Benefits of having Fall Fruits and Vegetables

Benefits of having Fall Fruits and Vegetables

Now it is a harvest season and close to the Harvest Full Moon Festival, September 19 this year.  Well, it is considered to have higher nutrition in the seasonal fruits and vegetables.  Let’s check which they are.  Joan Endyke provided some tips from Healthy Eating Fall Harvest of Plenty at Tauon Gazette.  Fruits and vegetables contain a lot of antioxidants, vitamins and minerals so it boosts our immune systems. 

Pomegranates: They bring a fun start to fall. Toss the seeds into fruit salads or green salads or add them to dishes for a splash of color and flavor. Cranberry-pomegranate sauce makes for an interesting side dish. Pomegranates are high in antioxidants, vitamin C and folic acid, a B vitamin.

Dates: De-pitted fresh dates (without added sugar) are available at Whole Foods. They can be chopped and added to salads or used in trail mix for a snack. Naturally sweet, dates contain tannins, which are antioxidants that help prevent illness, as well as potassium, magnesium and copper.

Apples: Cut them up and add to salads or combine with roasted sweet potatoes. This fall staple is high in fiber and contains the active ingredient quercetin, a natural antihistamine to combat seasonal allergies and clear up colds.

Pears: They can be used in salads or sliced and sprinkled with cinnamon sugar for school lunches. Like apples, pears are a good source of fiber.

Acorn squash: Slice it into halves and remove the seeds. Drizzle butter or margarine in the middle; sprinkle with cinnamon or cinnamon-sugar and bake for about an hour or until soft. Scoop out and serve. You can roast the seeds and eat them, just like pumpkin seeds. Acorn squash provides an excellent source of vitamin A.

Brussels sprouts: Toss them with olive oil and season with lemon and pepper. Roast for 30-40 minutes at 400 degrees until crispy on the outside. Good source of vitamin K and the B vitamin, folate.

Kale: It’s full of natural flavonoids that help protect against several types of cancers. Sautee colorful peppers (high in vitamin C) in olive oil until tender. Add chopped kale, stir and cook for 5 minutes until the kale absorbs the flavor of the peppers but remains crisp. Season and enjoy. It contains a lot of vitamin A, vitamin C, and Vitamin K in addition to minerals copper, potassium, iron, manganese, and phosphorus.

Kiwi: It offers flavor and color to brighten up fruit salads. This sweet green fruit is super-high in vitamin C and a great addition to a fall banquet

Extracted from http://www.patriotledger.com/topstories/x2139010824/HEALTHY-EATING-Fall-harvest-of-plenty#ixzz2ebTCpYpy