12 Months: The Best Fruits to Eat Each Month
January: Persimmons, Kiwis
Persimmons
Persimmons are highly nutritious. Mature persimmons contain 15% sugar, 1.36% protein, 0.57% fat, as well as crude fiber, carotene, calcium, phosphorus, iron, and various vitamins. The vitamin C content is 1-2 times higher than in most common fruits. It is measured that every 100 grams of persimmon contains over 15 grams of carbohydrates, 28 grams of sugar, 1.36 grams of protein, 0.2 grams of fat, 19 milligrams of phosphorus, 8 milligrams of iron, 10 milligrams of calcium, 16 milligrams of vitamin C, and many other nutrients like carotene. It can be eaten fresh, or processed into dried persimmons, persimmon cakes, and used to make wine and vinegar. Not only are persimmons rich in nutrition, but they also have significant medicinal value. Raw persimmons can clear heat and detoxify, and are an effective remedy for lowering blood pressure and stopping bleeding, providing good therapeutic effects for hypertension, hemorrhoid bleeding, and constipation. Additionally, persimmons calyxes and leaves are valuable medicinal herbs.
Precautions: Do not eat with high-protein foods such as crab, fish, and shrimp. In Traditional Chinese Medicine, both crab and persimmon are considered "cold" natured foods, so they should not be consumed together. From a modern medical perspective, the tannic acid in persimmons can easily cause high-protein foods like crab, fish, and shrimp to coagulate into masses, leading to "bezoars" (stomach stones). Persimmons contain tannins that easily bind with iron, hindering the body's absorption of iron from food. Therefore, anemic patients should eat them sparingly.
Tip: Persimmons are rich in sugar, pectin, and vitamins, and have good heat-clearing and bowel-moistening effects, making them a natural health food for patients with chronic bronchitis, hypertension, and arteriosclerosis.
Kiwi
Kiwi is a fruit with extremely high nutritional value, known as the "king of fruits." It contains more than 10 amino acids, including leucine, phenylalanine, isoleucine, tyrosine, and alanine, as well as abundant minerals, including rich calcium, phosphorus, and iron. It also contains carotene and various vitamins, playing an important role in maintaining human health. Kiwi fruit has thick flesh, abundant juice, a fresh and delicate aroma, and a sweet and pleasant taste. It is also durable for storage. Freshly harvested fruits can be stored at room temperature for a month without spoilage; under low-temperature conditions, they can be preserved for even five to six months. In addition to being eaten fresh, kiwis can be processed into juices, jams, wines, canned fruit in syrup, dried fruit, and candied fruit. These products, which come in yellow, brown, or orange colors, are attractive in color, delicious in flavor, and their nutritional value is no less than that of fresh fruit, making them a health food for people in maritime, aviation, plateau, and high-temperature environments. Kiwi juice has also become the preferred health drink for national athletes and a nourishing fruit for the elderly, children, and the weak or sick.
Precautions: Do not eat kiwis with milk. Vitamin C in kiwis can easily coagulate with the protein in dairy products, not only affecting digestion and absorption but also causing bloating, abdominal pain, and diarrhea. Therefore, after eating a vitamin C-rich kiwi, do not drink milk or consume other dairy products immediately. Additionally, kiwi is a "cold" natured fruit and should not be eaten in excess. People with a weak spleen and stomach should be cautious, and those with diarrhea, threatened miscarriage, excessive menstrual bleeding, or frequent urination should avoid it.
Tip: If a kiwi is too hard, place it in a plastic bag with a cut pear or apple, seal the bag for 3-5 days to ripen it before eating. Persimmons have the effect of relieving fatigue.
