Tuscan Diet - Fruit

Wandering through Tuscany, you will see fruit just about everywhere.  Grape vineyards abound, as do olive (yes, olives are technically a fruit!), lemon, cachi (persimmon), fig, and other fruit trees.

Tiny citrus fruits in Poggio a Caiano

Fruit is an important part of the Tuscan diet.  We eat fruit several times a day in Italy...sometimes as part of breakfast, but more often following lunch and dinner.

Fruit (and vegetables) for sale at Mercato Centrale in Florence

It was something that I had to get used to.  I have always liked fruit, but when I went to Italy, I was not used to it being served after every meal.  As soon as we would finish our meal, Simone would insist that I eat fruit!  Now I don't even think twice about it and I always reach for fruit after a meal.

Uva di tavola (table grapes)

I'm sure that you already know how important fruit is to incorporate into your diet.  Along with vegetables, they provide numerous vitamins and minerals, as well as antioxidants and fiber.

Simone peeling a nespole (loquat)

We eat any and all fruit types, but we do make sure to eat what is in season.  Grapes, pears and apples in the fall, kiwis and citrus in the winter (I ate so many clementines in December this past year, I just about turned into one!), berries in the summer, and lemons year round.  Typically, in Italy, if it isn't in season, you probably won't be able to easily find it at the market.

Cachi - a soft fleshed persimmon (my favorite!)

A great way to incorporate fruits in your diet is to keep a bowl of fresh fruit on your table.  Having fresh fruit readily available and in sight is a good reminder to eat your fruit after meals.

Fresh fruit or cooked fruit, it's all good!  One of Simone's favorite things to do with fruit in the winter is to cook apples.  It's super easy and incredibly delicious!  Peel an apple (or two or three...or however many you want) and cut it into slices.  How you want to cook it is up to you.  If you want to use a microwave, place the apple slices into a bowl, sprinkle with some cinnamon and add a spoonful of water.  Cover with a lid (or a plate) and cook for several minutes (the time will depend on how many apples you are using and how thick they are cut...just check them periodically throughout the cooking time to monitor their progress.)  If you prefer, you can cook them on the stovetop.  In that case, place the slices in a small pot and add the cinnamon and a little water.  Cover the pot and cook over a medium flame until softened.  Buono!

Cooked apples alongside a grilled pork chop and asparagus