I grew up having a peach tree in my yard and hence, peaches became my favorite fruit. I never tire of them and had to plant my own peach tree as an adult. Peaches were second best to watermelon. When we had a watermelon, I’d have a slice even at breakfast.
We are fortunate to live in California where fruits are plentiful most of the year, but particularly in the summer when fruits are at their peak in flavor. You may not have a fruit tree in your yard, but farmer’s markets feature tree or vine ripened sweet fruit that have the YUM component that a store variety is unlikely to equal.
A concern often voiced by individuals fighting cancer is that they need to limit or avoid fruit because fruit is high in sugar. Fruit IS a “carbohydrate” food composed of a 6 carbon molecule called fructose BUT this is not the shunned high fructose corn syrup monster! Colorful, flavorful, refreshing fruit is bursting with vitamins, minerals, fiber and phytonutrients. Consider the bright color of blueberries, strawberries, peaches, watermelon, apricots, nectarines, papaya, cantaloupe and other fruits. Each particular color grouping represents a different phytonutrient which helps fight cancer. Fresh fruit is also high in fiber.
Concerned about fruit raising blood sugar and thereby raising insulin levels too? You can reduce blood sugar spikes from fruit by eating a moderate portion of a whole fruit at any one sitting and also by pairing the fruit with a protein like nuts, nut butter, yogurt or cheese. (That must have been the reason I spread my watermelon servings over every meal, starting at breakfast.)
Do not miss out on the benefits of fruit. The American Institute for Cancer Research expert report found that eating a variety of fruits can lower risk for oral, esophageal, lung and stomach cancers; and diets high in fiber can help protect against colorectal cancer. Fruit is nature’s NATURAL dessert and no one wants to miss out on dessert!