Try to eat fruits and vegetables that are in season, and for autumn, two fruits are highly recommended: the soft, juicy Muscat grape and the rich, wine-scented Nanguo Pear.
The first batch of Nanguo Pears is here!
Nanguo Pears are rich in nutritional components. Besides containing various vitamins and mineral elements such as potassium, calcium, iron, and zinc, they are more remarkably abundant in 17 amino acids, including 7 essential amino acids for the human body, which account for about 60% of the total amino acids. The ripe skin of the Nanguo Pear is also rich in anthocyanins. Anthocyanins not only give the fruit its appealing color but also have antioxidant properties and play a certain role in preventing and treating cardiovascular diseases. When selecting Nanguo Pears, first look at the appearance. Choose ones that are about the size of two or three fingers placed between the fingertips of your index finger and thumb; in other words, a size that fits in that space. This size indicates that the pear is moderate in size, rich in nutrients, and of the best quality. Also, opt for pears with smaller surface pores, as they will have a more delicate texture and higher water content.
Generally, 15 to 20 days after picking, a Nanguo Pear reaches its peak in terms of aroma, soluble solids (all compounds in food that dissolve in water, including sugars, acids, vitamins, minerals, etc.), and soluble sugars. At this point, its maturity is optimal, and it will have a rich wine-like aroma. If you don't plan to eat it right away, you can choose a freshly picked one. These fruits are more astringent, crisp, and firm and can be stored at room temperature for nearly a month.
Muscat grapes can be eaten with the skin on.
Muscat grapes contain various nutritional components, mainly including flavonoids, tannins, and phenolic acids. Flavonoids can reduce the risk of coronary heart disease, while tannins and phenolic acids are beneficial for whitening and preventing wrinkles, making them suitable for long-term consumption by women. It is recommended to eat Muscat grapes with the skin on because the dark purple color of the ripe skin indicates a high content of anthocyanins (an antioxidant). Anthocyanins have a certain effect in scavenging free radicals and anti-aging, which is the main nutritional advantage that distinguishes them from other grapes with lighter-colored skins. Muscat grapes are not only good for eating but also an excellent material for winemaking.
When selecting fresh, ripe Muscat grapes, pay attention to the "three looks." First, look at the stem. A firm, solid stem without any damage or scars indicates high freshness. Second, look at the fruit. Grapes that are tightly packed and have a powdery bloom on the surface, with no significant separation between the fruit and the stem, are fresher. Third, look at the color. Fresh, ripe Muscat grapes, both the fruit and the stem, should have a bright color without any dullness.
The sugar content of Muscat grapes is about 20%, mainly composed of glucose and fructose, making them suitable for replenishing blood sugar levels before exercise to avoid premature fatigue. Considering the sugar content, diabetics should not consume them in large quantities.