Having grown up in Chicago, my mother always made sure there were Red Delicious apples in the icebox. She followed the famous doctrine that apples keep the doctor away and made sure I consumed one daily.
Since it is almost October, traditionally apple harvest time, I am writing about this special fruit. According to Wikipedia, there are more than 7,500 varieties of apples, although the vast majority are not suitable for mass production.
Part of the appeal, (no pun intended) is that apples are so versatile. They are very portable, affordable, now available year-round and require virtually no preparation.
One debate is whether red or green apples are better for you. According to my research, red and green apples are different varieties of the same species. Their genetics determine the flavor, color. texture and nutritional makeup. Red apples produce anthocyanins, antioxidants and pigments responsible for their red color. Green apples contain more chlorophyll, the pigment that gives them their green appearance. The biggest difference is flavor. The flavors differ because of variations in natural sugars and organic acids. Green apples generally contain more malic acid, giving them their tartness. This is why green apples tend to have less sugar content and are less juicy than red apples. Both provide a great source of fiber, vitamin C, potassium and plant compounds that support overall health.
Then there is the question of whether you should eat your apple skin or peel it off? To peel or not to peel? Apple skin enthusiasts strongly believe in eating the peel. Half of an apple’s dietary fiber is in its peel. Fiber aids digestion and keeps you full longer. The peel is packed with vitamins C and A, along with quercetin, a powerful antioxidant. The argument for peeling apples also has some valid points. Studies show apple skins often carry pesticide residues, even after washing. While modern cleaning methods can remove much of the residue, there’s no harm in peeling if you’re worried.
Harvesting and storing apples? If you are going out to harvest apples, it is recommended to do so early in the day. Ideal storage for fresh fruits, including apples, are 31 to 33 degrees, 90% humidity and subdued light or darkness. Keeping the apples in a plastic bag in the refrigerator is recommended. Keep the bag loosely closed, and punch a couple of holes in it for slow air exchange.
What about organic apples? Organic apples are apples grown without synthetic pesticides, herbicides or fertilizers on land that has been free of prohibited substances for at least three years and certified according to USDA organic standards. Organic apples often contain higher levels of antioxidants, vitamin C and essential minerals like calcium, magnesium and potassium compared to conventional apples. They are grown in healthier soil and support environmental sustainability by reducing chemical runoff, protecting beneficial insects and conserving biodiversity.
Apples growers are not immune to climate change. In Illinois, warming winter temperatures are signaling early spring arrivals to plants. This results in plants that are now blooming sooner and exposed to freezes — known as “false spring.” I contacted University of Illinois Extension Specialist Nathan Johanning, and he wrote that, “Growers have had major issues with ‘bitter rot’ and ‘fire blight,’ both apple diseases. Extension has worked to share local research and recommendations for management tactics for these diseases, helping growers combat them as best they can with practices like fungicide applications, variety selection, good orchard sanitation and removal of disease inoculum.”
A few apple varieties to consider for your pie:
Granny Smith – The green-skinned beauties are notably tart, crisp and sturdy, so they do not turn to mush when baked in a pie. They were first discovered in Australia by Marie Ann "Granny" Smith in the 1800s, but these days they're easy to find year-round.
Gala – Gala apples are great multi-purpose apples and a delicious pick for apple pie. They have a mellow sweetness, and they don't get too soft in the oven.
Honeycrisp – This popular apple variety is prized for its sweetness and crunch — which is why it's a favorite for snacking! That also makes it a great choice for baking.
Pink Lady – Pink Lady apples have a nice, rosy color (hence the name!) and they're super crisp, so they're ideal for getting that picture-perfect slice of pie. They have a sweet-tart flavor that's refreshing when eaten raw as a snack.
Golden Delicious – Golden Delicious apples stand out on the shelf with their sunny yellow color, and you can usually find them year-round. These apples have a mild flavor, so they work well in pies with extra sweetness and spice. Unlike Granny Smith apples, Golden Delicious apples tend to break down more when cooked, so they're a good choice to combine with other firmer apples on this list.
My thanks to Nathan Johanning from University of Illinois Extension for the information and the work he and Extension do.
Below is a recipe for apple cider.
Apple cider
Yield: About 1½ quarts
Ingredients:
- 2 1/2 pounds sweet apples, such as Honeycrisp, Fuji, Gala or Golden Delicious
- 2 1/2 pounds tart apples, such as Pink Lady, Granny Smith, Gravenstein, Jonagold, Jonathan or Braeburn
Directions:
- Line a colander or sieve with muslin or two layers of cheesecloth (allow for some overhang), and set over a large bowl or pot.
- Wash and dry apples thoroughly and remove moldy parts. Core, and coarsely chop the apples, leaving the peels on.
- Fill a blender or food processor halfway with apples. Then add about 1/4 cup water. Blend until the apples are coarsely mashed and juicy. (You can blend further, but your cider will be cloudier.) Add a little more water if the blender gets stuck. Transfer the puréed apples to the lined colander, gather the muslin around the puréed apples and twist. Squeeze and press to extract the apple cider. Open the muslin so it hangs over the colander, and leave the puréed apple in the muslin.
- Repeat Step 3 with the remaining apples, and add to the apples already in the lined colander. Give it a good squeeze, then press it with a wooden spoon, meat mallet or heavy pot to extract as much juice as possible. If your apples aren’t giving up their juice, let them sit a few minutes before trying again. (If you would like to pasteurize your cider, heat it to 160 degrees for 1 minute, skim off any foam and then refrigerate. The flavor will be muted, but the cider will still be delicious.)
- Drink warm, cold or at room temperature. Refrigerate for up to 5 days. Use the pomace (leftover pulp) to make apple butter, or add it to oatmeal, muesli, smoothies or quick breads.
Enjoy!
About
Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.
Cooking or food questions? Email epicuriosity101@llcc.edu.