{"id":1759,"date":"2017-10-12T08:00:33","date_gmt":"2017-10-12T14:00:33","guid":{"rendered":"http:\/\/uwyoextension.org\/uwnutrition\/?p=1759"},"modified":"2024-02-01T09:54:50","modified_gmt":"2024-02-01T16:54:50","slug":"autumn-apple-entrees","status":"publish","type":"newsletters","link":"https:\/\/uwyoextension.org\/uwnutrition\/newsletters\/autumn-apple-entrees\/","title":{"rendered":"Autumn Apple Entrees"},"content":{"rendered":"\r\n

It’s that time again \u2013 the leaves are slowly beginning to change colors, the morning air is crisp, and the days are becoming shorter! This is the time of year when peaches, cherries, and strawberries fade away and are replaced by pears and apples. With the fall harvest season upon us, there\u2019s no better time to cook with apples.<\/p>\r\n\r\n\r\n\r\n

Apples Anyway<\/h2>\r\n\r\n\r\n\r\n

It\u2019s not hard to find a place for apples in all aspects of cooking and meal preparation. While sweet apple recipes get all the love, savory eats with the celebrated fruit are just as delicious. Poached, grilled, baked, or simply raw, apples deliver a sweetness and acidity that pleases the palate and satisfies the senses. As the weather turns colder, apples make the perfect addition to warming and comforting dishes. So why not make something savory with apples?<\/p>\r\n\r\n\r\n\r\n

Nutrition Facts<\/h2>\r\n\r\n\r\n\r\n

How many calories are in an apple? Less than 100 calories in a medium-sized apple. That same apple contains 4 grams of dietary fiber, which is 17% of the daily recommended value for Americans. Apples are a source of both soluble and insoluble fiber. The apple contains 14% of your daily recommended value of vitamin C. Antioxidants and phytochemicals in apples have been linked to helping prevent a number of chronic diseases. Yes, \u201can apple a day keeps the doctor away\u201d has some truth behind it, as the health benefits of apples continue to be revealed by researchers.<\/p>\r\n\r\n\r\n\r\n

Picking Apples<\/h2>\r\n\r\n\r\n\r\n

Quality apples are smooth-skinned, crisp, juicy, and well-colored for their variety. Varieties of apples that are not solid red should have a yellow-green undertone, often called \u201cground color.\u201d A ground color that is too green indicates a less sweet or under-ripe apple. Ground color that is too yellow identifies an apple that is overripe, soft, and mealy textured.<\/p>\r\n\r\n\r\n\r\n

As a rule, choose apples that feel firm, without soft or bruised spots or wrinkled skin, and have a pleasant smell \u2013 not musty. They should not dent when you press your finger against them. Please handle apples gently to avoid bruising them.<\/p>\r\n\r\n\r\n\r\n

Storage and Preparation<\/h2>\r\n\r\n\r\n\r\n

Apples will remain crisp and juicy longer if refrigerated. If left out, they will become soft quickly. Keep apples in plastic bags with small air holes to maintain a high moisture level and delay withering. It is best not to put apples in the same bin as vegetables. Apples can make vegetables ripen faster, make carrots bitter, turn cucumbers yellow, and add brown spots to lettuce. Always wash apples with cold running water before use. Some apples are waxed to preserve freshness and increase storage time.<\/p>\r\n\r\n\r\n\r\n

Varieties<\/h2>\r\n\r\n\r\n\r\n

There are hundreds of varieties of apples in the market today, although most people have only tasted a few of the most popular varieties, such as Red Delicious or Granny Smith. Apples can be sweet, tart, soft, and smooth, or crisp and crunchy, depending upon the one you choose. There is an apple to suit almost everyone’s taste, so why not choose one? The best apples for baking keep their structure, which keeps the chunks of fruit from turning into bland pockets of apple mush. Try one of these varieties of apples for baking and cooking: Braeburn, Crispin, Granny Smith, Honeycrisp, Jonagold, Pink Lady, and Winesap. Have an apple today with one of these great recipes!<\/p>\r\n\r\n\r\n\r\n

Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator<\/p>\r\n

Sources:<\/p>\r\n\r\n\r\n\r\n