by Anna Nelson – When the first leaves start to turn and the mornings carry a chill, there’s one thing I look forward to most: the fruit. Fall fruit is a category all its own, brimming with character and rooted in tradition. Here on the coast, we’re lucky to have access to pears, Asian pears, and apples grown nearby—orchard-fresh, picked at their peak, and ready to show up at your doorstep through OtterBee’s. If you’ve ever wondered why fall fruit seems to taste better this time of year, the answer is simple: because this is when it belongs.
There’s also a small urgency to it. Asian pears, for instance, are at their very best in October. Pears stretch a little further, sweetening and softening well into Christmas. Apples, the workhorses of the orchard, will carry you comfortably into the new year if you store them right. Buying now means catching them at their peak, and supporting the farms in our region that put the care into growing them.
Asian Pears: Crisp, Juicy, and Here for a Good Time
Asian pears aren’t like the pears most of us grew up eating. They look a lot like apples, with smooth round skin, but they carry the perfume and sweetness of a pear. Bite into one and you’ll get that satisfying crunch, followed by a flood of juice. They’re subtle in flavor, lightly floral, a little honeyed, and they’re one of the most refreshing fruits you can eat out of hand.
October is when Asian pears are at their best, and once they’re gone, they’re gone. Unlike apples, they don’t hold up as long in storage. Kept cool in your fridge, they’ll stay crisp for a while, but it’s better to eat them fresh and often. They shine when sliced into salads, where their crunch balances greens and tangy dressings. Try tossing them with arugula, walnuts, and a squeeze of lemon. Or pair them with cheese, the way you might serve apples—soft goat cheese or something salty like a wedge of Manchego.
There’s an old saying that you should never share a pear, because one person always ends up disappointed. With Asian pears, you’ll want your own anyway.
Pears: Sweet, Soft, and Worth the Wait
Regular pears—Bartletts, Anjous, Bosc, Comice—are the quiet stars of fall. They’re usually sold firm, which means you get to ripen them at home. Leave them on the counter until the flesh near the stem gives slightly under your thumb. That’s when the magic happens. They mellow into sweetness, with soft texture and fragrance that feels like autumn in every bite.
Different pears have different personalities. Bartletts are juicy and classic, the ones you want for eating raw. Bosc pears are denser and keep their shape beautifully in the oven, which makes them ideal for baking. Anjous are balanced—neither too sweet nor too tart—and versatile for just about anything.
One of my favorite ways to eat them is baked into a simple crisp. Toss sliced pears with a little cinnamon, sugar, and lemon, then top with oats and butter before sliding into the oven. The smell will draw everyone into the kitchen. They also make wonderful poached desserts, simmered in red wine or cider until tender, served with whipped cream or yogurt.
The best part about pears is their staying power. They’ll hold through the holidays, so you can plan ahead for Christmas desserts and still enjoy them raw along the way.
Apples: The Backbone of Fall
If pears are fleeting and Asian pears are precious, apples are the backbone of the season. Our region produces a range of varieties, from crisp and tart to mellow and sweet. They’ve been bred for storage as much as flavor, which is why a box of fall apples can last into early 2026 if you keep them cool and dark.
What I love about apples is their versatility. A single apple can be breakfast, snack, and dessert. Slice one up with peanut butter for a quick afternoon bite. Dice them into salads for crunch. Bake them whole with oats and nuts tucked inside for a cozy dessert. Or, if you want to get fancy, roll them into a rustic galette—apples layered with pears inside a flaky crust, folded over the edges, and baked until golden.
Apples also carry a sense of continuity. They’re the fruit that bridges the seasons, taking us from the abundance of fall into the heart of winter. When most produce has to be trucked in from far away, apples from nearby orchards still taste fresh and local. That’s no small thing.
Bringing It All Together
The beauty of fall fruit is in the way it stretches across time. Asian pears call us to savor October. Pears carry us through the cozy weeks of November and December. Apples stay with us for the long haul, steady and reliable, reminding us that some fruits are worth holding onto.
When you order them through OtterBee’s, you’re not just filling your fruit bowl. You’re part of a local loop—farmers nearby harvesting what grows best in our climate, and neighbors like you keeping those farms thriving. Fewer miles traveled means fresher flavor and a smaller footprint. And every recipe you make—whether it’s a pear crisp, an apple galette, or an Asian pear salad—tastes better because of it.
So this season, don’t miss your window. Stock up on Asian pears before October slips away. Keep a bowl of pears ripening on the counter through Christmas. Tuck away a stash of apples to carry you into the new year. Fall fruit is at its best now, and your kitchen will thank you for it.
