You know you should, but you just can't seem to reach that "five a day," or more, suggested servings of fruits and vegetables we all should be aiming for. Try some of these tips to get those fruits and veggies in and  maximize their nutritional value.

• Include fruits even if low in vitamins and minerals; they often have hidden benefits. Grapes for example, don't have a lot of vitamin A or C, but they have fiber. Many fruits and vegetables contain cancer-fighting nutrients that we may not yet be aware of.
• Choose seasonal fruits and vegetables; they're your best buy. You'll get more taste and nutrients for less cost.
• Choose produce that's bright or deep in color. Pale veggies generally indicate a loss of nutrients.
• Don't feel you have to eat only fresh produce. Frozen, or even canned (drain to get rid of some of the salt), have lots of nutrition, too.

• To limit pesticide exposure, peel fruits and vegetables that are waxed. Otherwise, eat fruit with skin, or pare as little as possible. More nutrients are found near the skin than at the center.
• Wash fruits and vegetables thoroughly with water and a scrub brush, even if you're going to peel it. 
• Store vegetables in the refrigerator crisper drawer or in "breathable" vegetable plastic bags.
• Store potatoes and onions at room temperature, but not together.
• To maximize nutrients, eat vegetables within a couple of days of purchase. Wait to wash and cut them up until just before cooking.
• Don't overcook vegetables, or you will lose important nutrients. Steam lightly until just tender-crisp.

• Cook in a little liquiddefatted broth, juice or waterin a covered, nonstick pan.
• Roast or grill vegetables as a low-fat way to enhance flavor. Coat sliced eggplant, bell peppers and zucchini with vegetable oil spray. Roast in the oven at 400 degrees F or grill for about 15 minutes until tender-crisp.
• Make coleslaw with vinaigrette dressing instead of regular mayonnaise.
• Use lower-fat, commercial dressing for salads, or make your own. Experiment with herbed vinegars, using three parts vinegar to one part oil, instead of the other way around.
• Sprinkle Parmesan or Romano cheese on vegetables to add flavor but not a lot of fat
• Add legumes and lentils to rice dishes, soups, chili, meatballs and stews for added fiber.
• Mix dry fruitraisins, cranberries and prunesinto breads, cookies and salads.
• Broil or microwave peach, pear or grapefruit halves to enhance their sweetness.