We’ve all been told time and time again not to buy fruit and vegetables out of season. For those of us in areas with winters that last from November to May, that’s a long time to be without any fruit. So, how can we still get the nutrients we need without breaking the bank?! Recently I stumbled upon this article by Health.com showcasing smart ways to get fruit in the winter months. If you’re like me, this could really come in handy!
In general in the wintertime frozen or dried fruits may be the better option when it comes to taste and nutrition, not to mention cost. Depending on how far the fresh produce has to travel, buying frozen or dried fruits will help them last longer, and also minimize the effects on your bank account.
When specifically looking at blueberries, the best course is to buy them frozen. Frozen blueberries typically have more disease fighting antioxidants than their traditionally harvested counterparts (the type most likely to be found fresh during winter months will go bad fast).
Apples are best bought fresh, no matter what time of year. The good news is that quercetin levels (an antioxidant shown to slash the risk for certain cancers that apples are abundant in) last in an apple even if it was picked months ago and put into storage. The most quercetin (and fiber!) is found in the apple peel, which you may not get in the freeze dried version.
If you’re feeling like a peach, then head to the freezer section. There are peaches available in the winter months from South America, but they lack the same nutritional value (mainly potassium) and cost about twice as much as a fresh summer peach. Stick with the peaches that are picked when ripe and then frozen to lock in vitamins, antioxidants, and flavor.
When it comes to fruit, one of my favorite is strawberries. And good news here folks, strawberries are reasonably priced throughout the winter months compared to other berries! Because of this, it is a good reason to stick with the fresh product as opposed to the frozen, which can have a funky texture.
By the time plums make it to the supermarket shelves in the winter, they often have soft spots. That’s why dried plums (or prunes) are the winning option here. Prunes are about 5 times more nutritionally sound in fiber and vitamin K than the fresh version.
Fresh cherries are sure to break the bank if you purchase them in the winter months due to international shipping, so stick with dried. Tart cherries are the kind most often found in dried varieties, and trump bing cherries in levels of vitamin C and beta–carotene. Dried tart cherries contain potent antioxidants when the moisture is removed.
Upon reading this information, I concluded that there are no more excuses for not eating fruit in the winter. With some frozen or dried options better than the fresh, there’s going to be fruit in my house all year round! Anyone have any good recipes for using dried fruit? Do you have a hard time eating fruits in the winter? I’d love to hear from you!
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