For an energy boost and a full helping of vitamins and minerals, here are our tips about which fruit and vegetables to eat this month!

Watermelon: From tropical Africa, the watermelon is both an edible fruit and the plant that produces it (Citrullus Vulgaris). The fruit is big and round, with smooth, compact skin and green stripes, while the inside is red and full of seeds. The flesh contains more than 90% water, but also has a high sugar and vitamin content. Fresh and thirst-quenching, it is definitely a must-have for summer.
 
Plums: Originally from the Caucasus region, the common plum tree is a plant that produces fruits of the same name. The oval or spherical-shaped fruit has purplish or straw yellow skin and yellowish flesh. Rich in vitamins, sugars and minerals such as magnesium and potassium, plums can be eaten raw, but also turned into jams for filling delicious tarts.
 
Blueberries: Originally from North Europe and North America, native Americans were the first ones to grow blueberries and then passed on the growing techniques to European settlers. The fruit is a small indigo-coloured berry. Mainly formed of water and sugar, blueberries primarily contain vitamins A and C, as well as minerals such as potassium and calcium. Normally eaten fresh, they are also often used for making desserts such as famous American muffins: discover our recipe here.
 
Purple potatoes: Originally called Vitelotte noire, purple potatoes are an old Peruvian variety. These knobbly oblong-shaped tubers have the special feature of purple skin and flesh which stays the same during cooking. Rich in starch, vitamins and minerals, they are a natural source of energy. They can be eaten boiled, baked, but also as a delicious, light snack: discover our recipe here.
 
Tomatoes: A berry originally from Central and South America, the tomato was called xitomatl by the Aztecs which literally means plump thing with a navel. The fruit generally has a globe shape with juicy flesh and many seeds. In particular, the Riccio di Parma tomato, grown around Emilia-Romagna, is characterised by its large size and the presence of several grooves. Rich in antioxidants and precious minerals such as iron and phosphorus, this Emilian tomato is good to eat raw in salads, but can also be used for making homemade preserves.

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