Recipe Time: Seven Ways To Get Your Apple A Day.

17 Oct


Apples are an all-American success story-each ...

The Average American Consumes Almost 20 Pounds Of Apples Per Year.


Apples are a fruit that I just adore. Always have and always will. I honestly think I enjoy them more with each passing year. As a kid I loved McIntosh apples then in my teenage years I have an affinity for Granny Smith’s and as I enter ‘real’ adulthood, my taste has changed and I am now obsessed with Honeycrisp apples. Since I prefer a firm texture Honeycrisp is perfect for me. Firm and sweet. Oh how I wish I knew about these bad boys sooner. I really do eat an apple a day, either by itself in the car on my way to or from work or at home slathered with chunky peanut butter. Apples a very versatile fruit and can be used in everything from salsas to muffins.  Apples are a good source of fiber and Vitamin C. They are known to have MANY health benefits, from helping to prevent Dementia, to decreasing your cholesterol they also decrease your chances for lung, colon and prostate cancer. So maybe that whole ‘An apple a day keeps the doctor away’ is not really an old wives tale???

Here are some of the most commonly found apples at this point in the season. Following their description will be a delicious simple recipe that showcases that specific apples unique qualities and properties.

-Honeycrip Apples: Honeycrisp applease are juicy and one of the sweetest apples on the market. It has a firm texture and sometimes a mild tartness to it. A good way to showcase this apple in in an Apple Yogurt Parfait which makes a great breakfast or after workout snack.

Apple Yogurt Parfait (serves 4): Start with 4 large wine or parfait glasses, layer 1/4 of the diced apple in each glass, followed by 1/4 cup of Greek yogurt, the 1 tablespoon of honey or agave nectar and 1 tablespoon of raisins. Top with ground flaxseeds if you so desire. (270 Calories, 4 grams of fat, 50 grams of carbs, 15 grams of protein and 7 grams of fiber).

-Cortland Apples: Cortland apples are crisp and do not brown as quickly as other kinds of apples. This means they are great used in salads and cut on fruit platters. This Moroccan Carrot-Apple Salad is the perfect dish for Cortland apples.

Moroccan Carrot-Apple Salad With Cilantro (serves 4): Start with 2 cups of finely diced Cortland apples, toss with 1 cup of grated carrots, 8 coarsely chopped pitted green olives, 1/2 cup chopped fresh cilantro, 1 clove of finely chopped garlic, 1 tablespoon of extra virgin olive oil, 2 1/2 teaspoons of lemon juice and 1/2 teaspoon of ground cumin. Season with salt and pepper. Can be served with pita or other flat bread, by itself or as a side dish. (92 calories, 11 grams of carbs, 3 grams of fiber and 3 grams of protein.)

-Granny Smith Apples: These bright green gems are hard to miss and their puckery taste has no competition. The Granny Smith is PERFECT for a sweet salty combination so that is exactly where we are going to take it.

Salty Chocolate Caramel Apples (serves 4): Insert a chopstick into the stem end of 4 apples. Cook 18 soft caramels and 1 oz of bittersweet baking chocolate in the double boiler over medium heat, be sure you stir it often until it is all melted, this should take about 20-25 minutes. Place 1 cup of crushed, salted pretzels (about 40 mini pretzels) in a bowl. Dip the bottom half of the apples in the caramel mixture, twirl to coat then roll the apple bottoms in the crushed pretzels. Place on a serving plate lined with wax paper and refrigerate for about an hour. (325 calories, 7 grams of fat, 65 grams of carbs, 4 grams of fiber and 4 grams of protein.)

Fiji Apples: Fiji Apples are also firm and sweet. They will remain quite crisp even when cooked which makes them perfect for this quesadilla.

Brie, Apple and Arugula Quesadillas (serves 6): Combine 1 tablespoon of Dijon mustard with 2 teaspoons of apple cider in a small bowl and stir well. Next heat a large non stick skillet over medium heat, spread all 3 10 inch tortillas with about 1 1/2 teaspoons of the mustard mixture. Place one tortilla mustard side up in pan. Cut 6oz of Brie into 1/4 inch thick slices and arrange 1/3 of the cheese slices over half the tortilla, cook until cheese begins to melt (about 1-2 minutes) and then arrange 1/3 of the Fuji apple also cut into 1/4 inch thick slices onto of the cheese. Top with 1 cup of arugula and sprinkle with 1/4 teaspoon of pepper. Fold tortilla in half and press gently with spatula. Cook 2-3 minutes on each side or until golden brown and remove from pan. Repeat process with remaining tortillas. (182 calories, 7 grams of fat, 9 grams of protein, 20 grams of carbs, 4 grams of fiber.)

McIntosh Apples: These little guys add a lot of flavor to dishes and soften up well when cooked. I love the taste of a warm McIntosh apple and feel this quick version of a baked apple allows this apple to shine.

Baked McIntosh Apples (Serves 1): Core a Mc apple and place in a microwave safe bowl. Add 2 tablespoons of water to the bottom of the bowl and fill the cored apple with truvia/splenda/sugar/honey/agave, some brown sugar or maple syrup and some cinnamon. Cover the bowl and microwave for 2 minutes. You will need to check your apples status at 2 minutes to see how it is looking. You want the water to boil in the bottom of the bowl so it can ‘cook’ the apple. Once your apple is to you desired firmness serve warm by itself or with some Greek yogurt or frozen yogurt.

Braeburn Apples: These apples are famed for their ‘honey’ flavor and their firm texture. Braeburns tend to hold their shape and crisp very well when baked until they are crunchy. Perfect for apple chips.

Apple Chips (Makes 4 Cups): Preheat the over to 225. Mix 2 tablespoons of sugar and 1/8 teaspoon of cinnamon in a bowl. Slice 4  Braeburn apples crosswise into 1/8 inch thick rounds. Arrange the apples on 2 baking sheets lined with parchment paper, sprinkle with cinnamon and sugar. Bake for 1 hour then peel apples off parchment and return to paper. Continue baking until golden and crisp about 45 more minutes. You can store them in an airtight container for up to 5 days. (120 calories, 0 grams of fat, 3 grams of fiber, 0 grams of protein, 31 grams of carbs.)

Spartan Apples: Slightly acidic and tart, these apples are crisp and hold their own in salads and salsas. This salsa really shows how the crisp texture of this apple stands out.

Fresh Apple Salsa (12 servings at 1/4 cup each): Combine all the following into a bowl and mix WELL. 2 cups of diced Spartan apples, 1/2 cup diced red bell pepper, 1/3 cup fresh lemon juice, 1/4 cup diced red onion, 1/4 cup minced cilantro, 1 tablespoon of honey, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, 1 jalapeno pepper seeded and minced. (20 calories, 0 grams of fat, 0 grams of protein, 1 gram of fiber, 6 grams of carbs.)

I hope you get to try at least one of these recipes and do not be afraid to invent your own now that you know what each apple is ‘best’ for. And when you are picking your apples be sure to look for the ones with the longest stems. I was told this signifies ‘ripeness’ and I do find this to be true 😉 Some General Info On Apples.


Two Honeycrisp apples, showing the distinct tw...

Honeycrisp Apples Can Be Easily Identified By Their Two Tone Coloring.



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