Perfectly Plump Plums
Forget the hard, flavorless plums of mid-winter. The plums of late summer and early fall are a different species entirely. As we edge toward autumn, varieties like the deep-purple Italian prune plum come into their own. They’re less watery and pack a dense,
jammy sweetness that’s perfect for both eating out of hand and baking. Look for fruits that are heavy for their size with smooth, taut skin. They should yield slightly to gentle pressure, especially near the stem, but shouldn’t be mushy. A ripe plum will also have a sweet, fruity fragrance. Enjoy them fresh, slice them over yogurt or oatmeal, or roast them with a drizzle of honey and a sprig of rosemary to serve with pork or a simple vanilla ice cream. Their rich flavor is a perfect antidote to a gray, rainy afternoon.
Fantastically Fleeting Figs
Figs have two seasons, but their second, larger crop arrives in late summer and can last into October, making them the ultimate stormy-weather luxury. There's nothing quite like a truly fresh fig, with its delicate skin and honeyed, seed-speckled interior. Because they are so perishable and don't travel well, their peak season is a moment to be seized. You’ll find varieties like the purple-black Mission fig, with its intense, rich flavor, or the milder, greenish-brown Turkey fig. Choose figs that are soft and plump, with no signs of bruising or mold. A split or two on the skin is often a sign of peak ripeness. They are sublime on their own but also pair beautifully with savory flavors. Try wrapping them in prosciutto, serving them on a cheese board with blue cheese and walnuts, or quartering them and tossing them onto a pizza with arugula and a balsamic glaze.
Nostalgic Concord Grapes
If you think you know grapes, think again. The flavor of a Concord grape is the quintessential “grape” flavor you remember from childhood juices and jellies, but amplified. Available for just a few precious weeks starting in late August, these globes are a true seasonal treat. They have a thick, deep-purple “slip-skin” that easily separates from the pulp, and yes, they have seeds. But don’t let that deter you. The taste is an intoxicating blend of tart and sweet, with a musky, almost floral aroma. They’re not really for mindlessly popping like their year-round cousins. Instead, take a moment to savor them. They make an incredible jam or jelly, a fantastic base for a sorbet, or a simple, sophisticated snack. Just hold the grape, squeeze the pulp into your mouth, and discard the skin. It’s an experience.
Uniquely Sweet Pears
As the season turns, pears step into the spotlight. While apples get much of the fall glory, early-season pears like Bartlett arrive with a juicy, floral sweetness that signals the coming shift. Unlike many fruits, pears are harvested mature but unripe and finish ripening off the tree. This is where a little knowledge goes a long way. The best way to check a pear for ripeness is to “check the neck”—apply gentle thumb pressure to the neck of the pear, near the stem. If it yields, it’s ready to eat. The body of the pear should remain firm. A ripe Bartlett pear is incredibly juicy with a smooth, buttery texture. They are perfect for snacking, slicing into salads with pecans and goat cheese, or poaching in red wine and spices for a simple, elegant dessert on a cool, rainy evening.
Captivating Persimmons
Arriving at the tail end of our “monsoon” season, persimmons are the glowing orange lanterns that light the way to fall. There are two main types you’ll find in U.S. stores, and it’s crucial to know the difference. The Fuyu persimmon is squat and round like a tomato. It can be eaten firm, like an apple. It’s crisp, sweet, and mild, perfect for slicing into salads or eating in wedges. The Hachiya persimmon, on the other hand, is acorn-shaped and must be eaten only when it is completely, almost grotesquely, soft—think the consistency of a water balloon. An unripe Hachiya is incredibly astringent and will make your mouth pucker. But a fully ripe one contains a luscious, custardy pulp with a flavor like honey and apricot. Scoop it out with a spoon for a truly decadent treat.
