Apples, Cook Them for a Change
Marty Martindale

Apples, high in nutrition, low in calories, are self contained, store well and travel easily.

APPLE However, one needs a break from time to time from eating plain apples. Apples originated in eastern Europe over 4,000 years ago and  soon made their way to southwestern Asia. And, it wasn’t long before their nutritive goodness spread across the world as 7,000 varieties of them. Recipe Goldmine describes many of these varieties.

Apples are valuable for their polypohenols. Additionally, their fiber and vitamin C content is excellent. Always eat the apple’s skin for a greater boost of goodness.

Choose bright, shiny apples, red, golden or green. Make sure they are firm, free of blemishes and not shriveled. Protect them from bruising and they will store well for long periods in the refrigerator.


Applesauce consideration, recipe suggestions and directions below:
Any amount of sugar called-for is optional. Suit your own taste. Popular sweeteners are white sugar, brown sugar or maple syrup.
Include apple skins for better health outcomes.
Seasonings and pairings: cinnamon, nutmeg, allspice, mace, gingerroot, lemon juice/zest, red-hot candies.
Parlay fruits and blend in fresh apples with figs, cranberries, raisins, apricots, dried plums or dates.

Baked apple considerations:

Bake apples in oven, crockpot or microwave
Delicious with vanilla ice cream or vanilla yogurt.
Serve hot or cold

Below are websites with cooked apple recipes:–1303/apple-cooking.asp

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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