What fruits and vegetables to eat in autumn

Figs 

Autumn is fig season. This incredibly healthy and tasty fruit ripens in August, and is sold only from September to November, so now is the time to buy small baskets of figs and enjoy them all day long. Figs have a lot of useful properties: they contain a lot of pectin, vitamins of groups B, A, PP and C, as well as many important trace elements such as potassium, magnesium and iron. Figs support skin health due to their omega-3 and omega-6 fatty acids. The plant fibers in figs help cleanse the body and eliminate toxins. The tastiest and sweetest figs are slightly soft, with clean, intact skins. 

Pumpkin 

Pumpkins come in many varieties, shapes, and sizes, but in the fall, they are all consistently fresh and sweet. The bright orange pulp of pumpkin contains a lot of carotene (more than carrots), rare vitamins K and T, as well as natural sugars that saturate the body for a long time. You can make a huge variety of warming autumn dishes with pumpkin: curry, stew, vegetable casserole and even pumpkin pie. Bake sliced ​​pumpkin with cinnamon and aromatic herbs for a delicious flavorful side dish or a whole meal. 

Grapes 

Sweet grapes of various varieties appear on the shelves in early September. Kishmish is always considered the most delicious – there are no seeds in it, the skin is thin, and the pulp is juicy and sweet. Ripe grapes should be yellow or deep dark. Grapes are useful for increased stress due to the large amount of natural sugars, as well as for reduced immunity and digestive problems. Grapes are best eaten separately from other foods so that fermentation processes do not occur in the stomach. 

Melon 

Sweet juicy melons can be enjoyed before the onset of cold weather. Large and fragrant melons are not only incredibly tasty, but also very healthy: melons can lower cholesterol, fight kidney disease, and even improve mood. Vitamins A, E, PP and H strengthen the body from all sides and perfectly prepare it for cold weather. The most delicious and juicy melon varieties are torpedo, collective farmer and chamomile. 

Zucchini 

Fresh and inexpensive vegetables, freshly plucked from the garden, can be found in any market in the fall. Autumn zucchini are the sweetest and most tender, so we recommend paying attention to these dark green long fruits. Thanks to fiber, zucchini cleanses the intestines and stimulates digestion. The chlorophyll in the skin has antioxidant and anti-cancer effects. It is most useful to eat raw zucchini: you can cook spaghetti from them using a spiral cutter or vegetable peeler, or you can simply cut into circles and serve with your favorite sauces like chips. 

Apples 

The apple boom has already begun! Ruddy apples with red, green and yellow barrels peek out of boxes in all markets of the country. Apples are the basis of health: they contain all trace elements, a large amount of iron, phosphorus, magnesium and calcium, as well as pectin and vegetable fibers. Apples are useful for anemia and constipation, they increase the overall tone of the body, improve skin condition, regulate appetite and strengthen the immune system. Apples can be eaten raw or made into juice or baked. 

Tomatoes 

Before a long winter, you should eat plenty of tomatoes, because in cold weather it is extremely difficult to find delicious natural tomatoes. Tomatoes are useful because they contain natural salts and help fight table salt addiction. Tomatoes also lower blood cholesterol levels, improve heart function, strengthen bone tissue and fight cancer. Tomatoes are delicious to eat fresh, cook pizza and ratatouille with them, or bake with zucchini and zucchini.