Bartlett pears. This vitamin-C-and-fiber-full fruit is versatile enough to use in salads and baking. Yellow pears are ripe. Store green ones at room temperature until they ripen, then refrigerate.
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. For chips, coat slices in olive oil and salt; roast for an hour at 350A?. Actress Bridget Moynahan loves this beet salad.
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. Try it on pizza!
Cranberry beans. These legumes net you iron and potassium. Look for dark red beans, which are easier to shell than the young, green ones. First time cooking with cranberry beans? Whip up this easy, seasonal salad.
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. Eat 'em fresh, or cook as dessert.
Kale gets an A+ for its vitamin A content - one cup of the boiled leafy greens contains almost 200% of your daily value! Munch on kale chips or this kale salad.
Brussels sprouts. 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.
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