Most fruits contain no fat or very small amounts of fats. No fruits contain cholesterol, and even fat-containing fruits fit into a healthy diet. You should try to get at least nine servings, or about 4½ cups, of fruits and vegetables every day, according to the Harvard School of Public Health.

Writer Mark Twain once said, “When one has tasted watermelon, he knows what angels eat.” Whether watermelon is heavenly is up for debate, but no question remains as to the nutritional value – it is high in vitamin C and serves as a source of vitamin A.

A dinner plate may contain both a salad and cooked vegetables in addition to a protein such as fish or chicken, and perhaps a serving of rice.

Apricots are high in vitamins A and C, potassium, calcium, iron, phosphorus and fiber, making them a healthy addition to any diet. Their sweet taste and soft texture complement a variety of foods; in particular, they are delicious in pies and cobblers, and work well with pork and poultry.

Consuming at least three daily servings of fruit will help to maintain your health, but you should eat more non-starchy fruits to minimize calories and sugar. Fruits darker in color are typically packed with the most nutrients.

As nutritious foods go, fresh fruits are high on the list. In addition to being relatively low in calories, fruits are packed with vitamins and minerals that can reduce risk factors for diabetes, cardiovascular disease, cancer, kidney stones, obesity, bone loss, high blood pressure and high cholesterol.

Fruits and vegetables are the cornerstone of the Nutrisystem diet; you cannot do the diet without eating them. Consuming fruits and vegetables is associated with a lower incidence of diabetes, which is important for obese dieters who are at risk for diabetes.

Most fruits and vegetables are both pretty and nourishing. A plump tomato on the vine is an invitation — to make salsa, create a salad or liven up a sandwich. While it’s still on the vine, most people would undoubtedly think of that tomato as alive, but in fact, even after picking, fruits and vegetables remain alive.

Jackfruit is a fruit that grows up to 100 pounds on large trees in Malaysia, Thailand and other Pacific Rim countries. The fruit rind discourages predators with its prickly cones, probably one of the reasons along with its foul, ripened smell that the jackfruit is overlooked by some as a viable fruit to consume.

The plantain is a mixed breed fruit that is a vegetable in some cultures and referred to as the cooking banana. Its origin is Southeast Asia, but it is grown widely. It is a staple food in Africa, southern India and throughout tropical America because of its stability of production and high nutritious value.

Pineapples are low-calorie, nutrient-rich tropical fruits native to the Caribbean islands, and to Central and South America. The Spanish introduced them to the Hawaiian Islands, which has become the primary producer of pineapples sold in the U.S.

More than two-thirds of adults fall short of eating the recommended two fruit servings daily, according to registered dietitian Cynthia Sass.