1 apple (154 g.) Calories 80
Calories from Fat: 0 0%
Total Fat 0 g. 0%
Saturated Fat: 0g 0%
Cholesterol: 0 mg. 0%
Sodium: 0 mg. 0%
Total Carbohydrate: 22 g. 7%
Dietary Fiber: 5g 20%
Sugars: 16 g
Protein: 0 g
Vitamin A: 2%
Vitamin C: 8%
Calcium: 0%
Iron: 2% Source:NationalCenterfor Chronic Disease Prevention and Health Promotion YOUR BEST TIME
Given the many varieties of apples, we can find most of them on the market from September through June, except for Golden Supreme which is available from August through November or Golden Delicious which is available virtually year-round. CARACTERISTICS
Shape: they are usually ovoid-shaped knobs, sometimes elongated or round, which hide numerous brownish seeds inside. Their skin is almost always shiny and smooth.
Size and weight: the most marketed apples are those whose caliber ranges from 75 millimeters to 85 or more. and its weight ranges from 170 grams to 250 grams.
Color: the different skin colors differentiate the fruit into four groups: green, red, yellow and bicolor. All of them with different flavors, aromas and quality of their flesh.
Flavor: the flesh can be hard or soft, but always refreshing and juicy, and its flavor ranges from very sweet to very sour through a mixture of acidic and sugary tastes. The flesh is more or less aromatic depending on the variety.
The apple is a fruit that attracts attention in the markets because it can be found almost all year round in excellent quality and ready to be consumed. This is possible thanks to the good handling and food preservation practices that exist today. After harvesting, apples to be stored are subjected to various preservation methods, such as rapid cooling of the fruit, storage in crates with plastic film and controlled refrigeration, which reduce water loss and prevent the apple skin from shriveling.
| Early Red One: has a very good appearance and a bright, deep red skin. Its flesh is juicy, not very aromatic but very sweet. It is found in the market from September to June.
Top Red: it is red with streaks and has a shiny skin. The flesh is consistent although it can become mealy with time. Its flavor is sweet and it is in the fruit store from September to June.
Red Delicious: it is an American variety that provides large and elongated fruits, with bright red skin. Its flesh is juicy, very soft, sweet tasting, not acidic and very aromatic.
Starking: is one of the best known, comes from the United States, being a mutation of the Red Delicious. Its skin is shiny with red and greenish streaks. Its flesh is yellowish white and crunchy, with a sweet flavor. Like the previous ones, it is found from September to June in the market.
Royal Gala: of New Zealand origin, it has a skin with red and orange stripes on a greenish-yellow background. Its shape is very rounded and its flesh is white, crisp and consistent. Very aromatic and juicy. It is harvested from late August to December. Granny Smith: comes from Australia and is easy to recognize because it has a deep green skin with some white dots. It is very round and white fleshed, very crisp and juicy with a slightly sour flavor.
Golden Supreme: is the one that is harvested first, it is found in the market from August to November. It is green in color with pinkish hues and globular in shape. Its crunchy and juicy flesh is somewhat acidic and not very aromatic.
Golden Delicious: variety of American origin, one of the most cultivated worldwide. Its skin is greenish yellow with small dark spots called lenticels, which are the respiratory organs of the fruit. Its shape is round and regular. The flesh is juicy, crunchy, sweet and aromatic. It is found in fruit shops from September and throughout the year until the end of the following August.
Canadian gray reinette: French variety of large size and flattened shape. Its skin is thick and rough, rusty yellow or grayish and its pulp has a viscous appearance, is juicy and sugary flavor, with a pleasant acid point. In Spain, the Bierzo reineta apple has had a Denomination of Origin for years.
Mcintosh: it is a medium-sized, round fruit. The color of its skin is formed by the combination of two shades of red, or a red and a green. Its crunchy and juicy flesh is slightly acidic.
| - Apple soup, carrot and cashew nut soup
- Apple and peanut butter soup
- Cold curry apple soup
- Nut and apple salad
- Quick apple cream recipe
- Lamb with cava and apples
- Pork sirloin with apple
- Chicken Pepitoria with apples
- Apple sauce
- Apple jam
- Baked apples
- Baked stuffed apples
HOW TO CHOOSE AND PRESERVE IT
When choosing apples, you should discard those with bruises, rot, wrinkles, soft spots, blemishes or stains, although those that have some more or less dark spots or appear mottled may be perfectly healthy. These specks may be spread throughout the skin and are one of the characteristics of some varieties, usually excellent for use in cooking.
The maturity of apples can be checked by grasping them by the core and applying light pressure, if the flesh is firm or the skin is only slightly wrinkled, the apple is at its peak of ripeness. The flesh should always be firm, aromatic and not mealy.
In practice, it is common to postpone the time of marketing too long. As a result, the reserve substances contained in the fruit are gradually depleted and in some cases, they denote a loss of flavor, which is why the consumer is dissatisfied and distrustful of the chambered fruit.
Once at home, if the fruits are healthy, they will keep in perfect condition for days at room temperature. There are varieties whose vital force is exhausted after 1 or 2 weeks, while others resist for 6 months or more.
|
