FoodReference.com Logo

FoodReference.com   (Since 1999)

Food Articles, News & Features Section

 

  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Cookbooks   ·   Food Posters   ·   Recipe Contests   ·   Culinary Schools   ·   Gourmet Tours   ·   Food Festivals & Shows  

 

 You are here > Home > Food Articles

FRUIT 'A' to 'L' >  Apple Season

 

CULINARY SCHOOLS &
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for U.S., Online & Worldwide

 

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals

See Also: Apple Selection & Varieties; Apple Trivia; Apple Cooking Tips; Apple Quotes; Apple Pie Recipes

APPLE SEASON

 

by Jennifer A. Wickes

Recipes below
History
Did you know that Johnny Appleseed was born John Chapman on September 26th, 1774? He was known as Johnny Appleseed for spreading apple seeds all over Ohio, Michigan, Indiana and Illinois!

Science
Apples are part of the Rosaceae family. There are over 7000 varieties of apples all over the world. They are grown in a temperate climate across the world for over 3000 years! Washington State produces over 50% of the apples in the United States!

Varieties and Their Uses
• Applesauce or Canning: Golden Delicious, Paula Red, Rhode Island Greening and Spartan.
• Baked: Braeburn, Gala, Gravenstein, Rome Beauty and York Imperial
• Pies: Granny Smith, Jonagold, Macintosh, Northern Spy, Romes and Winesap.
• Raw: Baldwin, Braeburn, Cortland, Criterion, Fuji, Gala, Golden Delicious, Granny Smith, Gravenstein, Jonagold, Jonathan, Lady Apple, Macoun, Macintosh, Newton Pippin, Northern Spy, Pink Lady, Red Delicious, Rhode Island Greening, Stayman, Winesap, and York Imperial.

Available / Season
Because of all the varieties available from all over the world, apples are available all year round, with a peak season from September to November.

Selection
Select firm and bright colored fruit with smooth and shiny skin. Avoid bruised, soft or shriveled fruit. It should have a fresh scent. The color of the apple depends on the variety, from yellow to red. Also, the sweetness or tartness ranges on the variety as well.

Storage
Keep at room temperature for a few days. Place unwashed fruit in a plastic bag in the refrigerator for a longer period of time. If you prefer crisp apples, then apples will maintain their crispness better in the refrigerator.

Spices
Allspice, cardamom, cinnamon, cloves, coriander, ginger, mace and nutmeg.

Preparation
Depending on how you enjoy your apples, they can be eaten with the skins on or off! The core is never eaten.

Suggested Wines
Cabernet Sauvignon, French Colombard and Zinfandel Blanc.

Health Benefits
Eating apples can keep the doctor away! Apples help lower bad cholesterol and high blood pressure. It helps protect the arteries and the heart. It also boosts good cholesterol, and helps stabilize blood sugar. It has an ingredient that works as an appetite suppressant, and contains flavonoids that are cancer-fighting antioxidants. Because of its high fiber content, it helps relieve constipation, but applesauce helps relieve diarrhea ! Apples also help remove plaque from our teeth. It contains Vitamins A & C.

 


RECIPES

APPLESAUCE
4 Servings

    Ingredients
    • 8 apples, pref. Gravenstein, peeled, cored and cut into eighths
    • 1/2 cup water
    • Sugar, to taste
    • 2 tablespoons lemon juice
    • 1 tablespoon grated lemon peel

Directions
Combine apples and water in heavy-bottomed pan. Place over low heat and cook, stirring occasionally. When apples begin to get tender, add sugar to taste but be sparing until apples mash easily--that's when you can tell just how sweet you want the applesauce. Add lemon juice and cook until applesauce is ready to be mashed with fork. Remove from heat and add lemon peel. Mash with tines of fork, leaving some coarse texture. Serve warm.


CANDIED APPLES FOR HALLOWEEN
10 Servings

    Ingredients
    • 1 1/2 cups sugar, Sugar
    • 2 teaspoons vinegar
    • 2/3-cup water
    • 1 package cherry kool-aid
    • 10 apples

Directions
Mix sugar, vinegar and water. Bo il until mixture reaches 300-degrees; cool. Stir in Kool-Aid. Put apples on sticks and dip into mixture quickly.
 

