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Seasonal Summer fruits and vegetables
Summer fruits and vegetables are bright, sweet and refreshing and easy to incorporate into meals. Remember, importantly aim for 2-4 serves of fruit and 5-6 serves of vegetables each day for good health. The recommended intake of fruits and vegetables does differ between men and women however unfortunately not many achieve this. The serving recommendations are influenced by age, men for instance are recommended 6 serves of vegetables per day compared to 5 serves for women.
Lots of sweet fruits are in season through Summer. Late summer sees new season apples. There are fresh stone fruits such as apricot, nectarine, plus and peaches. Berries are at their peak especially blackberry, blueberry, boysenberry, gooseberry, loganberry, mulberry, raspberry and strawberry. Cherries are at their peak in early Summer. Yin nourishing melons melons are plentiful including honeydew melon, rockmelon and watermelon. Citrus such as lemon, lime and orange continue to be available.
Other fruits include crabapple, black currant, red currant, fig, grapes, guava, kiwifruit, lychee, mango, mangosteen, passionfruit, pineapples, prickly pear, rambutan, starfruit, tamarillo, tomato, avocado and banana.
Summer is a great time for salads. Cooked and cooled starchy vegetables are a particularly great addition for providing resistant starch to meals. This starch is important for good microbiome gut health. These foods can be steamed or grilled before adding to a salad. Sweetcorn, peas (green, snow, sugar snap) and beans (borlotti, butter, green, snake) are in season. They combine well with cool vegetables such as cucumber and lettuce for a balance of Yin and Yang energies.
Other seasonal summer vegetables are asparagus, capsicum, celery, choko, daikon, eggplant, leek,, okra, onion: (salad, spring), radish, rhubarb, squash, sweet corn, watercress, zucchini, zucchini flowers.