Fall is full of delicious, sweet foods that can brighten your dinner table.

Fruits
Tree fruits are ready this time of year, including many varieties of seasonal apples available in different parts of the country. Some are better fresh and others are great for baking. Consider apple picking to get some exercise.

Pomegranates are also in season. Pomegranates are a superfood, but the downfall is that it takes a lot of work to get the seeds from the fruit. You may opt to cut them in half and bang the seeds out with a spoon. Don't throw the seeds away, as they also have nutritional value. Try them in salads or atop yogurt.

Other seasonal fruits include pears, grapefruit, figs and dates. It’s best to eat the entire fruit so you get the fiber, feel fuller and ultimately consume fewer calories. Consider jellies and jams if you have a large haul of seasonal fruits.

Vegetables
Of course, it is also squash season. Butternut squash is popular for soups and salads. Acorn and spaghetti squash are two other delicious options. Delicata, which has a look similar to a melon, has a delicate skin, so you can eat the skin if you roast it.

Potatoes are also big this time of year. Holiday tables are filled with dishes from white and sweet potatoes.

Brussels sprouts are ripening. You can saute them and pair them with pomegranates. Peel the outer layer off when you cook your Brussels sprouts. Save that outside layer to bake into chips.

Root vegetables are plentiful in autumn. Carrots are common. Parsnips and turnips are delicious but might be unfamiliar. You can roast them or put them in a soup. They’re great substitutes for mashed potatoes.

Cauliflower is also ready. You can find cauliflower in different colors and different breeds. It’s great for roasting, sauteing and soup.

Pumpkin is very popular around Halloween and Thanksgiving. Pumpkins for carving aren’t the same as the ones intended for eating. You can buy canned, cooked pumpkin. Pumpkin pie filling is sweetened and flavored with yummy spices. You can use these for dips and desserts.

Indian corn for decoration is edible. Put your decorative corn in a brown paper bag and toss it in the microwave to make popcorn.

If you’re having trouble finding recipes, try Pinterest or Google for inspiration.

Listen in as Dr. Felicia Stoler shares the cornucopia of fall produce.