September Seasonal Produce Guide

by Marcie // September 1, 2025 (updated 8/29/26)

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If you’re wondering what’s in season in September, this September Seasonal Produce Guide has a complete list of seasonal fruits and vegetables that are readily available this month. You’ll also find plenty of recipes to utilize this vibrant collection of late summer and early fall produce!

September seasonal produce including zucchini, sweet potatoes, and more.

Summer and fall collide this month with both late summer and early fall produce. It’s truly the best of both worlds, which makes this my favorite month of all time.

It’s truly special that we can enjoy tomatoes, zucchini, summer squash and stone fruit at the same time as apples, pears and pumpkin. Yes — pumpkin!

This September Seasonal Produce Guide will provide you with a list of fruits and vegetables that are at their peak this month. You’ll also find a wide variety of recipes below to provide you with the inspiration you need to use all the delicious summer vegetables and fruits.

Why eat in-season produce? Eating seasonally has many benefits as produce will have better flavor and more nutritional value as its fresher and it doesn’t require long storage or transport.

It’s also more affordable as the produce is typically grown and produced locally, which also means it’s more sustainable and you’re supporting local farmers.

The bottom line is that out of season produce is typically imported, which means you’re paying shipping costs, and it’s not as fresh tasting and has lost some of its nutritional value during storage.

See last month’s August Seasonal Produce Guide for a list of produce that might still be available in your area.

Fruits and vegetables that are in season in September.

Table of Contents

What’s in season in September

Below is a list of the fruits and vegetables that are in season during the month of September. This list may vary depending on where you are located.

September seasonal fruits and vegetables

Root vegetables

Beets. Known for their deep, vibrant colors such as red and purple to gold and even striped. They have an earthy, sweet flavor and can be eaten raw or cooked. Don’t toss the beet greens as they are edible and packed with nutrition.
Carrots. There’s nothing carrots can’t do. They’re sweet and crisp, great for dipping, eaten raw in salads, an fabulous in soups and stews. They can also be grated and added to cakes and muffins for moisture and flavor.
Potatoes. Russet, yukon gold, red potatoes and fingerling potatoes in all colors are readily available this month, and are perfect for mashing, frying, roasting or adding to soups and stews.
Sweet potatoes. These are nutrient-dense and are naturally sweet with an earthy flavor and smooth, starchy flesh. They come in a variety of colors—including orange, white, and purple—and are rich in fiber, vitamins A and C, and antioxidants. Sweet potatoes are versatile and can be roasted, mashed, baked, or added to soups, salads, and casseroles.

Fresh herbs

There are a multitude of fresh herbs in season in late spring and summer, including basil, bay leaf, chives, cilantro, dill, mint, oregano, rosemary, tarragon and thyme.

See my fresh herbs produce guide for more information.

Greens

Arugula. This is a tender, peppery leafy green with a bold, slightly spicy flavor. Often used in salads, sandwiches, and as a garnish, arugula adds a fresh, zesty bite. It’s rich in vitamins A, C, and K, and pairs especially well with citrus, nuts, and cheese.
Greens. Dark leafy greens like Swiss chard, mustard greens, dandelion greens, and collard greens are hearty, nutrient-rich vegetables known for their bold flavors and impressive health benefits. These greens are packed with fiber, vitamins A, C, and K, calcium, and powerful antioxidants. Their robust texture holds up well to sautéing, braising, and soups, and their slightly bitter, peppery, or earthy notes add depth to a variety of savory dishes.
Lettuce. A crisp, refreshing leafy green that comes in a variety of types, including buttery-soft butter lettuce, sturdy and crunchy romaine, and tender leaf lettuces. Mild in flavor and high in water content, lettuce is a staple in salads and sandwiches, providing a cool, crisp texture and a dose of fiber, vitamins A and K.
Spinach. Fresh spinach is a tender, mildly sweet leafy green that’s rich in iron, vitamins A, C, and K, and antioxidants. Its delicate texture makes it perfect for salads, smoothies, and sautéing, and it wilts beautifully into soups, pastas, and egg dishes.

September seasonal fruits and vegetables.

