September’s Sweetest Harvest: A Guide to In-Season Fruits

Quick Answer: September's In-Season Fruits

September marks what food experts call a "sweet spot" month. You can still grab those last juicy peaches and sweet melons while early apples and pears start appearing at farmers markets. For Los Angeles and Southern California residents, our unique climate extends the season for many summer fruits while ushering in fall specialties earlier than northern regions.

The variety available right now means you can create everything from a summer stone fruit salad to an early autumn apple crisp—all with produce at its most flavorful and nutritious peak.

Walking through a Los Angeles farmers market in September is like witnessing a beautiful handoff between seasons. In Hollywood or at the Santa Monica Wednesday market, you’ll see the deep reds of late-summer berries sitting right next to the first crisp apples of the year. Here is our comprehensive guide to the heavy hitters of the month.

While some varieties appear in August, September is when the apple harvest truly hits its stride. We aren't just talking about the standard grocery store fare; we're talking about fruit that hasn't traveled thousands of miles to reach your kitchen in Silverlake or Echo Park.

When you're out picking your bounty, look for fruit that feels heavy for its size and has no soft spots. If you see a slightly dull, waxy, or powdery coating on the skin, don't wash it off until you're ready to eat! That's called "bloom," and it's a natural protector.

Pears are unique because they often don't ripen on the tree. If they did, they’d become mealy. Instead, they are picked mature and ripened off the branch. In September, we see two main stars:

Did you know that grapes have been around since the Cretaceous period? Scientists have found grape fossils that are approximately 66 million years old, meaning these vines were growing while dinosaurs still roamed. Today, California is the heart of grape production, and September is peak season.

We treat September as prime fig season here in L.A. Whether you have a generous neighbor in Glassell Park with an overhanging tree or you’re hitting the local stalls, figs are a must-buy.

Figs are incredibly delicate. We recommend eating them "straight up" or stored in a single layer in the fridge for no more than a day or two.

In the first half of the month, the heat of the L.A. sun is still very much with us, and so is the summer fruit. This is your last chance to grab stone fruits before they disappear until next year.

Peaches, nectarines, and plums are still thriving in early September. These "stone fruits" get their name from the hard, pit-like seed at their center. Interestingly, nectarines and peaches are genetically identical except for one recessive gene that gives nectarines their smooth skin instead of the peach's signature "pubescence" (fuzz).

If you’re looking for a way to use these before the season ends, try making a Grilled Peach and Asparagus Salad, which highlights the smoky sweetness of a ripe peach.

With water content hovering around 90-96%, melons like watermelon, cantaloupe, and honeydew are perfect for those lingering 90-degree days in the San Fernando Valley.

Blackberries and raspberries, often called "brambleberries," are at their peak in early September. Botanically, they belong to the Rosaceae family, which means they are cousins to the roses in your garden. This explains the thorns on the bushes! They are excellent sources of Vitamin C and fiber, perfect for tossing into a morning smoothie or a bowl of Greek yogurt.

As we move toward the autumnal equinox, the market stalls begin to shift. The vibrant pinks and oranges of summer give way to the deep jewels of fall.

By the end of the month, pomegranates start to appear. Their arils (the juicy seeds) add a burst of tart flavor to salads and grain bowls. Alongside them, you’ll find Fuyu persimmons. Unlike the Hachiya variety, which must be soft-as-jelly to eat, Fuyus are squat and can be eaten while firm and crisp, like an apple.

For a sophisticated fall starter, we love a Persimmon, Radicchio and Asian Pear Salad with Soft Cheese. The sweetness of the persimmon cuts through the bitterness of the radicchio perfectly.

Fresh cranberries begin to arrive late in the month, though most of us won't use them until Thanksgiving. And while we often think of them as vegetables, pumpkins and winter squashes (like butternut and delicata) are botanically fruits! They start appearing in late September, offering earthy, sweet flavors that anchor our favorite "cozy" recipes. For a deeper look at these transition crops, check out our Seasonal Produce Guide.

While national guides give a general idea of what fruit is in season in september, being in Los Angeles gives us a distinct advantage. Our growing zones allow for "shoulder seasons" that other regions simply don't have.

In places like Malibu, Brentwood, and Culver City, we benefit from a Mediterranean climate. This means:

Eating locally in L.A. isn't just a trend; it's a way to support our regional economy and reduce "food miles." When you buy a pear grown in a nearby orchard rather than one shipped from overseas, you're getting a fruit that was allowed to ripen on or near the tree, resulting in better flavor and higher nutrient density. If you're curious about the history of some of our local staples, you might enjoy learning about the Food History of the Strawberry in our region.

You’ve made it to the market in Downtown L.A. or Venice, and the options are overwhelming. How do you ensure you’re taking home the best of the best?

Have you ever noticed a whitish, powdery coating on grapes, blueberries, or plums? Don't be alarmed—it's not pesticide residue! This is called bloom, a natural waxy coating that the fruit produces to seal in moisture and protect itself from bacteria and insects. A heavy bloom is actually a sign of very fresh, handled-with-care fruit.

Some fruits are "climacteric," meaning they continue to ripen after being picked by releasing ethylene gas.

If you find yourself with an abundance of September fruit, don't let it go to waste:

Eating what fruit is in season in september is one of the easiest ways to improve your diet and your environmental footprint.

In Southern California, yes! While the "main" season is spring, our mild climate allows for a secondary harvest or extended season for many local farms. They might not be as giant as the ones you see in May, but they are often incredibly sweet.

Botanically, the avocado is a fruit—specifically, a large berry with a single seed! However, because we typically eat it in savory applications, it is culinarily treated as a vegetable. In L.A., we consider it an "all day, every day" staple.

Check the "neck." Apply gentle pressure to the stem end of the pear with your thumb. If it gives slightly, it’s ripe. If the middle of the pear is soft, it’s likely overripe and may be mealy inside.

September is truly the "sweetest harvest" for those of us living in Los Angeles. It’s a month that asks us to slow down and enjoy the final, juice-dripping moments of summer while welcoming the crisp, refreshing snap of autumn. Whether you’re grabbing a bag of Cotton Candy grapes for the kids or poaching Bosc pears for a dinner party in Beverly Hills, eating seasonally connects us to the rhythm of our local land.

At Edible LA, we believe that food journalism is about more than just recipes; it’s about the stories of the people who grow our food and the seasons that shape our plates. We hope this guide inspires you to visit your local farmers market this weekend and find what fruit is in season in september for yourself. For more inspiration, don't forget to browse our full Seasonal Produce Guide. Happy eating!