Apples

I love apples. They are my favorite fruit in the world. They come in so many colors and tasty varieties that you will never get the same taste twice. Apples are available just about all year, but fresh ones from the tree are usually found from September through the end of the year.

 

Whatever your favorite apple variety, choose ripe fruit. Apples are wonderful in that they know when they are ripe. Many fruits will continue to ripen and over ripen if you don’t pick them. Apples fall when they are ripe. The stem thins until the apple is ready to just be plucked from the tree.

 

Avoid buying apples that are bruised or have brown spots. The apple has been bumped around a little too much and will go bad quickly. This can be a little hard to find from local growers at the farmer’s market. I have found this with my own apples. They get little spots and things on them—not the pretty ones you see in the grocery store. If the apples are firm and have no soft spots or splits, you can work with them.

 

I always buy too many apples. They all look so tasty. Apples can be eaten as is as a crispy light snack but you don’t want to eat too many at one time. The doctor only prescribed one a day. For the rest, get creative if you notice that they have been lingering on your counter.

 

What is the best use of an apple? Making a juicy apple pie is best, of course. But, all apples are not good for pies. My favorite is Granny Smith. They tend to be tart so you may have to add more sugar to the pie. Because of their firmness, Granny Smith apples hold up well when cooked.

 

Gala apples are sweeter than Granny Smith apples and crisp. A mix of the two in a pie or a cobbler provides the perfect cross between sweet and tart. Gala apples complement green and fruit salads.

 

Mushier apple varieties can be cooked and mashed to make homemade applesauce. The process is time-consuming so be sure to make it worth your while by producing a large batch. Still got apples left? Consider fresh apple cider as a solution. If you aren’t used to tasting it fresh, know that it will be pulpier than the pasteurized kind you can buy in the store.

 

When all else fails, stick a Popsicle stick in the center and cover them with hot caramel or sticky candy. Many people make candied and caramel apple at Halloween but they are good all year round. Experiment to see what other uses can be found when you have too many apples 

The Origin of the Apple

We all love to eat apples in one form or another. Mostly it is the apple pie form that we are fond of, but snagging a fresh one off the tree is tasty, too. But, just where did the apple come from? It didn’t appear out of nowhere to land in our ovens inside a golden brown crust.

 

The scientific name for the apple is Malus domestica. This name describes most common types of apples. The apple is a fall fruit. In spring, flowers begin to spring forth on the trees. They are white and pink with five petals. Eventually the petals fall off so the apples can begin to grow.

 

The fruit is picked in the fall as they ripen. With proper pollination and fertilization, each year’s crop will produce more apples than the last. You don’t need an orchard to enjoy a fresh picked apple. One tree will yield enough apples for a single family to eat and share.

 

The apple tree did not originate in America but in Asia. It is believed that apple trees predate other fruit trees in being cultivated for human consumption. Early wild apples were small and didn’t taste very good. The Romans learned to turn this “wild child” into a civilized type that people could eat. The results were varieties similar to what we eat today. They were sweet and had white flesh that was tasty.

 

Alexander the Great is credited with introducing the Grecian society to dwarf apples. On one of his campaigns into Asia Minor, he brought back these trees. Apples were viewed as special treats.

 

Colonists brought the apple to America when they first settled here. They couldn’t bring trees on the long sea voyage from England so they carried seeds instead. The seeds were planted and flourished as apple seeds.

 

The Romans experimented with the apple to create several new varieties. They were not the only ones. American botanists worked to change the apple as well. Today, there are over 7,500 varieties of apples across the world.

 

The most memorable story of apple cultivation is that of Johnny Appleseed. He is kind of an American folk hero. He made it his life’s work to bring the beauty and taste of the apple to people all across America. Wherever he went, he taught people how to grow apple trees and tend their own orchards. Thanks to him, the industry grew.

 

Apples are eaten the world over. Each country had their favorites that they deem worthy of “apple sainthood.” It has earned a place in fruit history. 

How to Make Fun of Fruits and Vegetables

Any good, low fat diet requires a sufficient amount of fruits and vegetables.  However, preparing fruits and vegetables the same way day after day can quickly become routine and boring.  This, in turn, will tempt you to abandon your healthful eating habits and look for a more flavorful alternative, usually something full of sugar and fat with little or no nutritional value.

•Give your Italian beans an authentic Italian flavor.  Mix them with fat free Italian dressing.  It doesn’t taste any different than the version that includes fat and it adds a nice tangy taste to this otherwise bland vegetable.  It also tastes great mixed with broccoli and cauliflower.

