Grocery stores are heaped with delicious, imported fruit. Kiwi, French pears, Japanese apples, strawberries in February, mangoes three-at-a-time. Not to mention fruit juices! You might be eating at McDonald's twice a day (as my younger son admitted he did during college) while eating piles of fruit, and fool yourself that you're eating healthfully. Wrong. Too much fruit is still too much sugar unless you're an athlete. And you have to wonder how much fossil fuel it took to fly those grapes from Chile. When I tracked my grocery spending back in 2002, fruit was at the top! You can be spending a dollar per serving without noticing.
A sensible and healthy serving of fruit is half a cup,
or a small fruit, or half a large one, or a quarter cup of dried fruit.
Three of these half-cup servings a day follows the 5 a Day CDC plan.
Here's where fruit fits into the 10 in 10 Diet:
Breakfast |  |
Lunch Home-canned fruit Half a cup of fresh fruit (local or in season), canned or frozen, with some plain yogurt, or alone= 1 serving Dried fruit
in bygone times was meant to be stewed and eaten with a spoon when
fresh fruit was out of season. It's easy to cover some dried prunes or
apricots with boiling water and simmer for a few minutes. Store in a
jar in the fridge. Cheaper than canned fruit, better for your teeth
than eating it dry. |  |
Supper |  |
Eat extra fruit when it's in season and cheap. In the winter eat quick breads, and fruit as in bygone days – local apples that keep all winter, dried fruit, and canned fruit (but not shipped from, say China or Africa – read can labels carefully!)
Canning Fruit Baking - Yes you can! Oatmeal Porridge
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