Apples are among the most popular fruits and consumed worldwide. They are the fruit of Malus domesticaor as we commonly know it: the apple tree. Originally from Europe and Asia, today it is cultivated in all territories, except in tropical countries, since the fruit needs a temperate and humid climate to develop properly.
Many consume the raw apple by hand at any time or in fruit salads and as part of various cakes, biscuits and pastries. Others also opt for the pressed fruit in the form of juice. The apple is essential for the production of cider, for example, and apple cider vinegar. In addition to being present in certain baby food products and a variety of other products such as cereal bars, muesli and granola.
The fruit has multiple benefits to health. In the case of apples, they offer Vitamin Bpotassium and other essential nutrients, with a antioxidant and anti-inflammatory effect for the organism. Its fiber content, for example, acts as a natural regulator in multiple intestinal disorders. It even reduces cholesterol levels in the body as well as blood pressure. The apple is characterized by a very low caloric content, less than 100 kcal per 100 g of edible portion.
There is even a popular saying about it that says “an apple a day keep the doctor away”, from English, ensures the idea that regular consumption of apples prevents us from visiting the doctor. Because the apple has the advantage that it is practical to transport and easy to consume as a dessert, between meals, at school and in the office.
Undoubtedly, along with bananas and citrus fruits, it is one of the most accessible fruits in the world. Of green, yellow, or reddish skinthe flavor of the meat can vary from one sour to sweet taste. Since there are a large number of varieties, apples are available throughout the year in stores, supermarkets and markets.
exist multiple varieties of apples. These are distinguished by the shape of the fruit, which can be rounded, elongated or flattened. Also the color of the skin and the pulp is another hallmark, which varies from bright red to green. Even the taste, there are some apples in which the sweetness predominates over the acidity and some others, on the contrary, are very acid. Among the varieties, the larger apples are used for cooking, unlike those eaten raw, they are usually smaller for a substantial, crunchy bite and preferably sweet flavor.
An apple to choose every time:
braeburn
It is a reddish apple with yellow flesh. Very aromatic and juicyHis skin is smooth and firm. It stands out for its very crunchy texture that makes it very pleasant to eat plain, or as an ingredient in salads. It is also a highly recommended variety for cooking sauces due to its high juice content. It is harvested mainly from October until late spring.
Pink Lady
The “pink lady” comes to us from Australia, where the company that has registered such a curious name comes from. The Pink Lady is a pale pink apple with hints of yellow and green. The skin is very thin and the white pulp is juicy, meaty, with a high juice content. Its flavor is soft, sweet with some acid nuances that are lost if it is cooked. It needs warmer climates than other varieties, which is why it usually reaches the markets at the end of October, although its long shelf life makes it present all year round.
Fuji
There are different types of Fuji depending on their origin, but all these apples stand out for their high juice content. This variety is one of the sweetest, which, together with its hard and crunchy texture, makes it one of the most appropriate apples to eat raw. It is also one of the most recommended types to prepare homemade puree, since it hardly needs to be added sugar. Its best season begins in October.
Pippin
There are mainly two types of pippin apple, the white and the gray. Both are flattened, with a rustic appearance, with somewhat thick and rough skin, with fleshy pulp in pale tones. Even though more mealy than other varieties, its texture is crunchy and juicy. It stands out for being very aromatic, with a balanced flavor between sweet tones and an acid point. It is one of the most recommended apples to roast whole, with a little sugar and autumnal spices, such as cinnamon.
Granny Smith
Thanks to its bright green color it is one of the most easily identifiable apples. Its skin is thin and its meat white, very juicy, with a firm and very crunchy texture, with a good amount of juice. Its taste is slightly acid, which makes it particularly suitable for cooking sweets enriched with sugar, butter and spices. It is usually the variety most used in Anglo-Saxon confectionery, especially as a filling for traditional cakes. It is native to Australia and stands out for lasting a long time after harvesting.
Royal Gala
This variety comes from New Zealand and is one of the most common in our markets throughout the year. Variable in size, its yellow and green skin stands out on which reddish streaks are drawn. The skin is fine and its white, juicy and slightly creamy meat. Have a sweet taste but not too pronounced, which is usually lost if it is subjected to cooking, so it is not highly recommended for cooking with it. Its harvest begins early, at the end of summer.
Red Delicious
It is a bright red apple, one of the most consumed in the United States. They are large, slightly elongated specimens, with soft and juicy pulp, suitable for more sensitive teeth. The skin is somewhat thicker than in other varieties, and it has a slightly bitter taste that contrasts with the sweetness inside. Its strong bright color makes it the most chosen apple to decorate autumn centerpieces. Little suitable for cooking, it is better to take it natural without letting it mature too much.
Golden Delicious
Its name, “delicious gold”, could not be more appropriate, not only because of its bright yellow color but also because it is one of the most consumed apples in the world. Of American origin, the Golden is a variety present on the market all year round, and it is perfect both to consume naturally and to cook with it. With a thin skin and crunchy texture, but with a soft and sweet pulp, it is very aromatic raw and also cooked. It oxidizes less than other varieties and supports high temperatures in the oven very well.
apples in the kitchen
The apples pair with endless ingredients and especially with allspice, celery, cinnamon, cloves, vanilla, curry, ginger, green onions, onion and walnuts, as well as animal proteins such as sirloin and beef ribs. Among its varieties, some have a better texture to use in salads. Others, a just consistency to boil or bake.
And although we can replace any apple we have at home, the result will be different in each case. For this, in search of inspiration, we propose a selection of ideas to get the most out of fruit:
Cakes, cupcakes and muffins, and more baked goods
Preheat the oven to 180º with heat from top to bottom without air. Separate the yolks from the whites of the four eggs.. Reserve the whites and beat the yolks with the sugar until they turn white. Add the softened butter and beat until well blended.
Add the sifted flour and yeast. We mount the whites to the point of strong snow. Add a third to the dough and mix without care to lighten the mixture, the rest of the whites we carefully join, with enveloping movements from bottom to top.
Line a 20 cm round mold with baking paper or grease it with butter and a little flour. We pour half the dough and harmoniously lay out thin slices of apple without skin. Add the rest of the dough and garnish with the remaining apple. Sprinkle a little sugar on top of the fruit and bake for about 45-50 minutes.
If the cake browns very quickly we can cover it with foil after the first 30 minutes of cooking have elapsed. Remove from the oven and leave the cake in the pan for about 15 minutes before unmolding. Heat three tablespoons of apricot jam and brush with it. We serve cold.
Complete recipe | Apple cake recipe: the easiest and fluffiest
Smoothies and juices
Compotes, jams, sweets and pudding
Salads, creams and cold soups
cakes and pastries
Photos | darios44 – Privizer – Pixabay
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