Tags: Apple, Apple Juice, Asia, Central Asia, Christian tradition, Cider, Rosaceae, United States
Apples are one of those fruits people have forgotten have a season. But they do, and in the Northern Hemisphere they’re harvested late summer through fall.
The apple is the pomaceous fruit of the apple tree, species Malus domestica in the rose family (Rosaceae). It is one of the most widely cultivated tree fruits, and the most widely known of the many members of genus Malus that are used by humans. Apples grow on small, deciduous trees. The tree originated in Central Asia, where its wild ancestor, Malus sieversii, is still found today. Apples have been grown for thousands of years in Asia and Europe, and were brought to North America by European colonists. Apples have been present in the mythology and religions of many cultures, including Norse, Greek and Christian traditions. In 2010, the fruit’s genome was decoded, leading to new understandings of disease control and selective breeding in apple production.
There are more than 7,500 known cultivars of apples, resulting in a range of desired characteristics. Different cultivars are bred for various tastes and uses, including cooking, fresh eating and cider production. Domestic apples are generally propagated by grafting, although wild apples grow readily from seed. Trees are prone to a number of fungal, bacterial and pest problems, which can be controlled by a number of organic and non-organic means.
About 69 million tonnes of apples were grown worldwide in 2010, and China produced almost half of this total. The United States is the second-leading producer, with more than 6% of world production. Turkey is third, followed by Italy, India and Poland. Apples are often eaten raw, but can also be found in many prepared foods (especially desserts) and drinks. Many beneficial health effects are thought to result from eating apples; however, two forms of allergies are seen to various proteins found in the fruit.
Apples are often eaten raw. The whole fruit including the skin is suitable for human consumption except for the seeds, which may affect some consumers. The core is often not eaten and is discarded. Varieties bred for raw consumption are termed dessert or table apples.
Apples can be canned or juiced. They are milled or pressed to produce apple juice, which may be drunk unfiltered (called apple cider in North America), or filtered. The juice can be fermented to make cider (called hard cider in North America), ciderkin, and vinegar. Through distillation, various alcoholic beverages can be produced, such as applejack, Calvados, and apfelwein. Apple seed oil and pectin may also be produced.
Apples are an important ingredient in many desserts, such as apple pie, apple crumble, apple crisp and apple cake. They are often eaten baked or stewed, and they can also be dried and eaten or reconstituted (soaked in water, alcohol or some other liquid) for later use. Puréed apples are generally known as apple sauce. Apples are also made into apple butter and apple jelly. They are also used (cooked) in meat dishes.
In the UK, a toffee apple is a traditional confection made by coating an apple in hot toffee and allowing it to cool. Similar treats in the US are candy apples (coated in a hard shell of crystallized sugar syrup), and caramel apples, coated with cooled caramel.
Apples are eaten with honey at the Jewish New Year of Rosh Hashanah to symbolize a sweet new year.
Farms with apple orchards may open them to the public, so consumers may themselves pick the apples they will purchase.
Sliced apples turn brown with exposure to air due to the conversion of natural phenolic substances into melanin upon exposure to oxygen. Different cultivars vary in their propensity to brown after slicing. Sliced fruit can be treated with acidulated water to prevent this effect.
The proverb “An apple a day keeps the doctor away.”, addressing the health effects of the fruit, dates from 19th century Wales. Preliminary research suggests that apples may reduce the risk of colon cancer, prostate cancer and lung cancer. Apple peels contain ursolic acid which, in rat studies, increases skeletal muscle and brown fat, and decreases white fat, obesity, glucose intolerance, and fatty liver disease. According to the United States Department of Agriculture, a typical apple serving weighs 242 grams and contains 126 calories with significant dietary fiber and vitamin C content.
Apple peels are a source of various phytochemicals with unknown nutritional value and possible antioxidant activity in vitro. The predominant phenolic phytochemicals in apples are quercetin, epicatechin, and procyanidin B2.
Apple juice concentrate has been found in mice to increase the production of the neurotransmitter acetylcholine. Other studies have shown an “alleviation of oxidative damage and cognitive decline” in mice after the administration of apple juice. Fruit flies fed an apple extract lived 10% longer than other flies fed a normal diet.
Tags: Apple Juice, Black pepper, cook, Cookware and bakeware, Onion, Pork, Teaspoon, Wine tasting descriptors
A good Sunday Dinner idea!
