seems steve jobs and apple computers might get more attention these days, but lets not forget about the edible kind.  apples have been widely grown and consumed for thousands of years.  they even have appeared in many religions, often as the forbidden fruit symbolizing temptation and sin, among other things.  these days apples seem to have lost that stigma and eating this fruit is widely accepted….and thankfully so, since i love this fruit and have enough to worry about other than gluttonous sins!

there are over 7,500 known cultivated types of apples out there—that’s a lot of apples.  i remember growing up knowing only green, red and the half-green/half-red types.  better known, and in order, as red delicious (the least delicious of them all in actuality), granny smith and macintosh.  now there are so many to choose from it is overwhelming.  i just try to taste different types each time i visit the market so i over time i’ll find my favorites. one of these is the fuji apple and has always been high on the list for me.  they are widely available and have a great firm texture and the perfect balance of sweet and tart.  some newer favorites for me are the pink lady, honey crisp and gala.  all have a great balance of flavor which is what i usually look for, along with a nice texture without any of that mealy-ness (not really a word i know) that you find in red delicious apples.

apples are a great snack with no cholesterol or fat, and more fiber than a serving of oatmeal.  sounds like a good way to start the day.  as they say, ‘an apple a day keeps the doctor away.’  they are shown to reduce the risk of various types of cancer as well as heart disease and may help control cholesterol.

simple preparations of apples like a simple slice with a little peanut butter is one of my favorite tv time snacks, but there are many ways to use apples in cooking.  apples make a great addition to sauces and stocks as they can release that sweet tartness and add layers of flavors.  this time of year when braising meats is a great way to go, try adding in some apples before braising.  also try peeling and dicing and sautéing in just a bit of butter and olive oil for a great topping on pork and poultry.  or simply peel, core and place in a small sauce pot with water.  cook until the water is gone and apples have turned into ‘apple butter’.  very simple and tasty.

the apples season starts in late summer and goes through the fall.  there is plenty of time to enjoy this fruit, but why wait.  get out and try some new varieties.

featured recipe:
apple pork ragu

fun fact…the heaviest apple ever grown was 4 pounds 1 ounce and was grown in japan.  that’s a lot of apple.