In-Season Fruits and Vegetables!

A Word from our Nutritionist!  

Enjoy “In-Season” Fruits and Vegetables!

You can usually find which fruits and vegetables are in season by visiting a local farmers market. These foods are guaranteed to be fresher, which means more nutrients and less coatings such as waxes that even organic fruits and vegetables have when shipped long distances.

Here are some popular choices for Summer Fruits and Vegetables-

Beets

Buy beets with greens still attached.

Greens should be colorful and not wilted.

Blackberries

Look for dark, plump berries.

Lift container to check for mold in the bottom.

Blueberries

As with all berries, check container for mold.

Broccoli

Fresh broccoli has a compact head and dark green color.

Cherries

Sort through cherries by hand.

Pick mold-free, plump cherries with vibrant color.

Cucumber

Avoid limp or bruised cucumbers.

Eggplant

Choose firm, unblemished eggplants.

Use within a few days of purchase.

  Green Beans

Avoid picking dried-out  beans.

Use quickly, since they don’t keep long.

  Nectarines

Find nectarines soft to the touch.

Check for bruises and/or green spots.

  Peaches

Pick peaches without bruises or marks.

Ripe peaches will give to gentle pressure.

  Plums

Ripe plumbs feel plump and not too hard.

  Raspberries

Raspberries should be plump and deep red.

Look for squashed berries inside containers.

  Summer Squash

Check firmness and look for blemishes.

 Tomatoes

Look for firm, bright, strong-smelling tomatoes.

Never refrigerate, as this destroys taste and texture.

  Watermelon

Ripe watermelon is yellowish on the underside.

A good watermelon has a dried-out stem; a green stem indicates under-ripeness.

Andrew Fox  

MS, HHP, PES, CPT


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