October is National Apple Month. A is for Apple. We all have heard this childhood saying and other apple idioms.
The Fall season has arrived and along with cooler weather, shorter days, and autumn leaves comes the bounty of Fall………apples.
As Autumn approaches, apples fill farmers market and grocery store bins with seasonal shades of red, green, yellow, and russet. Popular varieties of apples grown in the United States are Mcintosh, Fuji, Red Delicious, Gala, Crispin, Honeycrisp, Granny Smiths, and Golden Delicious.
A large raw apple contains about 95 calories. Apples provide fiber, vitamins, and minerals. Apples are low in calories and high in antioxidants.
Each apple variety has its own distinctive flavor and texture. When purchasing apples choose a variety suitable for your intended use. The surface of the apple should be smooth, firm, unbroken, and free from bruises. http://www.eatingwell.com/article/16369/whats-fresh-the-best-and-worst-apples-for-eating-cooking-baking/
Apples are delicious eaten raw. Simply rinse, cut into quarters and remove core from each section and slice. Use a vegetable peeler or a sharp knife to peel apples for cooking. To core apples for cooking push an apple corer through center of fruit from top to bottom, pull out core and stem. Coat peeled or sliced apples with lemon juice to prevent darkening. A bag of medium sized apples yields about 3 cups diced fruit or 2 ½ cups sliced fruit.
Cooking with Apples
Apples are the most versatile of all fruits. They are suitable for a variety of cooking techniques and can be used in a variety of recipes. Apples can be baked, grilled, poached, and even sautéed. Add diced apples to salads or dried and added to granola cereal. Sautéed to accompany meat dishes, added to pancakes or waffle batter. For desserts, pair apples with a variety of cheeses.
Apples ripen faster at room temperature than in the refrigerator. Store apples in the refrigerator in a plastic bag to help retain moisture.
Celebrate the bounty of Fall with apples at their peak of flavor.
Apple Gingerbread Cake
1 package (14-1/2 ounces) gingerbread cake / cookie mix
1-1/4 cups water
1 cup chopped peeled apple
½ cup chopped pecans
2 tablespoons brown sugar
In a large bowl, beat the cake mix, water and egg until combined. Add apple; stir to combine. Transfer to a greased 11-in. x 7-in. baking dish. Combine the pecans and brown sugar; sprinkle over the top.
Bake at 350° for 23-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
YIELD: 9 SERVINGS.