It is not hard to recognize an acorn squash because, well, it is the exact shape of an acorn. It has a ribbed green exterior with bright orange flesh and belongs to the Cucurbitaceae gourd family. Although acorn squash belongs to the same summer species as summer squash like zucchini and crookneck, its season is during late fall and winter. Many people enjoy it because it exhibits a sweet and nutty flavor and tender texture when cooked. 

Acorn Squash Nutrition

Similar to other winter squash varieties, acorn squash provides a diverse mix of vitamins, minerals, and fiber. One cup of cubed, cooked acorn squash provides:

• Calories: 115
• Carbohydrates: 29.9 grams (g)
• Fiber: 9 g
• Protein: 2.3 g
• Vitamin C: 22.1 milligrams (mg)
• Folate: 39 micrograms (mcg)
• Iron: 1.91 mg
• Vitamin B6: 0.39 mg
• Magnesium: 88.2 mg
• Manganese: 0.49 mg
• Potassium: 896 mg

May Help Reduce Inflammation

There are numerous chronic diseases fueled by systemic inflammation. For this reason, dietitians encourage everyone to consume more antioxidant-rich foods, such as acorn squash. Antioxidants work to reduce inflammation by cleaning cells of harmful waste. Acorn squash contains vitamins A & C and manganese, all of which have antioxidant properties. It is particularly rich in carotenoids, like zeaxanthin, which are plant pigments that may help protect against cardiovascular disease, neurological disease, some cancers, and type 2 diabetes. 

Boosts Digestive Health

With nine grams of fiber per cup, acorn squash is a great food to help you meet your recommended daily intake (RDI) of fiber. A diet rich in fiber can help contribute to digestive health, since the gut microbiome requires fiber to create a healthy habitat for beneficial bacteria. Additionally, more fiber in the diet can help prevent constipation. Acorn squash also has magnesium, which is known for its laxative and stool-softening properties. 

May Support Healthy Vision

As we mentioned earlier, acorn squash is rich in carotenoids and vitamin A, both of which support eyesight. It also contains lutein, which has been linked to sharper vision. The most sensitive part of the retina in the eye is the macula, which has the highest concentration of photoreceptors. It is the portion of the retina where your sharpest vision is produced. Lutein and zeaxanthin help form the pigment in the macula that protects millions of photoreceptor cells located in the small area of the central retina. 

Supports Immune Function

Although acorn squash doesn’t offer the same amount of vitamin C as a kiwi, guava, bell pepper, or orange does, it does provide about one-quarter of the RDI. Research shows that getting sufficient vitamin C every day can help prevent and treat respiratory and systemic infections. According to scientific studies, it is better to get your vitamin C through your food, as opposed to a supplement. The reason for this is because it may increase the bioavailability, due to the fact that food also contains other nutrients that impact how the body absorbs vitamin C. 

May Help Reduce Blood Pressure

Researchers note that increasing your intake of potassium has a powerful effect on lowering blood pressure, especially when coupled with a low-sodium diet. Adding magnesium to the equation has an even more pronounced effect for blood pressure reduction. Acorn squash is a great source of potassium and magnesium and while the squash itself is not linked to lower blood pressure, the nutrients it provides may aid your efforts.

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This vibrant vegan pesto made with broccoli stems offers a refreshing twist on an old classic sauce (pesto) while reducing kitchen waste. We say this because people typically discard broccoli stems and only focus on using the florets. The stems offer valuable nutrients and taste incredible, whether you blend them into a pesto, shred them for slaws, or cook them in stir-fries. This recipes calls for blending broccoli stems with basil, garlic, lemon, pine nuts, nutritional yeast, and a handful of seasonings to create a naturally creamy pesto that balances earthiness with subtle sweetness. This smooth, green pesto adheres beautifully to zoodles, spreads easily on sandwiches, or works as a tasty dip for fresh vegetables.

Using broccoli stems in pesto also invites a pleasant yet mild flavor that doesn’t overpower the aromatic basil. They have a firm yet tender texture once you peel them, and they give the sauce body without the need for cheese. That makes this recipe an easy vegan, and even raw vegan, staple for future cooking. Due to the relatively light flavor of the stems, they pair especially well with citrusy ingredients, allowing the fresh lemon juice to brighten the pesto without creating a bitter flavor.

