Fall is upon us which means colder weather, falling leaves and for many back to the routine cold weather fruits. Nearly half of the fruit Americans eat are from oranges, bananas, apples and watermelon alone. While I love all four of those I also find myself searching for more variety and trying to avoid the dreaded fruit fatigue. Whether your 20, 30, 80 or a small child, we can all benefit from fruit so don’t let your intake go down this winter because of boredom! Only one in five Americans currently reaches their recommended intake of fruit each day (1-2 cups). One easy way to increase your intake is to try new fruit and recipes and fight off fruit fatigue. That’s why November’s food of the month is tart cherries.
Cherries are known as a super fruit for their powerful antioxidant properties that help reduce inflammation and in turn may help decrease the risk of cardiovascular disease or decrease the symptoms of arthritis. They are also a great source of potassium and recent research shows they may relieve muscle pain for active adults.
It’s no surprise that eighty-seven percent of Americans put taste as their number one consideration when purchasing food. Cherries sweet, tart and juicy flavor will keep you coming back for more. Another plus for cherries are the many forms available year round (fresh, frozen or dried) making it easy to add them to your daily intake. They’re also a great fruit for the holiday season; their bold red color can brighten any dish and add flavor to meats, stuffings, sides and desserts.
To start out this month I made a new cherry smoothie recipe from Choose Cherries. I really enjoyed the hint of cinnamon mixed with the sweet honey and tart cherries.
Cherry Berry Smoothie
1/2 cup 1% low fat milk
1/4 cup plain lowfat yogurt
2 tablespoons fresh blueberries
1 tablespoon cherry juice concentrate
1 tablespoon honey
1/2 teaspoon pure vanilla extract
Sprinkle of cinnamon (optional)
8 ice cubes
1 tablespoon slivered toasted almonds
1 tablespoon chopped dried tart cherries
Blend all ingredients in blender until smooth. Pour into two chilled glasses
Source: The Foster’s Market Cookbook by Sara Foster