What Fruits are in Season in Autumn?

The Significance of Eating Fruits in Season…

As the calendar turns to October, it’s not just the leaves that change; the bounty of fruits and vegetables available also undergoes a delightful transformation. Eating produce that’s in season does not only treat the tastebud’s, but also is a choice that carries significant benefits for our health, the environment, and local communities. In this article, we’ll explore the importance of eating fruits and vegetables in season during these glorious autumn months.

Autumn fruits in the UK: September–November (at a glance)

Notes: Autumn-fruiting raspberries crop into autumn; quinces are harvested Oct–Nov; medlars are picked late and used once “bletted.” Seasonality varies slightly by weather and region. 

From hedgerow one-offs like sloes and medlars to market-stall staples such as apples and pears, autumn is when British fruit really shines. Choosing produce that’s truly in season—picked ripe, stored well and, in some cases, gently “bletted”—means better flavour, better value and less waste. Here’s why it matters:

1. Enhanced Flavour and Nutrition: When you choose fruits and vegetables that are in season, you’re choosing produce at its peak of freshness. This translates into superior taste and nutritional value. Fruits and vegetables that have been allowed to ripen naturally on the vine or tree tend to be sweeter, more vibrant in colour, and packed with essential nutrients.
2. Supporting Local Agriculture: Opting for seasonal produce is a vote of confidence in local farmers. Buying from local sources not only bolsters the regional economy but also reduces the carbon footprint associated with transporting food long distances. By supporting local agriculture, you contribute to the sustainability of your community and help preserve the agricultural heritage of the UK.
3. Reduced Environmental Impact: Eating seasonally can significantly reduce the environmental impact of food production. When you choose fruits and vegetables that are in season, it generally means they require fewer resources like water, energy, and pesticides to grow. This promotes more sustainable farming practices and helps protect the environment.
4. Cost-Effective: Seasonal produce is often more affordable because it’s more abundant and doesn’t require the added expense of long-distance transportation or artificial climate control. By choosing what’s in season, you can save money while still enjoying high-quality, fresh produce.
5. Variety and Culinary Creativity: Embracing seasonal ingredients challenges you to diversify your diet and get creative in the kitchen. When you explore what’s available each season, you discover new flavours and recipes that can make mealtime more exciting and satisfying.
6. Connection to Nature: Eating fruits and vegetables in season fosters a deeper connection to the natural world and the rhythm of the seasons. It encourages us to be more mindful of the earth’s cycles and appreciate the beauty of nature’s bounty.

Autumn is a season renowned for its bountiful harvest. Lets look at the fruits that are in season right now, allowing you to make the most of this delicious time of year.

1. Apples: Apples are quintessential autumn fruits, and October is when they truly shine. Whether you prefer sweet varieties like Gala or crisp, tart apples like Bramley, this versatile fruit is perfect for both snacking and cooking. Try your hand at making apple pies, crumbles, or simply enjoy them fresh off the tree.
2. Pears: Pears start to ripen in October, and they’re a delightful addition to your autumn fruit basket. Varieties like Conference and Comice are widely available, offering a sweet, juicy taste. Poaching pears in red wine or baking them in a delicious tart are excellent ways to showcase their unique flavour.
3. Plums: October marks the end of the plum season, and these sweet and tangy fruits are still abundant. Victoria plums, with their deep purple skin and sweet flesh, are a favourite for making jams and preserves. Alternatively, enjoy them fresh or in desserts like plum crumble.
4. Blackberries: Hedgerows across the UK are adorned with plump, juicy blackberries in October. These berries are perfect for picking and using in pies, jams, and even for making homemade blackberry liqueur. They also add a pop of colour and flavour to breakfast dishes like quinoa porridge or yoghurt.
5. Grapes: While the UK isn’t as well-known for its grape production as some other countries, you can still find locally grown varieties in October. These grapes are excellent for snacking or as a healthy addition to cheese platters.
6. Quinces: Quinces are a somewhat underrated fruit that deserves more attention. With their fragrant aroma and sweet-tart taste, they’re ideal for making jams, and quince paste to pair with cheese.
7. Cranberries: While cranberries are native to North America, they are increasingly cultivated in the UK. October is the start of their season, making them available for use in a wide range of recipes, from cranberry sauce to cranberry muffins for a delicious breakfast treat.
8. Figs: Figs, often associated with Mediterranean climates, can also be grown in the UK. While they may be a bit rarer, you can find fresh figs in select markets and specialty stores in October. Their sweet, honeyed flavour makes them perfect for adding to salads or enjoying as a simple dessert with a drizzle of honey.
9. Raspberries: Though the peak raspberry season tends to be earlier in the year, some varieties continue to produce fruit into October. These late-season raspberries are perfect for garnishing desserts or adding a burst of colour and flavour to your morning cereal.
10. Elderberries: Elderberries, with their dark purple-black clusters, are often used to make elderberry syrup, which is known for its potential immune-boosting properties. You can forage for elderberries in the wild or find them at some farmers’ markets.

