APPLE
The apple is a pome, a round fruit that consists of firm, juicy flesh covered by a thin, tough, edible skin and surrounding a cartilaginous, seeded core. The skin color of apples can range from dark green to yellow to bright red, or some combination of these colors. Apples that are just ripe are crisp and juicy, whereas those that are overripe attain an aromatic flavor and a slightly mealy texture.
Family Rosaceae
Scientific name Malus pumila Malus veris, Pyrus malu Common name apple.
Good source of pectin, a soluble fiber that helps reduce blood cholesterol
A good source of vitamin C
VARIETIES
Thousands of varieties of apples are grown worldwide. As a result, apples are avail able in a seemingly endless array of colors. crispness, texture, size, sweetness, and aroma. Some of the more popular varieties in the U.S. marketplace are the Red and Golden Delicious, Granny Smith, Fuji, Gala, and Rome Beauty
ORIGIN & BOTANICAL FACTS
The apple is native to Asia and easter Europe. The earliest recorded description of apples appears in Greek literature of the 4th century BC. The first apples cultivated in the New World were grown from seed brought by the Pilgrims. Today, the leading apple-producing nations are Russia, China, the United States, Germany, France, and Italy. In the United States, nearly half the domestic crop is grown in Washington, and New York, California, Michigan, Pennsylvania, North Carolina, and Virginia produce for much of the rest of the domestic market.
Apples can grow virtually anywhere with a moderate climate, although some varieties are better suited to a particular region. Because fruit-beating seasons vary by variety and region, apples are available all year, Standard-sized trees reach a height and spread of 25 feet and require 5 to 10 years to fruit. Recently, dwarf and semi dwarf trees have emerged; these require as few as 2 years to bear fruit.
USES
When selecting apples, choose those with firm flesh and tight skin that is free of bruises, soft spots, and holes. Larger apples tend to be more mealy than small ones. To ripen apples, keep them at room temperature. Apples store well for long periods refrigerated or in a cool, dry place. Sliced apples quickly turn brown on expo sure to air; however, this can be prevent ed by dipping the fruit into acidulated water (dilute lemon juice)
As one of the most popular fruits in the United States, apples are widespread in the American cuisine. They are used in salads, alongside meats, and in pilafs, desserts, preserves, juices, cider, pies, breads, cakes, and alcoholic beverages (such as the liqueur calvados). Dried apples make tasty snacks or additions to breakfast cereal. Characteristics of flavor and texture determine the optimal varieties for each use. Crisp, crunchy, juicy, sweet or sweet-tart apples such as the Granny Smith, Fuji, Gala, or Red Delicious are best for eating. In general, firm-fleshed. tart apples such as the Golden Delicious and Rome Beauty are best for baking whole. Tart or slightly sour varieties are good for pies and applesauce.
NUTRIENT COMPOSITION
A medium-sized fresh apple is a good source of vitamin C: however, most of the vitamin C is lost when the apple is cooked or made into juice.
Apples are a good source of dietary fiber in the form of pectin.
Nutritional Value:
Energy kilocalories 81
Water%. 84
Dietary fiber (grams) 4
Fats (Grams). 0
Carbohydrates (grams.) 21
Protein (grams ) 0
Minerals (mg)
Calcium 10
Iron 0
Zinc. 0
Potassium. 159
Menganese. 0
Magnesium 10
Vitamins mg
Vitamin A 7re
Vitamin C. 8
Thiamine. 0
Riboflavin 0.1
Niacin 0
Vitamin B6 0.1
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