This apple sauce recipe leaves the health promoting skin on and saves you time on prep. Apples pair well with chocolate, oranges, prunes, raisins, bacon, chicken, pork, cheese, caramelized onions, hot chilies, ground chili powder, and even spicy salsa. Think Out of the Lunch BoxĪpples aren’t just for lunch boxes, their sweet tart flavor make them an excellent ingredient to pair with a multitude of flavors from sweet, rich, salty and even spicy foods. For baking, limit it to 350☏ at 30 minutes and 400☏ at 15 minutes to ensure antioxidants stay intact. For skillet or pan cooking, cook no more than 5 minutes over a high flame. Cooking can kill nutrients if you cook apples too long or at temperatures that are too high. Apples keep well (around three weeks) in your crisper drawer and since they have a firm skin they even keep well without a produce bag, although I store mine in bags to prevent moisture loss. So to reap the benefits apples have to offer, go for the fresh fruit. Storing apples in a fridge or cold cellar does not damage apple phytochemicals, but processing can greatly affect apple phytochemicals, depleting or destroying them. I’ve used it to create this delectable cinnamon slow cooker apple wedges you’ll see below. If you like a sweet slightly tart apple then the Ruby Frost apple is for you pictured above. They were engineered more for looks and their long shelf life more than anything else! Heirloom varieties and cool new varietals are becoming more popular that ever since their taste and texture are far superior and perfect for the healthy foodie in hunt of something new. Red Delicious apples that look beautiful to eat but have little in the way of flavor and are typically mushy in texture. But most of the positive research states that the health benefits of apples lie in their skin. Apples contain a variety of phytochemicals, including quercetin (improving cardiovascular health, reducing risk for cancer, and protecting against osteoporosis), catechin (great to zap fat cells), phloridzin (may reduce metabolic syndrome and your chance of getting diabetes) and chlorogenic acid (antitumor, anti-inflammatory and antimicrobial agent), all of which are potent antioxidants. You get about 6 apples in a 2 pound bag.I consider apples to be the “unsung” heroes of the superfood world, especially when it comes to heart health. If you want smaller apples look the bags. Shopping Tips - If you want larger apples look for them being sold by the pound. Even the worst SnapDragon is at least as good as RubyFrost. If I was given a choice between this one and Cornell University's other apple the SnapDragon, I would definitely go with SnapDragon. I given the apple several chances and I just am not the much of a fan. However that flavor isn't very pronounced. The flavor is more tart than sweet, not what you see a lot in new apple varieties. The apple is refreshingly crispy and juicy. Here is what I thought when I had this apple for the first time. Not as big as some of those monster sized Honeycrisp! ⭐ Ratings RubyFrost in general is an average size apple. It's more red than a Honeycrisp, but not as red as the Red Delicious (yuck!). Most have some yellowing right on top with a few streaks down the sides. If you love a pretty, bright red apple, then this is the apple for you. RELATED - Look for another New York grown apple called the SnapDragon. I have been able to find them on the shelves every year over the last few years. Empire and Jonagold are two other apples that are the works of their hands. It was developed by the breeding program at Cornell University. The parents of this apple are Braeburn and Autumn Crisp (another New York apple variety). Unlike most of the new apples to hit the market place in recent years, RubyFrost wasn't created by crossing a Honeycrisp with another apple! I know, hard to believe. They have found their place among the Washington grown apples in many grocery stores. That is until more recent years when the SnapDragon and the topic of today's post the RubyFrost apples were released. Although outside of the state I had not been seeing a lot of New York grown apples in stores. Go and try to find a grocery store not carrying any Washington grown apple. On the national stage, Washington grown apples simply dominate the market.
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