General advice

Put them where you can see them

Keep fruits and veggies on the corner of your desk, the kitchen counter and in the centre of the table. What you see is what you get…to eat!

Don’t throw bruised produce away

Use fruit that’s past its prime in muffin recipes, smoothies and fruit salads. And save wilted vegetables for spaghetti sauces, potages, soups and purées.

Stock up

When they’re in season, freeze strawberries, raspberries and blueberries to enjoy throughout the year. You can also make coulis by blending the fruit in a food processor with a small amount of sugar (or maple syrup...yum!) and fresh lemon juice and saving the mixture in the freezer. The same goes for apple sauce in the fall. Coulis and compotes are great for jazzing up muffins, banana breads, pancakes...

Try new things

Try a new fruit or vegetable once a week or once a month. Celery root, bamboo shoots, chayote, papaya, passion fruit and mini kiwis will all delight your taste buds!

Colour is key

As recommended in Canada’s Food Guide, eat at least one dark green and one orange vegetable each day to ensure you get enough folate (a vitamin) and Vitamin A. Try eating dark green vegetables like arugula, broccoli, chard, Chinese broccoli (kai-lan), kale and curly kale, as well as salad greens like spinach, romaine lettuce and mesclun mixes. Orange veggie options include carrots... More