An Apple A Day

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Apples are such a standard fruit in so many cultures. They come in so many colors and varieties that you’re bound to find one you like. While they’re available all year, the best are usually found from September through the end of the year.

Apples are nice in that it’s easy to tell when they are ripe. Many fruits will continue to ripen and over ripen if you don’t pick them. Apples fall when they are ripe. The stem thins until the apple is ready to just be plucked from the tree.

Apples from the grocery store tend to be attractive and uniform in color. This is often due to the pesticides and waxes used. On the other hand, organic apples may not be so uniform in color and may have the occasional spot on them. This does not detract from their nutritional value. If the apples are firm and have no soft spots or splits, you can work with them.

Recently the European Respiratory Journal published a study linking apples and lung health. The study showed that children who drank apple juice at least once a day were half as likely to suffer from wheezing as those drinking it less than once a month.

It is believed that the phytochemicals in apples — flavanoids and phenolic acids — were helping to calm the inflammation in the airways which is a key feature of both wheezing and asthma.
In an American study from 2006 at the University of Massachusetts-Lowell, research suggests that consuming apple juice may protect against cell damage related to age-related memory loss. Mice showed stronger mental acuity when they consumed the human equivalent of 2 to 3 cups of apple juice or approximately two to four apples per day. It is believed this is due to the apple’s naturally high level of antioxidants.

What is the best use of an apple? Apple pie, apple cider, apple butter, caramel apples, candy apples, apple fritters. The recipes are endless, but a juicy apple pie is always a hit. However, all apples are not suited for pies. My personal favorite is aptly named Delicious. They tend to be sweet so you shouldn’t have to lots of sugar to the pie.

Gala apples are sweeter than Granny Smith apples and crisp. A mix of the two in a pie or a cobbler provides the perfect cross between sweet and tart. Gala apples complement green and fruit salads.

Mushier apple varieties can be cooked and mashed to make homemade applesauce. The process is time-consuming so be sure to make it worth your while by producing a large batch. Still got apples left? Consider fresh apple cider as a solution. If you aren’t used to tasting it fresh, know that it will be pulpier than the pasteurized kind you can buy in the store.

When all else fails, stick a Popsicle stick in the center and cover them with hot caramel or sticky candy. Many people make candied and caramel apple at Halloween but they are good all year round. Experiment to see what other uses can be found when you have too many apples.

Apple Rhubarb Pecan Crisp

Ingredients:

3 cups apples, cored, peeled and diced
2 1/2 cups red rhubarb, cleaned and diced
16 packets of sugar substitute, divided
2 tablespoons cornstarch
1/3 cup apple juice
1 tablespoon lemon juice
2/3 cup quick cooking oats
1/4 cup pecans, chopped very fine
2 tablespoons low fat margarine, melted
3/4 teaspoon cinnamon

Instructions:

Preheat oven to 400 degrees. Place the apples and the rhubarb in a mixing bowl. Sprinkle 10 packets of the sugar substitute over the top. Place the cornstarch in the mixture. Mix until blended together well. Pour into a small baking dish.

Place the apple juice and lemon juice together in a small bowl. Stir slightly to blend juices together. Pour over the top of the fruit in the baking dish. Cover the dish with aluminum foil and bake 22 minutes. Fruit should be soft when done.

Pour the quick oats into a bowl. Fold the pecans into the bowl. Sprinkle with the other 6 packets of sugar substitute and cinnamon. Pour the melted margarine in and stir. When the fruit has softened remove the aluminum foil from the top of the baking dish.

Crumble the raisin mixture over the top being sure to get out to the edges. Continue baking 12 minutes or until the topping has begun to brown and get crispy.

Nutritional Information (Approximate Values):

177 calories, 3 g protein, 8 g fat, 26 g carbohydrate, 10 mg cholesterol and 45 mg sodium per serving.

Resource: Apples, Apples Everywhere - Favorite Recipes From America’s Orchards
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