The Big Apple

by Mark R. Vogel

Yes, the apple is an anthropological icon. This revered fruit originated in Asia and was first cultivated by man 3,000 years ago.

The Romans introduced it to Europe and the Europeans brought it to America in the 17th century. There are approximately 7500 varieties of apples worldwide although only 100 are grown commercially in the US.

(The number of non commercial varieties grown is in excess of 2,000). They are available year round but are at their best in the fall.

Choose specimens that are free of any bruises or soft spots. Apples continue to ripen after they are harvested. Apples in good condition, in plastic bags, can last up to six weeks in the refrigerator.

At room temperature they will last less than a week. Apples are high in fiber, one type of which, pectin, helps reduce cholesterol. Apples are also high in antioxidants and contain vitamins A and C, and potassium.

Deciding which apple is best for a particular culinary purpose is primarily based on the specific apple's ability to maintain its structural integrity during cooking.

For example, Rome, Golden Delicious, Granny Smith and Braeburn hold their shape and texture. They are good choices for baked apples. Empire, Cortland and Mcintosh become somewhat mushy when cooked.

Use them for homemade applesauce. For pies, try a combination of both firm and softer apples. Some apples, like Red Delicious, lose flavor when cooked and are best eaten raw. Fuji are also best for the lunchbox.

APPLE CRISP

This recipe comes from Julie Casey, the pastry chef of Tre Vigne Restaurant in basking Ridge, NJ.