Just because it’s winter doesn’t mean you have to stop eating nutritiously! This time of the year is actually the prime season for certain types of fruits and vegetables. Check out what’s in-season right now:
Brussel Sprouts: This veggie is in the same plant family as cabbage. They’re high in fiber and Vitamin C and are a great source of folate. When selecting, choose brussel sprouts that are firm, compact and have bright green sprout heads. When storing, refrigerate sprouts in plastic bag for up to a week.
Kale: As a lot of us know, kale is a nutrient powerhouse, offering an excellent source of Vitamins A and C, as well as calcium and potassium. Choose dark-colored kale bunches with small to medium leaves. Avoid any bunches with brown or yellow leaves. When storing, place kale in a plastic bag in the coolest part of the fridge for up to 5 days.
Dates: Dates contain a high level of polyphenols, which are actually a type of antioxidant. They have a natural balance of many minerals, such as calcium, zinc, magnesium and potassium, which all work together to lower blood pressure. When selecting, choose dates that are shiny, uniformly colored and not broken. Store at room temperature in an airtight container for several months or can be refrigerated for up to a year.
Kiwi: Kiwis are low in fat, a great source of fiber and full of Vitamins C and E! They are plentiful right now, so look for those that are slightly firm with a rough, fuzzy skin. Unripened kiwis can be stored in plastic bags for up to 6 weeks in the fridge.
Pomegranate: Did you know that each pomegranate contains hundreds of seeds surrounded by translucent flesh, both of which are edible? They can be eaten raw, or in salads or drink, and are excellent sources of Vitamins C and K. Look for pomegranates that are plump, round and heavy for their size.
Sweet Potatoes: These edible roots are a great source of fiber, as well as high in Vitamins A and C. When selecting, avoid sweet potatoes that are cracked, or have soft spots and blemishes.