Winter Fruit 101
What are Winter Fruits?
Fruits that are harvested from December through February and include both domestic and familiar; citrus, pears, bananas - and exotic and possibly more unfamiliar like: kumquats, passion fruit, pomegranates.
How to Buy:
Choose conventionally grown or organic but always select those with few or no bruises or brown spots. Fruit should seem heavy for its size, and its skins should be brightly colored. Local is preferred, as it’s usually freshest.
How to Read the Label:
On bulk packages or the labels on bulk bins, check for country or state of origin, conventional or organic.
How to Use:
Peel passion fruit, citrus and bananas; use only the seeds of a pomegranate; wash pears and grapes and eat with skin. Eat raw, steam or stew into compotes, or juice them.
Fruit contains high amounts of antioxidants. Blood, Mandarin and seedless Clementines, Tangerines, Tangelos, Satsumas, Sweet oranges, and Kumquats are high in vitamin C and fiber; Kiwis are high in vitamins A, C, E and fiber; Red grapes and Pears are high in vitamins A and C, Bananas have B-6 and Potassium, Pomegranates fight aging and heart disease with Vitamin K, (only its seeds are used either alone or squeezed into a juice.) Pummelo is a huge citrus, similar to grapefruit, but tastes sweet and mild; good source of Vitamin C and antioxidants.
How to Store:
Bananas, pomegranates, red grapes, and citrus can be kept at room temperature, but all others should be refrigerated, unwashed until ready to eat. When in doubt, refrigerate. Enjoy within 5-7 days.
Buy in bulk so it is easy to consume 3-5 servings a day, and keep within eyesight so you’ll remember to eat more!