Yes…I know, I know. I can’t get enough of these fall foods, but can you blame me for being mildly obsessed? Out of every season, I think of Fall as a time to break out those rich, homie recipes. Maybe it’s my inner New Hampshire Yankee speaking this time, but is there anything better than a warm soup on a cool night? Nope…didn’t think so.
For this week’s foodie-phile post, I have compiled the top five foods I would recommend exploring this Fall. Not only are these fruits and vegetables obscenely delicious, they also provide our bodies with some key ingredients to stay healthy this time of year. These fav fall foods also have a pretty interesting history to keep in mind, too.
Looking some great pumpkin recipes? Check out this article 50 Pumpkin Recipes for Fall from two peas and their pod. I’ll be trying their pumpkin nutella bread this weekend. Yum!
Check out this pomegranate article from Martha Stewart where she discusses some great seasonal recipes ideas.
The persimmon isn’t a fall food you hear about everyday, but I think its delicious. It is characterized by its orange or red color, and is a fruit that ripens in the Fall. The fruit is considered a true berry because of its thick skin and pulpy interior. While it may have originated in China, where over two thousand different varieties have been cultivated for centuries, in 1870, the persimmon tree was brought to California. By 1930, California had over 200,000 trees. Fuyu and the Hachiya are the two most common varieties of persimmon trees.
Are you wondering what to do with them? The Kitchen has some great ideas in their article, The Seasonal Baker: 10 Warming Persimmon Recipes to get some inspiration.
The first wild beets are thought to originate in pre-historic times in Northern Africa. They grew wild on Asian and European shorelines as well. At first, people only harvested beet greens, but the Romans were the first to use the roots as a food source. In fact, Roman tribes were thought to be the reason for beets becoming widely distributed across northern Europe. They became highly regarded in the 19th century after it was discovered that they were a concentrated sugar source. After sugar cane was restricted by the British in the 18th Century, France’s Napoleon made beets the primary sugar source–only making the food more popular. Evidence suggests that beets possess fiber-related benefits. They exhibit antioxidant and anti-inflammatory properties that make it a candidate for reducing the risk of many types of cancers. Eat those beets!