13. Papaya

Papaya contains vitamin C and carotenoids, including beta-carotene.

It also provides fiber and has a naturally soft texture.

Ripe papaya can be eaten with a spoon or added to fruit salads and smoothies.

14. Pomegranate

Pomegranate is known for its colorful seeds, which contain fiber and a variety of polyphenolic compounds.

The seeds can add a sweet-tart flavor to salads, yogurt, oatmeal, or grain dishes.

Because the edible seeds can take some time to remove from the fruit, packaged arils can be a convenient alternative.

15. Cherries

Cherries contain vitamin C, potassium, fiber, and various plant compounds.

Their naturally sweet flavor makes them a satisfying snack, while their color reflects the presence of beneficial pigments.

Fresh cherries can also be added to yogurt, oatmeal, or homemade desserts.

Why Eating Different Fruits Matters

There isn’t one fruit that provides every nutrient your body needs.

That’s why variety is important.

Different fruits contain different combinations of vitamins, minerals, fiber, and plant compounds. Eating a mixture of colors and varieties can therefore help broaden the nutritional value of your diet.

Instead of focusing on one so-called “miracle fruit,” think about building a colorful selection throughout the week.

Whole Fruit Is Usually the Better Choice

Fruit juice can contain some of the nutrients found in whole fruit, but whole fruit has an important advantage: fiber.