What’s in season now and which one is best for what.Yes. . .the ubiquitous apple.
These days they are year-round food and one of the most purchased fruits. An apple contains an excellent source of fiber delivering more than 4 grams per apple, vitamins like B6 and vitamin C, and powerful plant nutrients like polyphenols, specifically quercetin that produces anti-inflammatory, anti-histamine and antioxidant effects.
While they are an everyday staple for some—receiving occasional ho-hum status in some of our fruit bowls—there is one time of year when apples really do shine: at their peak during the fall. While apple season can extend from August to January depending on region and variety, late September until mid-November is when the majority really hit their prime. And there are so many varieties, it can be mind-boggling. According the U.S. Apple Association, there are nearly 100 types of apples grown and sold in the United States, but only 15 varieties make up nearly 90% of all those purchased and consumed. Even so, as we take adventures to you-pick orchards and frequent the farmer’s markets and grocery stores that increasingly feature locally grown produce, it can be hard to remember which ones are best for snacking, baking, and so on.
If you are seeking a change from same ol’ Delicious or even usually-pleasant Granny Smiths, here’s a quick primer on which ones are best for snacking, baking, sauces, ciders and for juicing.
Snacking.
The perfect crunch: texture and flavor combined!
Honeycrisp, Fuji, Cameo, Cortland, Crispin, Empire, mcintosh, Jonagold, Pink Lady, Pippin, Gala and sweetango.
Baking.
From the simplicity of a baked apple to apple pies, crisps and crumbles, these apples take to the heat in style.
Rome Beauty, Jonathan, Baldwin, Cameo, Cortland, Idared, and Honeycrisp.
Here’s my recipe for simple and delicious Cinnamon Oat Baked Apples.
Sauces and ciders.
Some apples lend themselves to spicing things up a bit, bringing layers and complexity when made into sauces or cider.
Winesap, Jonagold, Stayman, Fuji, Gala. . . Oh, and Honeycrisp. Are we seeing a pattern here?
Juicing.
With juicing, a mixture of sweet and tart varieties is usually best. Therefore, purchase a few and give them a juicing to discover your perfect mix. You’ll notice that many veggie juicing recipes call for Granny Smith apples to give the juice and tart with sweet kick. And Honeycrisp is the ultimate multitasker: hitting the mark for snacking, baking, sauces and if you only have one apple to juice, this apple will do the trick!
The most versatile apples that you can enjoy raw, baked and in sauces, too, are Cameo, Cortland, and Honeycrisp. Golden Delicious (not Red Delicious) and Granny Smiths are runners-up, mostly because they’re more available year-round versus being peak-of-season ‘special’.
What are your favorites? Add to the list by commenting on Healing Lifestyles & Spas Facebook page or tweeting us at @healingspas.
by Wendy Bazilian, DrPH, RD @eatmovebe
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