Seasonal Fruits - Benefits of Consuming Them
Max Müller
2026-03-19
9 min. read
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During the summer season, a variety of colorful vegetables and fruits of the season appear on market stalls, in shops, and on our plates, and their fragrance fills the air. It is widely known that each season has its unique vegetables and fruits, but the greatest abundance of them is available in spring and summer. But is that really a sufficient reason to include them in our diet?
Fruits available at a certain time of year – benefits of their consumption
Fruits that are available at a certain time of year in our climate possess exceptional flavor qualities and high nutritional value. Additionally, they remain fresh for a longer period – after harvesting, they do not have to travel long distances to reach the market or store, unlike, for instance, exotic fruits. However, this does not imply that consuming fruits from a tropical climate is not recommended, but it is advisable to use them mainly during the winter when the availability of native fruits in Poland is limited. Bananas have to travel thousands of miles before they reach Poland. They are harvested when they are still green and have a lower nutritional value compared to fruits that ripen on the tree. Therefore, it is advisable to choose fruits characteristic of the respective region during travel. Their taste is different as they ripen and are harvested at the peak of the season. Consuming fruits available at a certain time of year can provide the body with a large dose of vitamins and minerals, supporting proper body functioning, including the immune system. Fruits also contain a significant amount of water and dietary fiber, which positively affect digestion, feelings of satiety, and regular bowel movements. Fruits contain a considerable amount of sugar, so it is not recommended to consume them in excess. An excessively high intake of fructose – the sugar found in fruits – can lead to weight gain and fatty liver. The recommended amount of fruits per day is 2–3 servings, i.e., about 200–300 g. It is best to consume them raw, as they contain the highest amount of health-promoting ingredients.
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