Fruits have many positive qualities. They are natural and healthy (and best from organic sources), and they are juicy, with a very high water content, like the human body itself. Fruits are also well stocked in nutrients, particularly such important vitamins as A and C, a little of the Bs, and E in the seeds. Many minerals, such as calcium, magnesium, copper, and manganese, a little iron, and other trace minerals, are also present in fruits, especially when they are contained in the water and soil that nourishes the plants or trees. Fruits are low in fat and high in fiber, both very healthful attributes for our commonly high-fat, low-fiber culture. Fruits are also relatively low calorie and low sodium, two more helpful characteristics. Most are sweet, colorful, and cooling and can be crunchy too. Fruits’ colors are some of the most beautiful in nature and cover the whole rainbow.

Fruits are high in natural sugars, thus making them a good substitute for those higher-calorie sugar treats when we feel we want something sweet. The sweet flavor is the most prevalent flavor in many diets. According to Chinese medical theory, too much sweet food may cause many problems. But eating whole fruits is the most natural way to obtain this sweet flavor.

Fruit juices are also an important beverage. Ideally consumed fresh, they are higher in vitamins and minerals than many other drinks. They are particularly a good replacement for sugary soda pops. Fruits and fruit juices without added sugars also tend to be purifying and help with our elimination. They are often part of a cleansing or detoxification program. Fruits are also very easy to digest and utilize, and so they usually have low allergenic potential (allergy comes mainly from the protein components of food). Occasionally, someone is sensitive to such fruits as oranges or tomatoes, but this is less common than with other regularly used foods, such as milk, wheat, and other grains. Fruits may have a cooling and calming action for the body and nervous system and may be helpful in reducing body stress. Because of the natural nutrient content, fruit consumption may help strengthen our immune system as well.

It is most natural and economical to eat fruits fresh in season. It is ideal to wash them to clean off any sprays, germs, and environmental contaminants and to eat organic fruits whenever possible. Eating fruit in its ripe state is probably best for our body, as the “green” or unripe fruits may be more irritating.

Also, fresh is best from a nutritional standpoint. Fresh frozen is next, as the fruits lose very little of their nutrients. Drying fruits for storage is probably a little better than canning, though fresh “canned,” or, really, glass-jar-stored fruits in water that produce their own fruit juice, is much better than those with added sugars or syrups. Drying fruit pieces is more economical for storage purposes, and they will keep a long time if protected. Fruit is not usually cooked, though cooked fruits, such as stewed prunes, baked apples, and others are very tasty and can be eaten or used in some recipes; these may be easier to ingest for the elderly, who may not chew well, and are good for assisting normal intestinal activity. After cooking fruits, consuming the natural juices in which some of the fruits’ nutrients are contained will make them more wholesome.