Harvest to Table: Utilizing Seasonal SoCal Produce (Pomegranates, Figs, Citrus) in Outdoor Entertaining 🍊

One of the great joys of living in Southern California is that the end of summer doesn't mean the end of the harvest. Instead, autumn and winter usher in a spectacular season of citrus, jewel-toned pomegranates, and the last sweet, luxurious figs. This is the perfect bounty for al fresco entertaining, creating menus that are fresh, vibrant, and celebrate the best of our local agriculture.

Here is your guide to incorporating these seasonal SoCal superstars into your next outdoor gathering.

1. Pomegranates: The Ruby Jewel of Fall

Pomegranates ripen just as the weather cools, offering a stunning color and a burst of tart-sweetness that cuts through richer flavors.

• Appetizers: Sprinkle the arils (seeds) over hummus or labneh served with pita chips, or scatter them over a whipped feta dip for a festive, crunchy topping.
• Mains & Sides: Pomegranate arils are the perfect counterpoint to savory, grilled meats. Toss them into a roasted Brussels sprout and squash salad or use them as a garnish over grilled chicken or pork tenderloin.
• Drinks: Use fresh pomegranate juice (or a splash of grenadine) to make a vibrant Pomegranate Martini or a stunning, alcohol-free sparkling cider punch. They also look incredible floating in a pitcher of water.

2. Figs: The Sweet Treat of Late Summer/Early Fall

Figs—whether the deep purple Black Mission or the lighter Kadota—add a luxurious sweetness and chewy texture, marking the transition from summer.

• Appetizers: This is where figs shine! Grill them briefly and serve wrapped in prosciutto with a drizzle of balsamic glaze and a dollop of goat cheese. Or, bake them into a flatbread pizza with blue cheese and caramelized onions.
• Charcuterie Boards: Fresh figs are non-negotiable for a fall charcuterie board. Slice them in half and arrange them next to soft cheeses like Brie, goat cheese, or a sharp cheddar.
• Dessert: Figs are wonderful poached in red wine or served simply with a scoop of vanilla ice cream and a sprinkle of walnuts.

3. Citrus: SoCal’s Winter Gold

From late fall through spring, California citrus—navel oranges, mandarins, grapefruits, and lemons—is at its peak, providing essential brightness and acidity.

• Appetizers/Salads: Use oranges or grapefruit segments in a Fennel and Arugula Salad with a light vinaigrette. The bright citrus flavor perfectly complements the peppery greens.
• Mains: Citrus zest and juice are indispensable for marinades. Use fresh lemon and orange juice for a Grilled Shrimp or Fish Ceviche or a citrus-herb marinade for chicken.
• Drinks: Set up an outdoor bar station with slices of fresh lemon, lime, and orange for guests to garnish their cocktails, sparkling water, or agua fresca. A blood orange margarita or a classic whiskey sour is perfect for a cool evening.

The SoCal Harvest Menu: Three Simple Recipes

1. Fall Harvest Bruschetta (Appetizer)

Lightly toast slices of baguette on the grill. Top with:

1. A smear of ricotta or goat cheese.
2. Thin slices of fresh fig.
3. A sprinkle of pomegranate arils and a drizzle of honey.

2. Grilled Halloumi and Citrus Skewers (Side/Main)

Cut firm Halloumi cheese into cubes and marinate in orange juice and zest. Thread onto skewers alternating with bell peppers and red onion. Grill until the cheese is soft and lightly charred. Garnish with mint.

3. Pomegranate & Orange Sangria (Batch Cocktail)

In a large pitcher, combine a bottle of dry white wine (like a Pinot Grigio), 1/2 cup brandy, the juice of two fresh oranges, and a cup of pomegranate arils. Slice a blood orange and a lemon and add to the pitcher. Chill and serve over ice.

Presentation Tips for Outdoor Entertaining

• Use Natural Elements: Arrange your dishes alongside decorative pomegranates, pinecones, or citrus branches to tie the food to the season and the landscape.
• Serve Buffet Style: Keep traffic flowing by arranging food on a designated outdoor kitchen counter or side table, allowing guests to mingle comfortably on your patio.
• Warm it Up: Even for cold dishes, use deep wood boards, matte terracotta platters, or warm neutral ceramics to bring a cozy, earthy feel to your outdoor setting.
• Bring the Heat: Complement your beautiful harvest menu by ensuring your patio heaters or fire pit are roaring, guaranteeing comfort for guests as they linger long into the cool, beautiful Southern California night.