Pumpkin isn’t the only orange food that celebrates the arrival of autumn and Thanksgiving. Get into the spirit with these healthy orange food ideas that you may never have tried:

1.Persimmons: Latin for “food of the gods,” persimmon is a flavourful, sweet orange-coloured fruit, available in many specialty grocers. Choose non-astringent varieties like Fuyu that has a tomato shape and can be eaten raw when it’s crispy (slightly less ripe) or soft and darker orange (very ripe), peeled or unpeeled. It is low-calorie and loaded with phytonutrients, flavonoids, vitamins A and C, manganese and fibre.

2.Crustless Yam Pie: So healthy, you can eat this for breakfast.


  • 1 1/2 cups (about 4) cooked, peeled yams, 
  • 1 Tbsp whole grain flour,
  • 1 cup almond/coconut milk (or half cup milk + 1/2 cup plain yogurt),
  • 2 eggs,
  • 1 tsp vanilla,
  • 1/2 tsp ground nutmeg,
  • 1/2 tsp ground cinnamon,
  • 2 tsp chopped candied ginger,
  • 1 tsp salt,
  • 1 Tbsp melted organic butter,
  • 1/2 cup sweetener (organic cane sugar, maple syrup, honey or combination
  • 1/4 cup oats + 2 Tbsp whole grain flour,
  • 3 Tbsp sweetener (cane sugar, maple syrup, honey or combination),
  • 1 Tbsp organic butter,
  • 1/2 tsp vanilla

Directions: Preheat oven to 350F. Prepare topping: combine brown sugar, oats, flour, vanilla & butter. Prepare filling: Process filling ingredients in a food processor until smooth. Pour mixture into prepared pie dish. Sprinkle with topping. Bake 50-55 minutes. Chill 4 hours.

3.Edible Gourds: You might use gourds for an autumn centerpiece, but some types can also make it to your dinner plate. Most hardshell gourds are not edible, but edible types have a zucchini-like flavour. Young cucumber-shaped Luffa gourds, also known as “Chinese okra,” can be eaten when shorter than 6 inches. Green bottle gourd, or “calabash,” shaped like a fat cucumber or eggplant, has a hard shell but the flesh is edible, as is thinner cucuzzi or "Italian edible" gourd. Peel gourds & scoop out the centre; chop into cubes. Add gourds to Indian curry or Chinese wok vegetables.

4.Orange Peel: Late fall/early winter is peak time for oranges, but don’t forget the peel — it is a potent immune booster during this cold season, with more vitamin C than the flesh, and contains calcium, magnesium, vitamins A and B.

Candied Peel: Rinse peel of 3 oranges & cut into thin slices. Put 1½ raw cane cups sugar & ¾ cup water to boil with peel, then simmer for 45 minutes. Avoid stirring. Spread peels on a rack to dry for 4-5 hours. Top salads or curries with candied peel.


  • Sounds like a great resipe

    By Colleen. Dorscher, Oct 08 - Saturday
  • I’m definitely going to try the yam pie recipe. What a nice idea.

    By Sophie, Oct 08 - Saturday

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