Red fruits , also called forest fruits , are a group of fruits characterized precisely by the presence of said color on their skin or inside. This chromatic variety, synonymous with passion, gives them a series of truly irresistible characteristics and qualities, associated with the presence of various substances that promote cardiovascular prevention and anti-aging , such as flavonoids , anthocyanins and antioxidant compounds in general.
The presence of these fruits in the diet causes a cascade of beneficial substances to reach our body without us having to give up the sweet flavors or the intense and cheerful colors that decorate our dishes, and make the daily menu more appetizing.
Types of red fruits
Red fruits are mainly berries. Most belong to the Rosaceae family . Some have a multitude of varieties such as blackberry or strawberry . Another peculiarity in this classification is due to the fact that some of these fruits are mainly wild, for example, blackberry, raspberry or sloe.
Within the group of red fruits or forest fruits we can include: blueberries , sloes, raspberries, strawberries, cherries, strawberry trees, currants, and blackberries.
Seasonal collection and consumption
Most of them are seasonal fruits and their peak months are the warm ones. Some can be found practically throughout the year, although their best state of maturity and tasting corresponds to some specific months. Several of them can also be found in early autumn.
The optimal season for collection and consumption of each one is:
Optimal conservation of red fruits
The ideal is to purchase this group of fruits when they are at an early stage of maturity or, if consumption is to be immediate, even advanced. You should store them in the refrigerator, or at least keep them away from heat and light, since they are their two main enemies.
In general, it is not advisable to remove their stems until you are going to cut them up for consumption. It is also advisable not to split them too far in advance.
Washing prior to consumption must be carried out thoroughly, but always with cold water and with the whole fruit, to prevent certain components from being lost in the water. Furthermore, it is not a good idea to soak them, because the nutritional losses are much greater.
