Feature Articles: Food, Fitness and Cooking and Produce
An Apple A Day...
Brenda Bell, Human Environmental Sciences Specialist, South Central Region, University of Missouri Extension
Is good for you! Apples are a good source of fiber,
especially if you eat the peel, and they contain only a
trace of sodium and fat. They are a dieter's dream--a medium
apple is only about 80 calories. We are lucky in Missouri to
have a good supply of fresh apples. The three major
varieties available in Missouri from early to late fall are:
Jonathans
Crisp, juicy and tart Jonathans are the best all-purpose
apple. Jonathans are good to eat fresh or to bake in pies
and crisps. Jonathans also make a sweet and tangy
applesauce.
Golden Delicious
Juicy Golden Delicious apples are favorites for eating
fresh, cooking and preserving.
Red Delicious
Mellow sweet-flavored Red Delicious apples are tops for
eating fresh and in salads. They do not cook well, so choose
other varieties for making pies or applesauce. The apple
really does make the pie.
Many other apple varieties are available in Missouri
including the slightly tart Winesap, another excellent
all-purpose variety that keeps well. York and Rome Beauty,
and Granny Smith apple varieties are prized as cooking
apples. Ask your county extension center for information on
other apple varieties. Ask for: Quality for Keeps
Newsletter, September 1998, and GH 1455 Fruitful Canning.
Can't tell the difference in apples that cook well and
those that do not? Usually, apples that will be good for
cooking are smooth on the blossom end, while apples that are
good for eating fresh have wrinkles on the blossom end. The
exception to this is Golden Delicious, which is good in both
fresh and cooked forms.
Here's a storage tip to keep apples crisp and juicy
longer. Refrigerate apples in plastic bags with small
air-holes.
Apple cider, or juice is another delicious way to enjoy
this fall fruit. With apple cider season upon us, choose
pasteurized apple juice to avoid illness. Children and the
elderly are most vulnerable to juice-borne illnesses. About
98 percent of all juices sold in the United States are
pasteurized, and juice products are generally safe and
nutritious. The pasteurization process kills dangerous
bacteria that may be found in fresh apple juice.
Last update: Monday, August 18, 2008
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