Apple at a Glance
History | Name Origin | Folklore/Oddities | Medical Benefits | Recipes |
---|---|---|---|---|
Growing | Nutrition | Purchasing | Preparation |
One of the most popular quotations of the 19th Century was "An apple a day keeps the doctor away. Before the 20th century there was no food pyramid or someone to announce the importance of five servings of fruits and vegetables every day. People simply recognized the healthy attributes of the apple. Some people were also well aware of the apple's relationship to the history of the world. Author-naturalist Henry David Thoreau wrote, "It is remarkable how closely the history of the apple tree is connected with that of man."
Naming the Apple
Our present day Lady Apple, whose original name was Api after the Etruscan who developed it, was originally grown in the gardens of Louis XIII. Later, Louis XIV considered it the only apple variety worthy of being served. In France it is still known as pomme d'Api. During Colonial days in the United States the Lady Apple was a special Christmas-time treat.
Cultivation
The apple derives its name from the Latin pomum, meaning fruit in English, and is classified as a pome, a fruit that has many tiny seeds within a core at the center. They belong to the pome group as opposed to the stone group, referring to the type of seeds contained in the fruit.
Folklore
Many foods have been thought to possess magical qualities and even aphrodisiac powers. The apple's projected powers could fill a bushel of folklore. An ancient Greek who wanted to propose to a woman would only have to toss her an apple. If she caught it, he knew she had accepted his offer.
Health Benefits
Easy on the digestion, apples contain malic and tartaric acids that inhibit fermentation in the intestines. Their high fiber content adds bulk that aids the digestive process, making elimination natural and comfortable. Apples contain pectin, a soluble fiber that encourages the growth of beneficial bacteria in the digestive tract.
Green apples act as a liver and gall bladder cleanser and may aid in softening gallstones.
Nutritional Benefits
Unpeeled apples provide their most plentiful nutrients just under the skin. Apples are a good source of potassium, folic acid, and vitamin C.
Additionally, there are trace amounts of B vitamins, iron, magnesium, and zinc
Purchasing and Storing
Since most fresh apples are harvested July through December, take advantage of the just-picked fruit, and plan menus to wallow in apple heaven. Some late varieties are harvested from January through April, such as Granny Smith.
Preparation
Always wash apples thoroughly before eating or cutting to reduce intake of pesticide residues or bacterial contaminants that result from handling. When cutting any unwashed fruits or vegetables, it is possible to carry pesticides from the skin into the flesh with one cut of the knife.
It is suggested that you peel the skin off if the fruit is waxed.
Pack an apple in your brown bag lunch.
Add chopped apples to your tossed salad. It adds little bursts of sweetness and makes salad special.
Slice apples and enjoy them with a nut butter spread.
Add crunch to a fruit salad with diced apples.
Make a vegan Waldorf Salad with diced apples, diced celery, raisins, and vegan mayonnaise.
Apples and a savory creamy vegan dip make great partners at a party.
The traditional name for this recipe is Charoset, a Hebrew word that describes a mixture of fruits, nuts, and wine eaten at the Passover Seder. This wine-free version features dried fruits and cinnamon typically used in Sephardic charoset recipes. The fruits almost always include apples that are shredded or finely diced. While European Charoset is usually a simple combination of apples, sweet wine, and walnuts, the Sephardic Jews from Spain and the Middle East enhance their relish with a variety of dried fruits and add sweetening. Here we offer an irresistible recipe that follows the Sephardic tradition. This Sephardic combination is so tasty and nutritious, it ought to be enjoyed throughout the year. Serve it as a sweet accopaniment to any savory meal
Apple Relish is one of the delicious recipes from Zel LAllen's cookbook
The Nut Gourmet: Nourishing Nuts for Every Occasion published by Book Publishing Company in 2006.
Yield: about 3 1/2 cups (840 ml).
Core and finely chop or coarsely shred the apples. Transfer to a large bowl, add the remaining ingredients, and mix well. Sweeten with evaporated cane juice to taste. Refrigerate the relish and allow to marinate for 4 to 12 hours. Stored in a covered container in the refrigerator, Apple Relish will keep for three to five days.
Here's an easy raw dessert that takes advantage of newly harvested apples when they're at their peak of freshness, sweetness, and juiciness. Since this dessert requires very little preparation, it can be made shortly before serving to avoid apples turning brown.
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