Broccoli stems themselves are generally under-appreciated in most kitchens. They are rich in fiber, which supports digestion and helps you feel fuller for longer, and they also contain many of the same nutrients found in the florets, such as vitamin C, vitamin K, and potassium. Because people typically discard the stems, using them helps reduce food waste while simultaneously stretching your grocery budget. Maybe now that you have this recipe, you can figure out more ways to incorporate them into other recipes you make in the future.

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Hello there, fellow fall enthusiasts! If you’re into fall vibes and love the tart flavor of raw cranberries, you are absolutely going to dig this raw vegan cranberry chia jam. Simplicity is the name of the game for this recipe, as it only contains four ingredients: fresh cranberries, water, chia seeds, and a splash of maple syrup for sweetness. The best part? There are no problematic additives or preservatives, no artificial sweeteners, and no dyes or other agents. This recipe is just pure, natural goodness that captures the essence of autumn in every spoonful.

Not only is this jam tasty, but also vibrant, stunning, and incredibly healthy. Cranberries are some of the richest sources of antioxidants and vitamin C, which works to boost immune function and encourages collagen production. Chia seeds add a healthy dose of omega-3 fatty acids, fiber, and protein, helping you stay full and satisfied between meals. Plus, since it’s raw and made with whole ingredients, it retains all those beneficial nutrients, making it a guilt-free way to enjoy a sweet spread.

Even though this is a jam, you cannot slather it on toast if you are on the raw vegan diet. You can make raw pudding from cashews and use it as a topping, or you can use it as a dip for raw apple or pear slices. After cleansing, swirl it into your yogurt, or even use it as a topping for oatmeal. It is very versatile, fresh, and perfect for fall snacking. Making it is a breeze too—just blitz the ingredients together in a blender or food processor and refrigerate to let the jam thicken up. Let us know how you like it in the comments below.

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The autumn harvest brings an array of root vegetables for comforting, hardy recipes that warm the soul. You’ll also see numerous fruits that you don’t typically see any other time of year. We don’t know about you, but fruit that is in season for a limited time is very exciting. Not only do these fruits exhibit impressive nutritional profiles, but they also taste great and are quite versatile. 

A 2020 study found that vegetarians who ate a diverse mix of fruits and vegetables had a lower risk of stroke than non-vegetarians who ate meat. An additional study from 2021 also gives people a reason to eat more fruits and vegetables. In this study, participants who ate the recommended five servings of fruits and vegetables per day experienced a lower risk of death than those who ate fewer servings. Additionally health experts encourage people to eat seasonal produce items because they are at peak freshness and nutritional value. Choosing seasonal produce will also help reduce your carbon footprint, as fresh and local items don’t need to be transported long distances. We are talking about farm to table!

For more inspiration and information about seasonal produce items, visit your local farmer’s market and talk with the farmers. They are very knowledgeable about the flavor profiles and how to use/cook with the various produce items. To buy you some time until that happens, we’ve outlined the top seven fall fruits below. 

Kumquats

Don’t know what kumquats are? They are about the size of grapes, but they are citrus fruits and happen to be one of the best sources of fiber and vitamin C. Although they are technically winter fruits, they often show up in mid to late fall. In some areas, such as the Southern United States, they are available year round because of the warmer climates. Kumquats are the only citrus fruit that you can eat with the peel, which contains even more antioxidants than the fruit’s flesh. 

Quinces

A lesser known fall fruit, the quince is probably not in your regular fruit rotation. It resembles a lumpy, slightly larger pear, exhibiting a bright green skin. Quince is naturally rich in vitamin C, potassium, copper, fiber, and antioxidants, including rutin and caffeoylquinic acid. Most people boil quince to enjoy it, as that is the best way to enjoy the best flavor. Quarter the fruit, remove the core and seeds, and boil for about 40 minutes. You can add the flesh to juices, tarts, sweet treats, and purees. 

Pears

We are going from the quince, a fruit that somewhat resembles a pear, to the actual pear fruit. From Anjous and Bartletts to Forelle and Seckels varieties, pears are a hydrophilic food, meaning they fill you up quickly and love water. Pears contain the complex carbohydrate known as pectin, which acts as a detox agent, immune system stimulant, and gastrointestinal tract regulator. According to several studies, eating pears on a regular basis may help reduce bad cholesterol levels and regulate the body’s absorption of sugar. 

