Introducing a variety of rainbow-colored foods when children are young, will help them adapt to a healthier lifestyle in later years. Instead of junky snacks, why not offer them seasonal fruits of different colors, textures and tastes for their mid-day munchies?
My cousin Priya wrote these rhymes to persuade her then little guy to eat a wide variety of fruits. She has also penned rhymes and doodles about a Veggie Parade.
Watermelon
Summer is the season for watermelons. I recall my childhood days when we would hold huge chunks of seeded watermelons (the seedless variety did not exist in those days) and have a seed spitting competition on how far each of us could spit the seeds out.
Here’s a wonderful Watermelon Smoothie with Ginger & Lime that you will love.
Pomegranate
Lot of people think it is a royal pain to deseed a pomegranate. That’s far from the truth. Watch this video on how to easily separate the arils. Two of my favorite recipes that have poms (as they are cutely called) are below:
Pineapple
Did you know that pineapples have an anti-inflammatory compound called bromelain that helps ease pain and inflammation? Fruits in a curry? Yes! In Karnataka, this Spicy, Sweet, Tangy Pineapple Gojju is a festival and wedding favorite.
Papaya
I used to hate papayas growing up. Our garden had two huge papaya trees and plentiful fruits were always available at home. I never ate even a single piece, even though my mom would beg me to taste “just one piece”. After I came to the United States, I discovered a love for raw papaya salads that are served in Thai restaurants. I continue to not care for ripe papayas (as I’ve grown older, I hate fewer and fewer things), but happy that I’m in love with the raw version.
Orange
I remember a childhood rhyme that I used to sing over and over. It went something like this “Oranges and Lemons…Sold for a penny…All the schoolgirls are so many (this sentence doesn’t make sense now!)…The grass is so green….The rose is so red….Remember me til I am dead, dead, dead”. Anyone else recall this one?
Please don’t serve commercial orange juice to your kids. They are full of sugar and preservatives. Instead, encourage them to eat real fruits. And while they are munching on oranges, you can relax and sip on this orange-infused Spiced Mulled Wine.
Mango
Ah, mangoes. This tropical fruit is one of my favorites. In season, we eat fresh, organic and juicy mangoes from Costco. Mangoes taste great in salads and in smoothies. Try to puree them and add it to the Chia Seed Pudding. Else, try this delicious Mango Rasayana – a traditional dish from the state of Karnataka. This Tangy-ly Spicy-Sweet Jicama Salad with ripe mangoes, is a spin-off Mexican salad.
If you love raw mango like I do, I can offer you the Raw Mango Fenugreek Salsa and Mango Dal – Mamidikaya Pappu.
Jackfruit
Karnataka, my home state, abounds in jackfruit trees. The fruits are ginormous and hang desperately to the sides of these huge trees. Come summer, everyone seems to be eating jackfruits. This is on top of my “do not care” fruit list, but I’ll give anything to lay my hands on the raw jackfruit papads and chips, which are famous in the Udupi cuisine. This is the part of India where my husband hails from. I also love eating jackfruit seeds in Sambar and in Eggplant based dishes.
Grapes
Did you know grapes freeze well? Wash and dry them before freezing. When you have a craving for a sweet tooth, pop a few in your mouth for that natural sugar rush. When grapes are in season, I love them in this Colorfully Crunchy Strawberry-Grape-Kale Salad or in my favorite Romaine Ginger Smoothie. Grapes are full of pesticides, so make sure you choose organic.
Fig
Fresh figs are in plenty during the summer in North Texas. We harvest figs and freeze the fruits that we can’t consume, to use later in smoothies. I’ve used dried figs to sweeten this Zucchini Banana Bread.
Cherry
Hmm, I didn’t know cherries can grow in the snow. Priya is an avid researcher, so I’ll take her word for it. I love cherry topped desserts – not the sugar-soaked ones you find, but fresh pitted fruit. Reminds me – I need to create a cheery cherry recipe soon…
Banana
The ubiquitous banana. This is my go-to source of energy and nourishment when I am traveling. Even if it is not organic, I know the thick peel will protect the fruit within. Try this delicious Banana Avocado Smoothie or Zucchini Banana Bread as a morning or mid-day picker-upper.
We have several recipes that use various parts of the banana trees, including the raw fruit. Check them out below:
- Banana Stem Curry
- Banana Flower Curry
- Crispy, Delicious Banana Nuggets
- Raw Plantain with Yogurt Curry
- Crunchy Baked Plantain Chips
- Raw Banana Potato Sauté
Apple
Not sure how true the saying “An apple a day keeps the doctor away” is. Eating apples alone is probably not enough, right? I have a couple of apple recipes on our site. Dehydrated Apples and Harvest Salad with Spinach-Apple-Pomegranate. Check them out.
Acknowledgements/Credits:
Priya describes herself as a dancer by training, a writer by passion and a singer by assumption. Currently in social distancing mode, she is trying to figure out why when she thinks she is at her TEDz motivational best, her 12-year-old is convinced she is a momster. The Veggie Parade and the Fruit Parade slipped out of her pen in the hope that her then 6-year-old would start a love affair with them. Now she knows better! The illustrations are by Priya’s colleague-friend Ramakanth.
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