"Thanks to the fruit's natural sweetness, apples lend themselves especially well to baked goods. You don't have to look too far to find any number of seasonal cakes, pies, crisps and crumbles built around apples as the star attraction. End-of-season apples also cook down pretty easily into applesauce - with or without added sugar - and slices can be dried into chips for a good-for-you anytime snack."
"Crisp and tart apples that hold their shape while cooked, such as the popular green Granny Smith, Pink Lady and Honeycrisp, can add a bright and tangy flavor to everything from salads to soups to gratins and curries. The fruit's natural sweetness and acidity also pairs well with savory, roasted vegetables like sweet potatoes, carrots, cauliflower and Brussels sprouts. And if you're trying to get more plants into your diet? When marinated in a tangy vinaigrette, they make a surprisingly delicious addition to a cheese sandwich."
Apples are plentiful and at peak in Western Pennsylvania as fall arrives, available from family-owned farm markets, fruit farms and orchards. The fruit appears in a wide variety of colors, flavors and textures. Apples are excellent eaten raw, travel well, and make healthful lunchbox snacks. Their natural sweetness suits baked goods like cakes, pies, crisps and crumbles. End-of-season apples cook down into applesauce with or without added sugar, and slices can be dried into chips. Crisp, tart varieties that hold their shape add bright, tangy flavor to salads, soups, gratins, curries and roasted vegetables. When marinated in a tangy vinaigrette, apple slices pair well with cheese sandwiches to boost plant intake.
Read at Boston Herald
Unable to calculate read time
Collection
[
|
...
]