Nightshades

Bell peppers. Available in a range of colors from green, red, yellow and orange, bell peppers are sweet, crisp and perfect eaten raw, grilled or roasted.
Chili peppers. There are so many varieties to choose from, and the spiciness varies depending on which ones you choose. Mild varieties include shishito, anaheim and poblano peppers, while spicier varieties include jalapeño, fresno, serrano, thai, habanero and ghost peppers. See my collections of shishito pepper recipes and poblano pepper recipes for more information on them.
Eggplant. This glossy, deep purple fruit (yes, it’s technically a fruit!) is also called aubergine. Varieties include the classic globe eggplant, as well as slender Japanese and Chinese, and small Italian varieties. They have a tender, velvety texture when cooked, and are great roasted, grilled, sautéed and stuffed.
Tomatillos. These small green fruits are often mistaken for green tomatoes but they are entirely different. They’re covered in a papery husk and they have a tart flavor that mellows when its cooked. It’s great raw in salsa or cooked into enchilada sauce or stew. See my collection of tomatillo recipes for more information.
Tomatoes. You just can’t beat sweet, juicy summer tomatoes. They range from small cherry tomatoes to medium-sized roma tomatoes to colorful, meaty heirloom tomatoes. They’re wonderful raw in salads or cooked.

Summer vegetables

Corn. Crisp, sweet corn is the epitome of summer. It’s available in white, yellow and bi-color varieties, each one with their own sweet flavor. Choose ears with bright green husks and soft silks for maximum freshness. Corn is great boiled or grilled, and works in salads, salsas and more. See my collection of fresh corn recipes for more information.
Cucumbers. This is one of the most hydrating vegetables, making it very popular in the summer. Varieties include thin-skinned Persian and English cucumbers with no seeds, to larger slicing varieties. They are crisp, cool, and wonderful raw with dips, in salads and pickling.
Green beans. Also called string beans, green beans are eaten whole, pod and all. They have a crisp, tender texture, mild earthy flavor and subtle sweetness. They’re wonderful cooked in salads and soups, or sautéed for side dishes or in stir fries.
Okra. This is a green, pod-shaped vegetable known for its unique texture and mild, grassy flavor. Rich in fiber, vitamin C, and antioxidants, okra can be sautéed, roasted, grilled, or used to naturally thicken soups and stews like gumbo. When cooked properly, it becomes tender and flavorful with a subtle crunch.
Rhubarb. This is a vegetable that’s used like a fruit in baking, jams and more. The stalks are long and bright red, with a fibrous texture and tart flavor when it’s raw. Cooking it mellows it’s tart flavor. See my collection of rhubarb recipes to find out more about it!
Summer squash. These have tender, silky skins and varieties include yellow squash, pattypan, and crookneck squash. They’re mild and buttery in flavor, and are perfect for boiling, sautéing, grilling are more.
Zucchini. Both dark green and yellow varieties have a soft skin and mild, slightly sweet flavor. It’s mellow flavor makes it very versatile — it’s perfect for grilling, roasting, baked into breads and cakes, or spiralized into veggie noodles.

Winter Squash

Butternut squash. This is a sweet, nutty winter squash with smooth, orange flesh and a creamy texture when cooked. Its natural sweetness and rich flavor make it incredibly versatile— it’s perfect for roasting, mashing, blending into soups, or adding to salads, pastas, and grain bowls. It’s also a great source of fiber, vitamins A and C, and potassium. See my post on butternut squash recipes to find out more.
Pumpkin. This winter squash needs no introduction! It’s mild and slightly sweet with dense orange flesh that’s perfect for both savory and sweet dishes. It’s ideal for roasting, pureeing, or baking, and is packed with fiber, vitamin A, and antioxidants. Use fresh pumpkin in soups, curries, baked goods, or seasonal favorites like pies and muffins. See my complete list of pumpkin recipes for inspiration.
Spaghetti squash. This is a fun and flavorful winter squash with a mild, slightly sweet taste and a unique stringy texture that turns into pasta-like strands when cooked. It’s a wholesome, low-carb alternative to traditional noodles and pairs perfectly with your favorite sauces, roasted veggies, or a simple drizzle of olive oil and parmesan.

