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September marks the start of biblical fruit season. The days are getting shorter. Pomegranates are back. Figs are at their jammiest. Concord grapes just hit different. If there’s a fruit on this chart that you haven’t yet tried, I implore you to try at least one new fruit as your September resolution!
Pomegranate
It’s biblical fruit season. It’s time to start enjoying beautifully ripe pomegranates. Drink freshly pressed pomegranate juice. Snack on pomegranate seeds in the late afternoons. Incredible fruit for fertility support.
Violet de Bordeaux Fig
Jammy. Sweet. Melts in your mouth. I can’t stop thinking about these figs on toast that
posted this homemade medjool date and walnut bread with greek yogurt, figs, honey and more walnuts earlier week and it’s an absolute work of Art.
Watermelon
They’re still ripe. Get them while you can. Enjoy diced watermelon after a long, well-lived day. You deserve it.
Black Plum
Not enough is said about the beauty of a perfectly ripe black plum. It’s one of those fruits you fall in love with more the more you eat it. Best enjoyed raw.
Honeycrisp Apple
S tier for a reason. Incredibly crunchy. The perfect apple texture. Out of this world on its own. Elevates any fruit salad it’s a part of.
Concord Grapes
Incredibly underrated. Best enjoyed cold in the late afternoon. You’ll definitely eat a dozen more than originally intended. You don’t need to carry a gallon of water around to stay hydrated. You just need more concord grapes.
Beautiful Pears
Absolutely fine enjoyed on their own, but if you’re feeling a little freaky, try adding just a little bit of blue cheese. Drizzle some raw honey over to elevate even further.
Butternut Squash
Yes, squash is a fruit and it’s best enjoyed in September. The nutty flavor intensifies when you roast it to perfection with just a drizzle of extra virgin olive oil.
Papaya
I know I often make fun of papayas for being dollar store mangoes, but they’re really good in September. Get one that’s perfectly ripe and it’s one of the best things to eat in the early mornings. Incredible for your gut. Sprinkle some salt over. Enjoy while you plan your day ahead.
Cranberries
I love cranberry everything. They peak towards the end of September and they’re amazing on their own or even in berry compotes and pan sauces. Incredibly versatile with a flavor profile that pairs so well with so many things.
Cantaloupe
It’s still melon season. Cantaloupes are incredible with some salty cheese or beautiful prosciutto.
What’s your favorite September fruit?
Housewarming gifts
Rosemary
You need to be eating more rosemary
The anatomy of
❋ WHY FRENCH COMTÉ CHEESE NEEDS TO BE IN YOUR FRIDGE
Cheese, generally speaking, is not a tough sell. Even so, it can be hard to convince someone — even a cheese-loving someone, like myself — to stray from the usual cheesy standbys and try something new. Sure, we’ll pick up a little round of artisan goat cheese or a wedge of imported Brie for a party, but when it comes to weeknight frittatas and grilled cheese, we all have our favorites.
Here’s one that is perhaps new to you: Comté cheese. This creamy, nutty-tasting French cheese absolutely deserves a spot in your fridge. Here’s why!
❋ ROSEMARY OLIVE OIL SOURDOUGH BAGELS (WITH ASIAGO CHEESE)
There’s something extra comforting about the aroma of rosemary and cheese baking together, and these rosemary olive oil sourdough bagels bring that warmth to life in the best way. Infused with fragrant herbs, rich olive oil, and a generous handful of Asiago cheese, they’re soft, chewy, and full of flavor in every bite. Whether you enjoy them warm from the oven, toasted with butter, or as the base for a savory sandwich, these bagels are a cozy twist on a classic that’s sure to become a favorite in your sourdough rotation.
❋ FROM GAME DAY TO GOURMET: THE SURPRISING (AND DELICIOUS) RETURN OF ONION DIP
Dinner at Le B in Manhattan’s West Village can include all manner of indulgent delights, from a Dungeness crab Wellington to crepes Suzette flambeéd tableside. But one of the most exciting items on chef Angie Mar’s menu is something you might actually have last made at home.
Onion dip, the classic American party staple, has gone from basic to bougie, and is now gracing fine dining menus and captivating a new generation of enthusiasts. Today’s versions are far from the simple mix of a packet of onion soup stirred into sour cream, however; they have become genuinely gourmet creations.
❋ Read our latest WARKITCHEN magazines:
❋ You asked, so we had to deliver. Prints are finally here! "Fundamentals" presents twelve prints, each sized 8.5" x 11", printed on 350gsm art paper with a protective matte finish. The prints are bundled and wrapped with soft 22g tissue paper - sealed gently with a cute watermelon sticker (as everything should be). Get your prints (that come in a bespoke WARKITCHEN linen gift box) here.
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