Get it while it’s fresh, and in season!

Here’s a few tips on vegetables and fruit available right now from enhance magazine.  Visit their website at www.enhance4life.com

Watermelon: A sweet, healthy choice that kids will enjoy.  Watermelon is in its prime from August to September and is a source of vitamin C, beta carotene, potassium and fiber.  While it does contain sugar, watermelon contains only half of the sugar content of an apple.

Green Beans: You can get 25 percent of your daily value of vitamin K from one cup of green beans.  Also a great source of vitamin A and C, which help reduce free radicals in the body.  Few foods can compare to green beans in terms of health benefits.  Try sauteing green beans and sprinkling slivered almonds over them.

Tomato:  Revered as a cancer-prevention food because of the lycopene content, this fruit adds bright color to any dish.  Tomatoes are also a great source of dietary fiber, vitamin A, vitamin C, vitamin K, potassium and manganese.  Try them sliced in a Caprese Salad or dice them up for your own salsa.

Zucchini:  Don’t peel this summer squash because most of the nutrients that help prevent atherosclerosis and diabetic heart disease are found in the skin.  Try it in a casserole with eggplant or serve it raw with a homemade vegetable dip.

Peach:  You’ll find the best peaches during July and August, so stock up on this juicy treat which is full of vitamin A, phytochemicals and fiber.  Slice and serve peaches over vanilla yogurt or coconut sorbet for dessert. 

Raddish:  Another cancer-prevention food, these are helpful for liver disorders and improve digestion.  With 30 percent of the recommended daily value of vitamin C, radishes add a crunch to any dish.  Try adding radish to your tuna, egg or chicken salad for more zest and texture.

Eggplant:  A good source of vitamin K, thiamin, vitamin B6, folate, potassium, manganese and dietary fiber.  Plus, eggplant contains phytonutrients, which have antioxidant activity.  Eggplant is extremely absorbent to oil and other ingredients, which makes it perfect for stuffing or in sauces, soups and casseroles.

Pear: Pick up some pears between August and October for part of your daily dose of fiber and phytonutrients.  Pears ripen from the inside out, so buy unripe pears because they will soften and improve in texture after you take it home.  Skewer pears, cheese, grapes and turkey for a tasty and simple appetizer or snack.

Rhubarb:  Like most of these foods, rhubarb is also high in dietary fiber, vitamin C, vitamin K, calcium, potassium, manganese and magnesium.  Rhubarb is most commonly known as the “pie plant” because of its use in pie filling.  Try it raw with a little sugar sprinkled on top, or add it to a jam to enhance the fruit taste.

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