•Are you in the mood for French fries but you are trying to stay away from those fatty fried foods?  Cut up a potato into fries, spread an even layer on a baking sheet, spray with Pam cooking spray, sprinkle with Creole or other seasoning and put them in the oven for a few minutes.  You will have tasty French fries with a kick but without all the fat.

•If you like all of your vegetables to have a little spice to them, try this.  Cut up cauliflower into bite size pieces.  In a bowl toss the cauliflower with cumin, chili powder, salt and pepper.  Put the cauliflower pieces on a baking sheet sprayed with Pam cooking spray and put in a 400* oven until cauliflower is tender, not mushy, about 10-20 minutes.  Be sure to stir halfway through.

•Not sure what to do with those berries?  Whether it’s strawberries, blueberries, blackberries or raspberries, there are a number of tasty ways you can add these to your fat free diet.  When you first bring berries home from the grocery store, wash them and put them in an airtight container.  When you have a craving for berries, you will be more likely to grab a handful if they are easily accessible and ready to eat.  Layer the berries in a parfait dish alternating with low fat yogurt or mix with the yogurt.  You can also stir them in jell-o before setting.  Sprinkle them on your oatmeal or cereal in the morning or grab a handful for an afternoon snack.

•Slice bananas, apples, peaches and whatever else sounds good to you and sauté them in a non-stick skillet with just a little vanilla, cinnamon and nutmeg.  You can add a little more flavor with a few drops of orange or pineapple juice.

•Change your menu around a little.  Once a week, choose a fresh fruit or vegetable that you have never tried or that you have not had in long time.  It will be fun to experience new tastes and interesting to discover new favorites.

There are so many ways to jazz up your fruits and vegetables.  These are just a few.  Be creative and think of your own ideas.  You could discover some great new tastes on some age old foods.

Sticky Mango Rice Dessert

Submitted by Carrie Lauth http://naturalmomsrecipes.com

1 1/2 cups sushi rice
1 14 oz can coconut milk
1/2 cup Sucanat or Rapadura
2 t all natural vanilla extract
3 mangoes, sliced

Combine rice, 2 1/2 cups water, Sucanat and 1/2 cup of the coconut milk in a large heavy bottomed saucepan. Bring to a boil, then reduce to med/low and cook 20 minutes, stirring occasionally.

Stir in remaining coconut milk and 1 more cup water. Cover and cook 10 more minutes. Remove from heat and leave lid on for 20 minutes. Stir in vanilla. To serve, place servings of rice on a plate and top with mango slices.

Ways to Eat Fruit on the Run

According to the food pyramid, we should all be eating three or more servings of fruit per day. Most people barely get one and that is one serving is more times in the form of juice and not the actual fruit itself. Here are some ways to get your servings of fruit each day without having to work too hard to do it.  Let’s face it, we’re all busy and if we have to remember one more thing, even if it is beneficial to our health, the chances of actually remembering it are slim to none.

The best way to eat fruit is in it’s natural form. It is sweet and contains nutrients needed by the body. You can take an apple, peach, plum, pear, banana, and various other fruits along in the car, in the elevator, at your desk, and around the store if you are sneaky. No, this is not a recommendation to be fruit stealers at the store. At most, you’ll only be left with a peel or seeds to toss in a trashcan when you carry a piece of fresh fruit with you.

For younger kids, the skin of fruits can be tough or make it less appealing. With one or two teeth, it is hard for them to even break through the outer covering of some fruits such as apples. Prepare for a day of shopping or a car trip by peeling some fruits and putting them in a container or Ziploc bag. Sprinkling with a few drops of lemon juice will keep fleshy fruits like apples and pears from turning brown, which is another reason some kids don’t like to eat fresh fruit.

The sugars in fruits keep your blood sugar more stable than chocolate bars. Not only that, but they make the fruit yummy. Drop a few raisins in a cup of yogurt or add some blueberries or other fresh berries, for a quick and sweet treat.

The newest way that fruit is enjoyed is dried. Fruits have been dried for years but now it’s becoming popular to eat it. You know how fads go. Fad or not, this is a good one. Dried fruits concentrate the sugar for an even sweeter taste. Eat these dried fruits alone or as a garnish. In the car, a bag of dried apricots or pineapple will fix that sweet tooth in a hurry not to mention it’s good for you too.

You don’t have to waste your time and money purchasing a food dehydrator in order to dry your own fruit. Fresh fruit can be dehydrated at home with an oven, microwave, and a rack. Dehydrated fruit with no preservatives will keep for around two weeks so only do an much as you will eat in that time. Citrus fruits, such as oranges, do not dehydrate well but their skins do. Candied orange and lemon peels make a tasty ice cream garnish or they can be eaten alone.