Cranberries

You cannot have an article that details the best fall fruits and leave cranberries off the list. Fresh cranberries are only available for a limited time, typically from mid to late fall. Harvested in places like the Northeast United States, cranberries are valuable sources of plant compounds like benzoic acid, anthocyanins, quercetin, vitamin C, and epicatechins. Cranberries go great in sauces, pies, scones, muffins, salads, smoothies, and desserts. A 2022 study found that participants who took a cranberry supplement (the equivalent of one cup of cranberries) daily for 12 weeks improved memory and lowered LDL (bad) cholesterol. 

Apples

Apples are the quintessential fall fruit, and one of the best fall outings is to go apple picking at an orchard. Available in many varieties, apples are excellent sources of fiber, vitamin C, and polyphenols, which are beneficial plant compounds that exist in plant-based foods. Polyphenols may help to reduce the risk of heart disease and type 2 diabetes, according to several research studies. Flavonoids, which are also present in apples, may help reduce the risk of Alzheimer’s disease and general cognitive decline. 

Grapes

Although grapes are available year round, they boast their best flavor during fall. Enjoy varieties like champagne, concords, holiday seedless, and many others. Grapes don’t seem to get a lot of attention when it comes to nutrition, but they are excellent sources of vitamin C, vitamin K, and antioxidants like resveratrol, an anti-inflammatory compound that keeps your skin looking young. Grapes also contain anthocyanin, another antioxidant that has ties to longevity. 

Passion Fruit

Passion fruits are available in the early- or mid-fall months, and they grow in climates that are always warm. The actual fruit is quite gelatinous, with black seeds that are also edible. The taste is a bit sour, but riper passion fruits tend to be on the sweeter and highly fragrant side. You can incorporate passion fruit into acai bowls, smoothies, and juices. They are naturally rich in vitamin A, vitamin C, beta-cryptoxanthin, carotenoids, and other polyphenols.

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A lot of people come down with the common cold or flu during fall. Between the colder weather and more time indoors with a lot of people, the body is more susceptible to sickness. To give your body a better chance at fighting off bacteria and viruses, give your immune system the nutrients it needs via healthy foods. Supplying the body with vitamin C-rich foods is a great place to start, and this smoothie is loaded with vitamin C.

Cranberries belong to the same family as blueberries, bilberries, and lingonberries, but cranberries are the healthiest family. They contain various plant compounds, some of which are effective against urinary tract infections. Regarding immune function, cranberries are an excellent source of vitamin C, which also aids with skin, muscle, and bone maintenance. In addition to vitamin C, cranberries contain quercetin, which may be a potent protector against cancer. More research is necessary to confirm if this compound can help prevent the growth of leukemia, colon, breast, and pancreatic cancers. Cranberries also contain anthocyanins, which include peonidin and cyanidin, and they may be able to slow tumor growth, but more research is needed.

Although cranberries give this smoothie its ruby red color, pineapple is no slouch in the nutrient department. Pineapple is another vitamin C superstar, but it also contains a powerful enzyme, bromelain, that helps the body digest proteins. Bromelain may also reduce inflammation in the digestive tract. That same enzyme may also exhibit anti-cancer properties, as it was able to kill cancer cells in some laboratory studies. However, pineapples cannot cure cancer and they do not eliminate a person’s cancer risk. Pineapple is a healthy food that you can add to your diet to encourage optimal overall health.

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Although these a wellness shot is tiny, it packs a mighty punch. You are probably used to seeing ginger turmeric wellness shots, especially in health food stores, such as Whole Foods. Those are amazing anti-inflammatory and immune-supporting little shots, but they can be a little spicy, especially for the uninitiated. While ginger and turmeric receive a lot of attention regarding immune health, elderberry deserves equal, if not more, attention.

There are elderberry gummies, elderberry syrup, and even elderberry kombucha. Why can’t there be elderberry wellness shots? Thing of this recipe as a concentrated version of all of those recipes. You can use fresh or dried elderberries for this recipes, but you have to cook them first because they contain cyanogenic glycosides. Although they are not poisonous, they can be toxic and cause digestive discomfort, especially in people with sensitive digestive systems. The safest way to consume elderberries is to make sure that they are cooked first.

Although these shots have a vibrant purple hue because of the elderberry, the taste does not come from elderberries. In fact, elderberry doesn’t really have much of a flavor, which is why elderberry syrups and such are flavored by other ingredients, such as lemon, cinnamon, and ginger. Lemon provides vitamin C, which helps control inflammation and increase nutrient absorption. Finally, these shots contain echinacea, which, like elderberries, may help reduce the length and severity of viral illness, especially when it comes to bacterial infections. So although these wellness shots won’t cure an illness, they may help enhance immunity and improve recovery time.