February: Sugarcane
Sugarcane is highly nutritious. It contains a lot of water, accounting for 84% of its weight. Sugarcane is richest in sugar, with sucrose, glucose, and fructose making up 12%, which is easily absorbed and utilized by the body. Furthermore, scientific analysis shows that sugarcane also contains other substances the body needs, including large amounts of iron, calcium, phosphorus, manganese, zinc, and other essential trace elements. Its iron content is particularly high, ranking first among fruits, which is why sugarcane is known as the "blood-enriching fruit." It also contains 0.2 grams of protein, 0.5 grams of fat, 8 milligrams of calcium, 4 milligrams of phosphorus, and 1.3 milligrams of iron. Additionally, sugarcane contains many amino acids beneficial to the body, such as aspartic acid, glutamic acid, serine, and alanine, as well as vitamins B1, B2, B6, and C. The iron content of sugarcane reaches 9 milligrams per kilogram, ranking first among fruits, hence its name as the "blood-enriching fruit."
Precautions: Eating sugarcane with red pulp can cause poisoning. People with a weak spleen and stomach or those who suffer from cold abdominal pain should not consume it.
Tip: In the winter, it's best to cut sugarcane into 20-30 cm sections, boil them in a pot for about ten minutes, then peel and eat them while hot. This is sweeter than eating it raw.
March: Pineapple
Pineapple contains a substance called "bromelain," which can break down proteins, dissolve fibrin and blood clots blocked in tissues, improve local blood circulation, and reduce inflammation and edema. The sugars, salts, and enzymes in pineapple have a diuretic effect, and moderate consumption is beneficial for patients with nephritis and hypertension. Pineapple is sweet and neutral in nature, and has the functions of strengthening the stomach to aid digestion, tonifying the spleen to stop diarrhea, and clearing the stomach to quench thirst.
Precautions: Pineapple is not for everyone. People with allergies should be cautious, and those who have had allergic reactions to pineapple in the past should avoid it.
Tip: Slice the pineapple and soak it in light salt water, then chill it in the refrigerator. It will be sweeter and more delicious to eat.
April: Mangoes, Mangosteens
Mango
Mango fruit is extremely nutritious, with a vitamin A content as high as 3.8%, which is twice that of apricots. Its vitamin C content also exceeds that of oranges and strawberries. Mangoes contain sugars, proteins, and nutrients like calcium, phosphorus, and iron, all essential for the human body. According to an analysis of major mango varieties in China's mango-producing areas, mangoes contain 14%-24.8% soluble solids, 11%-19% sugar, and 0.65%-1.31% protein. Every 100 grams of pulp contains 2281-6304 micrograms of carotene, and the content of essential trace elements (selenium, calcium, phosphorus, potassium, etc.) is also very high.
Precautions: Mangoes should not be eaten on a full stomach, nor with spicy substances like garlic, as this can cause "yellowing disease," although the mechanism is not yet clear. According to modern reports, there have been cases of nephritis caused by excessive mango consumption, so caution is advised.
Tip: Because mangoes are rich in vitamins, regular consumption can help moisturize the skin.
Mangosteen
Mangosteen contains a special substance that has the effect of reducing dryness and clearing heat, which allows it to counteract the heatiness of durian. In Thailand, durian and mangosteen are considered "husband and wife fruits." If one eats too much durian and becomes "heaty," eating a few mangosteens can alleviate it. Mangosteen is rich in protein and lipids, which has a good nourishing effect on the body and is beneficial for conditioning those who are weak, malnourished, or recovering from illness. Mangosteen pulp contains 16.8% soluble solids, 0.63% citric acid, as well as other vitamins B1, B2, C4 and minerals. It has the effect of reducing dryness and clearing heat, so mangosteen is not only delicious but also has the effect of reducing internal heat, counteracting the heatiness of durian. In Thailand, durian and mangosteen are considered "husband and wife fruits." If one eats too much durian and becomes "heaty," eating a few mangosteens can alleviate it. Additionally, mangosteen is rich in protein and lipids, which has a good nourishing effect on the body and is beneficial for conditioning those who are weak, malnourished, or recovering from illness.
