Fruit of the month: Apples

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Did you know there are over 7,500 different varities of apples?  We did a little reaserch for our featured fruit of the month, and found this factoid surprising.

Aside from talking about the health benefits of apples, we can also talk about which are best for baking. A favorite of apple bakers are Granny Smith apples, Fuji and Honeycrisp apples are also good choices.  You pretty much just want to stay away from Red Delicious apples when baking, they turn out pretty flavorless.

Red Delicious Apples:

This one’s a classic – America’s favorite snacking apple. The heart-shaped fruit is bright red and sometimes striped. Crunchy with a mildly sweet flavor, Reds are also great in salads. Washington apple growers have been producing the world’s best Red Delicious apples since the 1920s. They’re harvested in September and October and available throughout the year.

Golden Delicious:

It’s the all-purpose apple. Mellow and sweet, Goldens are great for eating out of hand, baking and salads. In salads and other dishes, their flesh stays white longer than other apples. The dry, warm climate of Eastern Washington is perfect for this delicate yellow beauty. They’re harvested in September and available all year.

Gala:

Pinkish-orange stripes over a yellow background are the signature of this crisp, aromatically-sweet, snappy apple. Galas have gained popularity among consumers in the past 15 years. Snacking and salads are primary uses. Gala harvest begins in the middle of August and lasts through early September. Galas are stocked September to May.

Fuji:

This immensely flavorful, new variety was introduced to the U.S. from Japan in the 1980s, but now the U.S. produces more Fujis than Japan. Each year, this big, super-sweet, crisp apple gains new fans. The Fuji holds its texture when baked. It’s known for its hard texture and syrupy sweetness. It’s also excellent for baking and salads. Washington’s cool weather in the late fall helps develop its reddish-pink color and superb flavor. Fujis are harvested in October and can be purchased October to August.

Granny Smith:

Green, extremely tart, crisp, juicy and versatile, they’re available year-round. Grannies are a favorite of Washington state pie-bakers. They’re also excellent for snacking and salads. Warm days and cool summer nights ensure crunch and flavor for October harvest.

Braeburns:

This apple’s rich, sweet-tart, spicy flavor is high-impact. Color varies from orange to red over a yellow background. Aromatic, juicy and crisp, this apple is very firm. Braeburns are great for snacking and baking. Washington growers harvest the variety in September and early October. Consumers can purchase Washington Braeburns from October through July.

Honeycrisp:

Developed by the University of Minnesota, Honeycrisp has bright red and pale green outer skin and a cream colored crisp yet juicy inner flesh. With a sweet yet slightly tart flavor, this variety of apple is great for salads, baking, cooking or eating as a snack. The Honeycrisp Apple was created to grow well in cooler northern climates. It is a variety that stores well.

Cripps Pink:

Firm, crisp flesh and a unique, tangy-tart, sweet flavor are characteristic of this apple. Snackers and bakers give the variety high marks in consumer tastings. Cripps Pink, also known as Pink Lady®, is the last apple harvested in Washington state in late October. Crisp fall nights bring on the bright pink color that gives the apple its name. Supplies of Cripps Pink last from November to August.

Health Benefits of Apples:

Bone Protection
French researchers found that a flavanoid called phloridzin that is found only in apples may protect post-menopausal women from osteoporosis and may also increase bone density. Boron, another ingredient in apples, also strengthens bones.

Asthma Help One recent study shows that children with asthma who drank apple juice on a daily basis suffered from less wheezing than children who drank apple juice only once per month. Another study showed that children born to women who eat a lot of apples during pregnancy have lower rates of asthma than children whose mothers ate few apples.

Alzheimer’s Prevention
A study on mice at Cornell University found that the quercetin in apples may protect brain cells from the kind of free radical damage that may lead to Alzheimer’s disease.

Lower Cholesterol
The pectin in apples lowers LDL (“bad”) cholesterol. People who eat two apples per day may lower their cholesterol by as much as 16 percent.

Lung Cancer Prevention
According to a study of 10,000 people, those who ate the most apples had a 50 percent lower risk of developing lung cancer. Researchers believe this is due to the high levels of the flavonoids quercetin and naringin in apples.

Breast Cancer Prevention
A Cornell University study found that rats who ate one apple per day reduced their risk of breast cancer by 17 percent. Rats fed three apples per day reduced their risk by 39 percent and those fed six apples per day reduced their risk by 44 percent.

Source:
Washington State Apple Commission
Health Diaries

Here are a few ideas for you to use apples in the kitchen:

Grandma Lucy’s Apple Cake

Apple Chicken Drummettes

Cooking with Kids: Baked Apple Pancakes

Apple-Plum Chicken with Wine and Honey Mustard Sauce

Caramel Apples

Apple Chicken Skillet

Apple and Sweet Potato Puree (baby food)

Pork Chops with Dark Beer and Apples

Apple Pie

Homemade Apple Sauce (and variations) (baby food)

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