So many people ask me about my diet. Most have a hard time believing that I eat exclusively fresh fruit and some raw vegetables and greens.
Aside from wondering where I get my protein (which I get plenty of, thank you) or calcium (ditto) they wonder how in the heck I can eat so much fruit.
This question boggles my mind the most, because I find after eating mostly fruit for the last 5 months that all I want to do is keep eating, well, more fruit. I don’t even get bored eating the same fruits day after day.
But wait, really, how can you eat that much fruit? It’s a common question. Most people like fruit all right, so they might eat one apple or a single banana in a day. But eating fruit as a meal is hard for most people to get their minds around.
It truly is easy and pleasurable to eat that much fruit…but the kicker is you have to avoid some common mistakes. The produce section of your local store can be like walking into an Apple store, never having owned a Mac. It’s confusing and intimidating at the same time. So here are some (hopefully) helpful tips for how to eat more fruit:
Eat only ripe fruit – if you’ve ever eaten a banana and struggled to get the peel off, then you’ve eaten fruit that isn’t ripe. If you’ve ever been disappointed by a tasteless dry cantaloupe or a pink instead of red watermelon, you’re probably eating unripe fruit.
Determining the ripeness of fruit depends on the fruit, or course. You’ll need to use all of your senses by smelling, touching, examining and even listening to the fruit. Picking ripe fruit is part art form and part luck.
A ripe avocado will have some give when pressed and the Hass variety will be a darker green or black. Cantaloupes and honeydews should have a strong smell and feel heavy for their size. Berries should look and smell good. Watermelon should be free of cuts or abrasions and have a nice solid sound when tapped with your thumb.
Fruit selection prowess will take time and patience. You’ll get to know which stores carry the best fruit, which brands are consistently good, and which fruits you prefer over others, regardless of ripeness.
There is nothing quite like eating fruit that is fresh, in season and fully ripe.
Eat fruit in season – duh, you might be thinking. Of course you only eat fruit that’s in season. But too many people make the mistake that if it’s at their local grocery store it must be in season. Not so true.
Supermarket chains try and appease their customers by making blueberries available in February. The problem with that is more than twofold, but we’ll talk about two. One, the fruit generally is generally transported from a distant location ( i.e. Chile, Mexico) when it’s not in season. You’re not exactly eating local.
Two, if you’re eating fruit that isn’t in season, it’s likely not going to taste great and it will usually cost you dearly. Which makes sense, really. You’re paying for it to be brought from a long way away and for growing a crop that isn’t in season.
However, eating fruit out of it’s natural growing season will generally result in fruit that doesn’t taste good. It’s double disappointing to open up a watermelon in December that you paid a lot of money for and discover it tastes more like water than melon.
You can research which fruits are in season and when, but a good way to tell is just to buy the fruit that your local grocery store or farmer’s market has on sale or on display. Right now my local Trader Joe’s has organic mini watermelon and the sweet smelling cantaloupe on display as soon as you walk in the store. This is a good sign that these fruits are in season.
Properly store your fruit – not keeping your fruit and even vegetables at proper temperatures will not only affect the taste, but often the ripening process. Nothing drives me more crazy than seeing people store their tomatoes and avocados in the refrigerator. Argggghh! Tomatoes that are too cold taste terrible! Ditto for avocado.
A good way to remember is to take note of your local Trader Joe’s or Whole Foods. Where are they storing their produce? You hopefully never see refrigerated avocados and tomatoes.
Same goes for bananas, apples and oranges. Room temperature is the perfect way to consume these foods. Though you can sometimes slow the ripening process, there are no benefits to making your fruit colder than it needs to be.
I don’t even like my lettuce super cold so I’ll often take it out of the fridge an hour or so before I plan to make a giant salad.
Don’t give up on fruit – I’ve never been a fan of honeydew. What a tasteless waste of time! Cantaloupe and watermelon are far superior in taste and texture than that pathetic, boring excuse for a melon called honeydew. Or so I thought.
I was forced to reluctantly try a honeydew recently when my local Trader Joe’s ran out of organic mini watermelons. In their place were these unassuming white melons. I grudgingly placed a few in my cart.
I was shocked to discover it was really, really good! The same consistency and flavor as a cantaloupe, but with much lighter notes. All these years I missed out on eating such a satisfying fruit because I most likely hadn’t eaten one ripe, or had a few bad ones, or eaten ones that weren’t in season.
Don’t shy away from fruit or vegetables you haven’t liked in the past. Your taste buds may have changed, or you may have just had an unripe one.
Just eat it! – now that you’ve selected some ripe fruit and stored it properly, it’s all ready to eat. Wait, why are you slinking off to your neighborhood restaurant? You have fruit to eat! Get to it!
Some 40% of food produced in this country is thrown away. Food waste is a tremendous drain on our resources and silly, if you think about it, as John Oliver did recently on his not-to-be-missed show.
Food in general, and fruit specifically, is too precious to waste. Eat your fruit and save the restaurants for special occasions.