Saturday, October 2, 2010

Apples, Apples, Apples! Fall Has Come Alive!

Its that time of year when the crunching of fresh, crisp fall fruits are hitting the shelves. There are so many options that the stores are packing apples in for the season. Why the apple? The benefits of apples are astounding!When I make apple pie I like to mix things up. If a little more tart is desired I suggest Granny Smith Apples. Since I am not a super tart enthusiast I mix Granny Smith's with other apples. When I do this, there is no need to add any lemon juice to the fruit. 

Granny Smith apples have a firm, crunchy texture with green skin, sometimes with a slight pink blush. Their tart flavor makes them good eating apples, and they are especially popular for use in apple pies.I couple these with Rome Apples. 

Rome apples are quite large, a deep red, and are known for their long storage capability. Just picked, Rome's flavor is semi-tart, but is enhanced when cooked or sauteed, which makes Rome a good candidate for cooking and baking. The pale, firm flesh makes this apple a favorite, whether eaten fresh or baked in a pie! 

Bon appetit for the fall festivals! Bob for apples, dip them in caramel (not too much), or dip them in peanut butter (my personal favorite) and enjoy!