Types of Apples and How Best to Use Them

Fall is a wonderful time to go apple picking. Each year many schools take children on field trips to visit an apple orchard. But, even if you don’t have that opportunity you can still look for great choices of apples when you shop. Did you know that National Apple Month is more than one month long? In 1996 it was decided to extend the promotional time from the month of September to include October and November.

I’m a firm believer in supporting one’s local community farm. If you are not a member of a local farm co-op then try shopping at the town’s Farmer’s Market. The places I shop when the Farmer’s Market is not available is a Whole Foods Store or Fresh Market. The least ideal, but most convenient place to buy apples, or any other fresh produce, is in the neighborhood supermarket produce department.

Select fruit that has not been bruised. I rarely buy just a bag of apples or potatoes because it usually turns out disappointing, the exception being if I am planning to use a large quantity for a big recipe quickly. Then it will be the more economical selection of fruit and vegetables.

Apples store longer in the refrigerator. Keep apples away from onions and potatoes when storing because they will absorb the odors of the vegetables. Once cut, apples will turn brown quickly. Avoid this by sprinkling with lemon juice.

There are many types of apples to select from so, depending on what you are using it for, eating, recipes, or a quick snack for a young one, your choice is limited to what you can find on your shopping trip.

In the early 1800’s John Chapman planted apple seeds throughout the states of Michigan, Ohio, Indiana and Illinois. He was known as Johnny Appleseed.

The United States is second in apple production throughout the world second only to China. Apples are grown in all fifty states and almost 1 in 4 apples harvested are exported. Of the 7500 varieties of apples throughout the world there are 2500 varieties grown in the U.S.

Six states have picked apples as their state fruit: Illinois, Minnesota, New York, Vermont, Washington, and West Virginia. Both Arkansas and Michigan have elected the Apple Blossom as their state flower.

About 2# of apples equal one 9” apple pie.

One medium apple is less than 100 calories. Apple peel is rich in fiber and antioxidants.

Toffee apples are a popular treat in the U.K. like caramel or candy apples are in the U.S.

There are many ways to slice an apple, of course, but two kitchen tools that I have used are the apple slicer and core tool and the apple core tool. Depending on what I wish to do with the apple will depend on which utensil I choose. They are not very expensive. In fact, the apple slicer can be easily picked up cheaply at the dollar store. The single handled apple corer is a bit more expensive, but one can buy it for less than $10 depending on where you purchase it. I have seen them in both grocery stores and specialty stores, such as Bed, Bath and Beyond.

I find the single handled apple corer a bit easier and quicker to use. It is very handy to hold the apple in one hand; the corer in the other and with one plunge into the apple the core is dislodged.

The multi-bladed apple corer is great for those snacks or parties when you want to have uniformed cut wedges for dipping; along with the simplicity of cutting many apples slices at one time.

As for a rating, I would rate the use of an apple corer / slicer product as a 5. I think it is beneficial to have one as part of the kitchen utensils one keeps. However, if I had to just pick one over the other it would be the single handled apple corer.

1. Apple slices on the side with a sandwich or lettuce wrap.

2. Apple slices as a midmorning or afternoon snack with peanut butter.

3. Apple pie-plain or a la mode.

4. Apple appetizers with cream cheese and dried cranberries on top or with a slice of cheddar cheese plain or with a piece of lunchmeat.

5. Apple slices to garnish a cider or punch bowl.

6. Apple flavored crescent rolls-bake as an apple pie filling.

7. Apple alone plain, juicy, and sweet.

8. Roast apple with cinnamon and brown sugar and baked in the oven.

9. As part of a fall salad with lettuce, dried cherries, walnuts and shredded Vermont Cheddar cheese, use a walnut raspberry dressing to accompany.

10. Pork chops with Granny Smith Apples