1.Persimmons
These tree fruits came to California via China and Japan in the 19th century. Most are best eaten when they’re still crispy. But one kind called hachiya, grown mostly in Japan, is meant to be eaten only after the flesh gets soft as jelly.
2.Fennel
You can use the leaves as an herb — the aroma and taste are like licorice without the sweetness. And you can roast the roots, or “bulbs,” with other root vegetables — turnips, carrots, rutabaga, parsnips — for a perfect fall side dish.
