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Seasonal fruit and vegetables

In autumn we harvest
what was sown in spring.

The seasonal vegetables and fruits in October offer a wealth of culinary options in central Europe, that perfectly match the autumn season. The variety of fresh produce available during this time allows cooks and gourmets to prepare creative dishes and appreciate the diversity of local nature.

When it comes to fruit, apples are undoubtedly the stars of October. With a wide range of varieties, including the sweet Gala apples, the tart Boskoop apples and the crunchy Jonagolds, everyone will find their favourite. These apples are not only delicious as a snack, but are also great for cakes, strudels, apple sauce and other autumn treats.

Alongside root vegetables, including carrots, beetroot and celery , pumpkins are another standout ingredient in October. From small Hokkaido pumpkins to large nutmeg pumpkins, they offer a wealth of possibilities for soups, stews, pumpkin puree, and of course the popular pumpkin bread.


Apples: Various apple varieties, such as Boskoop, Jonagold, or Gala.

Pears: varieties such as the Williams pear or the Conference pear

Grapes: grapes for wine production and table grapes

Quinces: This fruity delicacy is available in October and is often made into jam or jelly.

Plums: Plums and damsons are good for compotes and cakes.

Elderberries: Elderberries can be used for making juice, jelly and desserts

Sweet chestnuts / Chestnuts: Sweet chestnuts are regionally available in southern German-speaking countries in October and can be roasted or boiled.

Walnuts: Walnuts are ripe in autumn and can be used as a snack or in baked goods.


Pumpkins: Different pumpkin varieties, such as Hokkaido, butternut and nutmeg pumpkin, are available in abundance in October.

Carrots: Carrots are particularly sweet and juicy in autumn.

Beetroot / Turnips: These root vegetables are fresh in October and can be enjoyed raw, boiled or grilled.

Cabbages: Cabbages such as white cabbage, red cabbage and savoy cabbage are good for hearty dishes.

Celery: Celery tubers can be used in soups and stews.

Leeks: Leeks are a popular vegetable in autumn and can be used in many different dishes.

Beetroot: Beetroot is fresh in October and can be used in salads, soups and as a side dish.

Spinach: Spinach is an autumn vegetable and lends itself to salads, vegetable pans and side dishes.

Chard: Chard is another green leafy vegetable that is harvested in October and can be used in many ways in the kitchen.

Fennel: Fennel bulbs can be served raw in salads or steamed as a side dish.

In addition to the above, there are many other seasonal treasures, such as rosehips, quinces and radishes, which make October a culinary exciting time in central Europe.

Using seasonal fruit and vegetables in October not only provides fresh and tasty ingredients, but also supports local farmers and helps reduce the ecological footprints. Therefore, it is worth enjoying seasonal produce to the fullest and discovering creative dishes that capture the flavours of autumn. Visit local markets and farms to experience the freshness and quality of these foods.

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