What is the deal with our fascination with apples? We have sayings in the US like “An apple a day keeps the doctor away,” “She’s the apple of my eye,” and “As American as baseball and apple pie.”
Then of course, there’s Adam and Eve.
Have you ever seen an image portrayal of the forbidden fruit in the Garden of Eden that didn’t use an apple as the fruit? I’m sure there are some, but they are the minority. And, lest we forget, there’s the BIG Apple of New York City.
So, since so many are apparently fascinated with apples, and personally I’m pretty fascinated with good nutrition and natural health, I thought we could
take a good look at the good ol’ apple
.
Medicinal and Health Benefits of Apples:
-
The chief dietetic value of apples lies in the malic and tartaric acids.
These acids are of signal benefit to persons of sedentary habits, who are liable to liver derangements, and they neutralize the acid products of gout and indigestion. ‘An apple a day keeps the doctor away’ is a respectable old rhyme that has some reason in it.
Apple Nutrition Facts:
(*One medium 2-1/2 inch apple, fresh, raw, with skin)
|
Calories 81 Carbohydrate 21 grams Dietary Fiber 4 grams Soluble Fiber Insoluble fiber Calcium 10 mg Phosphorus 10 mg |
Iron .25 mg Sodium 0.00 mg Potassium 159 mg Vitamin C 8 mg Vitamin A 73 IU Folate 4 mcg |
*The nutritional value of apples will vary slightly depending on the variety and size.
Five Reasons to Eat an Apple a Day:
The History of the Apple:
There have been those who have been very aware of the apple’s relationship to the history of our world. Author-naturalist Henry David Thoreau wrote, “It is remarkable how closely the history of the apple tree is connected with that of man.”
As we take a look at the history of the apple, we should recognize and pay tribute to the role of the inventive horticulturists of the Roman era. If not for them, our brown bag lunches of today may be missing something – an apple.
There also would not be (gasp) apple pie, apple cider, apple fritters, apple juice, apple butter, or caramel apple dip (one of my favorites!). Of course, we may still have caramel pear dip or soemthing of the sort, but you get my drift. Simply said, we would be living without sweet, juicy apples in our diet.
The wild apple of ancient Asia, malus pumila var mitris, would never have been chosen to be a part of our modern diet it in its uncultivated form.
These ancient wild apple trees produced hundreds of tiny fruits which consisted mainly of small, dark brown seeds and core – and they were sour to boot.
Hardly something I would choose to make a pie out of! The wild apple of Europe, the main ancestor of the domestic apple, is classified as malus sylvestris.
Though some historians do not agree about who first cultivated the wild apple, many maintain that it was the Romans who discovered that these little, sour wild apples could be cultivated into sweet and juicy fruits.
Other historians report the apple’s origins were rooted in Southwestern Asia, just south of the Caucasus Mountains between the Black Sea and the Caspian Sea. And still others note that apple seeds found in Anatolia were carbon dated 6500 BCE. Archeologists even found a fossilized imprint of an apple seed from the Neolithic period in England.
With the apple’s exact origin still hypothetical, another unanswered question arises. Did Eve really bite into an apple that she plucked off the forbidden tree of knowledge of good and evil in the Garden of Eden?
No name is given to the fruit that she and Adam tasted that fateful day although apples are mentioned later in the Bible. Some historians believe the forbidden fruit could have been a pomegranate or even a quince.
In the 13th century BCE, Ramses II ordered cultivated varieties of apples planted in the Nile delta. In Attica, Greece, apples were being grown in a very limited quantity during the 7th century BCE. Since they were so costly, it was decreed that a bridal couple would have to share one apple on their wedding night.
Twenty-two varieties were mentioned by Pliny the Elder, Circa 23 CE: there are now about 2,000 kinds cultivated. In the Old Saxon manuscripts there are numerous mentions of apples and cider. Bartholomeus Anglicus, whose
Encyclopedia
was one of the earliest printed books containing botanical information (being printed at Cologne about 1470), gives a chapter on the Apple.
When the early explorers returned from their travels and introduced new fruits and vegetables into Europe, the Europeans often didn’t know what to call them.
