Garlic is a calorie- free flavor enhancer that is part of every kitchen, all over the world. It is an antioxidant that may help improve heart and bone health. Garlic has been known to be a great immune booster, and can combat sickness, including the common cold. Athletic performances can be improved with garlic supplementation.
Choose: plump and firm heads of garlic with intact skin and no sprouts and spots. It is best to use fresh garlic for the most flavor.
At room temperature: 6 months, in a dry, well-ventilated, cool or temperature place around 0°C. Garlic stems can be braided and hung several months in an airy spot.
In the freezer: 2 months, as is, with its outer skin removed.
Excellent source: selenium
Properties: diuretic, carminative, stomachic, tonic, antispasmodic, antiseptic, antibiotic. Garlic is said to relieve various illnesses such as bronchitis, hypertension and digestive problems.

With their unique smooth texture, and distinctive sweet taste, grapes are small round berries that in most cases, have internal seeds that are either edible or not. A consumption of 5-10 grapes per day is recommended.
Choose: firm, intact, well-colored grapes that still have their bloom and are firmly attached to the bunch. Green grapes with hints of yellow are sweeter.
Avoid: soft, wrinkled, spotted grapes, or ones that are white at the end attached to the stem.
In the fridge: a few days, bunches wrapped in paper towel in a loosely closed plastic bag.
Good source: potassium.
Properties: diuretic, energizing, cholagogic, tonic and mineralizing.

Often confused with the “pomelo”, it can be pink, yellow or red and can be more or less mild, sour, sweet and perfumed. Usually, the grapefruit contains seeds and is rather juicy.
Choose: a grapefruit that is heavy for its size, relatively firm, with taut, shiny skin.
Avoid: a grapefruit that is too soft, with a dull rind.
At room temperature: 8-15 days.
In the fridge: extended storage.
In the freezer: the juice and the zest.
Excellent source: vitamin C.
Properties: aperitive, digestive, stomachic, antiseptic, tonic and diuretic.

Guava is one of the richest sources of Vitamin C and has high nutrient values and mineral benefits. Guava is known as the queen of all fruits, and it belongs to the myrtle family. Guavas are high in fiber and protein and can either be round or oval, with a variety of colors: yellow, pink to red and contain several seeds in the flesh.
Choose: a smooth, unbruised guava, neither too soft not too hard.
At room temperature: for ripening.
In the fridge: ripe, a few days.
Excellent source: vitamin C and potassium.
Properties: astringent and laxative.