Fall Fruits Beyond Pie | San Jose News

0:00It's September 11th. This is San Jose News today. Local news powered by AI. As summer fruits fade, the season shifts to autumn's bounding. Think apples, pears, persimmons, figs, and quints. These aren't just for pies. They're versatile enough for both sweet and savory dishes, offering a chance to get creative in the kitchen. Quints for instance needs cooking because it's naturally astringent, poaching it in wine or sugar syrup brings out its floral notes. Pears and pears are interchangeable in many recipes, working well in salads, sautées, or baked goods. Persimmons offer two types, soft hotchia for moistening sweets and firm fuyu for salads. Figs, intensely sweet, pair beautifully with cheeses and meats, or can be incorporated into baked goods. This time of year is perfect for experimenting with flavor pairings. You can create elegant appetizers like fig and grape flaverade, or refreshing salads with pears and arugula. Even simple preparations, like poaching pears and red wine, can elevate a meal.

1:04From hearty pork chops with apples to a simple pear and quints crisp, these fall fruits provided delicious transition into cooler weather, making the eye most of seasonal ingredients.