The Apple—Versatile Fruit Of Legends And Healing Goodness

by Catharine L. Kaufman—a.k.a. The Kitchen Shrink

Have you ever wondered why such an amazing fruit would be so often cast as a villain in stories throughout history? Whether or not intended to diminish the apple’s popularity, these sinister portrayals never managed to discourage anyone from enjoying the crunchy, fragrant sweetness and proven health-protective qualities packed in this pretty little sphere.

From the ancient Biblical role of Forbidden Fruit that caused the expulsion of Adam and Eve from Eden, it went on to fame in the magical role of the Golden Apple—a Mythological ‘heavy,’ traded to Aphrodite by lovesick Paris in exchange for fair Helen’s heart. Her seduction and betrayal of royal husband Menelaus triggered the bloody Trojan Wars, which led to the kingdom’s fall. Another king put young William Tell’s life in jeopardy by ordering that an apple be placed on, and shot with an arrow off his head by the boy’s father. But nothing put more children in mortal fear of this nearly perfect fruit than the deceptively luscious but lethal Poisoned Apple that nearly cost Snow White her life.

In spite of such negative press, there is some historical evidence that apples have been a much-favored fruit since about 6500 B.C. Further proof of our love affair with it is the still continuing horticultural tinkering that has so far produced about 7,500 different but equally delicious varieties through hybridization—and, of course, the proliferation of orchards around the world.

Along with new strains that appear each season on market shelves are new products showing us the many ways apples can be enjoyed. Whether pressed into juice, fermented as vinegar, cooked into jam and marmalade, dried for portable snacks or baked in pies, tarts, cakes, muffins and strudels, apples train our taste buds to be adventurous.  The fruit’s high pectin content enhances its value by being a digestive aid. The puréed version, known as applesauce, is a light and easily absorbed nutrient recommended during bouts of colds, flu, upset stomach and other ailments.

The following selection of 18 tips on ways to enjoy this legendary fruit is open to any additions you would like to contribute. Log them on this site, under “Comments” below this column, or e-mail them to me at [email protected]:

1) Kick off the autumn harvest with some spirited apple cocktails, mocktails and other liquid treats. Pour a jigger of lip puckering apple liqueur or schnapps over ice or ice cream, or shake up an Apple Martini.  Warm the cockles of your heart with a mug of steamy apple cider or stir up a cider-based libation known as a Harvest Punch.  For the kids, blend apple and cranberry juices with sparkling water, and float apple slivers on top, or make apple juice popsicles using cinnamon pretzel sticks or fruit-flavored licorice sticks instead of the wooden ones.

2) Want fruits (other than pineapples or citrus), tomatoes or avocados to ripen faster? Place a couple of apples in a brown paper bag with them and see the ethylene gas that apples expel go to work. (Apples work fastest since they give off more ethylene gas than bananas, pears and peaches.) The most effective ratio is one apple to five other fruits. The converse is also true, so if you don’t want fruits to ripen quickly, keep apples away.

3) Taking a deep whiff of a fresh-cut green apple has been found to lessen even the worst skull-banging migraine symptoms.

4) Use dried whole apples for crafts like spooky apple doll heads for Halloween.

5) Add a whole (but cored) apple to the cavity of your chicken or turkey before roasting to keep it moist and flavorful.

6) Apples make great culinary sponges for absorbing excess sodium when you’ve done some heavy-duty salt shaking in a soup or stew. Simply add a few apple slices to the pot and remove the salt-laced wedges after 15 minutes of cooking.

7) Apples extend the shelf life of cakes. Store half an apple with a sponge- or pound- cake to keep it moist.

8) As a chelating agent that removes excess buildup of oil or other hair products from your scalp and hair, add a teaspoon of apple cider vinegar to cool water when you shampoo and watch it leave your crowing glory shiny and clean.

9) Make fruit leather from the fiber-rich skin and mix it with the flesh, thin-cut into rings and dried, for a quick snack.

10) Rich in quercetin, this fruit acts as a histamine buster and has been found to ease some allergic reactions.  So “an apple a day does keep the doctor away,” as J.T. Stinson professed.

11) An apple makes a fine traditional decoration in the mouth of a roasted pig.

12) Add chopped Granny Smiths to ground turkey to make the burgers moist and flavorful.

13) Concoct an autumn-inspired risotto using apple turkey sausage and a splash of apple brandy.

14) Toss a warm, wilted seasonal salad with arugula, apple slices, candied pecans, dried cranberries and crumbled feta.

15) Make an apple fondue with chunks of over-the-rainbow green Grannies, yellow Golden Delicious, red Cortlands and striped Jonagolds. Melt heart-healthy, organic bittersweet chocolate (cocoa content over 60%), honey or cheddar cheese and dip away.

16) Go apple picking with your family. Capture childhood memories while bonding with your kids and teaching them “core” life lessons and values.

17) Incorporate apples in your breakfast with Bavarian apple pancakes, apple latkes, chunks of apples in your oatmeal or sautéed with country potatoes and scrambled eggs.

18) In honor of Breast Cancer Awareness Month, eat a pink apple like a rosy Gala, loaded with pectin and other antioxidants known to have anti-carcinogenic properties.

*** At Del Mar’s Sbicca Bistro, Executive Chef Bryan Graham delights diners with this favorite recipe:

Walnut Spiced Apple Cake

Yield – 2  9-inch pans

3 cups – fresh, sweet apples, medium diced, peeled

1 ¼ cups vegetable oil (I prefer grapeseed oil)

2 cups white sugar (I prefer brown, raw sugar)

3 cups sifted flour

2 teaspoons vanilla extract

1 teaspoon baking soda

3 eggs, beaten (use egg whites for lower cholesterol)

1 cup chopped walnuts

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground clove

Preheat oven to 350 degrees F. In a large mixing bowl, blend the oil and sugar. Add vanilla and apples. In a separate bowl, mix flour, spices and baking soda.  Sift all and add to the oil mixture. Fold in the nuts and place in greased pans. Bake for 35 minutes or until a toothpick inserted comes clean. Cool and serve with brown sugar icing.

Piatti’s (La Jolla) Executive Chef Pepe Capatinta has also shared his Brioche Apple Bread Pudding recipe. For this and other apple treats, email [email protected]