A Study of the Apple
Growing up, apples served as the hallmark for packed lunches and field trips. We’ve all heard, “an apple a day keeps the doctor away” so many times that it stands as an undeniable truth. It was not until cooking entered into the picture, (and cheese and wine), that it became worth exploring and understanding all of the different types of apples available within our grasp.
According to the U.S. Apple Association, with thousands of varieties of apples around the world, the United States narrows down the majority of its apple production to a popular select few. Even though we have access to many of these delectable choices at our local markets, not all of them were born in the United States like Red Delicious apples that started out in Iowa. Fuji apples originated in Japan, while Gala apples first developed in New Zealand.
Since Thanksgiving is tomorrow, why not splurge on apples while they are still crisp and juicy. Even better, if you have time to visit a local orchard, you can pick the best of the best. Apparently, every state in the US grows apples. No longer a forbidden fruit, apples have become a secret staple at the Thanksgiving table.
From apple pie, to apple butter, to apple cake, the holiday would not be the same without this essential fruit. When baking a pie, the apple type comes down to personal preference. While some friends recommend McIntosh apples, others push for Granny Smith because it adds a greater tartness to the sweetness of their pie. Feeling adventurous? Try combining the two. xo Robin