By Melissa Hutsell
The crisp autumn air offers a plethora of freshly harvested fruits and vegetables, and among the satiating selections are some of our favorite treats: apples. Red Delicious, Granny Smith, Honeycrisp, Macintosh….the options seem endless, and with more than 7,000 varieties worldwide – they are! As an American icon and symbol of our culture, Americans consume an average of 19 pounds per person, each year, contributing to the two billion dollar industry.
According to historians, the origins of apples trace back millions of years, to the Tien Shan mountain range of Central Asia, where they were first cultivated. These fruits have been part of the human diet for several thousand years, and were grown throughout Asia and Europe before being brought to the Americas by settlers. Along with apples, settlers brought their taste for cider with them, and began to grow the fruit to produce the popular beverage. Over time, sweeter varieties and hybrids have been developed, contributing to the wide selection available today.
It is no wonder that the age-old saying, ‘an apple a day keep the doctor away,’ still reigns true, as apples are very deserving of their reputation for being extremely healthy. These fruits are low in calories, and free of fat and a great source of antioxidants and fiber (which lowers bad cholesterol and controls weight). In addition to the many nutrients they contain, such as vitamins and minerals, apples help to lower risks of stroke, heart disease, and a variety of cancers, tooth decay and Diabetes. Including apples in your regular diet can help protect against Alzheimer’s and Parkinson’s. So, dig in San Joaquin! There are no restrictions when it comes to these sweet offerings!
RECIPES:
- Apple-Spinach Chicken
Ingredients:
- 2 teaspoons vegetable oil
- 4 (4-oz) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 garlic clove, minced (about 1/2 teaspoon)
- 1 tablespoon spicy brown mustard
- 1/2 cup apple cider
- 1 medium Granny Smith apple, cored and sliced
- 6 cups fresh baby spinach or chopped Swiss chard
Directions:
- Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper, and add to skillet. Cook five to six minutes on each side or until well browned. Remove to plate, and keep warm.
- Add next four ingredients (through apple slices) to pan; bring to a boil. Reduce heat, simmer, stirring often, five minutes. Return chicken and juices to pan. Cook, stirring occasionally, until sauce thickens and the chicken is cooked through, about three minutes.
- Add spinach to pan, and toss until wilted, about one minute. Serve hot.
Recipe courtesy of health.com
- Apple Cider Sangria
Ingredients:
- 1 bottle or 750 ml of Moscato wine (semi-sweet white wine)
- 1 cup light rum
- 1 ½ cups apple cider
- 1 cup ginger ale
- apple slices for serving
- ice
Directions:
- In a large pitcher, combine all ingredients and stir well.
- Serve sangria over ice with thinly sliced or chopped apples.
Recipe courtesy of PBS.org
- Brie, Apple and Arugula Quesadillas
Ingredients:
· 1 tablespoon Dijon mustard
- 2 teaspoonsapple cider
- 3(10-inch) flour tortillas
- 6 ozBrie cheese, rind removed and cut into 1/4-inch-thick slices, divided
- 1Fuji apple, cored and cut into 1/4-inch-thick slices (about 1/2 pound), divided
- 3 cupsarugula, divided
- 3/4 teaspoonfreshly ground black pepper, divided
Directions:
- Combine mustard and cider in a small bowl; stir well.
- Heat a large nonstick skillet over medium heat. Spread each tortilla with about 1 1/2 teaspoons mustard mixture. Place one tortilla, mustard side up, in pan. Arrange one-third of cheese slices over half of tortilla; cook one minute or until cheese begins to melt. Arrange 1/3 of apple slices over cheese; top with one cup arugula. Sprinkle with 1/4 teaspoon pepper. Fold tortilla in half; press gently with a spatula. Cook two minutes on each side or until golden brown. Remove from pan. Repeat procedure twice with remaining two tortillas, cheese, apple slices, two cups arugula, and 1/2 teaspoon pepper. Cut each quesadilla into four wedges.
Recipe courtesy of cookinglight.com