Fruits and Citrus

Apples. These crisp and juicy fall fruits are bursting with sweet-tart flavor, making them one of the most versatile fruits of the season. Whether you’re snacking, baking, or tossing them into salads, apples add freshness and crunch to any dish. They’re also a great source of fiber and vitamin C, making them as nourishing as they are delicious. See my collection of apple recipes to find out more.
Berries. Blackberries, blueberries, huckleberries and raspberries are in season this month. Each have their own sweet, slightly tart flavor, and are perfect eat raw, added to salads, cooked for sauces and jams or baked into muffins and breads.
Figs. Maybe you’re lucky enough to have figs in your area right now. They’re soft and sweet with a tender skin and seedy, jammy interior. They’re amazing eaten as-is, added to salads, cooked into jam, or baked, grilled or roasted. See my collection of fresh fig recipes to find out more about this luxurious fruit.
Grapes. Crisp, juicy and bite-sized, grapes are the perfect fruit. They’re available in red, green, black and even gold colors, and each one has their own special flavor. They’re perfect for snacking, they make a great addition to cheese boards, and are a great way to jazz up salads.
Melon. Varieties include cantaloupe, honey dew and watermelon, and each one is very sweet and refreshing. They’re high in water content and are perfect raw, in smoothies and work well in fruit salads.
Pears. These fruits are sweet, juicy, and perfectly crisp or tender depending on the variety. Varieties include Anjou, Bartlett, Bosc, Comice, Seckel and more. They’re a fall favorite for snacking, baking, or adding to salads and cheese boards.
Stone fruit. Their name comes from having a pit or “stone” in the center. Varieties in season this month include apricots, nectarines, peaches, plums and pluots. Each one is sweet and juicy, and are great eaten raw, in salads, used in smoothies, cooked for jam or used in pies, breads, muffins and more.

Root vegetable recipes

Roasted beets on a platter with thyme sprigs

Oven Roasted Beets Recipe

Oven Roasted Beets are tender, delicious and can be customized so many ways! They're perfect as a side dish, they make a great addition to salads, and they're so easy to make!

September Seasonal Produce Guide

What’s in season in September

September seasonal fruits and vegetables

Root vegetables

Fresh herbs

Greens

Nightshades

Summer vegetables

Winter Squash

Fruits and Citrus

Root vegetable recipes

Oven Roasted Beets Recipe

Roasted Beet Salad with Goat Cheese

Carrot Cake Baked Oatmeal

Air Fryer Carrots Recipe

Carrot Ginger Soup

Dill Pickle Potato Salad

Sheet Pan Chicken Thighs

Ranch Roasted Potatoes

Roasted Sweet Potato Halves

Sheet Pan Sausage, Peppers and Sweet Potatoes

Fresh herb recipes

Chimichurri Sauce Recipe

Greek Tzatziki Dip

Dill Pickle Tuna Salad Recipe

Basil Pesto Sauce

Green Goddess Dressing Recipe

Homemade Louie Dressing

Greens and allium recipes

Arugula Pear Salad

Sautéed Swiss Chard

Butter Lettuce Salad with Avocado

Summer Vegetable Soup with Pesto

Romaine Wedge Salad

Nightshade vegetable recipes

Italian Stuffed Peppers Recipe

Roasted Red Peppers

Roasted Red Pepper Sauce

Small Batch Cherry Tomato Jam

Heirloom Tomato Flight

Mediterranean Baked Cod Recipe

Grilled Shishito Peppers with Lemon and Sea Salt

Southwest Stuffed Poblano Peppers

Corn Dip Stuffed Jalapeños

Tomatillo Salsa Recipe

Homemade Green Enchilada Sauce

Summer vegetable recipes

Peach Tomato Corn Salad

Easy Grilled Corn on the Cob

Zucchini Corn Chowder with Bacon

Cucumber Tomato Avocado Salad

Creamy Summer Squash Soup

Easy Ratatouille Recipe

Air Fryer Zucchini Fries

Zucchini Lasagna Recipe

Double Chocolate Zucchini Bread

Oat Flour Zucchini Muffins

Winter squash recipes

Roasted Whole Butternut Squash

Butternut Squash Quinoa Salad

Moroccan Chicken Soup with Chickpeas

How to Cook Spaghetti Squash (Instant Pot, Oven & Microwave)

Spaghetti Squash Lasagna

Spaghetti Squash Casserole

Roasted Pumpkin (Whole Roasted and Cubes!)

How to Make Pumpkin Puree

Pumpkin Spice Protein Granola

Roasted Pumpkin Apple Soup

Pumpkin Oat Flour Muffins

Fruit and citrus recipes

Fresh Peach Cobbler Recipe

Tomato Peach Burrata Salad

Small Batch Apricot Jam

French Apple Cake

Easy Homemade Applesauce Recipe

Apple Crockpot Steel Cut Oats

Spinach Apple Salad

Easy Pear Crumble Recipe

Pear Salad with Feta and Cranberries

Pear Ginger Smoothie