There are roughly two dozen different varieties of apples that do well in Utah.
And there are so many ways you can enjoy using it as part of your healthy diet.
Some people love to bite into a whole apple and others like to add apples to meals, snacks, and desserts.
You can eat apples raw or cooked and they are always a healthy choice.
They’re low in calories, around 95 for a medium-sized apple. Plus, apples are really satisfying to eat as they contain soluble fiber that helps us feel full for longer.
Apples also have vitamin C and a molecule called a flavonoid. These are beneficial to health as they reduce inflammation, which can contribute to disease. In order to get as many flavonoids and vitamin C as possible, be sure to eat the peel.
When choosing which apples to buy or eat, think about what you will be using them for.
The most popular raw apples are Honey Crisp, Fuji, and Pink Lady. These have a mild, sweet taste and a crispy crunch.
The best choices for cooking are Granny Smiths, Braeburns, Jonagold, and Johnathan. These tend to have a slightly tart taste and hold their shape well when they soften. This is all based on preference, however most apples can be used for eating and baking / cooking.
Apple fries
2 medium-sized apples
1 tablespoon. melted butter
2 TBSP. Graham breadcrumbs
1/2 tsp. cinammon
1/2 tsp. sugar
Directions
Slice the apples and place in a bowl. Drizzle the apples with the melted butter. Sprinkle with cinnamon and sugar and brush the apples well. Place in a single layer on a microwaveable plate.
Microwave on high setting for 1 minute 30 seconds. Let rest for 1 minute. Heat again in the microwave for 1 minute 30 seconds. Test the degree of cooking (add 30 seconds to a minute if necessary), let cool down a little. Sprinkle the apples with graham cracker crumbs.
Enjoy!
Baking instructions: Spread the apples in a single layer on a baking sheet and bake at 350 degrees for 20-25 minutes, until the apples are soft and start to brown.
Spinach and Apple Salad
ingredients
8 ounces of fresh spinach
1 large apple (or 2 smaller apples)
1/2 c. Pecans
1/2 tsp. mayonnaise
1/4 c. White sugar
3 tbsp white wine vinegar
1 teaspoon. Poppy
Directions
Wash and dry spinach unless you’ve purchased a pre-washed spinach.
Break off the stems and break the leaves into smaller pieces, transfer them to a large bowl.
Wash apples and cut into small pieces. Put in a bowl with spinach.
Roughly chop the pecans and place in a bowl with the apples and spinach.
In a smaller bowl, add the mayonnaise, sugar, and vinegar. Beat together until smooth. Add the poppy seeds and mix well.
Drizzle the desired amount of dressing over the salad and turn to coat.
Serve immediately and enjoy!
Apples can be stored for a longer period of time without any problems. They stay fresh for a few weeks at room temperature and for a few months at cool temperatures.
Choose apples that are firm in shape and have no bruises or stains on the pulp or skin. Try to find apples with the stem still intact. This will ensure there are no hidden cracks or cuts that could add to spoilage.
If you have extra apples and can’t eat them before they start to spoil, you can try boiling, dehydrating, or freezing your apples at home. You can find details on the safe preservation of apples on the USU Preserve the Harvest website, extension.usu.edu/preserve-the-harvest.
To learn more about apple growing in Utah, please visit garden.usu.edu.
