Autumn Fruit. Seasonal autumn vegetables and fruits

Creeping up a red fox, autumn confidently entered into its rights. Sunny days are replaced by drizzling rain and frost. But there is something special about this time of year. Autumn, like a kind hostess, puts on the table all the best, ripe, tasty. It's time to pay attention to a variety of autumn fruits and vegetables, looking at the food market. Slightly podnadoevshie for the summer cucumbers and tomatoes have receded into the background, giving way to bright and fragrant products. We bring to your attention a list of fruits and vegetables that you need to try right now.

Quince

The golden fruit, which resembles a pear in shape, but does not have anything in common with it, has been known to mankind since time immemorial. This autumn fruit has a lot of advantages, the listing of which should start with a unique and intoxicating aroma. Quince fragrant, just touch it with your hands. It can be eaten raw. But the best taste is revealed in thick jams and jams, compotes and pastries. Quince is irreplaceable in meat dishes, especially with game. Replace it with apples while stuffing a goose or duck - get a great new taste.

Pears and apples

To take into account, of course, follows late varieties. Autumn harvest of fruits is not inferior to summer harvest. Pouring apples with thick skin and granular pulp have a tart aroma and rich taste. These include all types of Antonovka, as well as Anise (gray and pink), Renet, Sinap, Michurin's Memory, Spartacus, etc. Their main feature is good preservation. Harvest can easily lie before the New Year.

Autumn varieties of pears mature in September-October. After collection, they can be stored for a month or more. The fruit is good in both fresh and canned (jams, compotes), cooked (pies, desserts, etc.), dried. If you have your own garden, then harvest the best until full maturation, so it will be stored longer. The most popular autumn varieties of pears: Ber (yellow and Moscow), Sorceress, Conference, Muscovite, Autumn large.

Persimmon

In translation, the name sounds like "food of the gods". Persimmon, like other vegetables and fruits of orange and yellow color, contains a lot of carotene and ascorbic acid. With the purchase of hurry is not worth it. The very first fruits, most likely, will be with astringent taste. Wait, when the main flow of goods will go. However, if you have already bought such a persimmon, you can use the old and proven method - freezing. Or to let the autumn fruit prepare jams and jam.

Figs

Delicatessen southern fruit is widely distributed in the Mediterranean region, in the Caucasus, in some regions of the Black Sea coast. Fruits of fig trees are consumed in fresh, canned and dried form. Jams and jam are very fragrant and sweet. Figs contain a large number of small seeds inside. It is believed that the more of them in one fruit, the better this autumn fruit. If there is a possibility, it is better to enjoy its taste in fresh form, if not, then it's time to buy freshly dried fruits.

Garnet

Fruit-bearing pomegranate tree begins in September. In Russia, it is practically not grown, so in stores this fall fruit comes from the near abroad - the Caucasus and Transcaucasia, but mainly from Central Asia. Beautiful fruits with thick skin and ruby grains have truly miraculous properties: they improve the blood and increase the hemoglobin content. Depending on the region, the garnet varies in taste. The most sweet are fruits, brought from Azerbaijan, with sourness - from Georgia. Use it fresh, and try to add to the meat as sweet and sour sauce or marinade.

Grapes

Leading the conversation about seasonal fruits, we can not fail to mention grapes. In all the wine regions of our country and the world in the fall are the famous holidays of young wine. In gastronomy this event is number one. It remains only to choose what specifically you prefer: traditional French, Italian, Spanish wine or, for example, a drink made in the Czech Republic, Hungary, Slovakia, Georgia and Abkhazia.

Well, since the grapes are ripe on a huge scale, then on the shelves of the market you can find many of its varieties in fresh form. Now it is the best, delicious and affordable. Of course, summer with an abundance of harvest and bright greenery is difficult to outdo. However, autumn fruits and vegetables are no worse. Moreover, the harvest of some of them is always awaited with special impatience. To list everything is quite difficult, let's talk about the most interesting.

Pumpkin and carrots

Red queens of autumn - pumpkin and carrots. It is impossible to overestimate the usefulness of these vegetables. Like carriages for Cinderella, huge ribbed pumpkins lie in all corners of the garden, absorbing the last warm rays of the sun and accumulating vitamins. The vegetable is good as a fresh kind (for example, for the preparation of juice), and in stew, boiled, fried, baked. Carrots are also quite nutritious and very useful, so you can not do without it. From it you can prepare crispy salads, delicious pilaf, pies, cupcakes and much more.

Queen of the Fields

Corn corn with even rows of golden grains are beautiful in themselves. The bulk of the harvest falls on the middle of autumn. For sure, many people have known since childhood the smell of boiled corn, well-oiled with butter and sprinkled with salt. Stunning aroma and absolute harmony of taste. However, you can try other cooking options - on the grill, in the oven, add it to soups and second courses. The uniqueness of corn is that its grains contain particles of gold.

Without cabbage, life is empty!

Broccoli, Brussels, Savoy, color, Peking, kohlrabi and traditional white cabbage are all kinds of cabbage cultivated in our gardens. The usefulness and significance of the vegetable has long been said. It only remains to add that autumn is the time for cabbage. Prepare it for future use, because the sour product is a natural valuable source of vitamins in the winter.

Leek

In our latitudes this plant is not yet as popular as abroad. Meanwhile, the stems of leek have one interesting and useful property. During storage in the thickened white stem, the amount of vitamin C increases. In addition, the vegetable is characterized by a softer and less pungent taste, compared to onions. From it you can make a spicy cream soup. Try to add leeks in vegetable dishes (soups, ragout) - it very favorably emphasizes their taste.