Eating in season, when food is ripe!

Ripeness of a fruit typically coincides with when it has the highest amount of nutrients, when it’s smell is the strongest and colour is the brightest. This is because ripeness is when the seeds of a plant are ready to go off and germinate - they want to be eaten and their genes spread. When we smell and see these colours and tastes our saliva and stomach start producing the enzymes and acids required to break down this particular fruit. With the modern industrialisation of food and the dampening of these natural flavours and instead substitution with artificial colours/smells - we loose touch with our ability to best digest and absorb food and the nutrients within them. 

This is just one of the reasons why I try to promote always eating seasonally as much as you can - organic fresh produce is best. If you need it all year round try buy it in season and freeze it to make it last longer. This is still preferred to buying fruit that has been modified or travelled long distances !