Stewed autumn fruit I love this time of year, not least because of the apples, pears and stone fruit that are ripe and ready to pick. If you’re lucky enough to have your own trees, or like me, have a generous neighbour who’s happy to share their bounty, then you will be able to make some delicious stewed fruit to store away in the fridge and freezer for the weeks and months to come. Of course you can buy the fruit too, but we recommend that you try to find local and organic fruit to reduce exposure to pesticides, and boost nutrient intake – farmers markets and local growers are a great choice. Stewed fruit, rich with cinnamon, is a lovely thing – it can form the basis of crumbles, and, paired with some coconut (or regular) yoghurt, makes a speedy dessert or breakfast. But it’s also really, really good for you, and here’s why… Consuming apples regularly can help reduce allergies (1), help to protect cells against oxidative damage (2), reduce inflammation in the intestines and throughout the body including the brain (3, 4, 5). And finally apples can improve your microbiome, by favourably impacting on the bacterial colonisation of the large intestine (6). The deep, rich colour of most of our native plums gives an indication of their antioxidant, or phenol, content. Plums are also a good source of vitamin C, needed for iron absorption, to fight free radical damage, and to help protect our arteries from atherosclerosis. Stone fruits like …
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