You're the Apple of My Eye


	Apples
	The favorite in lunchboxes everywhere, apples are beautiful, sweet and delicious all packed into an easy and hearty carry case that travel well. Apples can be eaten raw, added to salads, sautéed with cinnamon as a dessert topping, sautéed with pumpkin or other vegetables, and baked in delicious apple pie, crisp, tart, and crumble, baked whole apples and stuffed. Apples help ward off cancer and keep us healthy all in it's own easy-to-carry snack case. The skin itself offers protective powers. Apples are one of the most contaminated crops and are one of the top fruits we should always eat organic. Since the skin packs an impressive punch of fiber and procyanidins that protect us from cancer, we should be eating at least one organic apple a day. And with so many delicious choices, that should be easy!
	The Ambrosia is appealing to all the senses - the eyes, mouth, nose, and hands. It is juicy, crisp, tender, and creamy. It has a honey taste and almost a perfumed smell. The skin is smooth with an iridescent reddish-pink blush on a cream-yellow background. Doesn't brown quickly so good in salads and holds it's shape well so does well in pies or cooked. Considered the best apple by many. Try this Southern Ambrosia Apple Pie or these recipes. Originating in British Columbia by chance in the 1980s, it is probably a cross of a Golden Delicious and Starling Delicious.
	The Braeburn is quite flavorful, crisp and juicy with a perfect balance of sweet and tart. It can be eaten raw, sliced into salads or cooked into a nice applesauce or apple pie. It is quite appealing with yellow stripes. It doesn't brown as quickly as other apples, once cut, so is nice for fruit platters. A favorite amongst Apple aficionados. Originally from New Zealand, it has only been in the U.S. since 1980.
	The Cameo apple is sweet-tart, crunchy, juicy, and crisp. It is quite appealing. The thin skin makes it popular with kids. Can be cooked but is also a great snack. Considered by many to be one of the best snacking apples. Originating by chance in Washington orchard in 1980s, it is now one of the top 6 varieties.
	The Golden Delicious is mild and sweet, juicy, crisp, semi-firm, and quite versatile; it is delicious eaten fresh or in salads and retains it's shape when baked. It also freezes well. The skin is thin and it is a lovely yellow color. Originating in the U.S. in the early 1900s.
	The Red Delicious is mild and sweet, crisp, juicy and attractive. It is quite a popular eating apple that is also good in salads. They have a bit of a tougher skin. They keep well. Not a cooking apple. Originating in the U.S. in the 1870s.
	The Empire is crisp, sweet and tart with a beautiful red color. Makes a nice presentation in salads. Can also be cooked, and is good as a snack. Originating in the U.S. (in NY) as a cross between a McIntosh and Red Delicious in 1966.
	The Fuji, also spelled Fugi, is wonderfully crisp, firm, juicy with a nice balance of sweet and tart. It's quite versatile and can be eaten raw, sliced into salads or cooked into a nice applesauce or apple pie. It is quite appealing and it keeps longer than other apples. Because of it's flavor, versatility, and shelf life, this is the third most popular apple in the United States. Originally from Japan, it has only been in the U.S. since 1980.
	The Gala is as beautiful as it is delicious. It is firm, crisp, juicy and intensely sweet making it perfect for eating as a snack or in salads. They have thin skins so kids love to eat them. Though it can be cooked, it is so wonderful fresh that it seems a shame. Originally from New Zealand, it has only been in the U.S. since 1980.
	The Ginger Gold is crisp, tangy, sweet, and juicy and a favorite among apple aficionados. Quite attractive mix of green and yellow with a red blush. It stays white and crisp once cut so make s a nice snack, is great on your cheese platter, perfect in a salad, or bake or cook with it. Limited availability (August - October) so get them while you can! Originally from Virginia and may be a cross of a Golden Delicious and a Pippin. It was found in an orchard among twisted uprooted apple trees in the foothills of the Blue Ridge Mountains.
	The Granny Smith is firm, tart, crisp apple ideal for apple pie, caramel apples, juicing, eating with cheese platters, and eating as a snack. Unlike other apples, most people who enjoy the tartness, enjoy these nice and cold. They keep for quite some time in the refrigerator. They do have thicker skins than other apples and they don't brown quickly once cut. Originally from Australia, it has been in the U.S. since just before 1970.
	The HoneyCrisp is a juicy, sweet as honey and quite crisp, considered amazingly crisp! It can be eaten as a snack added to salads or cooked. A favorite among many of us, even non-apple lovers - a perfect apple! Originating in the U.S. as a cross between a Macoun and HoneyGold. It took 30 years to perfect before they brought it to market in the early 1990s.
	The JonaGold is juicy and crisp with a nice balance of tartness and sweetness. It is quite versatile as it can be eaten whole, used in salads, eaten with cheeses, and does well cooked. It also freezes well. It is larger than most other apples, flavorful and has a pretty pink blush so is quite appealing. Originating in the U.S. just before 1970 as a blend of the Jonathan and Golden Delicious.
	The Mutsu or Crispin has a crisp yet tender bite and a complex flavor that makes it a perfect dessert apple. Originating in Japan from a Golden Delicious and an Indo in the 1930s.
	The Pac Rose, also called the Pacific Rose or New Zealand Rose is sweet, crisp, juicy and beautiful. Larger than the average apple with a pink to bright red skin and cream colored inside with a creamy textured. Similar to a Fuji in flavor but doesn't brown quickly once cut. Originating in East Indies as a cross between a Gala and a Splendor and widely available in New Zealand. Try New Zealand Apple Dessert Club Sandwich
	The Pink Lady® Brand is crisp, firm and crunchy with a tart yet sweet taste. It has a distinctive pink blush and an oblong shape. It doesn't brown quickly after cutting so is good for salads but is also good for baking or applesauce. Originating in Australia in 1973 as a cross between a Golden Delicious and Lady Williams.
	The Pinova, also known as the Sonata or Corail apple is firm, juicy, and creamy with the perfect balance of sweetness and tartness. Beautiful, it is a yellow apple with a pink blush. A favorite among many of our customers, apple connoisseurs everywhere, and even amongst people that don't normally love apples, it is considered an excellent eating apple. Originating in Germany.
	The Pippin is sweet, tart and crisp and considered one of the best apples. Good for pies and sauces and eating fresh but the slices brown quickly so not as good for salads. It is green when harvested and turns yellow as it ripens. Also called a Newton Pippin or a Yellow Pippin. A native of the U.S. since the 1700s.
	The Sansa Apple is beautiful, colorful, firm, juicy, crisp and sweet. With an interesting background (international in creation from pollen from Japan and New Zealand!) this apple is worth the fuss! Great dessert apple! Released in 1988 after 20 years of researching the seedlings from this international effort between pollen from the Japanese Akane and the New Zealand Gala.
	The Spartan Apple is crisp, tart-sweet, and juicy; they soften a bit with age but the flavor intensifies some. They have a wonderful aroma and the white meat contrasts well with the gorgeous crimson red exterior. Comes in a cute round shape making them a favorite with kids. Originally thought to be a cross between a Macintosh and the Pippin, making it perfect for making applesauce, pies, salads, cider, or eating out of hand, recent DNA testing shows the Pippin might not be the proud Papa after all. They store particularly well and have a rather small core. Originating in British Columbia in the 1920s.
	The Sundowner® Brand Apple has a red to yellow skin and white interior that is juicy, crisp, sweet and tart. A great snacking apple, it is a cross between a Golden Delicious and Lady Williams. It is also called a Cripps Pink II. Can be baked and used in salads too. Try a sundowner cake Originally from Australia, it is new to the U.S.
	The Sweet Orin is a sweet and juicy with a unique flavor that is almost pear-like in taste. Good for salads, sauces, pies and snacks. Originating in Japan, where it is considered a delicacy, it is customary to share slices with family and friends after meals.
	The Winesap is quite firm, crisp, sweet, juicy, tart, with an inviting deep maroon-red skin with cream colored flesh. It is also aromatic and spicy, almost wine-like, in deep complex flavor. Good for eating out of hand, using in salads, cooking, and quite popular for making cider! Like the MacIntosh, you can make a gorgeous pink applesauce by leaving the skins on before slowly stewing the apples. A native of the U.S., it is one of the oldest apple varieties dating back to the 1800s.
	Apple Facts:
	Nutritionally: Low in calories, they are a good source of antioxidants and fiber with some vitamin C, iron and potassium. The skin has a little beta-carotene. They offer boron which promotes bone health. The skin of the apple is important for the source of fiber and antioxidants found in apples so enjoying a whole apple is much better for us than apple juice. High in flavanoid antioxidant quercetin that protects cell membranes including those of the brain, lung and heart, apples (the skins) can help reduce the risk of developing Alzheimer's, asthma and other disease. The skins can even help inhibit LDL oxidation bad cholesterol. Red Delicious Apples (the skins in particular) seem to have some of the highest levels of antioxidants according to researchers, but that makes sense since the deeper the color, the more antioxidants, but don't let them stop you from enjoying your favorite apple as they are all good sources of nutrients and antioxidants! Apple Skins Might Keep Colon Cancer Away

