Now is the magical time when all three of my favorite fruits come together at the market at the same time:
Figs are going out, the few still available are overripe, beginning to dry out, but still delicious. At this point, don't use them for cooking - enjoy them fresh while they last, or, if you are lucky to have a large tree, dry some for the winter.
Grapes are at the peak now. Super-sweet, juicy and wonderful as an accompaniment to wines and cheeses, in salads, or just eat them straight.
Persimmons are just coming in. My favorite Fuyu variety, that is not tannic and can be eaten still firm and crunchy, is good and sweet already. It's great sliced as a part of cheese and fruits board (think soft, sharp cheeses), sliced into salads, chopped into salsas, baked in a pie, or just eaten out of hand.
I don't even mention apples as my favorite fruit, they are too common, and everyone's favorites. But I eat a lot of apples now, when most varieties are at the peak: bake pies and tarts with Granny Smiths, Pippins, Honeycrisps, and tiny tart crab apples; slice Fujis, Honeycrisps, Rome Beauties, Empire, and McIntosh to serve with wine and cheese (lots of pairing options here), sauté Pippins and Granny Smiths to serve with savory meat dishes - poultry and pork work very well with apples; store some, wrapped in paper, in a box in a cool place, for the winter.
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Location:San Rafael, CA
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