Cook with citrus in the spring, berries in summer and apples and pumpkin in the fall. Food prepared at the peak of its freshness has unbeatable flavor and nutritional value.;
, Instead, choose healthy ways to enhance the flavor of fruit in your cooking. For example, serve baked apples with frozen yogurt, cinnamon, walnuts and dried cranberries; or add balsamic vinegar to strawberries to bring out their natural sweetness.
 Fruit juice and dried fruit, when used in moderation, is a healthy addition to many meals. Cook a dish like Moroccan chicken with dried plums to boost the fiber content of the dish, or use freshly squeezed orange juice to give a citrus kick to a salad dressing.
 Applesauce is a great substitute for vegetable oil in muffin and bread recipes. You’ll have to do some research to calculate just how much fat you can replace with fruit in your recipes, but the fruit can add the same moisture to your dishes without making your fingers greasy, so it’s worth it.
Use fresh, local fruit that is in season.
Avoid adding table sugar to fruit dishes.
Don’t forget juices and dried fruits.
Use fruit purees in place of fat when baking.
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