Fiber-rich fruit is great for warding off heart disease, strokes and other chronic diseases. Here's what to look for when your local orchards shut down for the season.
By Amy Ahlberg
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Forget pomegranates—start popping kumquats. The tiny little olive-sized citrus fruits are full of disease-fighting antioxidants, which are contained in their sweet, edible skin. A serving of five (which is about five calories) also contains one-fifth of your daily fiber needs, along with a healthy dose of potassium and vitamins A and C. The most commonly found variety is the Nagami, and California and Florida are home to most of our domestic crop, which peaks between November and March, and the fruits are super-versatile. Slice up a kumquat and toss it into a salad, or use that instead of hassling with orange zest when your recipes call for that; kumquats lend a more refined, complex flavor to your dishes. Diced kumquats and avocado make a great salsa when mixed with red onion, cilantro and lime. At the market, look for firm fruits that are bright orange in color (green ones aren’t ripe), and store kumquats them at room temperature for two or three days, or for up to two weeks in the refrigerator.