Our favorite part of fall is the abundance of local apples, just picked off the tree. Here are a few tips to get the best apples when you go out picking. Plus, some ingenious easy recipes to expand your apple repertoire…
Apple-picking wisdom: Did you know that there’s a right way and a wrong way to pick apples? Gently twist the apple upward until it releases—don’t yank the apple straight down away from the tree. If the apple does not release easily, it might not be ripe. Here’s the best way to make sure you are picking ripe, delicious apples: Ask the farmer! He should know which trees in his orchard blossomed first and therefore have the ripest apples. If the farmer is unavailable or if someone just gave you a bunch of apples, you can check for ripeness by the color of the apple’s seeds. Cut an apple in half. If the seeds are dark brown, the apple is probably ripe…if they’re pale tan or white, the apple is not quite ready to go.
Outside-the-Box Apple Recipes…
Easy Single-Serve “Apple Pie”: Core an apple, and place it, peel on, on a microwavable dish. Into the center of the apple, spoon one teaspoon brown sugar and one-half teaspoon whipped butter. Drizzle the apple with lemon juice, and sprinkle with cinnamon to taste. Microwave on high three to four minutes or until tender. (If your microwave tray does not turn automatically, rotate the dish one-quarter turn halfway through the cooking time.) Makes one serving.
Apple Pancake Topping: Did you run out of maple syrup? Turn an apple or two into a tasty, fresh topping. Here’s what to do: Simply combine equal parts sugar and water in a saucepan, then add chopped up or sliced apples, and simmer until it starts to break down, about 20 minutes. Be sure to stir frequently. We like to do one-quarter cup sugar to one-quarter cup water and a scant cup of fruit—this combination equals about two servings for a short stack of pancakes.
You can strain for a clearer syrup, but we usually keep the fruit in for a chunkier sauce (apples provide delicious chunks!). You can also use this tasty topping on waffles or drizzle it over ice cream or mix it into warm oatmeal. Yum!
Apple Tea: When a recipe—or a finicky eater—calls for peeled apples, save the peels and make your own fruit-flavored tea. Peels can keep in an airtight container in the refrigerator for up to two days.
Note: Many grocery stores wax their fruit to prolong its shelf life and make it shine. When possible, buy apples directly from a farmer or a market that doesn’t sell waxed fruit. If you have waxed apples: Fill a large bowl with warm water, and add a few drops of fragrance-free dish soap or one tablespoon each of lemon juice and baking soda. Roll the apples around in the water for two minutes, then gently scrub them with a soft-bristled brush.
5 teaspoons black tea leaves, or 2 tea bags
1-2 cups of apple peels (from 2 to 4 apples)
Granulated sugar or other sweetener, if desired
Bring one quart of water to a boil, and turn off the heat. Add the tea leaves, encased in a tea ball, or the tea bags, and steep for five minutes. Remove the tea ball or bags, and add the peels. Return the tea to a simmer, then turn off the heat. Allow the peels to steep until the tea has cooled completely. Strain the tea, and compost or discard the peels. Serve over ice or reheat. Sweeten, if desired. Keeps, refrigerated, for up to five days. Makes one quart.
Thanks to Elaine Magee, MPH, RD, Epicurious.com, and Sherrie Brooks Vinton for help with these recipes.