Precautions: Mangosteen is rich in fiber, which absorbs water and expands in the intestines, and excessive consumption can cause constipation. Also, mangosteen is a "cold" natured fruit, so people with a "cold" constitution should eat less, not more. Do not eat it with other "cold" foods like watermelon, soy milk, beer, cabbage, mustard greens, bitter melon, or winter melon lotus leaf soup. If you happen to eat too much, you can drink brown sugar ginger tea to counteract the effects.
Tip: When selecting a mangosteen, look for one with a green stem and a soft shell. Once opened, the flesh should be pure white. If the shell is as hard as a stone, it is probably no longer edible.
May: Strawberries, Lychees
Strawberry
Strawberries are nutritious, containing fructose, sucrose, citric acid, malic acid, salicylic acid, amino acids, and minerals like calcium, phosphorus, and iron. In addition, they contain various vitamins, especially a very high content of vitamin C, with 60 milligrams per 100 grams of strawberries. The carotene in strawberries is an important substance for synthesizing vitamin A and has the effect of improving vision and nourishing the liver. Strawberries also contain pectin and rich dietary fiber, which can aid digestion and promote regular bowel movements. The nutrients in strawberries are easily digested and absorbed by the body, and eating many will not cause you to catch a cold or become "heaty," making them a healthy food suitable for all ages.
Precautions: Do not eat deformed strawberries. Normally grown strawberries are generally heart-shaped, while deformed strawberries may have a normal color and large size but have abnormal bulges in some areas, not a proper heart shape, and are hollow in the middle when bitten. These deformed strawberries are often caused by the use of certain plant growth hormones during cultivation and may be harmful to health. Pregnant women and children in particular should not eat them.
Tip: Strawberries are rich in tannic acid, which can adsorb and prevent the absorption of carcinogenic chemicals in the body, having an anti-cancer effect.
Lychee
The rich sugar content in lychees has the effect of replenishing energy and increasing nutrition. Research has shown that lychees have a nourishing effect on brain tissue and can significantly improve insomnia, forgetfulness, and fatigue. Lychee pulp is rich in vitamin C and protein, which helps enhance the body's immune function and improve disease resistance. Lychees have the effects of reducing swelling, detoxifying, stopping bleeding, and relieving pain. Lychees are rich in vitamins, which can promote blood circulation in tiny blood vessels, prevent the occurrence of freckles, and make the skin smoother.
Precautions: Do not eat large quantities of lychees continuously. You can drink some salt water or cool tea before and after eating lychees. Mung bean water, winter melon water, or raw rehmannia soup also have good therapeutic effects. For children, lychees, like mangoes and longans, are not suitable for children with "internal heat," and even normal children should eat them as little as possible. For the elderly, those with constipation should try not to eat them. Especially for patients with liver disease, kidney disease, diabetes, or gastrointestinal problems, extra caution is needed.
Tip: Lychees available in May are mostly early-maturing varieties like "San Yue Hong," which have a slightly sour taste and are considered mid-to-low grade varieties. The best time for lychees is in mid-June, when high-quality varieties with sweet and rich flavors like "Nuo Mi Ci," "Fei Zi Xiao," and "Gui Wei" begin to appear on the market.
June: Cherries
In the fruit family, the iron content is generally low, but cherries stand out uniquely: every 100 grams of cherries contain up to 59 milligrams of iron, ranking first among fruits. The vitamin A content is 4-5 times higher than in grapes, apples, and oranges. In addition, cherries also contain vitamins B and C, as well as mineral elements like calcium and phosphorus. Every 100 grams contains 83 grams of water, 1.4 grams of protein, 0.3 grams of fat, 8 grams of sugar, 14.4 grams of carbohydrates, 66 kilocalories, 0.4 grams of crude fiber, 0.5 grams of ash, 18 milligrams of calcium, 18 milligrams of phosphorus, 5.9 milligrams of iron, 0.15 milligrams of carotene, 0.04 milligrams of thiamine, 0.08 milligrams of riboflavin, 0.4 milligrams of niacin, 3 milligrams of ascorbic acid, 258 milligrams of potassium, 0.7 milligrams of sodium, 10.6 milligrams of magnesium, and abundant vitamin A.
