Susan Mary Aldridge

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Welcome 2020 with apples, pears and citrus fruits

3rd January 2020 by SusanA

Pears – rich in soluble fibre

PPears, apples and citrus fruits are all in season this month, so I’ve highlighted them for a healthy start to the year. A recent study from the University of Reading showed that eating two apples a day, over an eight-week period, can lower LDL-cholesterol. The decrease was not as large as that brought about by statins but could be very significant over a long period of time and in combination with other healthy habits. 

Meanwhile, pears are a rich source of soluble fibre, which can also lower cholesterol, as well as lowering blood glucose. There are several varieties of apples and pears, of course, but if you check the origins and go for fruit grown in England (Conference and Comice pears for instance), you’ll also be helping the environment by saving on air miles. 

All citrus fruits are nutrient dense – being rich in soluble fibre, vitamins, minerals and phytochemicals. If you only buy tangerines at Christmas, maybe try including them in your diet from now on? 

Here’s a quick and easy health tip for the New Year – get into the fruit habit. At the start of the day, put out a pear, some easy peel tangerines, and a couple of apples on your desk, if working at home, or pop them into your bag if you’re going out. It’s a good way to push 5-a-day to 7 and beyond! 

Total citrus juice

Serves two

The sweetness of the oranges and clementines perfectly balances the sharpness of the grapefruit and limes. And I’ve found that I get more juice from lemons and limes by using a glass squeezer rather than the juicer. 

One net of clementines, peeled and segmented

Four large oranges (I used Emperor, which are easy to peel), peeled and segmented

Three red grapefruit, peeled and segmented

Two-inch piece of ginger, peeled and roughly chopped

Two limes

Juice everything but the limes. Halve the limes and extract the juice with a glass squeezer and use to top up the mixture. Give a quick stir, to blend in the lime juice, and drink immediately.  

Spinach, pear and Bramley juice

Again, this is a nice blend, where the sweetness of the pears nicely counteracts the taste of the apples and the spinach. I like Bramleys in juice because they’re not too sweet. In fact, in her anti-cancer non-dairy programme (The Plant Programmeby Professor Jane Plant and Gill Tidey) Jane Plant recommends juicing Bramleys rather than other varieties because of their high vitamin C and folic acid content.  

Serves two

200g spinach

Three Bramley apples, cored and chopped roughly

Three pears, chopped roughly

Two-inch piece of ginger, peeled and roughly chopped

Two lemons

Juice everything but the lemons. Halve the lemons and extract the juice with a glass squeezer and use to top up the mixture. Give a quick stir, to blend in the lemon juice, and drink immediately. 

Pear and Bramley crumble

Serves four

500g Bramley, cored and roughly chopped

500g pears, roughly chopped

Sugar and cinnamon to taste

For the crumble mixture

100g nuts, chopped

175g flour 

85g butter, chopped into small pieces

25g sugar

One tbsp. cinnamon

First cook the fruit. Add three tablespoons of water to the apples and bring to boil in a saucepan. Cook on a lower heat for about five minutes and then add the pears. Cook for a further five minutes or until the fruit has softened. Set aside while you prepare the crumble mix. Rub the butter into the dry ingredients until you get a crumb-like texture. Top the fruit with this mixture in a baking dish and bake at 190˚C for 30 minutes, or until the top is golden-brown.

Next month: Celebrating celery

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