Seasonal produce · November
What’s in season in November
November brings cranberries, pomegranates, root vegetables and hardy greens, which are perfect for hearty seasonal meals. This list covers 28 fruits and vegetables typically at their peak in November across much of the US.
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Fruits in season in November (6)
Apples
FruitKey nutrients: Fiber, vitamin C, polyphenols
Storage: Refrigerate in the crisper drawer; apples keep for weeks and give off ethylene, so store them away from leafy greens.
Cranberries
FruitKey nutrients: Proanthocyanidins, vitamin C, fiber
Storage: Refrigerate for up to a month or freeze in the bag.
Kiwifruit
FruitKey nutrients: Vitamin C, fiber, folate
Storage: Ripen on the counter, then refrigerate for up to 2 weeks.
Lemons and limes
FruitKey nutrients: Vitamin C, flavonoids
Storage: Refrigerate in a sealed bag to keep them juicy for up to a month.
Pears
FruitKey nutrients: Fiber, vitamin C, copper
Storage: Ripen at room temperature; check the neck for ripeness, then refrigerate.
Pomegranates
FruitKey nutrients: Polyphenols, vitamin C, fiber
Storage: Whole fruit keeps up to 2 months in the fridge; freeze the arils.
Vegetables in season in November (22)
Beets
VegetableKey nutrients: Folate, nitrate, potassium
Storage: Cut off the greens (cook them too) and refrigerate the roots in a bag for up to 2 weeks.
Broccoli
VegetableKey nutrients: Vitamin C, vitamin K, glucosinolates
Storage: Refrigerate unwashed in a loosely closed bag; use within 3 to 5 days.
Brussels sprouts
VegetableKey nutrients: Vitamin C, vitamin K, fiber
Storage: Refrigerate unwashed in a bag; remove yellow outer leaves before cooking.
Cabbage
VegetableKey nutrients: Vitamin C, vitamin K, fiber
Storage: Whole heads keep for weeks in the fridge; wrap cut halves tightly.
Carrots
VegetableKey nutrients: Beta-carotene, fiber
Storage: Remove green tops and refrigerate in a bag; they keep for weeks.
Cauliflower
VegetableKey nutrients: Vitamin C, vitamin K, fiber
Storage: Refrigerate stem-side down in a loose bag; use within a week.
Collard greens
VegetableKey nutrients: Vitamin K, calcium, folate
Storage: Wrap in a damp towel inside a bag in the fridge; use within 5 days.
Ginger
VegetableKey nutrients: Gingerols
Storage: Refrigerate unpeeled in a bag, or freeze and grate from frozen.
Kale
VegetableKey nutrients: Vitamin K, vitamin C, calcium
Storage: Refrigerate unwashed wrapped in a towel inside a bag; use within 5 to 7 days.
Leeks
VegetableKey nutrients: Vitamin K, prebiotic fiber
Storage: Refrigerate unwashed and loosely wrapped; slice and rinse well before cooking.
Lettuce
VegetableKey nutrients: Vitamin K, vitamin A, folate
Storage: Wash, dry thoroughly and store in a container lined with paper towels.
Mushrooms
VegetableKey nutrients: Selenium, B vitamins, vitamin D (UV-exposed)
Storage: Refrigerate in a paper bag, not plastic, and wipe clean just before use.
Onions
VegetableKey nutrients: Quercetin, prebiotic fiber
Storage: Store whole onions in a cool, dry, ventilated place away from potatoes.
Parsnips
VegetableKey nutrients: Fiber, vitamin C, folate
Storage: Refrigerate in a bag; they keep for weeks.
Potatoes
VegetableKey nutrients: Potassium, vitamin C, fiber (with skin)
Storage: Store in a cool, dark, ventilated place, not the fridge, and away from onions.
Pumpkin
VegetableKey nutrients: Beta-carotene, fiber, potassium
Storage: Whole pumpkins keep for 1 to 3 months in a cool, dry place.
Radishes
VegetableKey nutrients: Vitamin C, glucosinolates
Storage: Remove the greens and refrigerate the roots in a bag.
Spinach
VegetableKey nutrients: Vitamin K, folate, iron, lutein
Storage: Refrigerate in a container lined with paper towels; use within 5 days.
Sweet potatoes
VegetableKey nutrients: Beta-carotene, fiber, potassium
Storage: Store in a cool, dark, dry place, not the fridge, for 3 to 5 weeks.
Swiss chard
VegetableKey nutrients: Vitamin K, magnesium, vitamin A
Storage: Refrigerate unwashed and wrapped in a damp towel; use within 3 to 5 days.
Turnips and rutabagas
VegetableKey nutrients: Vitamin C, fiber, glucosinolates
Storage: Refrigerate in a bag for several weeks; cook the greens too.
Winter squash
VegetableKey nutrients: Beta-carotene, fiber, potassium
Storage: Store whole in a cool, dry place for 1 to 3 months; refrigerate once cut.
About these dates: peak months are US-general estimates for the temperate Northern Hemisphere, based on the USDA SNAP-Ed seasonal guide and state extension calendars. Availability varies by region, climate and year: the South and California often start weeks earlier, and northern states later. Imported and stored produce (like apples, citrus and potatoes) is available much longer. Ask local farmers or check the USDA farmers market directory.
This tool is for general education and isn’t medical advice. See our medical disclaimer, and talk with a clinician or registered dietitian about your own needs.
Sources
- USDA SNAP-Ed Connection, Seasonal Produce Guide. https://snaped.fna.usda.gov/resources/nutrition-education-materials/seasonal-produce-guide
- Mississippi State University Extension, Buy Fresh Fruits and Vegetables in Season. https://extension.msstate.edu/publications/buy-fresh-fruits-and-vegetables-season
- Michigan State University Extension, MI Fresh Produce Availability Guide. https://www.canr.msu.edu/mi_fresh/uploads/files/PRODUCE_AVAILABILITY_GUIDE_ENGLISH-2025-LP.pdf
- NC State Extension, Seasonal Availability Calendar for Fresh Produce. https://homegrown.extension.ncsu.edu/wp-content/uploads/2020/08/Seasonal-Availability-Calendar-Chart-for-Fresh-Produce_Homegrown-Final.pdf
- University of Illinois Extension, What’s in Season. https://extension.illinois.edu/sites/default/files/cjmmwhatsinseason.pdf
- U.S. FDA, Selecting and Serving Produce Safely. https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-produce-safely