But here's the catch: A healthy diet is made from more than just fruit. Canadian scientists recently compared the cancer-protective properties of 33 vegetables and found that the most powerful tumor fighters - brussels sprouts, leeks, beets, and kale - are often among the ones least likely to land on your plate. If you find these 4 winter vegetables hard to swallow, use our tips to unlock their flavor potential. For a list of all-season farmer's markets in your area, check localharvest.org. Or just stay in bed and order online!
Pomegranate seeds are high in polyphenols, plant chemicals that fight inflammation. Mix the seeds into oatmeal for more flavor and crunch.
Remove the outer layer of leaves, trim the stems, and toss with olive oil and sea salt. Place them on a baking sheet and roast at 425 degree-F until they're nicely browned.
The antioxidants in persimmons can help control diabetes and the cell damage it causes. Serve the fruit with prosciutto and fresh mozzarella.
Many restaurants offer potato-leek soup in the winter, but you can also finely slice leeks and add them to omelets, salads, and rice.
One kiwi contains about 100 milligrams of immunity-boosting vitamin C. Add kiwi slices to a spinach salad.
Wrap one or two beets in foil and bake them in a 350 degree-F oven for an hour or until they're cooked through. Then cut them into cubes to toss into a salad of greens and crumbled goat cheese. Add a drizzle of walnut oil.
One cup of raw guava contains more than 8,500 micrograms of the antioxidant lycopene, which may help prevent coronary artery disease. Pair it with blue cheese and figs for a snack.
To temper kale's bitter taste, gently sauté it with olive oil, balsamic vinegar, chopped garlic, and pine nuts.
Pomelos pack flavanones, a class of antioxidants that have been shown to help prevent the spread of cancerous cells. Include them in a topping for a dessert sorbet.
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