Like every beginning of the month, the Spanish Agency for Food Safety and Nutrition (AESAN) has published on its Instagram social network profile the lists of seasonal fruits and vegetables for the month of May. In this way, the organization dependent on the Ministry of Social Rights, Consumption and Agenda2030 aims to highlight the importance of consuming seasonal foods, as this helps contribute to the maintenance of sustainable agriculture and protect the environment.
In the month of May, many fruits and vegetables are at their peak of ripeness. In the first case, stone fruits such as apricots and cherries abound; while in the vegetables section we also find a wide variety of green leafy vegetables, such as chard and lettuce.
Eating fruits and vegetables in season means that they are at their optimal ripening point naturally. That is, its cultivation has not been forced by methods that could alter the flavor, texture and properties of the food. This not only means that the vegetables will be much tastier, but they will also be more beneficial for our health, by keeping their properties intact.
Not in vain, it has surely happened to you on more than one occasion that you have bought a vegetable in the supermarket when it is not yet in season and you have been disappointed to see that its flavor is not as intense as you would like.
Furthermore, betting on seasonal fruits and vegetables also results in other advantages, such as the fact that local production is favored and, therefore, the local economy is stimulated. This in turn is beneficial for our pocketbook and for the environment.
Since these are not imported products, transportation costs are reduced and, consequently, the price of food. While minimizing the environmental impact of transportation. The use of fertilizers or pesticides is also dispensed with as it is not necessary to force ripening.
This is why it is convenient to opt for seasonal and local foods in our basket when we go to the market. In addition, it is worth remembering that the World Health Organization (WHO) recommends consuming at least 400 grams (about five servings) of fruits and vegetables per day, as part of a healthy diet.