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Whether you use fresh or canned pumpkin, incorporating pumpkin into your meals is never a bad idea. That is especially true when pumpkins are plentiful during fall. Even the seeds, which you should not throw away after scooping out the stringy flesh, offer beneficial nutrients. The actual pumpkin flesh, though, is one of the richest sources of beta-carotene and contains other nutrients like fiber, vitamin C, carotenoids, copper, potassium, iron, and more. 

What Is Pumpkin?

The pumpkin is considered one of  the oldest domesticated plants. Historians suspect that tribes native to North America grew them since at least 5,000 BCE. Pumpkin is technically a fruit, but people commonly think of it as a vegetable. Fruits are edible, seed-bearing, flowering plants, which makes all squash fruits. The pumpkin is technically a winter squash that comes from the Cucurbita pepo or Cucurbita maxima plants. It is related to watermelon, zucchini, and cucumber, among other fruits and vegetables. The entire pumpkin, minus the string flesh and skin, is edible.

Pumpkin flesh and seeds are rich in a wide variety of nutrients. They contain everything from zinc and vitamin A to healthy fats and fiber. We hope that you don’t reserve pumpkins just for carving this year and that you enjoy them for all their health benefits. If you choose to use canned pumpkin, make sure it is 100% pure pumpkin, not pumpkin pie filling. The former is real pumpkin, while the latter is rich in processed ingredients, added sugars, and unhealthy oils. Continue reading to learn why you should eat more pumpkin. 

May Help Regulate Blood Pressure

A one-cup serving of cooked pumpkin provides more than 12% of the recommended daily intake (RDI) of potassium. Potassium is an electrolyte found in bananas, avocados, squash, potatoes, and other fruits and vegetables. Most adults lack sufficient potassium in their diets, which is a shame since potassium may help regulate blood pressure. It works to counteract the effects of sodium, which most Americans consume in excess regularly. Additionally, the fiber in pumpkin may help promote healthy cholesterol levels, which lowers the risk of heart disease. 

Provides Manganese And Copper

These two minerals may not receive as much attention as other nutrients, but they are integral to overall health. Manganese helps protect against bone density loss and fractures. The anti-inflammatory properties of manganese may also help encourage optimal metabolic, joint, and brain health. Copper, on the other hand, helps promote the formation of hemoglobin and collagen. It also aids with the synthesis of enzymes and proteins involved with respiration, energy metabolism, and DNA synthesis. 

Helps Maintain Healthy Vision

Pumpkin’s vibrant orange color is attributed to the impressive beta-carotene content. Beta-carotene is a precursor to vitamin A and essential for maintaining healthy vision as you age. Several studies indicate that beta-carotene may help lower the risk of age-related macular degeneration and cataracts, two common age-related causes of vision loss. Lutein and zeaxanthin are two other carotenoids in pumpkins and they work to protect the eyes from oxidative stress and UV light. 

Supports Healthy Skin

Pumpkins contain vitamins A, C, and E, in addition to zinc, all of which contribute to healthier skin. Vitamin C works to enhance collagen production and improve skin elasticity, which helps reduce the signs of aging. Zinc aids inflammation reduction and may help people with acne-prone skin. Lastly, research published in the American Journal of Clinical Nutrition claimed that beta-carotene works to protect the skin from UV rays.

Lots Of Vitamins C & E

A one-cup serving of cooked pumpkin contains 13% of the RDI of both vitamin C and vitamin E. Vitamin C, as we mentioned previously, supports collagen synthesis and helps protect cells from tissue damage. It is also an integral antioxidant for optimal immune function and neurological health. Vitamin E also offers antioxidant effects, and a diet rich in vitamin E has been linked to a reduced risk of PMS symptoms, Alzheimer’s disease, acne, wrinkles, and hormonal problems. Vitamin E also works to prevent free radical damage, which may help to decrease the risk of several cancers, including colorectal and prostate cancer.

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If there is a seasonal squash you should try during the fall, it is the kabocha squash. It looks like a squatty green pumpkin that has a bright orange flesh. Kabocha squash has a sweeter flavor, similar to butternut squash, and can absorb a variety of flavors. It goes great in soups and stews, but it is classically fried in tempura batter and served with a vegetable medley in Japanese cuisine. That’s not all it can do, though, as this recipe shows how you can transform the squash into crispy, spiced dehydrated chips. The chips deliver in the crispy category and have a robust flavor that keeps you coming back for more. And unlike packaged chips you buy in the store, you can eat these guilt-free.

