Superfoods for Summer
These fruits and vegetables are in season now (which means off-the-charts deliciousness) and deliver maximum health benefits.
By Lynn Andriani
Original Content | June 18, 2012 
Photo: Thinkstock
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When: May through September, although since red peppers are actually mature versions of green ones, you may not see them in markets until later in the season. Why: While all peppers are very low in calories (about 25 per cup), reds—which taste sweeter and milder—are best for you. They contain 11 times more beta-carotene than green bell peppers, and while the green variety delivers 60 percent of the recommended daily value of vitamin C, red gives you 240 percent. How: Dip them in hummus now; roast them in big batches for salads, grilled cheese sandwiches and snacking later (they'll keep for a few weeks in the fridge). Or try them in vegetarian sloppy joes or sautéed with ginger, garlic and chili for a vibrant side. |
