What to eat for dry skin? Seasonal fruits are now in season.

After Thanksgiving, the weather across the country gradually turns cooler. As the seasons change, the expectant mother's sensitive skin suffers too. She can no longer be as free with lotions and potions as she was before pregnancy, always worrying that chemicals might harm the baby in her belly. What to do?

My dear, don't forget about the powerful remedy of diet therapy. For dry skin, what should you eat? With the seasonal fruits now in season, let's keep the expectant mother's skin hydrated and glowing.

Lily and Tremella Pear Soup

Pear

Hydration Strength ★★★★★

The air is dry in winter, and to maintain beautiful skin, you need to nourish your lungs. When lung function is normal, it keeps the skin moisturized. In autumn and winter, eating more pears is the best way for internal hydration. Pears have effects like clearing heat and detoxifying, moistening the lungs and promoting fluid production, relieving coughs and reducing phlegm. They can be eaten raw, juiced, stewed, or made into a paste.

Recommended Recipe: Raw Pear and Lily Soup

Step 1: Wash the lily bulbs, then break them into small pieces.

Step 2: Wash the pears, then peel and core them, and cut into chunks.

Step 3: Put the pear chunks and lily into a pot, add about 600 ml of water. Bring the water to a boil over high heat, then reduce to low heat and simmer for 10 minutes.

Step 4: Then add rock sugar.

Step 5: Wait until the rock sugar has melted, then turn off the heat.

Step 6: Finally, ladle the Raw Pear and Lily Soup into bowls and serve.

Winter Jujube

Hydration Strength ★★★★☆

When winter jujubes are ripe, they are fragrant and sweet, a favorite of many. The vitamin C content of fresh jujubes is the highest among fruits, earning them the titles "King of Hundred Fruits" and "Living Vitamin Pill." Although fresh jujubes are highly nutritious, expectant mothers should not eat more than 20 at a time. Eating too many can stimulate excessive gastric acid secretion, cause bloating, impair digestive function, and lead to digestive tract diseases. There are many ways to eat winter jujubes. Besides eating them directly after washing, you can also use them to make wine or desserts. Just choose the way you like best.

Recommended Recipe: Shanxi Winter Jujubes

Step 1: Pour an appropriate amount of baijiu into a small bowl. Place the red dates in the baijiu and use chopsticks to roll each date around in the liquid, ensuring each date is evenly coated.

Step 2: Then place the red dates in a jar, and pour 1 to 2 tablespoons of baijiu over the top.

Step 3: Cover the jar opening with a layer of plastic wrap, then screw the cap on tightly.

Step 4: Store the jar in a cool, dry place at room temperature.

Persimmon

Hydration Strength ★★★★☆

As the saying goes, "In July, the small dates; in August, the pears; in September, the persimmons turn red." In autumn, the orange-red persimmons begin to appear, becoming the most seasonal fruit. Persimmons are one of the best fruits and vegetables to combat autumn dryness. They can nourish the lungs and stomach, clear heat and dryness, and strengthen the spleen. Plus, they are rich in nutrients. Except for zinc and copper, their other nutritional components are superior to apples. Hence, there's a saying in autumn, "An apple a day is not as good as a persimmon a day." There are many ways to eat persimmons, with frozen persimmons being the most famous. Frozen persimmons are sweet and refreshing, soft on the outside and firm on the inside. While they are delicious, they are considered a "cooling" food, so you shouldn't eat too many at once, especially if you're an expectant mother.

Recommended Recipe: Frozen Persimmons

Step 1: Rinse 3 fresh, unblemished persimmons to remove any surface dust, place them in an airtight container, and seal the lid.

Step 2: Put the container in the freezer overnight.

Step 3: When you're ready to eat, take a persimmon out of the freezer. You will see a thin layer of white frost on its surface.

Step 4: Add an appropriate amount of cold water to the container, enough to cover the persimmons, and let it sit for about 10 minutes.

Step 5: Use your fingers to remove the calyx (the green leafy top) of the persimmon. Gently peel off the skin. Place the peeled persimmon flesh in a glass and drizzle with a little blueberry jam for decoration.