A century ago people believed that it was better eat different foods in different seasons. Here’s what a hundred year old cookbook said:
Some food adapted for use at one season or in one climate are not suited to another.
Some people make the mistake of eating in warm weather the same foods and the same quantities of food that they consume in the winter; but the quantity of food should be reduced during the spring and summer months. The digestive organs cannot readily care for the same quantity or the same quality in spring that they are capable of digesting during the winter. Wisely, therefore, with the return of spring, nature take away the desire for many of the more solid foods, and furnishes us with fruits, and greens, and succulent vegetables, which are appetizing and cooling to the system.
Much of the common sickness, especially during the spring and summer months, is caused by the absorption of poisons resulting from the decay of unsuitable food in the intestinal tract. Pimples, rash, and itching of the skin are often signs that nourishment ill-suited to the season or to the condition of the blood has been taken into the body. Fresh fruits are both food and medicine, and are needed by the blood; being especially rich in alkaline elements, they serve to keep the blood in good condition, and because they contain the carbon in the form most easily digested (fruit sugar), they hold first place in the list of foods which go to make up the ideal diet.
The Science of Cookery (1921) by H.S. Anderson