Kabocha squash, much like sweet potatoes, is a great source of beta-carotene, a precursor of vitamin A. A 2/3 cup serving of kabocha squash provides the following nutrient content:

• Calories: 30
• Fat: 0 grams (g)
• Fiber: 1.2 g
• Carbohydrates: 8.2 g
• Protein: 1.1 g
• Vitamin C: 9 milligrams (mg)
• Beta-carotene: 1,782 micrograms (mcg)

In order to reduce the risk of age-related macular degeneration (AMD) and promote optimal vision, the body needs vitamin A. Vitamin C may also help slow the progression of AMD, and people who consume a lot of vitamin C have a lower risk of cataracts. Some research indicates that beta-carotene, which is present in kabocha squash, may help prevent some cancers when consumed through food and not as a supplement. More studies are necessary in humans to confirm kabocha squash’s cancer-preventative properties. For now, enjoy the chips and you may benefit you eye health, immune function, and more.

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Given the season, you might be craving all things pumpkin. Allow us to steal your focus away from the mighty pumpkin and direct it toward butternut squash. Much like pumpkin, butternut squash has an orange flesh that is celebrated for not only its flavor, but also its nutritional benefits. 

Butternut Squash Nutrition

Even though butternut squash is typically available year round, it tends to be most abundant during fall. A lot of people consider it to be a vegetable, but it is technically a fruit, although it lends itself to both sweet and savory applications. It exhibits a slightly nutty and decadent flavor that beautifully absorbs warming spices like nutmeg, cinnamon, ginger, and turmeric. The following nutrients are present in 100 grams (g) of raw butternut squash:

• Calories: 48
• Protein: 1.15 g
• Carbohydrates: 10.5 g
• Fiber: 2 g
• Folate (vitamin B9): 55 micrograms (mcg)
• Magnesium: 15 milligrams (mg)
• Vitamin C: 7.6 mg
• Potassium: 329 mg
• Iron: 0.21 mg
• Manganese: 0.075 mg
• Calcium: 22 mg

Butternut squash is also a rich source of carotenoids, including beta-carotene, which are plant pigments that give it the vibrant orange color. Those compounds are provitamin A carotenoids, which the body converts to retinal and retinoic acid (the active forms of vitamin A). Vitamin A is necessary for cell growth, eye health, bone health, and optimal immune function. Continue reading to discover why you should add more butternut squash to your diet. 

May Lower The Risk Of Heart Disease

A 2016 study in 2,445 people demonstrated that the risk of heart disease lowered 23% for every additional serving of yellow or orange vegetables. Butternut squash contains antioxidants that have a positive impact on the heart. Although more research is necessary to better understand the relationship of butternut squash on heart health, the existing research is promising. Butternut squash also contains potassium, which helps lower blood pressure, enhance muscle strength, and aid overall heart function.

Helps You See Better

Thanks to the carotenoid content, butternut squash is one of the best foods for eye health. The body converts beta-carotene into vitamin A in the body, which works to promote healthier vision. Butternut squash also contains lutein and zeaxanthin, which are other carotenoid compounds. A review of several studies found that those carotenoids help minimize the damage from ultraviolet (UV) light from the sun and blue light exposure. Butternut squash also contains vitamin C, which works in conjunction with vitamin A to help prevent age-related vision issues, such as macular degeneration and cataracts. 

Supports Healthy Digestion

One cup of butternut squash provides nearly 10% of the recommended daily intake (RDI) of fiber. The squash provides both soluble and insoluble fiber. Soluble fiber moves slowly through the digestive system and forms a gel-like substance that helps feed healthy bacteria in the gut. Insoluble fiber helps the body process waste, improve overall gut health, and prevent constipation. Since fiber helps to fill you up, eating butternut squash may help stave off hunger cravings and aid weight loss efforts. Foods that are rich in fiber also help lower total cholesterol levels, improve blood sugar, and reduce the risk of heart disease. 

Benefits Immune Function

In case it isn’t evident by now, butternut squash is rich in beta-carotene, but that isn’t the only antioxidant it contains. Butternut squash is also rich in vitamins C and E, both of which lend a helping hand to the immune system. Researchers note that all of the antioxidants in butternut squash help fight free radical damage, support immune function, and encourage optimal cellular health. During cold and flu season, which tends to coincide with fall, you should eat more vitamin C-rich foods, such as butternut squash. 

