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APPLE – Gourmet Guide234 Kitchen
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APPLE

Apple, botanically known as Malus domestica is a deciduous delicious fruit that is eaten as a healthy, pomaceous, crunchy fruit.

The tree is a member of  the rose family . Best known for its sweetness,  the tree are cultivated worldwide as a fruit tree, and is the most widely grown species in the genus Malus.

According to an internet report, the tree originated from Central Asia, where its wild ancestor, Malus sieversii, is still found today. Apple trees are large if grown from seed, but small if grafted onto roots (rootstock).  There are more than 7,500 known cultivars of apples, resulting in a range of desired characteristics.

Apple is known as the king of all fruits and have long been associated with the biblical story of Adam and Eve.

Apple fruit is said to have originated from the Middle East about 4000 years ago! It is one of the most favorite and popular fruits ever known.

In terms of health care and nutrition,  the well-known adage “An apple a day keeps a doctor away” speaks volume about  the fruit as good fruit that does much much good to people who are health conscious. Fitness freaks love  this nutrient packed fruit a whole lot. By all aspects, the fruit is indispensable.

China is the highest producer of apple! Reports say about 80 million tons of apples were grown worldwide in 2013, and China produced almost half of this total. The apple  fruit matures in late summer or autumn, and varieties are known tp exist with a wide range of sizes.

The fruit is one of the oldest varieties in existence; a research study states that humans have enjoyed apples ever since at least 6500 B.C. The fruit were among the favorite lists of Ancient Greeks and Romans. In Norse tradition, a more positive guise was given to the fruit i.e., a magic apple was said to keep people youthful eternally. Alexander the Great was even  credited with finding dwarfed apples in Kazakhstan in 328 BCE.

Nutritional value of Apple

  • Apple is a good source of soluble and insoluble fibre and this helps in regulating bowel movements which reduces the risk of colon cancer.
  • Apple is vitamin C enriched and contains plenty of  heart-healthy potassium.
  • This crunchy fruit is full of B-complex vitamins (riboflavin, thiamin, and vitamin B-6)  and  Polyphenols.
  • These help to fight and reduce the risk of of cancer in the body.
  • Others include flavonols (especially Quercetin,  kaempferol and myricetin), catechins (especially epicatechin), anthocyanins (if the apples are red-skinned), chlorogenic acid, phloridizin, and several dozen more health-supportive polyphenols nutrients.
  • Delicious apple fruit has an impressive list of phyto-nutrients, and anti-oxidants which helps to  protect the nerve cells gainst  oxidative stress.
  • Studies suggest that the components of this fruit are essential for optimal growth, development, and overall wellness.
  • The nutrients present in apple are unduly present in the skin, which is the most valuable part of the fruit with respect to its nutrient substance.
  • Often called “nutritional powerhouse”, the potential health benefit  of apple and the vitamins present in this fruit are seen as the key in maintaining red blood cells and the nervous system  of the body.
  •  Apple helps to reduce cholesterol levels in the body as well as the risk of neurodegenerative diseases such as Parkinsonism and Alzheimer’s.
  • An apple a day equally helps to reduce the risk of skin diseases and  also prevent digestive and liver problems.
  • Apple cider vinegar is always  used as beverage and this also help to prevent the formation of kidney stone.

  • To conquer the likes of  arthritis, obesity, gallbladder stones, bronchial asthma, gonorrhea, tuberculosis, anemia, insomnia, neuritis and halitosis, eat plenty of apple.

    Types of apple

    There are various types and varieties of apple. Basically, the well known types of apple include the green, red and yellow apple!

The green apple is used to maintain bones and teeth and and help to promote  good vision as well as  provide anti-cancer properties. The red apple is good for heart  as it helps the  memory to function well. It also helps to reduce cancer as well as help to maintain urinary tract. As for the yellow apple  it is good for the  heart and eyes, immune system and also help to reduce some risk of cancer.
Well other major types include  Aroma, discovery, fuji,gala, jonagold, granny smith, lobo, pink lady and many others. I  saw this on the internet and just have to post this!
  1. Stayman Winesap – A sweet/tart/spicy apple that is best eaten raw or used in salads or baked dishes. A good keeping apple.
  2. McIntosh – A soft apple best used as a sauce apple. Will not “hold” a slice, not firm. Will keep for a time.
  3. Gala – A sweeter apple good for desserts and eating raw.
  4. Haralson – A very tart crisp apple. A great keeper. Often not available until after frost occurs.
  5. Prairie Spy – A great eating apple. A good balance of sweet and tart while being crisp. A good keeping apple.
  6. Fireside – Similar to Prairie Spy, another good keeping apple.
  7. Cortland – Somewhat of a squat apple, more round than tall. This is the only apple that has white flesh that will not turn brown. Keeps for a few months, but then will get mushy. Sweet with a bit of tart.
  8. Delicious – Comes in red and green, can be crisp or soft, and is the most popular eating apple. Taste can vary greatly depending on irrigation. Keeps for a long time if kept cold and at a proper humidity.
  9. Arkansas Black – A good keeping apple in the South. Very dark and sweet with just a hint of tart. Crisp and more dry.
  10. Honeycrisp – One of the newest apples to take the world by storm. Sweet/tart/crisp and juicy – the Honeycrisp has it all.
  11. Fuji – A great keeping apple – stays crisp for the majority of winter if stored correctly. Tart with a bit of sweet. Great texture.
  12. Braeburn – Often coming from Australia, this apple is very similar to the Fuji. Another good keeping apple.
  13. Jonathan – A smaller crisp apple that is mostly tart. Great for pies and tarts. Will get soft after a while. Often crossed with McIntosh to form Jonamac apples. It shares the trait of both parent plants and is usually soft after the first few weeks. Great for applesauce.
  14. Sheepsnose – An old heirloom variety – hard and sweet/tart. An excellent keeping apple.
  15. Russet – Another old variety. Has a skin that looks like a russet potato. It’s not pretty, but it’s a great apple. Eat them raw or use in desserts.
  16. Dolgo – One of the crab apples that are worth eating. Large and sweet, somewhat tart with a dry taste. Best used for jelly or jam.
  17. Granny Smith – A green apple most often used for pies. Stays firm throughout keeping in the winter. Eat raw with caramel!
  18. Pink Lady – A smaller yellowish apple with pink streaks inside. Fairly soft and sweet. Not a very good keeper.
  19. Wolf River – Another southern apple – dark burgundy, crisp and tart. A great keeping apple.
  20. Pippin – A smaller eating apple, not a very good keeper. Best used within a few weeks of buying.
  21. Wealthy – One of the first apples ready in the fall – tart with a bit of spice.

www.diynatural.com/types of apples

Apple can be washed and crunched fresh into the mouth! It can diced for fruit salad or fruit salsa, it can be juiced,  canned or used to make apple pie and apple cake amongst other.

…sizzling french apple pie! Bon appetite!

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