One could never grow tired of peaches, strawberries and summer squash, but Mother Nature can only do so much to satisfy our summery cravings, and all good things must come to an end.  Of course, we exclude year-rounders, such as celery, beets, broccoli, cauliflower, brussels sprouts and cabbage from our list, because they don’t keep you on the edge of your seat, fork in hand, but rather pop up in most meals and in most seasons.

To that end, we start our list with the juicy Pears, a treat which can be enjoyed on its own or in a refreshing sorbet recipe, with vanilla beans and thyme. The autumn relish for those melancholy autumn months!

Pomegranates are a fun and tasty choice in your seasonal salad.  You can take it one step further by creating pomegranate molasses, the sweet syrup obtained from reducing pomegranate juice. Pomegranates are readily available in fall, and it would be a shame to let that crimson nectar of theirs go to waste. Drizzle it on the chicken, potato, ginger and prunes you’ve chosen for your casserole, then mix, roast and have a generous serving. Nobody will think any lesser of you for tickling your pomegranate craving in a restaurant, either.

Persimmons suffer from neglect when it comes to family feasts, and the nostalgic gourmand will surely suffer, as well. Now that autumnal holidays are just around the corner, Halloween included, a tangy persimmon relish with cranberry sauce is a welcome delicacy.

Chile Peppers are an acquired taste, but a quick salsa with a dash of sugar, a sprinkling of cilantro and a hint of banana should help acquaint you to one of fall’s biggest taste bud bangs.

Cactus Pads, otherwise known as Nopales, are a fine salsa ingredient which brings out the best a burrito or a taco has to offer. Their zesty flavors, triggered by tomatillos, onions, cloves and peppers, and galvanized with cumin and cilantro, are a seasonal delight that no Mexican-themed restaurant should do without.

Okra, whether roasted or fried is one of those semitropical tidbits that aren’t dished out by just any old restaurants.  And what a shame that is, because okra is ripe, in season, and waiting to be thrashed and sizzled on a pan for your culinary pleasure.

Radish, salsify and your choice of fish make a lovely salad, and all of these ingredients are readily available in the fall, so why not give green beans a day off and indulge in this savoury amalgam, for a change? Don’t go easy on the parsley; only a hearty garnishing could do.