Eating seasonal fruit and vegetables is good for man and nature. Let’s see what are the fruits and vegetables to put in the shopping cart in November.


November fruit November vegetables
Oranges Swiss chard
Cachi Broccoli
Chestnuts Artichokes
Cedri Cardo
Clementine Carrots
Kiwi Cauliflower
Mandaranci Cabbages
Mandarins Chicory
Quince Onions
Mela Fennel
Pomegranate Salads
Nights Leeks
Pere Radish

Eating in season in November: fruit

November is a perfect month to eat apples , pears , persimmons , kiwis , chestnuts , but also often forgotten fruits, such as pomegranate and quince , rich in nutrients and with a thousand beneficial properties.

The quince , particularly rich in pectin , it is good to eat cooked. It also lends itself to the preparation of homemade cakes with an autumn flavor, as well as being transformed into an excellent jam: quince.

The pomegranate is very rich in antioxidants and can be used for the preparation of healthy and natural fruit juices.

Apples and pears are perhaps among the most consumed fruits in November and throughout the cold season; rich in dietary fiber and vitamins contribute to the well-being of the intestine and the body in general. The saying does not lie: “an apple a day keeps the doctor away”.

The kiwis are a concentration of vitamin C and encourage prevention of colds by helping the immune system to stay healthy.

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The persimmons are mainly very mineral and energy rich; therefore they help to face the first cold with the right momentum.

In the November cart, we can also begin to put some citrus fruits. Citrus fruits will be among the main protagonists of the December tables, but already this month you can find among the seasonal fruit stands mandarins, cedars, oranges and clementines.

Finally, we cannot forget the chestnuts . Technically they are not a fruit, but the seed of the chestnut plant and offer the possibility to fill up on minerals and vitamins. They are particularly caloric and, therefore, rather than eating them at the end of a meal, it is advisable to use them to replace the carbohydrate part.

Eat in season in November: vegetables

In addition to the fruit we have just seen, November is a month in which we find various vegetables that will accompany us throughout the winter, with which we can stock up on all those vitamins useful to overcome the cold with energy and health.

In particular, November is above all the month of pumpkins , cabbage , cauliflower , cabbage , broccoli and turnips .

The pumpkin , thanks to the mild flavor, can be used for the preparation of many dishes, from appetizers to desserts. It has a high satiating power and very few calories; it is therefore also suitable for those who want to follow a low-calorie diet. It is extremely digestible and is therefore recommended for children, even during weaning .

Cabbage , cauliflower, savoy cabbage, broccoli and turnips are all vegetables rich in minerals, vitamins and antioxidants. They also have a good chlorophyll content ; therefore, they help the body to produce hemoglobin and, consequently, to counteract anemia.

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Like pumpkin, they are low-calorie and highly satiating foods . Other vegetables on the November tables are lettuce , potatoes , carrots , chicory and onions .

If you want to find out more curiosities and tips about fruit and vegetables in season in November, don’t miss the episode of our podcast: listen here: Fruits and vegetables in season in November .

A recipe for eating in season in November

Pasta with cauliflower

Pasta with cauliflower is a simple dish to prepare and is very healthy.
Ingredients (for 4 people): 1 medium-sized cauliflower, 320 gr of wholemeal penne rigate or other short pasta, extra virgin olive oil, breadcrumbs and black pepper.

Procedure : wash the cauliflower and cut it to obtain many florets. Bring plenty of salted water to a boil, cook the cauliflowers for about half an hour, then add the pasta.

When the pasta is cooked, drain the pasta and cauliflower together, put it back in the cooking pot and add a drizzle of raw extra virgin olive oil , a grind of black pepper and a generous handful of breadcrumbs. Stir with a wooden spoon and serve.

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