To them, the name “apple” symbolized all fruits and was at one time bestowed upon melons, avocados, cashews, cherimoyas, dates, eggplants, lemons, oranges, peaches, pineapples, pine nuts, pomegranates, potatoes, quinces, and tomatoes. Poet Robert Frost found this rather amusing and penned this poem:
The rose is a rose,
And was always a rose.
But the theory now goes
That the apple’s a rose.
In Shakespeare’s time, apples when served at dessert were usually accompanied by caraway, as we may read in
Henry IV
, where Shallow invites Falstaff to ‘a pippin and a dish of caraway,’ In a still earlier
Booke of Nurture
, it is directed ‘After mete pepyns, caraway in comfyts.’
The custom of serving roast apples with a little saucerful of Caraways is still kept up at Trinity College, Cambridge, and at some of the old-fashioned London Livery dinners, just as in Shakespeare’s days.
The taste for apples is one of the earliest and most natural of inclinations; all children love apples, cooked or uncooked. Apple pies, apple puddings, apple dumplings are fare acceptable in all ages and all conditions.
Interesting Apple Facts:
Now, we’ve talked about how amazing apples are – their history, their medicinal and health uses, interesting facts and other cool tidbits.
What we haven’t touched on is how to preserve and cook with apples. Well, here we go!
How to Preserve Apples:
How to Prepare Apples for Freezing
Enzymes in light colored fruits such as apples, pears and peaches can cause oxidative browning as soon as the fruit is peeled or cut. Browning can cause loss of vitamin C. Because fruits are usually served raw they are not usually blanched to prevent this discoloration. Instead, chemical compounds are used to control enzymes in these fruits.
The most common treatment is ascorbic acid (vitamin C). Ascorbic acid may be used in its pure form or in commercial mixtures of ascorbic acid and other compounds. Browning can also be halted temporarily by placing fruit in citric acid or lemon juice solutions or in sugar syrup. However, these measures are not as effective as treatment with ascorbic acid in its pure form.
Apples, as well as other fruits, retain better texture and flavor if packed in sugar or sugar syrup. However, sugar is not necessary to safely preserve fruit. Fruits packed in syrup are generally best used for uncooked desserts, those packed in syrup or unsweetened are best for most cooking purposes, because there is less liquid in the product.
How to Freeze Apples in Syrup
This syrup recipe will make 5 1/3 cups syrup which will cover approximately 6 pints or 3 quarts of apple slices. Use rigid freezer containers or zip-closure freezer bags.
2-1/2 cups sugar
4 cups water
3 pounds apples
1/2 teaspoon ascorbic acid powder (1500 mg)*
To make syrup, dissolve sugar in lukewarm water, mixing until the solution is clear. To prevent browning add 1/2 teaspoon ascorbic acid powder (1500 mg) or equivalent in finely crushed vitamin C tablets. Stir to dissolve. Chill syrup before using. Select fresh full-flavored apples that are crisp and firm, not mealy in texture.
Wash, peel and core. Slice medium apples into twelfths and large apples into sixteenths. Place 1/2 cup syrup in each pint-size container and slice each apple directly into chilled syrup. Press apples down in containers and add enough syrup to cover apple slices.
Leave 1/2 inch headspace in each pint (or 1 inch in each quart-size container). Place a small piece of crumpled water-resistant paper, such as waxed paper, on top of each container to hold apples slices down under syrup. Seal, label, date and freeze at 0°F or below. Use within one year.
*To use lemon juice: drop apple slices into a solution of two tablespoons lemon juice and two quarts water. Drain well before covering with syrup.
How to Freeze Apples without Sugar
Apples frozen without sugar are generally used for cooking. Can be used for pie making too.
Wash, peel and core apples. To prevent darkening, dissolve 1/2 teaspoon (1500 mg) ascorbic acid powder or equivalent of finely crushed vitamin C tablets in 3 tablespoons water. Sprinkle over apples. Place apple slices in zip-closure freezer bags, label, date and freeze.
Treated apples can also be frozen first on a tray leaving space between each piece. Pack into containers as soon as slices are frozen (approximately 2-4 hours). Freeze for up to one year at 0°F or below.
Dry Sugar Packed Apple Slices
Follow directions for “Freezing Apples without Sugar”; mix 1/2 cup sugar to each quart apples slices. Place apples in containers, press fruit down, leaving 1/2 inch headspace for pints and quarts. Seal and freeze for up to one year at 0°F or below.
