YMCA Healthy Living Magazine, powered by n4 food and health (Autumn 2015) | Page 13

in a fruit salad or use it in cakes or make
some jam.

perfect accompaniment to roast
pork. Unsweetened apple sauce can
also be a substitute for butter or oil
in baking.

Pomegranate

These babies have a hard leathery skin that
surrounds many kernels, each with a tiny
edible seed. They can be a bit of nuisance
to extract the seeds but the burst of
flavour that comes with them makes the
clothes-staining process worth it.

Pears

Like the apple, pears come in
many varieties and colours,
including Bosc, Corella and
Packham. And they are a
good source of vitamin C
and dietary fibre too.
Enjoy fresh as a snack,
poached in earl grey tea for a
wonderful addition to pancakes or
porridge, or even add it to your salad. Like the apple, pears
can be included in wonderful pies, tarts, crumbles and cakes.
I particularly enjoy sliced Corella pear on a cheese and
cracker platter.

Persimmon

These round shaped
fruits you’ll find
later in the
season near the
passionfruit and
other tropical
wonders. When
ripe they are
bright orange with a
green stem. Their
orange flesh has a spicy
and sweet flavour, similar to
the mango and papaw.
Persimmons are an excellent source of
Vitamin A which helps maintain
normal reproduction, immune
function and of course, helps us
see in the dark. They are also
a good source of Vitamin E,
which acts as an antioxidant and stops the
formation of damaging free
radicals. Plus like the others,
you’ll get a good punch of
vitamin C and dietary fibre too.
But how do you eat it you ask?
Like an apple, or serve with yoghurt,

Pomegranates are a good source of
vitamin K, which is important for normal
blood coagulation; and vitamin C and
folate, which plays an essential role in cell
division and foetal growth.
Eat fresh, or as a garnish on
yoghurt, salads,
homemade pizzas and
desserts.

Quince

The quince is a
member of the apple
and pear family, with
the addition of a fury
skin. The flesh is
very hard & bitter,
and not
recommended to be
eaten raw. Including
quince into your fruit
bowl is another way to get
some vitamin C, vitamin E, dietary fibre
and potassium.
They are high in pectin, which makes them
excellent for making jams and jellies, but
they can be roasted, baked and stewed
too. I saw porridge topped with poached
and stewed quince frequently on my
Instagram feed last year, so maybe this
is something I’ll try this season.
So, really, Autumn is sounding pretty
great. I’m very much looking forward to
my Grandfather’s stewed Granny Smith
apples which, no doubt, will be topping
steaming porridge bowls and filling Sunday
night desserts!

AUTUMN 2015 YMCA HEALTHY LIVING MAGAZINE

13