Fall fruit is beginning to appear at the farmers market -- everything from apples and pears, to grapes, figs, persimmons, and pomegranates.

There are still some sweet summer peaches and the ever-present strawberries, but they will gradually bow out in favor of autumn's bounty.

Pears are especially nice this time of year. Pears are an elegant fruit, delicious prepared in the traditional poached manner, or presented as the star of the show in a pear tart or pear upside-down cake.

They are perfect for kids' lunchboxes and fabulous in a walnut pear salad (recipe below). Bartletts are the most common eating pear, but there are other varieties to taste test.

Try the Bosc, Seckel, Taylor Gold, Warren, or some of the other organic varieties from Frog Hollow Farm of Brentwood. Or visit Alhambra Valley Farms of Martinez for their very sweet Bartlett pears.

Grapes are amazing right now. Visit Resendiz Farms and CMC Farms for Thompson seedless, red flame, autumn royal and other varieties. They are great for school lunches, tossed in salads and fantastic in chicken salad sandwiches. Or make a classic Waldorf salad.

A sure sign that fall has arrived are crisp apples which come from A. Mark Lewis Orchards of Stockton and Rainbow Orchards from Camino, and deliver sweet flavor and great versatility. Gala, Fuji, Granny Smith and other varieties are available.

Watch for fresh-pressed apple juice and cider, too. Bake a pie

Persimmons, both Hachiya and Fuju, will be here soon. Colorful, tart and sweet, these beauties are super pureed and made into cookies and breads.

Pomegranates will also arrive, big and heavy with juice. These antioxidant wonders are filled with flavor and lots of vitamin C. Toss juice-filled seeds in green salads for color or get out the juicer and make pomegranate juice. A pomegranate juice reduction sauce makes a wonderful addition to a pork loin roast.

Here's a refreshing fall salad to add to your recipe repertoire. And remember, more terrific recipes can be found on the market's website at www.pcfma.com/recipes.

Pear, Walnut & Goat Cheese Salad

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon Dijon-style mustard

¼ teaspoon coarsely ground pepper

2 medium ripe (but not too soft) pears, sliced ¼-inch or cubed, whichever you prefer

2 tablespoons golden raisins

2 tablespoons crumbled goat cheese

2 tablespoons coarsely chopped walnuts

2 cups mixed salad greens

Stir together oil, vinegar, mustard & pepper in a bowl. Add all remaining ingredients; toss to coat. Apples may be substituted for pears; pecans can substitute for walnuts.

-- Recipe: Debra Morris, PCFMA

Farmers markets are open rain or shine.