Precautions: Because cherries contain a certain amount of cyanogenic glycosides, eating too many at once can cause iron poisoning or cyanide poisoning. Therefore, it is not advisable to eat too many at once. For mild discomfort, sugarcane juice can be used to clear heat and detoxify.
Tip: The normal picking time is from mid-June to June 30th. When buying, choose cherries that are full, firm, and have green stems. They can be stored for 5 days at 3-5°C and for a maximum of 2 days at room temperature.
July: Peaches, Plums
Peach
The flesh of peaches is rich in protein, fat, sugar, calcium, phosphorus, iron, and vitamins B and C, as well as a large amount of water. It can have a health-benefiting effect of nourishing yin, promoting fluid production, and tonifying qi to moisten the lungs for symptoms like dry cough, coughing up blood, chronic fever, and night sweats associated with chronic bronchitis, bronchiectasis, pulmonary fibrosis, atelectasis, silicosis, and tuberculosis. Peaches have the effect of tonifying qi and blood, and nourishing yin to promote fluid production. They can be used for those who have suffered a serious illness, with deficient qi and blood, a sallow complexion, emaciation, palpitations, and shortness of breath. Peaches have a relatively high iron content, making them an ideal supplementary food for patients with iron-deficiency anemia. Peaches are rich in potassium and low in sodium, making them suitable for patients with edema. Peach kernels have the effect of activating blood to resolve stasis and moistening the intestines to promote bowel movements, and can be used as an adjunctive treatment for amenorrhea and traumatic injuries. Peach kernel extract has an anticoagulant effect and can inhibit the cough center to stop coughing. At the same time, it can lower blood pressure and can be used as an adjunctive treatment for hypertension.
Precautions: First, unripe peaches should not be eaten, as they can cause bloating or boils. Second, even ripe peaches should not be eaten in excess, as too many can cause "heatiness" and inflammation. Third, rotten peaches must not be eaten. Fourth, peaches should not be eaten with soft-shelled turtles. Fifth, diabetics with high blood sugar should eat peaches sparingly.
Tip: A clever way to wash the peach fuzz is to place the peach in warm water, sprinkle a little salt, and gently rub; the fuzz will fall off quickly. Alternatively, put edible salt in water, soak the peach for 3 minutes, stir it, and the fuzz will come off automatically.
Plum
Every 100 grams of edible plum contains 117.2-221.9 kilojoules of energy, 8.8 grams of sugar, 0.7 grams of protein, 0.25 grams of fat, 100-360 micrograms of vitamin A (carotene), 0.3 milligrams of niacin, over 6 milligrams of calcium, 12 milligrams of phosphorus, 0.3 milligrams of iron, 130 milligrams of potassium, 2-7 milligrams of vitamin C, as well as other minerals, various amino acids, asparagine, and cellulose. Plums can promote the secretion of gastric acid and digestive enzymes, increase gastrointestinal motility, and thus promote digestion and increase appetite, making them a good food therapy for those with insufficient gastric acid, postprandial fullness, and constipation. Fresh plum flesh contains many amino acids, such as glutamine, serine, amino acids, and proline, which are helpful in treating cirrhosis with ascites. Lowering blood pressure, promoting bowel movements, and relieving cough: Plum kernels contain amygdalin and a large amount of fatty oil. Pharmacological studies have confirmed that they have a significant effect of promoting urination to lower blood pressure, can speed up intestinal peristalsis to promote the expulsion of dry stools, and also have the effect of relieving cough and reducing phlegm. Beauty and skincare: According to the "Compendium of Materia Medica," plum flowers ground into a face cream have a good beautifying effect, can "remove blemishes and dark spots," and "make the face radiant," and are effective for conditions like sweat spots and facial dark spots.
Tip: "Peaches fill you up, plums hurt you," so it's okay to eat peaches as a meal, but plums should be eaten in limited quantities.
August: Watermelon
Water