The first day of Fall (Autumn) is when night and day are of equal length. This year that happened on September 23, 2024. It's the day surrounding a whole new season of fresh fruits and vegetables.Seasonal foods refer to the times of year when certain foods are at peak, either in terms of harvest or its flavor.
Other than year-round foods, imported and shipped-in foods, fresh produce you should find available include wild cabbage such as broccoli,
Brussels sprouts, cauliflower, collards, endives and kale. Root vegetables, too, such as garlic, ginger, parsnips, turnips and yams. Winter squashes (corn squash, butternut squash and pumpkins) are also in season. Corn is in season, and Spring peas are also seasonal late in the Fall.
Fall fruits are: Apples, cranberries, grapes, figs, pears, and pomegranates.
How to Choose and Buy Fresh Fruits and Vegetables
Have you ever purchased fresh fruits and vegetables, only to get it home and find it rotten or spoiled when you try to eat it? Here are a few guidelines:
1. Select fresh green beans that are a vibrant green (not a pale or brownish hue) and have a little give and a snap when bent. If a bean pod feels hard, it means it's dried out and not good for cooking.
2. Look for berries that are plump and have a bright color. Look for strawberries that still have their caps (if they are missing, the berry is too ripe) and look for raspberries and blackberries without a cap (those with a cap are under-ripe).
3. Choose lettuce and cabbage heads that are heavy. Feel them over for any soft spots that indicating rot.
4. Buy cantaloupe melons that have close netting on the rind. The stem scar should be smooth and the space between the netting should be yellow to yellow-green color.
5. Purchase citrus fruit that are heavy for their size. Don't be deterred by markings or scars on the flesh. That should not affect their taste or quality. Keep in mind that thinner, smoother-skinned citrus fruits (like limes) have more water content.
6. Feel the skins of root vegetables such as carrots, parsnips and turnips. They should feel smooth and firm. Be wary of overly large root vegetables, as they sometimes have a woody texture.
Benefits of Frozen Fruits and Vegetables
Fruits and vegetables begin to lose nutrients the instant they're picked, and how long after harvesting you eat it impacts its nutritional value.
Most frozen fruits and veggies are frozen shortly after they're harvested. That's why they're allowed to fully ripen, which means they're chock full of vitamins, minerals, and antioxidants. Freezing "locks in" many of their nutrients.
On the flip side, much of the fresh produce in your supermarket was brought in from over 1,500 miles away. As a result, it may have been harvested before it reached its nutritional peak, then artificially ripened during transportation.
Benefits of Store Bought Fresh and Frozen at Home
Scientists from Leatherhead Food Research and University of Chester, carried out 40 tests to measure nutrient levels in produce that had been sitting in a fridge for three days, compared to frozen equivalents. They found more beneficial nutrients overall in the frozen samples, in everything from broccoli to blueberries.
In fact, in two out of three cases, frozen fruits and veggies packed higher levels of antioxidants, including polyphenols, anthocyanins, lutein, and beta-carotene.
This conclusion supports previous research, which found that freezing produce does not destroy its nutrients. In one report, the vitamin C content in fresh broccoli plummeted by more than 50% within a week, but dipped by just 10% over an entire year when frozen.
Because freezing preserves food, no unwanted additives are needed in bags of frozen goodies, like spinach and strawberries. For recipes, you can probably find several varieties in the freezer aisle with absolutely nothing added.
* Sources: ABC News, eHow, Wikipedia