Each season is a special gastronomic story because as the season changes, chefs create new flavors, culinary specialties and present their favorite foods, and fall is full of surprises and flavors that feed the soul and body.
You will agree that often the first association to this fragrant fruit is fall breakfast from your childhood—bread with homemade fruit butter or jam?! Quince is an ideal fall fruit that is, due to its bitter-sour taste, most often prepared in the form of liqueurs, jams, compotes, and fruit butter, which preserve its fragrant aromas and give it sweetness. Since it has only 57 calories per 100 g, it is a low-calorie food and is available from September to October. If it’s homemade, it’s the best!
Often neglected, but certainly a food worth mentioning. Although chocolate-filled dumplings are becoming increasingly popular today, the true traditional dumplings are filled with locally grown plums. Besides, pancakes with plums are a classic dessert in restaurants, and at people’s homes, as well.
The queen of fall is certainly the pumpkin and all its variations. This food is rich in vitamins and minerals, and beta-carotene, an antioxidant that protects against free radicals. Pumpkin goes well with spices such as nutmeg, cinnamon, thyme, parsley, bay leaf, and sage. Preparation is very simple—baked in the oven or cooked on the stove, it will result in a delicious, slightly sweet meal, and dishes like cream soup, pumpkin puree, or pumpkin salad will show all its gastronomic splendor.
As more than 40 percent of this delicious fall fruit is starch, it is suitable for preparing purees, soups, and many other sweet and savory delicacies. A peculiar thing about this fall food is the fact that its caloric value is doubled by heat treatment, which also increases the amount of protein and carbohydrates. They are usually eaten as a dessert in the form of puree, and they are very tasty and easily roasted on an open fire.
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