5 Winter Super Fruits You Should Be Eating

5 Winter Super Fruits You Should Be Eating Image via http://media.fooducate.com But believe it or not, your winter fruit selection does not just have to be limited to apples or to the 90 percent of fruits that your grocer has shipped in from far away, thus removing much of the produce’s taste or nutrition. Unless youre branching out to specialty grocery stores, you are probably missing out on some of the most tasty and nutritious domestically grown fruits that are available this time of year. Some types of citrus fruits, such as those grown locally in Florida or even Hawaii, have the highest levels of heart-healthy antioxidants of any fruit, so you can still make your heart happy without having to pollute the planet with fruit shipped in from another continent. Kumquats Image via http://assets.simplyrecipes.com The edible skin on these tiny little citrus fruits are packed with disease-fighting antioxidants. A serving of five, which is a mere five calories, holds one-fifth of your daily fiber needs, along with a healthy dose of potassium. The fruits are sweet and tart and super versatile. Try slicing one up and toss it into a salad, or use it in place of orange zest when recipes call for it. Mix kumquats and avocado with red onion, cilantro, and lime for a unique take on salsa. When in search of the perfect kumquat, look for firm fruits that are bright orange in color, and store kumquats in the refrigerator for up to two weeks. Star Fruit Image via http://juicing-for-health.com Exotic tropical fruits tend to be higher in vitamin C and potassium, and lower in calories than domestic fruits, and star fruits are no exception. Much of the star fruits that youll currently find in stores originate from Hawaii or South Florida. The star fruits taste is a cross between citrus, apple, and pear, and you can just eat them as is or slice them into fruit salads Look for firm and evenly colored yellow star fruit. Be sure to handle with care, as star fruit bruises easily, and let the fruits ripen at room temperature for a few days until light brown ribs form and a full, fruity aroma develops this is when the fruit are at their sweetest point. You can refrigerate them for up to a week. Persimmons A study in the  Journal of Agricultural and Food Chemistry  found that a persimmon a day could be better for your heart than an apple, because it contains higher concentrations of the dietary fiber, minerals, and compounds that prevent the leading causes of heart disease, heart attacks and stroke. The persimmons’ flavor and texture has been compared to plums with spicy notes. You can use just the pulp or the entire fruit in pureed ice creams, or when baking breads and cakes. The most unexpected (yet delicious) use of persimmons is in savory dishes, such as in stir-fries or salads for a hint of sweetness. Rambutans Image via http://cdn1.listovative.com The rambutan, also known as hairy lychee or hula berry, is a tropical treat when summers lychees arent in season. They might even be better for you than green tea considering that rambutans have higher levels of the antioxidants flavanoids and anthocyanins, both of which are believed to reduce risk of cardiovascular problems. Look for rambutans in Asian and other specialty markets, and handle them with care theyre fragile and keep only a day or two at room temperature. If you wont be eating them right away, place the fruits in a perforated plastic bag and refrigerate. To enjoy them, simply peel and pop into your mouth, or add them to a fruit platter; you can cut the top half of the skin off to reveal the fruit. Quinces With twice the vitamin C of its native relatives, apples and pears, quinces are also high in antiviral phenolic compounds that have been found to combat the flu. So the next time that you’re feeling a bit under the weather, skip the Emergen-C and opt for a delicious and healthy quince instead. To find a selection of this fruit try specialty grocers, international markets, or farmers markets. The fruits taste best when cooked, so add them to long-cooked savory stews or roasts or use them in any dish that calls for cooked apples or pears.