Fruits Nutrition in Summer

Summer’s juicy tasty fruits that you can sink your teeth into. They are good for the nervous & respiratory systems & lead to healthier-looking skin. They are approx. 80% water with high natural sugar giving energy to one & all when eaten fresh & ripe.

Apricots:

Apricots are rich in Potassium, Magnesium supplying stamina. They contain vitamin C, iron & beta carotene. To be had when ripe. Keeping them in the fridge will make them last a bit longer rinse & wash apricots before eating.

Strawberries:

Buy sweet-smelling strawberries that are red in colour without any white or green spots. Strawberries are full of vitamin C, potassium, sodium & iron as well as being low in calories. Strawberries can be frozen for up to twelve months whole or sliced. Do not remove the stem of the fruit while storing it in the fridge before eating rinse gently under cold running water.

Raspberries:

Good source of vitamin C, vitamin A and fiber raspberries are the most fragile of all the berries. So they have to be plucked gently. Buy firm dry raspberries avoiding soft ones. They are highly perishable & should be refrigerated if not eaten immediately. Gently rinse the raspberries under cold running water & dry them on paper towels before serving.

Watermelons:

Mostly water so they are low in calories. Excellent source of vitamin C potassium & high in pectin. To know whether the fruit is sweet thump it with the knuckles and if you hear a hollow sound then the fruit is going to taste sweet. Refrigerated & used within a day or so.

Cherries:

Dark cherries are high in nutritional value. Packed with enzymes, vitamins & minerals. Buy heavy firm cherries with bright colours & fresh stems. They last for 2 days or so. Chilling not only preserves them but also makes them more flavorful. Simply rinse cherries in cool water & drain on a paper towel until they are ready to be eaten.

Pineapples:

Storehouse of minerals, Potassium, Sodium, Phosphorus, Magnesium, Sulfur, Calcium & Iron. They have loads of vitamin C & are an excellent source of lamebrain an enzyme that helps digestion. The best fruit to be eaten is the one with a strong sweet aroma. The colour of the fruit skin should be dark golden colour leaves should be fresh & green with no brown or yellow tips. They ripen at room temperature.

Peaches:

They are a rich source of beta-carotene and potassium and contain moderate amounts of vitamin C. Buy bright-coloured firm peaches with smooth skin and sweet aroma. They can ripen at room temperature. It is ideal to refrigerate the ripe ones & eat them within 5 days.