More autumn fruits to look for (and how to use them)

• Damsons & greengages (Sept): Brilliant for jam, chutney or a quick compote for yoghurt.
• Sloes (Oct–Nov): Forage after a cold snap and make classic sloe gin; also lovely in hedgerow jelly. (Identify carefully and avoid polluted verges.) 
• Quinces (Oct–Nov): Roast with honey, bake into cakes, or simmer into membrillo-style paste for cheese boards. Harvest Oct–Nov when aromatic and golden. 
• Medlars (late Oct–Nov): Pick hard, then blet (ripen in a cool place) until soft and toffee-fragrant; use for jelly or spooned over yoghurt. 
• Crab apples (Sept–Oct): High in pectin—perfect for clear jellies.
• Rosehips (Oct–Nov): Strain well (remove irritant hairs) for syrups and tea.

Smart autumn shopping & foraging tips

• Look for British orchard varieties (e.g., Cox, Egremont Russet, Bramley; Conference & Comice pears) for peak flavour. 
• If foraging, be 100% sure of identification, get landowner permission where required, and harvest lightly to leave food for wildlife.
• Weather swings can shift timing—berries and apples may ripen earlier in hot, dry summers.

October in the UK is a time of abundant fruit harvests. Whether you’re planning to bake pies, make preserves, or simply enjoy fresh fruit, there’s a wide variety to choose from. Embrace the flavours of autumn by incorporating these seasonal fruits into your culinary adventures and relish the taste of the season’s bounty.

FAQs: Autumn fruits in the UK

What fruits are in season in the UK?

It depends on the time of year.

• Spring: forced rhubarb, early rhubarb.
• Summer: strawberries, cherries, gooseberries, currants, blueberries, raspberries, stone fruits.
• Autumn (Sept–Nov): apples, pears, plums & damsons, blackberries, autumn raspberries, elderberries, quinces, sloes, figs, and late grapes; medlars are harvested late. Exact timing shifts with the weather. Good Food+1

What fruit represents autumn?

Apples are the emblem of the British autumn—celebrated nationwide during Apple Day each October—closely followed by pears and hedgerow blackberries. Wikipedia+1

What fruit is in season in October?

Peak apples and pears, with blackberries, late plums, autumn raspberries, quinces, some UK figs and grapes, and hedgerow sloes. Medlar harvest usually starts late October (they’re eaten after “bletting”). Weather can bring dates forward or back a little. Good Food+2Good Food+2

Which fruit is best in autumn?

It depends on how you’ll use it:

• Apples for eating, baking and preserving (crumble, chutney, cider).
• Pears for poaching and cheese boards.
• Blackberries for quick desserts and jam.
• Quinces for aromatic compotes and membrillo-style paste.
  Choose British, in-season varieties for the best flavour and value.