	How to choose: Best apples are firm, and have intact skin with bright color and no bruises. Smaller sizes are usually better than larger.
	How to store: Refrigeration keeps them from ripening further and therefore preserves crispness and nutrients, though they are most flavorful at room temperature. They can keep for 6 weeks or longer in a plastic bag in your refrigerator.
	Fun Facts: They promote good dental hygiene because biting and chewing stimulates the gums and the sweetness promotes saliva which reduces the level of bacteria and hence tooth decay. Applesauce can be use as an alternative to butter and apple juice concentrate is an alternative to sugar in baking recipes. Keep applesauce fresher longer by storing it upside down. Make your own fresh applesauce, it's easy! Just add apples to a pot with lemon or orange zest, juice of 1/2 a lemon, and a cinnamon stick (optional) and simmer until they fall apart. MacIntosh will make a pink applesauce if you leave the skins on while Granny Smith make a great flavor too but any apple or combination will do - experiment to find your favorite. Add a dash of good vanilla once you remove it from the heat and a squeeze of fresh lemon juice. Leave apple cores around where you've seen ants - they will take it back and eat it and it is said to kill them. Apples produce ethylene so put them in a bag with unripened plums, tomatoes or other fruit to get those to ripen quicker but keep them away from leafy vegetables. I've read that if you put an apple with your potatoes, the potatoes will not bud as quickly. Give cut apples a quick "bath" in orange juice to preserve their color and keep them from turning brown. And, the latest information states that it wasn't an apple that Eve offered Adam, but rather a pomegranate. Want more apple Information: http://www.apple-works.com/perfect.html
	Recipes: Tart Cherry-Apple Crunch, Dr. Weil (Delicious Organics sells dried tart cherries!) Winesap Apple Turnovers

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