Betcha didn't know that apples are the most varied food on the planet, with more apple varieties on record than for any other food. The last time someone counted, the list topped 7,500! More than 2,500 varieties are grown here in the United States.
What's Not To Love?
- fat free
- sodium free
- cholesterol free
- a natural source of health-promoting phytonutrients, including plant-based antioxidants
- a rich source of the mineral boron, an essential trace element that helps harden the bones
- loaded with pectin, a soluble fiber that aids in digestion and may help reduce cancer and heart disease.
Whenever possible, don't peel that apple. Two-thirds of the fiber, and many of the antioxidants, are found in apple's peel.
Each apple variety has its own unique flavor, and best uses:
A relative of the McIntosh, the Cortland apple has a tart-spicy taste. It is excellent for eating raw and cutting up in salads.
This sweet yellow apple has no relation to the Red Delicious apple. This beauty has a sweet taste and a firm texture. It is recommended for eating raw or for cutting up in salads.
The Red Delicious apple is the most widely grown apple in the world. This sweet-rich apple is best eaten raw or cut-up in salads.
The Fuji apple, a relative of the Red Delicious apple, was developed in Japan during the mid-1930s. This popular, very round apple has a sweet flavor and a hard texture.
The Gala apple is a hybrid of the Golden Delicious apple, developed in New Zealand during the 1920s. This small, two-toned apple has a sweet flavor and a firm texture.
This green apple was discovered by Maria Smith (a granny) in Australia in the mid-19th century. It has a tart flavor and hard texture.
The Jonagold apple is a cross between the mellow Golden Delicious apple and the tart Jonathon apple. It is excellent eaten raw.
First discovered by John McIntosh in 1811, this is a very juicy, sweet apple with a tart tang. My personal favorite!
The Rome variety is a very smooth red apple with mildly tart, greenish-white flesh.
Take a bite out of life, I say! Eat a juicy, just-plucked apple.
Here's a tip for all you folks who still haven't acquired the taste of freshly juiced greens: throw in a couple of Fuji apples and that juice will sweeten right up.
For the ambitious, culinary inclined, here's some recipes to keep you busy:
Holiday Fruit Salsa
2 Red or Yellow Delicious apples, unpeeled and chopped
2 large ripe peaches, unpeeled and finely chopped
2 large ripe red or purple plums, unpeeled and finely chopped
2 large ripe apricots, unpeeled and finely chopped
1 C seedless green grapes, finely chopped
stevia, agave nectar or raw honey to taste (your choice)
Autumn Apple Grawnola
1 McIntosh apple grated
1 banana chopped
handful shredded coconut
1/4 C almonds, soaked & chopped
1/4 C sunflower sprouts
1 tsp local raw honey
dash of cinnamon or nutmeg
splash of almond milk or coconut water
Mix in a large bowl and enjoy!
6 Jonagold apples, cores removed
1 lemon, juiced
1/2 tsp cinnamon
Combine ingredients in a food processor. Serves 4.
Cinnamon Apple Walnut Cookies
pulp from 3 Fuji apples (enjoy a lovely glass of apple juice and save the pulp)
1 C soaked walnuts
1/8 C local raw honey
1/2 tsp cinnamon
Apple Kiwi Banana Fruit Leather
5 Gala apples
1 Tbsp local raw honey