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Local Bounty: Fall Fruits

Empress prunes, fuyu persimmons, and Asian pears

Like most of us, I have the best of intentions. I really do want to shop weekly at the farmers market. I want to buy only organic produce. And, I want to buy local. But life often interferes. That doesn’t mean I’m stranded, however. One of my favorite grocery stores is Sprouts (once Boneys, then Henrys…). I do a lot of regular marketing there; they have an unusual selection of foods, including organic produce. I’m always delighted when they surprise me with unusual produce, like the Empress prune plums below, and with high-quality seasonal produce. So, while nectarines and watermelons are still lingering, it is, after all the first day of October. It’s time for fall and fall fruit.

Empress Prune Plums

These egg-shaped plums are a deep purple on the exterior with a yellow-orange flesh. We think of plums in general as a summer fruit, but Empress plums are in prime time right now. These are the plums that are dried to make prunes, but that is not their only destiny. You can certainly enjoy them as a snack, but their low water content and dense flesh allows them to keep their shape under heat, so they are made for baking—whether pies or crisps or a plum upside down cake.  They also are the foundation for wonderful jams and sauces. $3 for two pounds

Fuyu Persimmons

There are several varieties of persimmons. Fuyus, which are squat like a tomato or pumpkin, can be eaten out of hand like an apple, although you do want to peel them first. You don’t have to wait for them to soften; enjoy the firm, crisp texture. They do stay firm after harvest for a couple of weeks at room temperature before they soften, and some people believe that the fruit is sweeter as it softens, making it a fairly long-lasting fruit. Add Fuyus to autumn salads, enjoy with cheese, dehydrate thin slices and add to trail mix, or when soft add to cakes and cookies. Two for $3

Asian Pears

I enjoy a soft juicy pear as much as the next person, but I’m also fond of large crisp Asian pears—often found cradled in white mesh at the markets to keep their delicate skin from bruising. You can find these at most Asian markets, but I always pick up a couple when I’m at Sprouts. They tend to have an apple-like texture, juicy with a bright sweetness. Yes, you could cook them, but think they’re best raw as a snack, sliced into salads, or enjoyed with cheese. Two for $3

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