Fruit
Why leave cookies for Santa when you can leave fresh apples and pears? These along with other Spring and Autumn fruits can survive for months in carefully monitored, sealed storage environments called controlled atmosphere (CA) cellars and are offered at markets in abundance throughout winter months.

Apples
You can keep the doctor away by eating apples year-round. There is an incredible variety harvested in October, including Rome, McIntosh, and Cortland. With so many different types of apples, winter is a great time to experiment with apple chutney or apple pies, breads, and cakes. Cider is also made all year and can be found at markets in various combinations; try cherry-apple cider for a change.

Pears
Bartlett, Bosc, Comice, and Anjou pears are available straight through winter and into the spring. Ask farmers at your local market what the differences are between each variety to determine which is best for your cooking or eating plans. Your friends will be impressed with a pear tarte Tatin, a French upside-down tart, or poached pears at the next dinner party. Or try pear compote as a topping for ice cream or pancakes.

Citrus fruits
Okay, unless you live in Florida, you won’t find fresh, local citrus fruits such as oranges, grapefruit, lemons, limes, key limes, blood oranges, and tangerines in the winter, but they are continually harvested in warm climates and available year-round. Great by themselves or as part of a recipe, citrus fruits add color and flavor to many dishes. They also can be a simple flavor for side dishes such a broccoli with lemon and pepper or tossed green salad with blood oranges and poppy seed dressing.

Bright Idea: Try making your own applesauce this winter! There are many recipes out there and most contain just a few ingredients – fresh apples, lemon juice, sugar, water or apple juice, and your choice of spices like cinnamon, nutmeg, or star anise.