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15 glorious fruits that are available all year round



Fresh produce is the perfect choice for getting a wide range of nutrients, including vitamins A and C, potassium, fiber, and iron, so finding fruits available all year round makes it simple to include a variety in your diet. Fruits are also the ideal source of antioxidants, which protect you from free radical damage that leads to many diseases, including heart disease and cancer. Check out these fruits available all year round and get started making healthy choices today.


APPLES


Apples are among the most common fruits available all year round. Most supermarkets offer an array of types and colors during all the months of the year. You may not always be able to find the same type, Gala, for example, but there will always be several on the shelves. Apples are super affordable too. Eat one plain, chop an apple and add it to oatmeal or a salad.

BANANAS


Bananas are one of the cheapest fruits out there, and they’re never missing from store shelves. No matter the temperature outside, you can always find a lovely, delicious bunch of bananas at the grocery store. A banana makes the perfect on-the-go snack for kids and adults. I like cutting mine the long way and spreading some peanut butter inside. Bananas are also ideal for smoothies.

GRAPES


They fluctuate in price during the year, but grapes are always easy to find. These juicy little orbs are perfect for a fruit salad or munch on while you clean the house or play with the kids. Grapes are also ideal for a lunchbox. They’ll fill you with very few calories and taste great no matter when you eat them.

KIWIS


What could be better than a tropical-tasting treat when it’s frigid outside? Look no further than a couple of kiwis. They’re cheap, and they taste lovely. I cut the top off and scooped the delicious green flesh with a spoon. Kiwis also taste great in a fruit salad, cereal, or berry smoothie. Some people eat the skin too, which increases your fiber intake.

ORANGES


Sometimes it’s navel oranges, and sometimes you can find clementines, but there’s always some type of orange at the supermarket. No matter which style you buy, you’ll get a load of vitamin C and fiber in each one. Use fresh oranges to make juice, eat one for a snack or toss them into a pineapple and banana smoothie. Orange juice is a delicious base for homemade salad dressing or meat marinades. You can’t go wrong!

MELONS


Again, it won’t always be the same type of melon, but there is usually at least one type available. The most common are watermelon, cantaloupe, and honeydew. I think I can always get a watermelon when I want one. Melons are perfect for a smoothie, but they taste excellent cubed and drizzled with lime juice as a side dish for breakfast or lunch. Melon also makes the perfect dessert any night of the week.

AVOCADOS


They’re fruit – though many people lump them into the vegetable category. Avocados are creamy and delicious, and I love being able to eat one any month of the year. I usually serve cubed avocados with tacos, burritos, and tortilla soup, but my kids love them as a side dish for weekend lunch. Of course, you can’t go wrong making fresh guacamole either.


AMBARELLA


ambarella is most commonly used as a food source. It is most commonly used for its fruit.

The fruit may be eaten raw; the flesh is crunchy and a little sour. According to Boning (2006): "The fruit is best when fully colored, but still somewhat crunchy. At this stage, it has a pineapple-mango flavor. The flesh is golden in color, very juicy, vaguely sweet, but with a hint of tart acidity." In Indonesia and Malaysia, it is eaten with shrimp paste; a thick, black, salty-sweet sauce called hayko in the Southern Min dialect of Chinese. It is an ingredient in rujak in Indonesia and rojak in Malaysia. The juice is called kedondong in Indonesia, amra in Malaysia, and balonglong in Singapore.

The fruit is made into preserves and flavorings for sauces, soups, braised, and stews. In Fiji, it is made into jam. In Samoa and Tonga, it is used to make otai. In Sri Lanka the fruit is soaked in vinegar with chili and other spices to make acharu. In Vietnam the unripe fruit is eaten with salt, sugar, and chili, or with shrimp paste. Children eat the fruit macerated in artificially sweetened licorice extract. In Jamaica, it is mainly considered a novelty, especially by children. It can be eaten with salt or made into a drink sweetened with sugar and spiced with ginger. It is also used to make juice in Grenada. In Trinidad and Tobago, it is curried, sweetened, salted, or flavored with pepper sauce and spices. In Cambodia, it is made into a salad called nhoam mkak (/ɲŏam məkaʔ/ ញាំម្កាក់). In Suriname and Guyana, the fruit is dried and made into a spicy chutney mixed with garlic and peppers. In Thai cuisine, both the fruits and the tender leaves are eaten.

Mango

Mango can have fruits after 130 days. Nowadays, you get mangoes from supplies from Brazil, Australia, and other countries in the southern hemisphere (where December is summertime).

Guava

Mature trees of most species are fairly cold-hardy and can survive temperatures slightly colder than −4 °C (25 °F) for short periods of time, but younger plants will likely freeze to the ground.

Lemon

Lemon is a rich source of vitamin C, providing 64% of the Daily Value in a 100 g reference amount (table). Other essential nutrients are low in content.

Lemons contain numerous phytochemicals, including polyphenols, terpenes, and tannins. Lemon juice contains:

  • Slightly more citric acid than lime juice (about 47 g/l).
  • Nearly twice the citric acid of grapefruit juice.
  • Almost five times the amount of citric acid found in orange juice.


Strawberry


Raw strawberries are 91% water, 8% carbohydrates, 1% protein, and contain little fat (table). A 100-gram reference amount of strawberries supplies 33 kilocalories, is a rich source of vitamin C (71% of the Daily Value, DV), a good source of manganese (18% DV), and several other vitamins and dietary minerals in small amounts. Strawberries contain many essential unsaturated fatty acids in achene (seed) oil.



What’s your favorite fruit? Can you get it all year? I hope this list inspires you to include more fruit in your diet.


Star Fruit

The entire fruit is edible, including the slightly waxy skin. The flesh is crunchy, firm, and incredibly juicy. It does not contain fibers and has a texture similar to that of grapes. Carambolas are best consumed shortly after they ripen when they are yellow with a light shade of green or just after all traces of green have disappeared. They will also have brown ridges at the edges and feel firm. Fruits picked while still slightly green will turn yellow in storage at room temperature but will not increase the sugar content.

The juice from carambolas is also used in iced drinks, particularly the juice of the sour varieties. In the Philippines, they can be used as a seasoning. In India, the liquid is bottled for drinking.


water apple

Despite its name, a ripe wax apple only resembles an apple on the outside in color. It does not taste like an apple and has neither the fragrance nor the density of an apple. Its flavor is similar to a snow pear, and the liquid-to-flesh ratio of the wax apple is comparable to a watermelon. Unlike either apple or watermelon, the wax apple's flesh has a very loose weave. The middle holds a seed in a sort of cotton candy-like mesh. This mesh is edible but flavorless. The color of its juice depends on the cultivar; it may be purple to entirely colorless.


Honeydew melon

A honeydew is round to slightly oval, typically 15–22 cm (5.9–8.7 in) long. It ranges from 1.8 to 3.6 kg (4.0 to 7.9 lb). The flesh is usually pale green, while the smooth peel goes from greenish to yellow. Like most fruit, honeydew has seeds. The inner meat is eaten, often for dessert, and honeydew is commonly found in supermarkets across the world alongside cantaloupe melons and watermelons. In California, honeydew is in season from August until October.


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