Carmen Long
Simply Delicious
When I think of fall, I think of apples. From the delicious aromas of traditional fresh baked apple pies, cakes, apple butter, apple sauce, dried apples, and cooked apples, I love them all.
For the past 9 years, we have had a home with apple trees in the backyard. Picking apples from our own trees was a new experience for us. It has been wonderful to have apples to dry, freeze and can for use throughout the year along with many to eat in all of my favorite ways.
If you don’t have your own apple trees, you are still in luck. We are fortunate to have plenty of local apples in this part of North Carolina. Apples like our climate of warm days and cool nights. Our neighboring Wilkes County is known for growing apples. The North Carolina Apple Growers Association shares that North Carolina ranks 7th nationally in apple production, producing up to 4 million bushels of apples each year. The 200 NC commercial apple operations comprised of 9,000 bearing acres of apple orchards sell approximately 40 percent of their apples to be eaten fresh, and the other 60 percent for use in apple products like apple juice and apple sauce. A fully producing apple tree may grow up to 20-bushel boxes of apples a year.
The primary NC apple varieties are Golden and Red Delicious, Rome and Galas. Some newer varieties which are becoming more popular include Fuji, Gold Rush, Honeycrisp, Jonagold and my favorite, Pink Lady. Pink Lady has a crisp sweet/tart flavor and seems to not turn dark as quickly after being cut. Different apple varieties are suited for different uses. Golden Delicious and Rome are great for baking. Red delicious doesn’t work well for cooking and Romes are not very tasty to eat raw. Make sure you do some research before you purchase large quantities of apples to select those most appropriate for your needs.
I’ve often heard, “an apple of day keeps the doctor away.” There is some truth in that statement. Apples are a great source of dietary fiber and have many nutritional benefits. Some claim eating apples even reduce headaches, colds, and upper respiratory infections.
Another benefit of apples compared to many other fruits is the long storage life. Select apples that are firm to hard and have been kept refrigerated. Apples will ripen and therefore turn soft 10 times faster at room temperature and nearly 5 times faster at 40 degrees F. Cold temperatures keep apples from continuing to ripen after being picked which can result in a mushy texture. Place apples in an open plastic bag and store in the crisper of your refrigerator for up to six weeks. Check the bags frequently and remove any apples that have started to decay. For longer storage, apples can be canned, dried or frozen. For more information on any of these techniques, visit the National Center for Home Food Preservation at the University of Georgia Cooperative Extension at https://nchfp.uga.edu/.
Wash all produce, including apples that are eaten with or without peeling. Rub the produce thoroughly, without any soap, under cool running water. Soap is formulated for dishes, not food, where it may leave a residue.
For a quick and easy snack, sprinkle apple slices with cinnamon. For a new twist on a traditional recipe try Warm Cinnamon-Raisin Apples, which is prepared in a wok. In this sweet, stir-fried dessert, sizzling apples are combined with a sauce that’s fragrant with cinnamon and nutmeg. If you don’t have a wok, a large skillet works well. Cooking the apples in 100% apple juice and adding raisins provides sweetness without added sugar. You can also use this idea when making Apple Cinnamon Oatmeal, by replacing the water with apple juice to reduce the amount of added sugar. Make your fall extra special and enjoy some apples prepared your preferred way today!
Warm Cinnamon-Raisin Apples
Makes 4 – ½ cup servings
Per serving: 172 Calories; 0.5 g Saturated Fat; 4 mg Sodium
INGREDIENTS:
1 tablespoon light or dark brown sugar
2 teaspoons cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ⁄3 cup 100% apple juice and 2 ⁄3 cup 100% apple juice, divided use
2 teaspoons canola or corn oil
2 medium Braeburn, Rome Beauty, or Golden Delicious apples, peeled if desired, thinly sliced, and patted dry
2 tablespoons golden raisins
¼ cup chopped walnuts, dry-roasted
DIRECTIONS:
1. In a small bowl, stir together the brown sugar, cornstarch, cinnamon, and nutmeg. Stir in 1 ⁄3 cup apple juice. Set aside.
2. Heat a wok or large skillet over high heat. Pour in the oil, swirling to coat the bottom. Cook the apples for 2 to 3 minutes, or until tender and lightly browned, stirring constantly.
3. Stir in the raisins and the remaining 2 ⁄3 cup apple juice. Stir in the brown sugar mixture. Cook for 4 to 6 minutes, or until the sauce is thickened, stirring constantly. Just before serving, sprinkle with the walnuts.
Sources: The Wellness Encyclopedia of Foods and Nutrition, the NC Apple Growers Association, and the American Heart Association
