It’s that time of year: winter fruit abounds and I’m just itchin’ to make something delicious with an apple, pear or yes, even a pumpkin. Forget about the usual, try something a little out of the ordinary using these wonderful ingredients.

Pumpkins

You can carve a pumpkin, pickle a pumpkin and even chuck a pumpkin. But the best thing to do with a pumpkin is to eat it.

Pumpkins are gourd-like squash and most parts of the pumpkin—including the shell, seeds and flowers—are edible. How many ways can you use pumpkin? One of my favorites is in soup. Whether it is pureed and added as a thickening agent or cut into chunks, pumpkin lends itself to so many dishes. Pumpkin stew, stuffed pumpkin, pumpkin dumplings, pumpkin sauce, breads, biscuits and cakes are just few ideas to try—and recipes for them are endless.

Apples

You may not be a pumpkin-eater like Peter but I bet you eat apples. Who doesn’t? While there are many varieties of pumpkin, gourds and squash, different types of apples appear on grocery store shelves in an amazing—and sometimes dismaying—array. Who knows which one to choose?

If you like them tart and tangy you’re a Granny Smith fan. Pie and cake purists swear by the McIntosh. I like Jonagolds, Galas and Pink Ladys. And there are so many others to try. Try an “apple challenge.” Buy one of as many varieties as you can find and then slice them and let your family decide which one—or ones—they like best. You’ll be amazed at the range and diversity and flavors.

Pears

Would you be surprised to know that there are more than 3,000 varieties of pears grown today? It surprised me—I can only name a few.

To check for ripeness, whatever the variety, “check the neck.” To do this, gently press near the stem with your thumb. When it gives to gentle pressure it is ripe and ready to eat. If you wait until the pear is soft around the middle, it will be overripe.

I like my pears sliced on salads of baby greens, lightly dusted with toasted nuts and crumbled Maytag blue cheese and tossed with a mild vinaigrette. But pears are good as jams, in sauces, boiled in red wine, caramelized, in tarts and in smoothies. When it comes to pears, it’s easy to be creative.