caramelized.
Cabbage and Kale Stir-Fry – Sauté shredded cabbage and kale with garlic, soy sauce, and a splash of vinegar for a flavorful side or main dish.
Turnip and Radish Gratin – Layer thinly sliced turnips and radishes in a baking dish, top with cream and cheese, and bake until golden and bubbly.
Spinach and Sweet Potato Frittata – Sauté spinach and sweet potato slices, then combine with eggs and bake for a nutritious frittata perfect for breakfast or brunch.
Spaghetti Squash with Marinara – Roast spaghetti squash and scrape out the strands, then top with marinara sauce and Parmesan for a low-carb take on pasta.
Butternut Squash and Lentil Stew – Simmer cubes of butternut squash with lentils, spinach, and warm spices like cumin and turmeric for a hearty autumn stew.
Carrot and Radish Slaw – Shred carrots & radishes, then toss with a tangy vinaigrette for a crisp and colorful autumn side dish.
Sweet Potato Fries – Cut sweet potatoes into fries, toss with olive oil and a pinch of salt, and bake until crispy. Great for a healthy snack or side.
Spaghetti Squash Pizza Boats – Roast spaghetti squash, scrape out the strands, and fill with pizza sauce, cheese, and favorite toppings. Bake until bubbly for a kid-friendly dinner.
Broccoli Tots – Blend steamed broccoli with cheese, breadcrumbs, and egg, then form into tots and bake for a healthy take on classic tater tots.
Cauliflower Mac and Cheese – Add steamed cauliflower to homemade mac and cheese to sneak in extra veggies while keeping the dish cheesy and comforting.
Butternut Squash Quesadillas – Spread mashed roasted butternut squash on tortillas, add cheese, and grill for a sweet and savory quesadilla that kids will love.
Kale Chips – Toss kale leaves with olive oil and salt, then bake until crispy for a nutritious snack that’s fun to eat.
Carrot and Sweet Potato Soup – Puree roasted carrots and sweet potatoes with broth and a little cream for a smooth and comforting soup that’s mild enough for kids.
Pumpkin and Spinach Lasagna – Layer pumpkin puree, spinach, ricotta, and cheese between lasagna noodles for a family-friendly twist on traditional lasagna.
Roasted Brussels Sprouts and Carrots – Toss Brussels sprouts and carrots in olive oil and honey, then roast for a sweet and slightly caramelized side that pairs well with any family meal.
Butternut Squash and Apple Soup – Combine roasted butternut squash with apples, broth, and a touch of cinnamon for a sweet, kid-approved soup.
Spinach and Cheese Stuffed Turnovers – Use pre-made dough to create turnovers stuffed with spinach and cheese, then bake for an easy, handheld dinner or snack.
Sweet Potato and Black Bean Tacos – Roast cubes of sweet potato and mix with black beans, then serve in soft tortillas with toppings like avocado and cheese for a fun taco night.
Broccoli and Cheese Baked Potatoes – Top baked potatoes with steamed broccoli and melted cheese for a veggie-packed meal kids will love.
Let's end with five baby-friendly recipes that make the most of November’s seasonal produce, packed with flavor & nutrition for little ones:
Apple & Pear Puree
Ingredients: 1 apple, 1 pear, a pinch of cinnamon (optional)
Peel, core, and chop the apple and pear. Steam or simmer until tender, then blend to a smooth consistency. This puree is sweet and smooth, with a cozy hint of cinnamon if desired.
Butternut Squash & Sweet Potato Mash
Ingredients: ½ cup butternut squash, ½ cup sweet potato, breast milk/formula or water for blending
Peel, dice, and steam the squash and sweet potato until soft. Blend with a little liquid for a creamy, nutrient-packed mash that’s gentle on tiny tummies.
Brussels Sprout & Apple Mini Pancakes
Ingredients: ½ cup Brussels sprouts (finely grated), ½ apple (grated), 1 egg, 2 tbsp flour, a dash of cinnamon
Combine grated Brussels sprouts and apple with egg and flour to make a batter. Spoon small dollops onto a skillet, cooking until golden on both sides. These veggie-packed pancakes are perfect for tiny hands to hold and chew.
Cranberry & Apple Oatmeal
Ingredients: ½ cup rolled oats, ¼ apple (finely chopped), a few cranberries, water or milk of choice
Simmer oats, apple, and cranberries in water or milk until soft. Remove cranberries after cooking if needed, then mash to the desired consistency. This hearty oatmeal adds a bit of tartness and is perfect for breakfast or a warm snack.
Carrot & Parsnip Soup
Ingredients: 1 carrot, 1 parsnip, ½ small potato, a splash of breast milk/formula for blending
Peel and chop the veggies, then steam until soft. Blend with a splash of milk or formula until smooth. This creamy soup has a sweet, earthy flavor and a thick consistency ideal for introducing spoon-feeding.
Enjoy those fresh November fruits & veggies! I'll see you in December when I share the yummy fresh foods we can look forward to then!
❤❤
Thank you for your support and love in this space! It means more to me than you will ever know.
I truly enjoy sharing this information and I hope you find the information provided valuable. If you do find this information helpful, I kindly ask that you consider sharing - via social media, word of mouth, email, etc. I would love to help support as many out there as I can! <3
Want to make sure you don't miss out on important and valuable information like this?! Hit that link/button below and fill out the quick form! You'll get an email notice when new and important Blog topics are posted + you'll get a copy of my FREE monthly newsletter!!
Fill Out This Quick Form to Get All The Info, Updates, and Fun!! Don't Miss Out!!
Thank you again for giving Baby Food & Fun, LLC a place to grow and flourish, just like our kids :)
Jessica Enderle, R.D., L.D.
Comments