The colors of fruit are no accident, they are an indication of the minerals, vitamins and phytochemicals (substances similar to antioxidants) found within. For that reason, it is an important factor to know what nutrients each fruit has to offer.

Orange, Yellowish-Orange fruits contain carotenoids, such as carotenes and beta-carotenes (vitamin A precursors), which act as antioxidants with cancer-preventing properties. These are essential for eyesight, healthy skin, tissues and good immune system function.
Examples: Oranges / Apricots / Melons / Mangos.

Red fruits contain lycopene, an antioxidizing agent which helps reduce incidence of some cancers such as cancers of the lung, prostate, stomach, and intestine. Unlike other vitamins or antioxidants, its value is improved by cooking.
Examples: Apples / Strawberries / Watermelons.

Dark red, purple, and blue fruits: contain Anthocyanins, which helps treat circulatory alterations, reduce heart disease and improve vision. They also have anti-inflammatory, antiviral y anti-microbial properties.
Examples: Cherries / Dates /Grapes / Plums / Raisins / Cranberries / Blueberries.

Green Fruits: contain compounds such as chlorophyll, whose antioxidant effects strengthen the circulatory system and intestinal system; or lutein y zeaxanthin, two types of carotenoids which protect our eyes, reducing the risk of cataracts and blindness
Examples: Pears/ Apples / Kiwis / Avocado.