Fall Superfoods.

In honor of yesterday being the first day of fall, I wanted to write about one of the best parts for me, the cornucopia of fall fruits and veggies. So here is a list of peak season superfoods that are at their tastiest and most nutritious right now.

Bartlett pears. This vitamin-C-and-fiber-full fruit is versatile enough to use in salads and baking. Yellow pears are ripe.

Beets. A sweet vegetable that is rich in folate, which wards off anemia. Plus betanine lends beets a red hue and may fight lung cancer.

Butternut squash. Look for a squash with a long neck and a fat, round base. The orange of its flesh comes from beta-carotene, an antioxidant that keeps your eyes sharp and your skin smooth.

Cranberry beans. These legumes net you iron and potassium. Look for dark red beans, which are easier to shell than the young, green ones.

Apples. Take a bite out of your breast cancer risk by chomping on an apple! Cornell researchers have published six studies in just the last year showing that eating apples can lower your risk of breast cancer.

Kale. It gets an A+ for its vitamin A content - one cup of the boiled leafy greens contains almost 200% of your daily value!

Brussels sprouts. Brussels sprouts enhance the activity of the body's natural defense systems to protect against disease, including cancer. The key to loving this notoriously hated (but super healthy) veggie? Coat in olive oil and roast in a 400 degree oven for about 15 minutes, for a crispy, caramelized side dish.

Happy Autumn!

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