FIT for Women
Seasonal fruits and vegetables for spring
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By The Edith Sanford teamMay 14, 2014
Sure, you can get almost any type of fruit or vegetable at any time of year in your local grocery store, but that doesn’t mean it’s a good idea.
Off-season produce can be mushy, woody, blah and all-around disappointing. And the taste of disappointment is not going to keep you on the healthy-eating bandwagon to help maximize your body’s ability to fight disease.
By seeking out fresh fruits and veggies based on what’s in season and experimenting with new ways to incorporate them in your meals, you’ll find you have a whole new appreciation for the flavors of spring.
Strawberries are packed full of immunity-building antioxidants! You’re probably most familiar with the “shortcake” aspect of strawberries, but there are so many other ways to enjoy these spring favorites.
Overcooked and smothered in rich sauce is yesterday’s news. Asparagus is full of fiber and folate — both good things your body needs!
Apricots are little, but packed full of vitamin A, potassium and fiber. You’re probably most familiar with them in their dried form, but fresh, in-season apricots are versatile, delicious and pack a nutritional punch.
You know them from their role in guacamole, and perhaps even on sandwiches, but there is so much more to the avocado. Avocados are chock-full of healthy fats, protein and fiber. Spring is the perfect time to explore new ways to enjoy this nutritious staple.
If you’re looking for new recipes to try, check out our Pinterest board, which has healthy recipes using these ingredients and more.
On your next trip to the grocery story, break from you usual routine and start your spring off right by trying produce when it’s at its best. You’ll be happy you did!