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Fruits and Season Fruit
Each season has its fruits and vegetables loaded with all the vitamins and minerals to supplement our body’s needs at that time. Nature provides fruit and vegetables in the season and climate where we are. A healthy diet requires dedication and knowledge. Foods of each season, can become a more varied and nutritious diet, and with a flavor more prominent.
What products are “seasonal”? / Season Fruit
Are the products offered by the field and / or garden and have not been “forced” or brought from a distance to arrive at our table outside their natural season in these latitudes.
This calendar is designed to help identify the abundance and the natural fruit and vegetables according to different seasonal periods.
According to the geographical area where you live, the availability of these foods may vary slightly.
The data used in its development reflect the availability of products from Argentina, Bolivia, Brazil (South), Chile, Colombia, Ecuador, Paraguay, Peru and Uruguay, although it is fully applicable to most Europe, Oceania and North America.
Fruits: Pineapple, Plums, Cherries, apricots (apricot), Peaches, Strawberries, Figs, Papaya (papaya), melons, pears, watermelons, grapes.
Vegetables: Chard, basil, eggplant, onion, green beans, Corn, Asparagus, Cucumber, Beans, Peppers (chili – peppers), radish (radish), Tomato (Tomato), Squash (zucchini).
Autumn – Winter Fruits
Fruits: Bananas (bananas), Bergamot, Khakis (palo santo), Lemons, Tangerine, Apple, Quince, Orange, Avocado, Grapefruit (grapefruit).
Vegetables: Olives (olive oil), Beet, Celery, Sweet Potato, Watercress, Broccoli, chard, green onions (scallions – nursery), Cauliflower, Green beans (Jewish), Endive (lettuce – Alface), fennel, turnip, turnip (cayocho), Leek, radish, radicchio, Radiccheta (chicory), beet (beetroot – beterrave), Cabbage (cabbage), brussels sprouts, salsify, carrot, pumpkin (squash).
Spring / Summer Fruits
Fruits: Pineapple, bananas, strawberries, lemons, apples, oranges, avocado (avocado).
Vegetables: Chard, celery, artichokes, peas, beans, lettuce, turnip, turnip, parsley, leek, radish, beets, squash (zucchini). Take advantage of all year round, fruits and vegetables of the season.
Today’s food preservation is not a problem, we all know the use of freezing. These technological advances allow us to savor the variety of products throughout the year. But this does not mean that evil seizes products and let fresh consumption and the nutritional value that it brings.
Fruits and vegetables of each season, have their own characteristics. The summer, a lot of water, the more vitamin C, and spring bring other vitamins, they have to do precisely with the variety of colors and drive growth that benefits the earth. It happens that when we choose to eat products, greenhouse crops, their nutritional qualities, taste, smell, and texture are not the same. Also influences to be picked ahead of time, the degree of maturity influences the amount of sugar and much of its vitamin and mineral content.
When we eat fruits and vegetables of the season, we benefit. When suitable climatic conditions for each variety, complete their natural schedule. Properties intact and can truly enjoy its aroma, flavor, and texture. Seasonal foods are usually the cheapest. By respecting their reproductive cycle, the period of the year in which they develop, these products increase their availability in the market. Therefore, increases the supply decreases the price.