Now in winter, people are able to eat some fruits usually growing in summer, such as watermelon and strawberry. These fruits are high in price and low in nutrition. Thus, we suggest people not eat too much anti-seasonal fruit. 

The cheaper fruit is more nutritive and cheap fruit is always seasonal. We suggest not buy too much fruit in one time because all fruits have their own storage life. If they are placed for a long time, they can lose much nutrition and good flavor. Most fruits can not be directly put into the fridge. Otherwise, they are easy to go bad. We just put them in shady and cool place.

What we should pay attention to is that there are some sellers accelerating the ripening of fruits by some chemical agent which damages the health. Here we’d like to list some dangerous anti-seasonal fruits.

First, grape: some sellers and orchard workers use ethephon, a ripener to accelerate the ripening of grapes. They put green grapes into the diluent and one or two days later, green grapes turn into purple grapes. Though this chemical agent is not that toxic, it harms the body if taken for a long time.

Second, banana: to make the peel take on bright yellow, some sellers ripen it with dioxide. But the pulp is still hard, tasted not sweet at all. not only damages respiratory system but also the brain, the liver, the spleen and the kidney.

Third, watermelon: some sellers use ripener, a-nysn and toxic pesticide to ripen it. Thus, stripes on it are uneven. The pulp is bright red but the seeds are white and it tastes strangely sweet.

Fourth, some huge, hollow and out-of-shape strawberries are caused by hormones. Thus, strawberries get a brighter color and lighter taste. Those strawberries harm the body.
Since we know some knowledge about winter fruit, we’d better know what vegetables in winter are good for us.

We can eat some vegetables rich in vitamin c and vitamin b, such as sweet potatoes, potatoes and carrots, cabbages and bean sprouts. We should keep our diets diverse and balanced.

Every day, we should eat about 500 mg vegetables to provide enough vitamin c, carotene, calcium, iron and so on. Colored vegetables and leafvegetables should take up 50% of what we eat. Eat more deep green vegetables, such as cauliflower and kohlrabi and red-orange vegetables, such as carrots, sweet potatoes and pumpkins.