How else can you eat fruit on the run? Use your blender. Fruit smoothies allow you to get all of your daily fruit requirements in one drink. Instead of using ice cream, use soy or fat free milk and ice cubes to make it smooth and give it texture. Sugar substitutes can be used to add more sweet flavor if desired. Mix and match your favorite fruits to keep things from getting boring and make a smoothie for breakfast every day.

Fruit is one food that can be eaten on the go rather easily. There are many varieties of fruits on this planet to try all with their own unique taste. Now you have no more excuses for not getting the recommended amount of fruit servings in your diet.

Mouthwatering Plum Pie

What You Need:

2 T lemon juice
4 C purple plums, sliced
1 C sugar
2 T quick cooking tapioca
1/2 t cinnamon
1/2 t nutmeg
Freezer pie crust for 2 crusts
2 T butter or margarine
Heavy duty aluminum foil

How to Make It:

Place the plums in a large mixing bowl.
Sprinkle with the lemon juice.
In another bowl combine the sugar, tapioca, cinnamon and nutmeg together.
Add plums to the sugar mixture.
Toss to cover plums.
Let stand 15 minutes.
Place the aluminum foil in a 9 in pie plate being sure to extend the foil about 6 in over the plate.
Fill the foil with the plum filling.
Fold the foil over the top.
Freeze for several hours or overnight.
Place more foil over the filling being sure it’s secured tightly around the filling.
Freeze for up to 6 months.
To bake remove both the crust and filling from the freezer.
Allow the crust to come to room temperature.
Roll one crust out on a floured surface to an 11 in circle.
Place the crust in the pie plate.
Fill with the filling.
Roll the second crust out to about a 10 in circle.
Dot the filling with the butter.
Place the second crust on top.
Crimp the edges being sure to cut off any extra.
Place 4 slits in the crust to release the steam.
Preheat oven to 425 degrees.
Bake pie 45 minutes or until top is a golden brown.

Strawberry Surprise Freezer Jam

What You Need:

1 pt boxes of fresh strawberries, washed, drained and hulls removed
2 1/2 C of fresh pineapple, peeled and finely chopped
7 C sugar
2 pkgs (1 3/4 oz) powdered pectin
1 C cold water
4 pt freezer containers with lids

How to Make It:

Place strawberries in a large mixing bowl.
Crush the strawberries with a potato masher.
Measure out 2 1/2 C strawberries and place in a separate bowl.
Add the pineapple to the strawberries.
Slowly add the sugar and stir until well combined.
Place the cold water in a saucepan over medium heat.
Add the pectin.
Stir continuously until water begins to boil.
Boil 1 minute.
Remove from heat.
Pour the water mixture into with the fruit.
Stir well to combine.
Continue stirring 4 minutes.
Pour into the pt freezer containers and cover.
Let stand at room temperature for 24 hours.
Freeze after 24 hours.
Jam will stay good in the freezer for up to 6 months.
To use, remove from freezer and allow to come to room temperature, about 1 hour.
Cover and refrigerate for up to 3 weeks.

Make That Fruit Last Longer – Dry It

We try to save money on our food bills but with a family, that is a trick in itself. Fresh fruits and veggies seem to cost more and spoil sooner. If you and your family love to eat fresh fruits, one way to be sure they won’t spoil is to dry them.

Dried fruits can serve as a healthy alternative to candy. Instead of reaching for chocolate or a piece of hard candy, the kids will reach for a dried pineapple or apple slices. The sweetness of the fruit is concentrated when it is dried and bursts forth with every bite.

Learning to dry fruit is a fairly easy process. You don’t need to buy any fancy equipment. Investing in a few sealing jars would be nice so that storing the fruit will be easier, but it isn’t a necessity.  Sealing jars can be found fairly inexpensive at many supermarkets.

To start, gather all of the fruits you want to dry. Most fruits make good choices. Some of the more common ones are: pineapples, apples, plums, grapes, apricots, and tomatoes (yes they are a fruit!). If you favor lemons, limes, or other citrus fruits, you will be drying the peels and not the fruit itself.

All fruit and equipment need to be clean and thoroughly dried before beginning. Drying racks are needed if you plan on air drying outside or using an oven. Some pieces may be done before others so rotating the trays in the oven gives you a chance to remove any fruit that is already dried and replace with another.

Slice the fruit into small pieces. Apples need to be cored and peeled before slicing. Tomatoes can be cut into slices or quarters and salted before drying. Grapes and plums are okay as is because the skin doesn’t affect their taste.

If you prefer to use the microwave to dry your fruit, place small batches in the microwave on the turntable tray. Fruit pieces should be evenly spaced to allow for air circulation while drying. Set the microwave to the defrost setting in order to dry the fruit. It will take about thirty to forty-five minutes. Check after thirty minutes and gradually add time as needed. It is not recommended that tomatoes be dried via the microwave because they should be dried at approximately 120 degrees for about twenty-four hours.

