Jerusalem Post

ByWALLA! HEALTH

Fruits are an important part of a healthy diet. Incorporating them into the daily menu, in smoothies, salads or as a natural snack, is a simple and tasty way to improve health.

Spring brings with it not only pleasant weather and new colors, but also an abundance of fresh and particularly healthy fruits. Beyond their great taste, many fruits are rich in antioxidants, dietary fiber and plant compounds that may help reduce inflammation in the body and contribute to overall health.
Chronic inflammation is associated with a variety of common health problems, including heart disease, diabetes, joint pain and even mood disorders. Although no single food can prevent disease, properly incorporating fruits into the daily menu may support a balanced inflammatory response.

Ahead of the spring season, here are five fruits that are especially worth adding to the menu:
Loquat
Loquat is an excellent source of antioxidants called carotenoids, including beta carotene – although darker, more orange varieties tend to offer more carotenoids than the lighter ones. Carotenoids strengthen the immune system, reduce inflammation in the body and protect against heart and eye diseases.

It is recommended to eat them fresh or incorporate them into a variety of sweet and savory dishes.

Strawberries
They may be winter stars, but their season continues until May. And that is a good thing because this is one of the healthiest fruits available. They are rich in plant compounds called polyphenols, especially anthocyanins, which give them their bright red color. These compounds help reduce the activity of inflammation-promoting enzymes and have even been linked to a decrease in inflammatory markers in the body.
They can be enjoyed as a dessert, added to smoothies, yogurt or incorporated into salads.
Kiwi
Behind the brown and slightly hairy peel hides a fruit that is particularly rich in nutritional values. Kiwi contains a high amount of vitamin C, alongside dietary fiber and anti-inflammatory compounds.

Its fiber contributes to digestive system health and helps balance gut bacteria, which may reduce inflammation. It can be eaten as is, added to smoothies and even eaten with the peel for extra fiber.
Apricots
Fresh apricots are one of the hallmarks of spring. They are a good source of beta carotene, a component that helps reduce inflammation and supports the health of the skin, eyes and immune system.

In addition, they contain antioxidant compounds that help protect the body from free radical damage. It is recommended to eat them fresh, incorporate them into salads or even lightly grill them.

Cherries
Cherries are considered one of the most researched fruits in the context of reducing inflammation. They are rich in polyphenols that contribute to joint health, muscle recovery and reducing the risk of chronic diseases.
It is recommended to eat them fresh or incorporate them into a variety of sweet and savory dishes.