Just because it’s freezing outside, doesn’t mean you don’t have to worry about staying hydrated. You might even be more prone to dehydration because the body’s signals change during the colder months—your automatic thirst response can nosedive by up to 40 percent. If you equate dehydration with steamy summer perspiration, be aware that sweat evaporates from the skin more quickly in dry environments, such as indoors with central heating. Suffering from cracked lips, leathery cuticles and flaky snake skin? Yes, your world is dry, very dry.

Simply put, your body will not function without H2O. Nearly all of its systems depend on consistent hydration. Water keeps your skin and other tissues plump and moist, carries oxygen, protects your organs, regulates temperature, breaks down nutrients, lubricates your joints, and flushes out waste and toxins. As you begin to get dehydrated your skin will become slack and dull, your eyes will look sunken with dark circles, and you’ll feel tired and listless. Not pretty—or healthy.

If you’ve ditched carrying around your water bottle during the winter, there’s another way to ensure that your body gets enough liquids to look and feel your best: Fruit! Eating your way to hydration has other benefits as well.

Being properly hydrated is about how much water your body holds, not what passes through it. Food is more efficient at delivering hydration to your cells and keeping it there than water is. Drinking too much water can even flush out important vitamins and minerals. Eating fruit also delivers vitamins and antioxidants and disease-fighting, hunger-satisfying fiber.

Fruit with the highest water content:

Watermelon

Cantaloupe

Honeydew melon

Oranges

Grapefruit

Strawberries

Raspberries

Grapes

Pineapple

Mango

Pear

Apple

Cooking fruit breaks down its cell membranes which leads to water loss, so its best to go for raw. Here is a fresh, flavorful, and nutrient-rich recipe to keep you well hydrated. Try different fruit as it comes into season.

Fruit Salad with Lime and Mint

Make 4-6 servings

4 to 5 cups of your favorite water-rich fruits and berries cut into bite-sized pieces

3 tablespoons honey

2 tablespoons fresh lime juice

Leaves from 2 or 3 sprigs mint

Whisk honey and lime until fully incorporated. Remove mint leaves from stems and chiffonade*. Mix all ingredients gently in a serving bowl and refrigerate for an hour before serving to allow flavors to meld. Stays bright and delicious covered in the fridge for up to two days.

*To chiffonade, stack a few leaves of mint at a time and roll into little “cigars.” Thinly slice crosswise with a sharp knife.