Apple
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The native home of the apple is not definitely known, but the tree originated probably in the area between the Caspian and the Black seas. Charred remains of apples have been found in the prehistoric lake dwellings of Switzerland. Evidence shows that man has been enjoying apples for at least 750,000 years. Apples were a favorite fruit of the ancient Greeks and Romans. Today, Americans eat about 120 apples apiece each year. At least 50% of the domestic crop is used in items we use every day such as, applesauce, juice, jellies, and other popular desserts. (Wellness Encyclopedia of Food and Nutrition, 1992).
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[edit] Introduction of apple to America
The apple was introduced to America by early settlers, who brought apple seeds with them. Records of the Massachusetts Bay Company indicate that apples were grown in New England as early as 1630. Seeds were carried westward by missionaries, traders, and Native Americans. One man alone, John Chapman (Johnny Appleseed), was responsible for extensive plantings of apple trees in the midwestern United States.
[edit] Consumption
Apples, as eaten in the fresh state, are a healthy, refreshing, crunchy snack. They quench your thirst and their acid content makes them a natural mouth freshener. To bite into a fresh picked apple is a memorable experience. The juice is honey sweet and spicy tart at the same time and the flesh is fragrant and crisp.
[edit] Nutritional Facts
[edit] Scientific classification
Apple trees belong to the family Rosaceae. They constitute the genus Malus.
[edit] Selection
Choose apples that are firm with no soft spots. Avoid apples that are discolored for their variety.
[edit] How to Store
The best place to store apples is in the refrigerator. Keep apples in plastic bags in the refrigerator after purchasing to prevent further ripening. Apples should keep up to six weeks. However, check apples often and remove any apples that begin to decay or the others will do the same.
Sliced or cut apples stay white longer if dropped in a bowl of water containing 2 tablespoons of lemon juice.
[edit] Preparation
Wash apples well with soap and rinse with water. Prepare apple dishes just before serving to minimize browning (oxidation). Protect cut apples from oxidation by dipping them into a solution of one part citrus juice and three parts water.
[edit] Varieties
There are about 2500 known varieties grown in the US. Thirty-six states grow them commercially with the following as top producers, WA, NY, MI, CA, PA, & VA. 56%of the 1999 crop was eaten as fresh fruit and 42% was processed.
[edit] Braeburn
High flavor impact. The crisp, aromatic Braeburn blends sweetness and tartness just right for snacks and salads. Its color varies from greenish-gold with red sections to nearly solid red.
[edit] Golden & Red Delicious
Goldens firm, white flesh retains its shape and rich, mellow flavor when baked or cooked, making it the preferred "all purpose" cooking apple. The skin is so tender and thin that it doesn't require peeling. The red is the favorite for eating.
[edit] Fuji
Like fine wine, its flavor improves with age. Fuji's spicy, crisp sweetness makes it an excellent snack or as [[Category:Applesauce Recipes|applesauce. Fuji varies from yellow-green with red highlights to very red.
[edit] Gala
Heart-shaped, distinctive yellow-orange skin with red striping. It has a crisp, sweet taste that can't be beat. Is the perfect take-along snack… anytime. Great in salads.
[edit] Jonagold
A blend of Jonathan and Golden Delicious apples, offering a unique tangy-sweet flavor. With a yellow-green base and a blush stripe. Jonagold is excellent both for eating fresh and for cooking.
[edit] Rome Beauty
Baker's dream, but Also a great eating apple. Smooth, blazingly bright red skin with sweet, slightly juicy flesh. Primarily cooking apples, with flavor that intensifies and becomes richer when baked or sautèed.
[edit] Granny Smith
Mouthwatering tartness. Bright green Granny with a pink blush has a crisp bite and a tangy flavor. Its tartness really comes through when baked and sautèed. Enjoy Granny Smiths out of hand or in a salad.
[edit] Winesap
Available October through August
The apple with old-fashioned flavor. The Winesap has a spicy, tart, almost wine-like flavor that makes it the cider maker's first choice. Violet red in color, it's great as a snack and in salads.
[edit] McIntosh
McIntosh is juicy, slightly tart, yet very aromatic with white flesh and a rather tough skin that is two-toned red and green coloring. It's a favorite apple for eating, but is also widely used in salads, sauces, pies and is a mainstay in fresh cider.
[edit] Source
- Fruit of the Month: Apple by the US Centers for Disease Control & Prevention, public domain government resource -- original source of preparation and varieties sections, source of additional information
