One of the first fruits of summer, strawberries are a tasty way to fight disease. The fruits are chock full of vitamin C and antioxidants. One major study found that women who ate more strawberries had a lower level of C-reactive protein, a marker of inflammation linked to heart disease. In lab tests, extracts of strawberry also inhibited the growth of cancer cells, giving further credence to the fruit’s cancer-fighting properties.

Watch out: Strawberries were one of the fruits most likely to contain pesticide residues, according to the Environmental Working Group, which ranked 43 produce items. If you are worried about pesticides, look for organics or grow your own. They also may trigger allergic reactions; a doctor can tell you if symptoms are related to a food allergy.

How to eat: Strawberries are great plain, in smoothies or in fruit salads.

— Betsy Q. Cliff