What's in Season in September?

Apple harvest begins — plus Bartlett pears, grapes, figs, and the return of cool-season broccoli.

September starts apple season in earnest. Honeycrisp, Gala, and other early varieties come off trees in Washington, New York, and Michigan, and orchard trips put truly fresh fruit within reach for much of the country. Apples and their fall partner, Bartlett pears — about 3.1g of fiber per 100g — are the easiest fiber upgrade in the American diet: most of it is in and just under the skin, so don’t peel.

As nights cool, the vegetable aisle pivots. Cool-season broccoli and cauliflower return to quality, the first acorn squash arrives, and California figs and grapes bridge summer and fall. It’s a natural month to shift from grilling to roasting and to rebuild lunch salads around heartier ingredients.

September Seasonal Produce at a Glance

Produce	Peak Season	Nutrition & Buying Notes
Honeycrisp apples	Sep–Nov	Early-season favorite; eat with the skin for maximum fiber and polyphenols
Bartlett pears	Aug–Oct	About 3.1g fiber per 100g at 57 kcal; ripen on the counter until fragrant
Grapes	Aug–Oct (peak)	Resveratrol and other polyphenols live in the skins
Figs	Aug–Oct	Second California crop; among the most fiber- and calcium-rich fruits when fresh
Broccoli	Sep–Apr	Cool nights restore quality; about 102mg vitamin C per 100g
Cauliflower	Sep–Apr	Fall crop begins; roast whole heads or rice it as a low-carb base
Acorn squash	Sep–Dec	First winter squash of the season; fiber and potassium in an edible-skin package
Green beans	Jun–Sep (last call)	Final month of local crops; blanch and freeze for the holidays

Nutrients to Focus on in September

Dietary Fiber — Apples, pears, figs, and squash make September the easiest fiber month of fall
Vitamin C — Returning brassicas pick up where summer fruit left off — ahead of cold season
Potassium — Winter squash and pears support blood pressure as sodium-heavy comfort food returns