Spring 2020

9 Powerful Immune-Boosting Fruits and Veggies

Boost your immune system with these powerful foods packed with vitamins A, B, C

Green Garlic

Taste: green garlic has a bright garlic aroma and flavor.

Application: can be used in both raw and cooked applications such as braising, sauteing, grilling and roasting.

Nutritional Value: contains vitamin C, vitamin B6, manganese and some calcium and phosphorus.

Dragonfruit Pitaya

Taste: subtle sweet flavor similar of berry, pear, kiwi, and watermelon.

Application: best eaten raw and slightly chilled, but can also be grilled.

Nutritional Value: rich in phytonutrients and antioxidants, carotene, and vitamin C.

Jumbo Asparagus

Taste: same flavor characteristics as other types of asparagus, but richer.


Nutritional Value: excellent source of Vitamin C, antioxidants glutathione and rutin, precursors to Vitamin A.

Morel Mushrooms

Taste: meaty and tender with a deep, earthy, nutty, and woodsy flavor.

Applicationshould not be eaten raw and are only for cooked applications such as sauteing or frying.

Nutritional Value: excellent source of fiber, iron, and manganese, copper, phosphorus, zinc, vitamins D, E, K and B, potassium, and calcium.


Taste: can be sweet, earthy, nutty and even tangy.

Application: can be eaten fresh or cooked. For best nutritional value, should be eaten raw or slightly cooked.

Nutritional Value: excellent source of antioxidants, beta carotene, it also contains carbohydrates, protein, fiber, vitamin A, vitamin C, calcium, iron and folic acid.

Barbados Cherries (Acerola)

Taste: tart to sweet flesh.

Application: best eaten fresh, and soon after harvest. Barbados cherries can also be pureed, juiced, or cooked down into jams, jellies, or syrups

Nutritional Value: Barbados cherries are an excellent source of vitamin C.

Red Bell Peppers

Taste: have a water-like crunch and are sweet with a fruity flavor.

Application: great for roasting, grilling, sautéing, baking, and stir-frying. Best consumed raw and lightly cooked.

Nutritional Value: excellent source of vitamin C and A, also contain vitamins E, K, and B6, potassium, manganese, fiber, folate, thiamin and lycopene.

White Grapefruit

Taste: sweet with contrasting bitter and sour.

Application: grapefruits can be eaten raw or used in cooked applications.

Nutritional Value: contains a high level of vitamin C and potassium, calcium, phosphorus, magnesium and copper, a good source of folate and dietary fiber as well as flavonoids.


Taste: nutty, neutral taste.

Application: can be eaten raw or roasted.

Nutritional Value: great source of healthy fats, fiber, protein, manganese, magnesium and vitamin E.