Spring Fruits

Eating fresh fruit is healthier than eating cooked, canned, or preserved fruit. This is because fruits and veggies have energy, nutrients, phytochemicals, and enzymes. We need enzymes to survive. They help us digest, breathe, reproduce, and also helps our DNA and RNA function. Another great reason to eat food with more enzymes is they help heal and repair organs, are a natural detox for our body, and help us to think! The more you cook a fruit or vegetable, the more enzymes are lost, so fresher is better! Here are three top fruits that are at their peak in the spring.
1) Strawberries:
Calories: 46 for one cup
Total Fat: 0g.
Carbs: 11 g.
Protein: 1 g.
Great source of: Vitamin C, folate, and manganese
You know they're good if: look for plump, bright berries with fresh green leaves.
Recipe: Make an energy drink by taking 1.5 cups of berries, 1/3 cup of pateurized raw egg whites and a drop of honey, and blend together.
2) Mangos:
Calories: 107 for one cup
Total Fat:0.5 g.
Carbs: 28 g.
Protein: 1 g.
Great source of: Vitamins A, B6, and C
You know they're good if: They should smell sweet and have a deep orange, red, yellow, or pink skin.
Recipe: Make great salsa for seafood by taking 2 cups chopped mango, 1/3 cup chopped green onion, 1/4 cup chopped fresh cilantro, 2 Tablespoons lime juice, 1 teaspoon honey, and 1 Tablespoon fresh ginger.
3) Pineapple
Calories: 82 for one cup
Total Fat: 0 g.
Carbs: 22 g.
Protein: 1 g.
Great source of: Vitamins B6 and C, thiamine, manganese
You know they're good if: should smell sweet and firm, with fresh green leaves.
Recipe: Make a fruit salad with small chunks, or grill in thick rings for 2 minutes on each side, and sprinkle with cayenne pepper.