SCOTCH APPLE PIE
8 Servings

    Ingredients
    • 1-cup sugar
    • 1 1/2 cups water
    • 1-teaspoon cream of tartar
    • 1/8-teaspoon nutmeg
    • 1-teaspoon allspice
    • 1/2-teaspoon cinnamon
    • 1-teaspoon butter
    • 1-tablespoon lemon juice
    • 18 soda crackers

    TOPPING
    • 1/2-cup sugar
    • 1/2-teaspoon cinnamon
    • 1/4-teaspoon allspice
    • 1/8-teaspoon nutmeg
    • 1/2-cup flour

Directions
Boil everything together but the soda crackers for one minute. Add crackers and boil again for one minute. Pour into regular piecrust. Add topping before baking. Topping: Mix together and add 1/4 cup melted butter. Blend with fork until crumb consistency. Sprinkle over filling. Bake at 425 degrees for 10 minutes, reducing temperature to 325 degrees and bake 15 minutes longer.
 

EASY APPLE CAKE
12 Servings

    Ingredients
    First Step
    • 4 Peeled And Sliced apples< BR>1/4-cup sugar
    • 1/2-teaspoon cinnamon

    Second Step
    • 1/2-cup sugar
    • 2-tablespoons butter or margarine, Soft
    • 1 egg
    • 1/4-teaspoon vanilla
    • 1-cup flour
    • 1-teaspoon baking powder

Directions
Preheat oven to 350F. Mix together 1/4-cup sugar and 1/2 t cinnamon. Place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. Cream 1/2 cup sugar and butter. Add egg and vanilla and mix well. Stir in flour and baking powder and spoon over apples, spreading it as best as you can. Bake 30 minutes. Best served warm, with vanilla ice cream.
 

RICH BAKED APPLES
12 Servings

    Ingredients
    • 12 whole peeled cored apples
    • 1-cup chopped walnuts
    • 1-cup sugar
    • 1/4 cup seedless raisins
    • 1 to 2 slightly beaten egg whites
    • 1-cup finely ground dry breadcrumbs
    • 1/3-cup light brown sugar
    • 1-teaspoon ground cinnamon
    • 3/4 cup melted unsalted butter

Directions
Combine walnuts, sugar, raisins, and egg whites-mix well spoon into the cavities of the apples. Combine breadcrumbs, brown sugar, and cinnamon in a shallow bowl-mix well. Moisten apples with melted butter. Coat evenly with the breadcrumb mixture. Place into individual buttered ramekins or custard cups bake @ 425 degrees for 20-25 minutes. Serve hot, topped with whipped cream or drizzled with cream.

Jennifer A. Wickes
Food Writer, Recipe Developer, Cookbook Reviews
http://culinaryjen.gather.com/
http://foodpursuit.blogspot.com/
http://www.gardenplate.com
http://www.libraryjournal.com

 

 

RELATED ARTICLES

  FRUIT 'A' to 'L'   ·   Apple Facts & Varieties   ·   Apple Season   ·   Apricots, Facts & Usage   ·   Asian Pear (Chinese Pear)   ·   Babaco   ·   Bananas, Facts   ·   Bananas, 3rd Most Popular Fruit   ·   Bananas, Red Banana   ·   Bananas, Going Bananas   ·   Berries   ·   Blueberry Terminology & Names   ·   Blueberries 2: Facts & Recipes   ·   California Dried Plums   ·   Cherimoya, Custard Apple   ·   Cherries, Varieties & Selection   ·   Cherries, Facts & Recipes   ·   Coconut, The Tree of Life   ·   Cranberry Facts   ·   Cranberry History   ·   Dates & Date Palms   ·   Dried Fruit   ·   Feijoa, Pineapple Guava   ·   Fig: Nutritional Powerhouse   ·   Figs, Buying & Using   ·   Figs: History & Facts   ·   Gooseberries   ·   Grapes   ·   Grapefruit   ·   Guava, Bangkok Apple   ·   Key Limes   ·  Kiwano Melon   ·   Kiwi, Kiwifruit   ·   Kiwi, Mini Kiwifruit   ·   Kumquat   ·   Lemons   ·   Lemons: Facts & Recipes   ·   Lemons, When Life Gives You Lemons...   ·   Limes  
  Home   ·   About Us & Contact Us   ·   Cooking Contests   ·   Free Magazines   ·   Food Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.