Sage Pork Roast with Apples
1 (3 1/2 to 4-pound) pork loin center rib roast, backbone loosened
2 teaspoons snipped fresh sage
1 1/2 teaspoons coarsely ground black pepper
3 slices bacon
6 medium cooking apples, cored and cut into bite-size chunks
1 large red onion, cut into thin wedges
3 large cloves garlic, peeled and thinly sliced
8 whole sage leaves
1/4 teaspoon salt
1/3 cup apple juice
Fresh sage sprigs (optional)
Rub the roast with the snipped sage and 1 teaspoon of the pepper. Place roast, rib side down, in a shallow roasting pan. Place bacon slices across top of roast. Insert an oven-going meat thermometer into center of roast. Roast in a 325°F oven for 1 to 1-1/4 hours or until meat thermometer registers 130°F.
Remove pan from oven. Add apples, onion, garlic, and the whole sage leaves to roasting pan. Sprinkle with salt and remaining 1/2 teaspoon pepper. Stir fruit and vegetables to coat with pan juices. Return to oven and roast for 25 to 30 minutes more or until apples and onion are golden and tender and meat thermometer registers 155°F, stirring apple and onion mixture several times during roasting.
Transfer the pork to a serving platter. Cover with foil; let stand for 15 minutes. (The temperature of the meat after standing should be 160°F)
Using a slotted spoon, transfer the apple and onion mixture to a large bowl; cover and keep warm. Pour drippings from the roasting pan into a small saucepan, scraping out, and including, the crusty browned bits. Stir in apple juice. Bring mixture just to boiling over medium heat. Pour over the apple mixture, tossing to coat.
To serve, spoon the apple mixture around the pork roast. If desired, garnish with additional sage sprigs.
Makes 6 servings.
Nutritional facts per serving (1/6 of recipe): calories: 341, total fat: 11g, saturated fat: 4g, cholesterol: 82mg, sodium: 202mg, carbohydrate: 27g, fiber: 5g, protein: 34g, vitamin A: 1%, vitamin C: 16%, calcium: 3%, iron: 10%
Tags: Apple Juice, Black pepper, Extra Virgin Olive Oil, Kraft Mayo, Olive oil, Ore-Ida, Sea salt, Teaspoon, Turkey
Today’s Menu: Ground Pork Pesto Burger and Apple Mayo w/ Baked Steak Fries
My favorite Burger is the Bison Burger and I love the Turkey and Chicken Burgers too but there is a new Burger in town and this one is too good! I used Ground Pork, a 93/7 blend, and added Italian Style Bread Crumbs, Basil Pesto Sauce to make the patties. I seasoned them with Sea salt and Ground Black Pepper. Fried in Extra Virgin Olive Oil, about a half a tablespoon. Served on a Healthy Life Whole Grain Bun I also made a Apple Mayo for the topping and added a slice of Smoked Gouda. They are delicious, my parents loved them! The Mayo is very easy I used Kraft Mayo w/ Olive Oil and added a 2 teaspoons of Apple Juice and sliced and diced 1 small Gala Apple. Mixed all together in a small bowl and served. Top with Mayo Mix, Teaspoon of Pesto, and Smoked Gouda Cheese. I’ll leave the recipe below for the Burgers and Mayo. I also had a side of Ore Ida Baked Steak Fries.
Ground Pork Burgers
(Makes 4 Burgers)
1 LB. Ground Pork (I used a 93/7 Blend)
1/4 Cup Basil Pesto (You can add more to taste)
1/2 cup Italian Style Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
4 Slices of Smoked Gouda Cheese, Optional
* In a mixing bowl add your pesto and ground pork. Mix together and form into 4 Burgers
* Spray a large skillet and heat on medium heat and add 1/2 tablespoon Extra Virgin Olive Oil
* Fry the Burgers to your liking, I fried these for about 4 minutes per side.
* Serve on a Bun of your choice (Iused Heathy Life Whole Grain Buns). Add Apple Mayo and Slice of Smoked Gouda Cheese.
1Small Gala Apple or Honey Crisp
1 Cup Kraft Reduced Fat Mayo w/ Olive Oil
2 Teaspoons Apple Juice
* Core Apple and quarter it. Then slice each quarter into thin slices and dice all slices up.
* In a small bowl add Mayo, Diced Apple, and Apple Juice and mix well.
* You can also add a little Papparika to give it a bit of heat *