There are multiple health benefits to each superfood – hence the name "super." It's a phenomenon that has taken on a life of its own, and allowed each fruit or veggie (sometimes even something else entirely) to grow in its own light. Showcasing their own individual vitamin counts and talents. For instance, those that are full of antioxidants, contain plenty of Vitamin D, or have the ability to help burn calories.

In order to have a well-balanced diet, we should be consuming them all. Each in moderation and as our nutrition counts (and diet choices) allow. In practice, however, that's not always how superfoods are consumed. Personal dietary preferences certainly affect what each person will eat, as will growing seasons, etc. There might be a fruit you love, and a vegetable you hate – each which hold differing nutrients. Obviously, combining them will provide the best results possible.

This fall has brought on its own bout of superfoods. Each of which is fresh in season and ready to provide a meal that's full of healthy vitamins. Some seasonal favorites include:

Apples

There might not be a surprise here; apples have long since been fall treats. Eat them plain to gain access to fiber and antioxidants, or bake them into a healthy seasonal dessert.

Squash

Another fall favorite – squash is able to offer all types of health benefits. Serve it as a side, puree for a soup, and more, in order to take in Vitamin A and omega-3 fatty acids.

Sweet Potatoes

Another sweet or savory renegade comes with sweet potatoes. Eat it, aside from at a traditional Thanksgiving, for iron, Vitamin A, and to receive its anti-inflammatory benefits.

Pumpkin

Pumpkin, too can be turned into all types of soups and stews. As well as desserts and breads. Consuming the winter squash can provide eaters with potassium, DRI fiber, and Vitamin B.

Parsnips

Masquerading as a white carrot, parsnips are a great addition to potatoes, soups, and all types of coked veggies. Prep them for fiber and potassium doses.

Pears

Another fruit that's perfect for dessert, pears are ideal for getting your Vitamin C, copper, and fiber. The rutabaga – a hybrid between a cabbage and a turnip – is also full of these same nutrients. Along with its forefather, turnips, whose leaves are full of folate, and Vitamins A and K.

Pomegranates

This fruit is seriously unique, as it's eaten for its juice-filled seeds. The pomegranate also hosts Vitamin C, folate, and antioxidants. Eat these seeds plain, with breakfast, as a healthy snack, or baked into a healthy dessert.

Kiwi

The kiwi is full of both texture and flavor. Add it to any snack or fruit salad for an instant nutritional boost. Best of all? It's actually full of Vitamin C (more so than an orange!), potassium, and copper.

Grapefruit

Another fruit on the fall market comes in as grapefruit. Traditional breakfast fare. Eat it for pectin (a natural ingredient that lowers cholesterol), lycopene, and Vitamin C. Tangerines contain much of these fruits, too, as well as beta-carotene.

Brussels Sprouts

These things might have a bad reputation, but they're actually really good for you! Holding iron, vitamin K, and folate. Cook them up for dinner or serve them as a green-y side.

Sounds tasty, right? Not only do these fruits and vegetables provide plenty of flavor, but they're full of nutrients. Allowing eaters to get the most out of each meal. And best of all, the above are in season until spring. Start incorporating them into your meals and get a "super" boost to your diet this fall.