Blueberries have it all: huge amounts of antioxidants (organically grown berries have even higher levels), anthocyanins, resveratrol and quercetin. They’re also super-low maintenance: you can eat them by the handful fresh from the farmers’ market, add them to porridge and smoothies, or freeze them for later use – they’ll retain virtually all their nutrients.
Strawberries have antioxidant and anti-inflammatory properties. Tart green strawberries have also become a trendy addition to salads and savoury dishes.
This high-fibre, lowcalorie summer staple has more cancerfighting lycopene than
tomatoes. Swap watermelon cubes for tomato in green and grain salads, toss minced watermelon into any salsa, and serve grilled watermelon slices topped with watercress.
Tomatoes (yes, they’re really a fruit) are high in dozens of phytonutrients
and are perhaps the most hearthealthy vegetable.
A prime source of the anti-cancer compound limonin, vitamin C–rich lemons can be squeezed over everything. Or blend one – peel and all – with parsley, oregano and garlic for a marinade.