            Recipes > Ingredient Archive > Apples 
Apples have been featured in legends and mythology dating back to the Garden of Eden. In Greek and Roman times, they were believed to be aphrodisiacs, and the Celts revered crabapples as a fertility symbol. Today they’re the quintessential all-American fruit, carried to the shores of this continent by the Pilgrims in the early 1600's. These early settlers planted the first orchards in New England and Virginia. The fruit thrived and became the foundation for most of the apples grown in this country today. Johnny Appleseed, one of America’s folk heroes, is credited with introducing and propagating the apple throughout the rest of the United States. Born John Chapman in 1774, he gathered large amounts of seeds from cider mills and planted them as he traveled across the states in the early 19th Century. Apples date back to at least prehistoric times. They were one of the earliest fruits to be cultivated, and fossil remains indicate this likely happened in Neolithic times. Apples are members of the rose family and are classified as pomes (Latin for apples), meaning they have seeds in a compartmentalized core. In the United States there are over 2,500 varieties of apples, and more than 7,500 worldwide. You won’t encounter the vast majority of these in the supermarket, as less than 50 varieties are grown commercially in this country. And a mere 8 varieties account for 80% of domestic apple production: Granny Smith, McIntosh, Red and Golden Delicious, Rome Beauty, York Imperial, Jonathan, and Stayman Winesap. Apples are generally divided into four categories: eating apples, cooking apples, cider apples, and crabapples. Many varieties are suitable for both eating and cooking (baking), so which you choose is simply a matter of personal taste. In general, tart and firm-fleshed varieties are ideal for cooking; sweet, crisp apples are best for eating out of hand. Excellent choices for cooking are Granny Smith, Gravenstein (used to make commercial applesauce), Pippin, Idared, Braeburn, and Rome Beauty. Many varieties of apples are available in the market year-round, thanks to cultivation in the southern hemisphere and controlled atmosphere storage. Controlled atmosphere storage combines high humidity, controlled temperature, and a specific mixture of atmospheric gases to maintain apples in good condition much longer than normal cold storage; some varieties, however, perform better than others. Regional varieties and heirloom apples (those that are less commercially viable) are generally available only during their short harvest season, in autumn and early winter. It goes without saying that apples taste best when they’re newly harvested, no matter where they’re grown! Choose unblemished apples that are firm and hard with tight, shiny skins. If an apple is soft enough to dent with your fingers, chances are it will be mealy and tasteless. Apples continue to ripen after they’re picked, so they must be kept chilled to prevent over-ripening and mushiness. If apples are left at room temperature for more than 2 or 3 days, they’ll begin to deteriorate and decay. Store them in the refrigerator for up to 2 weeks. Don't let your apples touch one another; one bad or rotting fruit will taint the others, so the culprit should be removed immediately. For long-term storage (if you're lucky enough to have your own tree), select only those apples in perfect condition, without bruises or blemishes. Wrap each apple in newspaper and store in a single layer on a wooden tray or in a basket. Keep them in a cool, dry, dark place, and check them occasionally to make sure none are deteriorating. The old adage, “An apple a day keeps the doctor away,” may be more than just an old wives’ tale. Apples are high in fiber, supplying close to 30% of the recommended daily minimum requirement. Fresh apples also contain vitamins A and C, and some potassium. They’re a major dietary source of an antioxidant phytochemical called quercetin, which is found in the peel. Quercetin is a flavonoid that’s being studied for its potential to protect the arteries and the heart, and to prevent some cancers. Keep in mind that eating whole, fresh apples is more beneficial to your health than drinking juice, where almost all of the vitamin C and 80% of the quercetin is lost. To prepare, always wash apples thoroughly under cool water. Peel, if desired, using a vegetable peeler or paring knife (but remember that the peel is where all that healthful quercetin is found). Then remove the core with an apple corer or by cutting around the four sides of the core. Once apples have been peeled or sliced, they quickly turn brown (oxidize); slow this process by mixing them with apple juice, cider, wine, or cold water acidulated with lemon juice. Apples are a cook’s delight. They’re extremely
versatile, adding texture and flavor to salads, soups, chutneys, and
relishes, as well as desserts and sauces.
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