Continuing professional development

about fruit

THE VARIED DIET

 

 

Fruit

Primarily provide vitamin A, vitamin C and fibre.

EAT MORE OF

EAT LESS OF

STONE FRUIT

Fruit pies and pastries, sweetened juices, fruit canned in syrup, coconut, dried fruit with sugar coating
Apricot, avocado, cherry, nectarine, peach, plum, prune

CITRUS FRUIT

Orange, lemon, lime, grapefruit (pummelo), naartjie, tangerine

BERRIES

Raspberry, strawberry, blueberry, blackberry, grapes

TROPICAL FRUIT

Banana, guava, jackfruit, kiwifruit, lychee, mango, papaya, passionfruit paw-paw, pineapple, starfruit (carambola)

MELONS

Cantaloupe (sweetmelon), honeydew, rockmelon, watermelon

POME FRUIT

Apple, pear, loquats

FRUIT JUICE

100% Pure unsweetened juice

DRIED FRUIT

Any dried fruit including raisins, dates and sultanas

Although this list is COMPREHENSIVE, it is by no means COMPLETE.

RECOMMENDATIONS

CHOICES FOR A RESTRICTED BUDGET

  • Give preference to fresh, whole fruit.
  • Try to include a citrus fruit and another fruit high in vitamin C (kiwi fruit, strawberries, cantaloupe) daily.
  • Try a new fruit each week.
  • Eat fruits as snacks and desserts
  • Add sliced fruit/dried fruit to your cereal, muesli or yoghurt.
  • Fruit bought at markets are usually cheaper than at the greengrocer. 
  • Choose any fruit in season. They are cheaper, fresher and have a greater nutritional value than fruit that has been stored.
  • Take care not to buy fruit that have  bruises as these may have lost nutrients and are therefore not good buys.
  • Be careful not to buy more fruit than you will eat or fruit that is very ripe as these are often  wasted.

Developed by the Nutrition Information Centre of the Univ of Stellenbosch
Francie van Zijl Drive, Clinical Building, Tygerberg 7505, Tygerberg
Designed by Clint D.Pietersen RD(SA)

 

Last updated:
10-Feb-2006

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