How to Prepare Apples for Canning
How to Prevent Apple Discoloration in Canning
After they are cut or peeled, apples, and other light colored fruit (pears and peaches) will begin to turn dark due to oxidation.
To prevent this, as you prepare the fruit for canning, or cooking place in a holding solution made from ascorbic acid or vitamin C tablets. Tablets contain filler, which may turn the water cloudy, but it is not harmful.
Ascorbic acid powder can be purchased at health food stores or drugstores. It prevents darkening while enhancing nutritional value of apple recipes without changing flavor.
Commercial ascorbic acid mixtures can also be used. Read the label on the container for the amount to use. Although lemon juice adds slight lemon flavor and may not be as effective, bottled or fresh lemon juice can also be used at a ratio of 1/2 cup per 1/2 gallon water.
Apple Recipes:
Apple Chutney Recipe
Chutney is a piquant relish from the quinine of India. It is usually eaten in small amounts to add flavor and to accent a meal. To can: process chutney in a boiling water bath for 15 minutes for pints and 25 minutes for quarts.
The following recipe is flexible as to which fruit is used.
1 cup pitted prunes, chopped
1 1/2 cups apple cider vinegar
2 cups brown sugar
1 teaspoon coriander seeds, ground
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 to 1 teaspoon ground cayenne pepper (optional)
3 medium-sized (crisp) apples, peeled, cored and chopped
1 cup currents, chopped
1 cup onions, chopped
2 medium tomatoes, peeled, seeded and chopped
Cover the prunes with water and boil for 10 minutes. Drain and chop.Combine vinegar, sugar, coriander, cinnamon, salt and pepper in an enameled or stainless steel pan.
Heat to boiling; add prunes, apples, currents, onions, and tomatoes. Cover and boil stirring frequently with a wooden spoon for about 30 to 40 minutes. Chill or serve warm. Refrigerate for up to two weeks or can.
To can: pour hot chutney into pint jars, remove air bubbles, use two-piece lids prepared according to manufacturers instructions, adjust lids and process for 15 minutes in a boiling water bath. Makes two pints.
Note: This recipe can be doubled or tripled with very good results.
Red Cinnamon Apple Rings Recipe
Great side dish with Braised Greens, Roast Vegetables, Roast Turkey or other poultry. These apple rings can be canned for long-term preservation or stored in the refrigerator for up to 2 weeks.
5 pounds firm cooking apples
(Golden Delicious, Granny Smith, Jonathan, Gala, Jonagold, etc.)
2 cups sugar
2 cups water
Red food coloring (optional)
4 cinnamon sticks
Ascorbic acid powder, vitamin C tablets, or lemon juice*
Wash and core apples; do not peel. Slice apples into 1/2 inch thick rings. To prevent browning, drop apple rings into a bowl of cold water (about 2 quarts) containing 1/2 teaspoon ascorbic acid powder (1500 mg), or use equivalent in finely crushed vitamin C tablets or 1/2 cup lemon juice.
Keep apples covered with ascorbic acid water until ready to use. Combine sugar, 2 cups water and cinnamon sticks in a large saucepan. Add a few drops of red food coloring, if desired. Bring syrup to a boil and boil for five minutes. Remove from heat.
Drain apples, add to syrup. Return syrup and apples to a boil; reduce heat and simmer 30 minutes. Remove from heat and let stand until cool. Remove apple rings from syrup. Loosely pack apple rings into canning jars leaving 1/2 inch headspace. Return syrup to heat and bring to a boil.
Remove cinnamon sticks. Ladle hot syrup over apple rings leaving 1/2 inch headspace. Remove air bubbles. Adjust two-piece lids. Process pint size jars 15 minutes, or quarts 20 minutes in a boiling water bath canner. Yield about six pints or three quarts.
*May substitute 1/2 cup fresh or bottled lemon juice.
Source: So Easy to Preserve, Fourth Edition, University of Georgia Cooperative Extension Service.
