Apple a Day
APPLE HISTORY
The apple tree, which originally came from Eastern Europe and southwestern Asia, has spread to most regions of the world. Over the centuries more than 7,000 varieties have been developed.
Apples have long been associated with the biblical story of Adam and Eve. The apple’s most recent appearance in history occurred in the 1800s in the U.S., when Johnny Appleseed—a real man named John Chapman—walked barefoot across the country planting apple trees that provided food and a livelihood for generations.
APPLE NUTRITION
Apples belong to the Rose family of plants. Other foods in the Rose family include apricots, plums, cherries, peaches, pears, raspberries, and almonds. Several anti-cancer studies show daily intake of apples can provide anti-cancer benefits. So there may be some truth to that old phrase, “An apple a day keeps the doctor away!”
One medium apple has just 95 calories and 17% of your daily intake of dietary fiber.
SELECT AND STORE APPLES
• Look for firm fruits with bright coloring. Red and Golden Delicious are among the sweetest apples. Braeburn and Fuji apples are slightly tart, and Gravenstein, Pippin, and Granny Smith apples are the most tart, but retain their texture best during cooking.
• Whole apples are a better nutritional choice than apple juice. The whole apple is rich in dietary fiber. Also, the process of juicing reduces the nutrient concentrations in the apple.
• Apples can be stoired for a relatively long period of time (2-3 months) at low refridgerator temperatures.
• One bad apple DOES spoil the bunch. An apple that has been bruised or damaged will start to release ethylene gas that can pose a risk to other apples that have not been damaged decreasing their shelf life in the rpocess. Remove any damaged apples from groups of apples stored in bulk.
• All-purpose apples, good for eating raw as well as for cooking, include the following: Baldwin, Braeburn, Cortland, Criterion, Fuji, Gala, Golden Delicious, Granny Smith, Gravenstein, Jonagold, Jonathan, Lady apple, Macoun, McIntosh, Newtown Pippin (also known simply as Pippin), Northern Spy, Pink Lady, Rhode Island Greening, Stayman Winesap, Winesap and York Imperial.
• For whole baked apples, the apple of choice is Rome Beauty. Other good bakers are Braeburn, Gala, Gravenstein and York Imperial.
QUICK RECIPES (from foodnetwork.com)
• Dried Apples: Core 1 small apple; slice into 1/8-inch-thick rounds. Arrange on an oiled baking sheet and bake at 200 degrees F until dry but still soft, 2 to 3 hours.
• Applesauce: Quarter 4 pounds apples. Simmer with 1 cup water, 3 tablespoons sugar and a pinch of salt, partially covered, until soft, 25 to 30 minutes. Pass through a food mill. Whisk in 2 tablespoons butter.
• Apple Butter: Cook 1/2 cup sugar in a large skillet until deep amber. Add 4 cups Applesauce (No. 7) and 1/2 teaspoon cinnamon; cook, stirring occasionally, until reduced by half, about 30 minutes.
• Mulled Cider: Bring 6 cups apple cider to a simmer with 1 cinnamon stick, 4 allspice berries, 1 star anise pod and 3 strips lemon zest. To serve, add diced apples.
• Waldorf Salad: Toss 1/2 cup sliced grapes, 2 each chopped apples and celery stalks, 1/4 cup each mayonnaise, sour cream, walnuts and parsley, and lemon juice, salt and pepper to taste.