Seasonal produce · September
What’s in season in September
September overlaps summer and fall: the last tomatoes and melons share the market with apples, grapes, pumpkins and winter squash. This list covers 38 fruits and vegetables typically at their peak in September across much of the US.
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Fruits in season in September (13)
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.
Cantaloupe
FruitKey nutrients: Vitamin A, vitamin C, potassium
Storage: Scrub the rind before cutting; refrigerate cut melon and eat within 3 days.
Cranberries
FruitKey nutrients: Proanthocyanidins, vitamin C, fiber
Storage: Refrigerate for up to a month or freeze in the bag.
Grapes
FruitKey nutrients: Polyphenols, vitamin K
Storage: Refrigerate unwashed in a ventilated bag; rinse before eating.
Lemons and limes
FruitKey nutrients: Vitamin C, flavonoids
Storage: Refrigerate in a sealed bag to keep them juicy for up to a month.
Mangos
FruitKey nutrients: Vitamin C, vitamin A, folate
Storage: Ripen on the counter, then refrigerate for up to 5 days.
Peaches
FruitKey nutrients: Vitamin C, vitamin A, fiber
Storage: Ripen stem-side down on the counter, then refrigerate for a few days.
Pears
FruitKey nutrients: Fiber, vitamin C, copper
Storage: Ripen at room temperature; check the neck for ripeness, then refrigerate.
Plums
FruitKey nutrients: Vitamin C, polyphenols
Storage: Ripen on the counter, then refrigerate for 3 to 5 days.
Pomegranates
FruitKey nutrients: Polyphenols, vitamin C, fiber
Storage: Whole fruit keeps up to 2 months in the fridge; freeze the arils.
Raspberries
FruitKey nutrients: Fiber, vitamin C, anthocyanins
Storage: Very perishable, so refrigerate unwashed and eat within 1 to 2 days, or freeze.
Tomatoes
FruitKey nutrients: Lycopene, vitamin C, potassium
Storage: Keep ripe tomatoes on the counter, out of the fridge, for the best flavor and use within a few days.
Watermelon
FruitKey nutrients: Lycopene, vitamin C, water
Storage: Whole melons keep at room temperature for a week; refrigerate cut melon.
Vegetables in season in September (25)
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.
Bell peppers
VegetableKey nutrients: Vitamin C, vitamin A
Storage: Refrigerate unwashed in the crisper; use within a week.
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.
Corn
VegetableKey nutrients: Fiber, lutein, B vitamins
Storage: Refrigerate in the husk and cook within 1 to 2 days for the best sweetness.
Cucumbers
VegetableKey nutrients: Vitamin K, water
Storage: Store in the warmest part of the fridge and use within a week.
Eggplant
VegetableKey nutrients: Fiber, polyphenols
Storage: Keep in a cool spot or the fridge and use within a few days.
Garlic
VegetableKey nutrients: Allicin, manganese
Storage: Store whole bulbs in a cool, dry, dark, ventilated place, not the fridge.
Ginger
VegetableKey nutrients: Gingerols
Storage: Refrigerate unpeeled in a bag, or freeze and grate from frozen.
Green beans
VegetableKey nutrients: Fiber, vitamin K, vitamin C
Storage: Refrigerate unwashed in a bag; use within a week.
Kale
VegetableKey nutrients: Vitamin K, vitamin C, calcium
Storage: Refrigerate unwashed wrapped in a towel inside a bag; use within 5 to 7 days.
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.
Okra
VegetableKey nutrients: Fiber, vitamin K, folate
Storage: Refrigerate dry in a paper bag and use within 2 to 3 days.
Onions
VegetableKey nutrients: Quercetin, prebiotic fiber
Storage: Store whole onions in a cool, dry, ventilated place away from potatoes.
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.
Summer squash and zucchini
VegetableKey nutrients: Vitamin C, potassium
Storage: Refrigerate unwashed in a bag and use within 4 to 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.
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