Stuffed Cinnamon Apples Recipe
6 apples
2/3 cup red cinnamon candies
2 cups water
3 ounce package cream cheese
2 tablespoons milk
1 teaspoon lemon juice
1/3 cup pitted dates, chopped
1 small can crushed pineapple, drained
2 tablespoons chopped walnuts
Lettuce
Peel and core apples, mix candies and water. Cook until candies are dissolved. Add apples. Simmer, uncovered until tender, about 15 minutes.
Chill in syrup for several hours. Blend cream cheese, milk, lemon juice, dates, pineapple and nuts. Drain apples on rack. Place apples on top of salad greens. Stuff center of apples with cream cheese mixture. Very pretty and delicious.
Apple Caramel Dip Recipe
1 bag Kraft caramels
1 can sweetened condensed milk
1 stick butter or margarine
1 bag apples
Unwrap caramels. Combine caramels, butter and milk. Melt together in microwave. Stir occasionally while melting. Slice apples. Dip into warm caramel. Keeps well in refrigerator and just needs to be heated again when serving.
Applesauce Recipe
Peel and core apples. Cut into slices, put them into a saucepan, and add a little water or apple juice to cover the bottom of the pot. Cover pot, start heat on high, and bring to a boil.
Turn heat down to medium, and cook gently, about 15 minutes, stirring often and checking liquid to prevent burning. When soft, the apples can be mashed for a textured applesauce or put through a food mill or food processor for a smoother texture.
Add any spices, flavoring extracts, and sweeteners to taste and cook for another minute or two to set the flavors. Cool and store in the refrigerator.
Apple Butter Recipe
Apple butter begins with the preparation of applesauce, then spices are added and the mixture is cooked longer. After adding the spices, flavorings, and sweetener, remove the pot lid, and continue cooking over medium-low heat until the mixture becomes very thick, stirring frequently.
The process may take an hour or two depending on the water content of the apples. Cool thoroughly before refrigerating.
As an alternative, you can bake your pureed, spiced apples in a shallow pan in the oven at 300 (gas mark 2) for 2 hours until thickened. With either method, check for doneness by putting a little dollop of apple butter on a dish and turning the dish upside down. The mixture should stick to the plate.
If you plan to make a large quantity for gift giving, have hot sterilized jars ready and spoon your hot apple butter into the jars, leaving only 1/8-inch at the top. Seal immediately and cool.
Baked Apples Recipe
To prepare a dessert of traditional baked apples, core apples and fill the cavities with black and golden raisins, cinnamon, nutmeg, allspice, crushed walnuts, and evaporated cane juice. Put them into a baking pan and add a little unfiltered apple juice in a pool at the bottom of the pan.
Bake apples, uncovered, at 350 (gas mark 4) for 1 hour or until very tender when pierced with a fork. Baste often to prevent drying out. Alternatively, you can also cover the pan with aluminum foil (shiny side down) and bake for 30 minutes. Then, remove the foil and bake another 30 minutes. This method assures a soft apple.
Crock Pot Baked Apples Recipe
5 to 6 med. apples, cored & peeled about 1 inch down
1/2 cup sugar
2 tablespoons raisins
1 teaspoon cinnamon
2 tablespoons butter
1/2 cup water
Mix sugar, raisins and cinnamon. Stuff apples with sugar mixture and dot them with butter. Pour water into cooker. Add apples. Cook on low 7 to 8 hours. Yields 5 to 6 servings.
Crock Pot Applesauce Recipe
10 large cooking
apples, peeled, cored & sliced or cut in chunks
1/2 cup water
1 teaspoon cinnamon
1/2 to 1 cup sugar
Put all ingredients into crockpot. Should be about 3/4 full. Cover and cook on low 8 to 10 hours (high 3 to 4 hours).
More apple sayings:
“Anyone can count the seeds in an
apple
, but only God can count the number of apples in a seed.” ~ George Bernard Shaw
“The
apple
does not fall far from the tree”
“The
apple
tree never asks the beech how he shall grow, nor the lion the horse, how he shall take his prey.” ~ William Blake
“The sweeter the
apple
, the blacker the core. Scratch a lover and find a foe!” ~ Dorothy Parker
“Even if I knew that tomorrow the world would go to pieces, I would still plant my
apple
tree.” ~ Martin Luther
References:
http://www.vegparadise.com
http://urbanext.illinois.edu/
http://www.botanical.com/
http://www.virginiaapples.org/
http://www.nancyskitchen.com/
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