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Fruits & Vegetables to Balance the Three Doshas

There are six tastes in Ayurveda and these are linked to the three Doshas based the simple principle of the natures of each Doshas.
For example the qualities of Vata include dry and light. Sweet and heavy are considered opposite qualities that balance these. Foods like bananas which have these tastes balance Vata.

Here are examples of fruit and vegetables that are suited to each mind-body type. You may notice that for your dosha, you tend to like the items listed, but it’s not black and white. Most people are a mix of two Doshas and the predominant dosha varies with the season.

Dosha Fruits Vegetables
Vata:
salty
sour
sweet
Ripe, sweet and juicy fruits. Dry fruits are better soaked. Apricot, avocado, banana, cherry, cooked apple, date, fig, grape, grapefruit, juicy pear, kiwi, lemon, lime, mango, melon, orange, papaya, peach, pineapple, plum, raisin, raspberry, rhubarb, strawberry, tangerine. Should all be cooked: Artichoke, asparagus, aubergine, beetroot, carrot, courgette, cucumber, green beans, kerala, leek, mustard greens, okra, olive, parsnip, spinach, squash, sweet potato, tender white radish, watercress, white pumpkin. The following only if cooked with oil and eaten in small quantities- brocolli, celery, pea, spinach.
Pitta
sweet
bitter
astringent
Apple, apricot, avocado, berries, cranberry, date, fig, grape, kiwi, lemon, mango, melon, sweet orange, pear, persimmon, sweet pineapple, sweet plum, pomegranate, raisin, strawberry, sweet berries, watermelon. Alfalfa sprouts, artichoke, asparagus, bamboo shoot, bell pepper, black olive, broccoli, brussel sprouts, cabbage, cauliflower, celery, chicory, courgette, cucumber, dandelion greens, endive, green bean, kale, kerala, lettuce, leek, okra (ladies finger), parsley, parsnip, potato, sweet potato, tender white radish, white pumpkin
Kapha
bitter
pungent
astringent
Apple, apricot, berries, cherry, cranberry, dried fig, grape, guava, kiwi, lemon, lime, peach, pear, persimmon, pomegranate, raisin, strawberry, tamarind, tangerine. Should all be cooked: Alfalfa sprouts, artichoke, asparagus, aubergine, beetroot (in small amounts), bell pepper, brocolli, brussel-sprouts, cabbage, carrot, cauliflower, celery, courgette, endive, green bean, green leafy vegetables, kale, karela, leek, lettuce, mustard greens, okra, onion, papaya, parsley, parsnip, pepper, pea, radish, spinach, sprouts, turnip, watercress, white pumpkin.