May Benefit Diabetes Treatment And Prevention

The body converts the food you eat into energy as carbs that are broken down into sugar (glucose). Most people don’t typically monitor blood sugar levels on a regular basis. That isn’t the case for people with diabetes, and the CDC estimates that one in 10 Americans has type 2 diabetes. You can prevent the disease or eradicate the need for medication by making smarter, healthier lifestyle choices, such as eating a balanced diet. Butternut squash offers some anti-diabetic properties, according to some research. Although it contains carbohydrates, which get a bad rap, the other nutrients are of greater importance.

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Persimmons are the national fruit of Japan and are typically available between September and December. They are great sources of phosphorus, potassium, and vitamin C, which everyone could use more of during the fall and winter months. In this article, we’ll detail a few health benefits of persimmons and how to incorporate them into different recipes. 

There are two types of persimmon: Asian and American. Native Americans have harvested the American persimmon for centuries, eating them dried or baked into bread. American persimmons grow wild and are not cultivated like Japanese persimmons are. There are two types of Japanese persimmon: Hachiya and Fuyu. The former is acorn-shaped and astringent because of the high tannin content, while the latter is more tomato-shaped and non-astringent, so they can eat when underripe or ripe. 

Health Benefits

The persimmon exhibits an impressive nutritional profile, with high concentrations of beta-cryptoxanthin (an antioxidant compound) and potassium. Persimmons are also great sources of vitamin A, fiber, calcium, phosphorus, and more. Because of their vitamin A and antioxidant content, persimmons may benefit eye health by supporting functions that enable normal vision. Vitamin A also helps people see better in the dark and contributes to better immune function. 

The antioxidant content activity is extremely high in astringent persimmon varieties. That makes them a great addition to anyone’s diet, especially since antioxidants help fight oxidative stress caused by free radicals. Although the body produces its own antioxidants, obtaining more via dietary sources can help counteract the negative effects of free radicals. Additionally, researchers found that persimmons exhibited anti-inflammatory properties in various animal studies. Their antioxidant properties were able to reduce inflammation and tissue damage, but more human research is necessary. 

Nutritional Information

The nutritional information for a raw Japanese persimmon per 100 grams (g) is as follows:

• Calories: 70
• Protein: 0.58 g
• Fat: 0.19 g
• Carbohydrates: 18.59 g
• Fiber: 3.6 g
• Vitamin C: 7.5 milligrams (mg) 
• Vitamin A: 81 micrograms (mcg) of retinol activity equivalents (RAE)
• Phosphorus: 17 mg
• Calcium: 8 mg
• Beta-carotene: 253 mcg
• Iron: 150 mcg
• Beta-cryptoxanthin: 1447 mcg

As a quick note, the nutritional value for an American persimmon is very similar to that of the Japanese persimmon. There may be some variations, but they are more or less the same. Below, you’ll find eight different persimmon recipes, all of which are raw vegan, just in case you happen to be cleansing.

Persimmon Pomegranate Salsa

How do you make the most of persimmon season? You get creative, like incorporating them into this refreshing fall-inspired salsa!

Click here to make the recipe.

Spiced Persimmon Smoothie

The perfect fall smoothie has arrived! Embrace seasonal persimmons and spice them up with bananas, ginger, cinnamon, and cloves.

Click here to make the recipe.

Dehydrated Persimmons

Enjoy an incredibly healthy snack with one of our favorite fall fruits: the mighty persimmon. They exhibit such a unique and delicious flavor!

Click here to make the recipe. 

Raw Vegan Persimmon Sorbet

Persimmon sorbet is easy to make and naturally sweet with a velvety texture. Not only does it look and taste good, but it’s also good for you.

Click here to make the recipe. 

Cranberry Persimmon Pomegranate Smoothie

Embrace some of fall’s most nutritionally diverse ingredients when you enjoy this refreshing cranberry persimmon pomegranate smoothie.

Click here to make the recipe. 

Perfect Persimmon Pudding

This raw vegan persimmon pudding is the perfect cinnamon-infused dessert or healthy snack to enjoy during the fall season.

Click here to make the recipe. 

Persimmon Pomegranate Mixed Green Salad

Let some of our favorite fall flavors entice your taste buds. You’ll fall in love with this seasonal persimmon pomegranate salad

Click here to make the recipe. 

Orange Carrot Persimmon Smoothie

Embrace some of the best fall flavors by sipping on this persimmon smoothie. It’s full of immune-boosting vitamins and minerals.

Click here to make the recipe.

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