You can eat some of these tasty treats as soon as they are dried or you can save some for later. If storing for later, let the fruit cool before placing in sealing jars or plastic bags. Dried fruits will keep for up to two weeks in a cool dark place. However, these fruit treats are so scrumptious they may not even last for that long.

Dried fruit has a multitude of uses.  It can be eaten as is or as a flavorful addition to ice cream, salads, pizzas, and more. Drying your fruits will save you money because it makes the fruit last longer than normal, avoid spoilage and gives you a reason to eat more of it.

FRUIT COCKTAILS

Cocktails made of a combination of fruits are often served as the first course of a meal,  usually a luncheon or a dinner, to precede the soup course. In warm weather, they are an  excellent substitute for heavy cocktails made of lobster or crab, and they may even be  used to replace the soup course. The fruits used for this purpose should be the more  acid ones, for the acids and flavors are intended to serve as an appetizer, or the same  purpose for which the hot and highly seasoned soups are taken. Fruit cocktails should always be served ice cold.

Grapefruit cocktail.
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The cocktail here explained may be served in stemmed glasses or in the shells of the  grapefruit. If the fruit shells are to be used, the grapefruit should be cut into two parts,  half way between the blossom and the stem ends, the fruit removed, and the edges of the shell  then notched. This plan of serving a cocktail should be adopted only when small grapefruits  are used, for if the shells are large more fruit will have to be used than is agreeable for  a cocktail.

2 grapefruits 2 oranges 1 c. diced pineapple, fresh or canned Powdered sugar

Remove the pulp from the grapefruits and oranges. However, if the grapefruit shells are  to be used for serving the cocktail, the grapefruit should be cut in half and the pulp  then taken out of the skin with a sharp knife. With the sections of pulp removed, cut  each one into several pieces. Add the diced pineapple to the other fruits, mix together  well and set on ice until thoroughly chilled. Put in cocktail glasses or grapefruit shells,  pour a spoonful or two of orange juice over each serving, sprinkle with powdered sugar,  garnish with a cherry, and serve ice cold.

Summer cocktail.
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As strawberries and pineapples can be obtained fresh at the same time during the summer,  they are often used together in a cocktail. When sweetened slightly with powdered sugar  and allowed to become ice cold, these fruits make a delicious combination.

2 c. diced fresh pineapple 2 c. sliced strawberries Powdered sugar

Prepare a fresh pineapple, and cut each slice into  small pieces or dice. Wash and hull the strawberries and slice them into small slices.  Mix the two fruits and sprinkle them with powdered sugar. Place in cocktail glasses and  allow to stand on ice a short time before serving.

Fruit cocktail.
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A fruit cocktail proper is made by combining a number of different kinds of fruit, such as bananas, pineapple, oranges, and maraschino cherries. Such a cocktail is served in a stemmed glass set on a small plate. Nothing more delicious than this can be prepared for the first course of a dinner or a luncheon that is to be served daintily. Its advantage is that it can be made at almost any season of the year with these particular fruits.

2 bananas 1 c. canned pineapple 2 oranges 1 doz. maraschino cherries Lemon juice Powdered sugar

Peel the bananas and dice them. Dice the pineapple. Remove the pulp from the oranges in the manner, and cut each section into several pieces. Mix these three fruits. Cut the cherries in half and add to the mixture. Set on ice until thoroughly chilled. To serve, put into cocktail glasses and add to each glass 1 tablespoonful of  maraschino juice from the cherries and 1 teaspoonful of lemon juice.  Sprinkle with powdered sugar and serve.

Fruity Ghosts on a Stick

It just turns out that pears are just the right shape for making spooky ghost treats!  These are an interesting alternative to the traditional candy apples. 

Ingredients:

Wooden craft sticks, like for a popsicle
6 medium sized pears
10 – 12 squares of almond bark (2 ounce squares)
Handful of mini chocolate chips for ghostly eyes
Halloween cupcake papers

Instructions:

Line a cookie sheet or other flat serving tray with waxed paper, we aren’t actually putting in the oven so any moveable flat surface is good for this treat.  Line up the cupcake papers across the sheet.  Melt almond bark following the package directions.  Poke craft sticks firmly into the pears. Dip each pear into the melted bark, you can use a spoon to help evenly coat the entire pear.  Place each one in a cupcake paper, standing up as much as you can get it to.  Place mini chocolate candies for face decoration.  You can use any leftover almond bark to spoon ghost tails into the paper cups.  Refrigerate until ready to eat.

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