Apples

Apples originated in Western Asia and are grown in temperate climates throughout the world where there are warm days and cool nights. There are thousands of different varieties of apples with each having its own unique color, shape, texture and flavor.

Commercially grown apples, which supply your local grocery stores, tend to be blemish-free and perfect. Achieved by making sure the trees have no pests or diseases. You may notice that the apples in grocery stores are all similar in size, that is, mainly large. Spraying the trees early in the season so that any undersized apples fall from the trees ensures large apples. The goal is for a maximum yield of large sized apples that will ship and store well. Commercial apples are usually picked underripe and then refrigerated to slow the ripening process. Apples are stored long-term in climate-controlled spaces where the oxygen level is reduced, and carbon dioxide is increased. Supermarket apples have an attractive sheen, accomplished by coating the apples with a thin layer of wax. This wax is tasteless and harmless and it not only makes the fruit look good but it also preserves the flavor of the apple and slows down moisture loss in cold storage.

When choosing apples look for well-colored, firm apples with a fresh, never musty, smell. Apples should be smooth and free of soft spots, bruising, or holes. Larger apples tend to be mealier than smaller ones. Apples are available year-round but are at their best when harvested, during August through November (in North America). To ripen fruit, leave at room temperature. For longer storage, place apples in a dark, cool place. Apples give off ethylene gas that speeds up the ripening of some vegetables and can cause carrots to become bitter, cucumbers to turn yellow and brown spots on lettuce.

When baking with apples using a blend of tart and sweet or spicy and mild will give your baked goods added flavor, texture and dimension. Apples can be baked, frittered, poached, sautéed, and steamed. Vanilla, almonds, cinnamon, cloves, nutmeg, cardamom and lemon are some ingredients that complement the taste of an apple.

Apples can range from red, green, yellow and brown; sweet, tart, mellow, spicy; firm and crispy or soft-textured and sweet. Apples can be classified as baking, dessert or eating apples, and cider-making apples. When used in baking, it is important that the apples used have the desired flavor and texture and complements the other ingredients in the recipe.