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Apples

by Chelsea Fisher on October 11, 2015

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From Tart to Tatin

By Chelsea Fisher

Eating an apple a day won’t keep the doctor away, but it’s not a bad place to start. According to the American Institute for Cancer Research (AICR), apples have one of the highest concentrations of antioxidants of all fruits. The AICR also reports that the combination of antioxidants and phytochemicals — including quercetinepicatechin, and procyanidin — present in apples can help prevent or inhibit cancer cell growth.

Researchers at Cornell University found that when lab rats were given daily apple extracts, they had a 17% reduced risk of getting breast cancer. Large-scale human studies researching the benefits of apples have also suggested that eating one or more apples daily can lower the risk of lung and colon cancer.

Apples, like many other fruits and vegetables, are recommended for weight management because they provide fiber and nutrition with very few calories. There are also 7,500 known varieties to choose from and a host of ways to serve them, making it easy to eat an apple (or two) a day.

Ann’s Tips

According to the Environmental Working Group, apples rank number one in pesticide contamination, so it’s best to buy organic. Don’t forget that local greenmarkets often sell organic apples at a much lower price than grocery stores. Wash apples thoroughly.

Look for apples that are firm with no bruises. The most common varieties of apple include Golden or Red Delicious, Granny Smith, Fuji, Gala and more recently Braeburn, Honey Crisp, and Pink Lady. Each variety provides a surprisingly different taste, from tart to sweet, so when following a recipe it’s usually best to choose the type listed.

Recipe Tips

Apples make a tangy addition to any sweet tart, pie, or pastry like CFYL’s  Apple Pie, but they can also be an interesting complement to savory fare, such as a sauerkraut dish. If you are craving a sweet treat, try CFYL’s Simple Baked Apples. And don’t forget the allure of homemade Applesauce.

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