The Benefits of Apples and How to Use Them in the Kitchen

Apples are rich in fiber and low in calories, so they are a popular choice both eaten raw and used in cooked recipes. Eating the skin along with the flesh increases their fiber content even further. What is an apple's nutritional value? Apples are rich in vitamin C and fiber; the antioxidants in the skin make a meaningful contribution to their nutritional value. That is why washing and eating an apple unpeeled provides more nutrients. An apple's fiber content contributes to a feeling of fullness, making it a practical snack between meals. Which apple variety suits which recipe? Tart, firm varieties such as Granny Smith hold their shape better in baked recipes like pies and cakes, staying intact during cooking. Sweeter, softer varieties are better suited to eating raw or adding to salads. Local varieties such as Amasya apples work well both eaten raw and made into jam; their distinctive aroma gives the jam a characteristic flavor. What changes when an apple is cooked? Cooking an apple softens its texture and makes its natural sugars more pronounced, so cooked apple recipes may not need extra sugar. Apples cooked with cinnamon make a classic winter dessert. When making apple compote, cooking apples with the skin on helps preserve both their color and nutritional value; the skin can be strained out afterward. Why does an apple brown so quickly? Once cut, an apple's surface exposed to air browns quickly because an enzyme in the apple reacts with oxygen. Lightly coating cut apple with lemon juice slows this browning. Keeping an apple whole eliminates the risk of browning compared with a cut apple, so apples for salads should be chopped just before serving. How should apples be stored? Apples kept in the refrigerator's crisper drawer can stay fresh for a few weeks; apples left at room temperature ripen and soften faster. Storing them separately from other fruit prevents the ethylene gas they release from speeding up the ripening of other fruit. Apple juice and apple cider vinegar are also indirect uses for apples in the kitchen; freshly pressed apple juice retains more of its vitamin content, while fermented apple cider vinegar is used in many recipes, from salad dressings to pickles. The ripeness and condition of the apples used to make vinegar directly affect its quality. Apple seeds are not recommended for consumption; they contain amygdalin, which the body can convert into cyanide, and chewing and swallowing a large number of seeds can cause cyanide poisoning, although accidentally swallowing a few seeds is usually not a problem. Remove the seeds before giving apples to children. Baking a whole apple is another popular winter method: core it, fill it with walnuts, cinnamon, and honey, then bake it until soft for a simple but satisfying dessert. Grating apples into cakes or pastry dough is another practical way to add moisture; grated apple adds moisture and mild sweetness without adding extra fat to the dough.