Eat red for heart health and weight loss

Start at the produce section. This is strawberry season when luscious Plant City strawberries are ripening just ahead of the Plant City Strawberry Festival, February 26 to March 8. Before you drown these mouth watering  “red” delights in whipped cream, enjoy the natural flavor. If you must add topping, go for lo-cal options. Raspberries and cherries are smaller cousins that are more than accents, they are easy to tote snacks.

Vine ripened tomatoes are almost as juicy as freshly picked strawberries. Slices of tomatoes mixed with mushrooms on top of fresh spinach or salad greens is as colorful as it is healthy. Don’t forget the little radish, another great “red” compliment to salads with its tart crunch.

Red bell peppers are the mild choice compared with hot red peppers, yet each brings something strong to the table. Pimentos are another accent that can be enjoyed year round in small jars on the grocer’s shelf.

Cranberries are not just for Thanksgiving, but in the canned or frozen form, you can enjoy them all year. Another seasonal choice, watermelon, is on the pink side of red yet filled with lip smacking, chilled goodness.

Red fruits and vegetables are packed with antioxidants including anthocyanin and lycopene which support heart health and help the body’s defenses against other diseases. Red fruits have additional Vitamin C and potassium.

If “red” food means pizza sauce to you, then expand your options. Visit the Harvest Marketplace at Ulmer Park in Largo, 9am to 2pm, Thursdays thru April 30 to see fresh produce right from the vine to your shopping bag.