Benefits: Sweet and sour tropical pineapples contain lots of bromelain, an enzyme that improves digestion as well as helps prevent blood clots. Pineapple can also help prevent swelling, a common ailment during the summer months.
2. Watermelon
Main season: From May to August
Benefits: Watermelon is made up of 92% water and 6% sugar, making it the perfect hydrating food for the summer. The natural sugars found in watermelon help maintain electrolytes lost due to excessive sweating. Not only that, watermelon also contains a lot of vitamins such as vitamins A and C, which help brighten the eyes and boost the body’s immune system.
3. Beets
Main season: From June to November
Benefits: Dark-colored vegetables contain many phytonutrients such as the pigment betacyanin, fiber and beta-carotene. Beets are considered a rich source of folate, which helps protect the body against birth defects, colon cancer and osteoporosis.
4. Peach
Main season: From July to September
Benefits: This popular summer fruit is packed with vitamin C, vitamin B6, niacin, and folate. Peaches are also rich in potassium, which helps maintain healthy blood pressure as well as prevent kidney stones and osteoporosis. It is also high in fiber, which supports the strength of the digestive system and colon.
5. Butter
Main season: From August to October
Benefits: Avocados are rich in antioxidants like beta-carotene, lutein, and neochrome, compounds that help prevent osteoarthritis and rheumatoid arthritis, as well as improve heart health and help regulate sugar levels. in the blood and prevents oral, skin and prostate cancers.
6. Eggplant
Main season: From August to October
Benefits: Eggplant is a food rich in tryptophan, an essential amino acid that helps regulate appetite, improve sleep quality, and lift your spirits. Eggplant is also good for heart health by improving blood flow in blood vessels. Even the skin of eggplant is very good, having been shown to have strong antioxidant effects, helping to protect cell membranes from damage as well as prevent the spread of cancer.
7. Red bell pepper
Main season: From July to October
Benefits: This vegetable is very low in calories (about 25 calories per cup) and is also one of the healthiest vegetables. Red bell peppers contain 11 times more beta-carotene than the green variety and provide up to 240 percent of the body’s daily value of vitamin C.
8. Grapes
Main season: From August to October
Benefits: Grapes are rich in phytonutrients like flavanols, phenolic acids, and carotenoids, as well as antioxidants like vitamin C and manganese. Although sweet, grapes contain very few calories, and if eaten regularly they also protect the body against some cancers, keep blood pressure better, and improve mental health.
