Fall is a time of sharing, where families can come together to share a meal around the dinner table, and create valuable bonds that last a lifetime. But with all the foliage losing color, many people wrongly assume that there is little seasonal fruit available to fill their pantry. However, there are many fruits and vegetables that can turn any dish into a showstopper. So try including these fall produce in your next recipe.

Pomegranates- This devilishly delicious fruit was said to curse the Greek goddess Persephone to spend four months a year in the underworld with Hades, but you can eat them penalty free.  Try them plain, in a salad, or as a sweet topping on yogurt.

Cranberries- This versatile fall fruit is a table pleaser at any Thanksgiving dinner.

Squash- While it may not look as appetizing as it’s more popular gourd cousins, give squash a chance this fall season. You just might like it. Try cooking squash just like you would a baked potato, and enjoy this new fall staple.

Crab Apples – Despite the initial bitter taste, when properly preserved, crab apples can evidently be used as a filler, like in any other pie, and tend to be just as delicious.

Pears- There’s nothing quite like a ripe, juicy pear on a fall afternoon. They can be eaten plain, or used in pies, tarts, or in a crisp.

Brussel Sprouts – Brussel Sprouts are high in dietary fiber, low calorie, and high in Vitamin C, and are delicious when roasted with bacon.