One of the benefits of living in the South is enjoying fresh produce all year long. Different items are available at different times, of course, but then again, variety is the spice of life. Read on to discover how to make the most out of fall’s best produce.
- Apples, those most quintessential of fall fruits, are filled with antioxidants that have been proven to fight cancer and other diseases. An apple a day may truly keep the doctor away!
- Cranberries are harvested in the fall, creating beautiful pools of deep red berries in a sea of golden grasses. Their beauty is not only skin-deep: cranberries are high in Vitamins C and A, as well as phytonutrients and manganese.
- We’ve grown accustomed to having access to grapes all year round, but they are freshest in the fall. They are a good source of Vitamins K and C, and an anti-inflammatory compound called resveratrol. As with many fruits and vegetables, the darker they are, the more antioxidants they have.
- Winter squash come in all varieties, including butternut, acorn, and spaghetti. This sweet, hearty fruit lends itself to roasting and is a good source of Vitamin C and carotenoids, which help prevent heart disease.
- As their dark color indicates, beets are absolutely chock-full of vitamins, minerals, and nutrients. These include: folic acid, potassium, beta carotene, magnesium, iron, fiber, phosphorus, and Vitamins A, B, & C.
- Have you ever tried fresh Brussels sprouts? They bear little relation to the bitter mini-cabbages that you might have shunned as a kid. Fresh Brussels sprouts have a bright, rich flavor that can be improved through roasting, grilling, or sautéing. Brussels are part of the family of Cruciferous vegetables, which also include broccoli, cabbage, collard greens, kale, and cauliflower. Cruciferous vegetables are all high in glucosinolates, sulfur-containing compounds that have been linked to reduced cancer risks.
- The rich, sweet flavor of yams belies their healthfulness. Like squash, they’re full of carotenoids as well as potassium, Vitamin E, and copper.