In our weekly Q&A installment, we asked The Greatist Team and readerswhich is their favorite fall fruit or vegetable. Here’s what they had to say.
I love figs. But five minutes ago, I didn't know a thing about them— except that they're in newtons, and they're not vegetables, so they've got kids in their corner. Just now I looked them up, and made up a great rhyme:Fall's a fig season, fiber is a reason, and people pair them with cheese a lot and cheese is good, too.Plus they have some historical significance. Eat some figs! — Justin White
Pears! They're obviously awesome on their own, but for an indulgent fall dessert I like peeling them and cooking themfor a couple hours in red wine with cinnamon sticks and cloves. So yummy! — Kelly Fitzpatrick
Butternut Squash! It can take on both sweet and savory flavorsand it makes a mean soup. I also like to roast the seeds and sprinkle them with salt for an awesome snack. — Kelli Kerkman
My favorite fall vegetable is yuca (also known as cassava). Each year, on Thanksgiving, my aunt makes pasteles (a traditional Puerto Rican dish consisting of meat and vegetables normally wrapped in a banana leaf or parchment paper) with yuca and she bakes them. So delicious! — Jenn Carmona
There's a reason it's been featured in everything from the tale of how Newton contemplated gravity to the branding of a certain Cupertino electronics giant.The forbidden fruit.Its genesis for me, though, are those childhood trips with my parents to go apple picking and then the warm apple cider, the cinnamon wafting off pies, and of course, the delicious mix with a scoop of vanilla ice cream. One could say it resonates with me…to the core. — Cristoforo Magliozzi
For me,fall is all about the pumpkin. I carve one every year, and it's always a fun to treat to toast up the seeds. Now I just have to learn how to bake a pumpkin pie... de-lish. — Jordan Shakeshaft
My favorite fall vegetable is brussels sprouts. If you cut a sprout in half, the insides look a little bit like the petals of a rose. I love the big ones, fresh and juicy, tossed in a spoonful of olive oil. — Shana Lebowitz
I love Sweetcorn (corn on the cob). I will buy 5 or 6 ears so I have enough for a few days in a row. I throw them all on the grill and and cook the corn right in the husk. I cut all the kernels off the cob, and sprinkle a little salt over it. Extra credit: my pickiest eater loves corn prepared this way. Sometimes I will add the left overs to couscous or quinoa for a quick lunch.
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