Apple - Healthy Recipes And More

Apples

The apple is one of the most popular types of fruit in Austria. Whether as a snack between meals or as an ingredient in Austrian cuisine classics such as apple strudel - the apple can be used in many ways. The different harvest times and the good storability of many apple varieties make apples from local cultivation available almost all year round. Apples provide many vitamins and minerals. The pectins contained are fiber and ensure good satiety and digestion…

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• Botany
• ingredients
• Use and preparation
• storage

Botany

The apple (Malus domestica) is a pome fruit and belongs to the rose family (Rosaceae). Since there are many different varieties, there is the right apple for every taste. The palette ranges in various forms from sweet to tart to sour. The different harvest times and the good storability of many apple varieties make apples from local cultivation available almost all year round. So there are summer, autumn and winter apples. Only in the transition period from spring to summer (May, June) can there be supply bottlenecks for domestic apples. The summer varieties include, for example, the Klarapfel, Gravensteiner and James Grieve. Macintosh, Elstar, Lobo, Cox Orange are autumn apples. The winter varieties include, for example, Jonagold, Golden Delicious, Gloster, Jonathan, Crown Prince Rudolf and Idared.

ingredients

The apple consists of around 85 percent water and with around 50 to 70 kcal / piece is ideal as a low-calorie snack. Quickly available carbohydrates (fruit and grape sugar) nevertheless give you energy quickly. Apples contain folic acid and vitamin C - the content depends on the variety. Apples also contain many minerals such as potassium, iron, magnesium or calcium as well as secondary plant substances. The high proportion of dietary fiber, contained in the form of pectin and cellulose, promotes digestion and helps prevent constipation.

Apple ingredients *	per 100 g of edible portion, unpeeled, raw	Apple ingredients *	per 100 g of edible portion, unpeeled, raw
Energy (kcal)	54	Vitamin A (µg)	6th
Fat (g)	0.6	Vitamin B1 (mg)	0.04
Protein (g)	0.3	Vitamin B2 (mg)	0.03
Carbohydrates (g)	11.4	Niacin (mg)	0.3
Dietary fiber (g)	2.0	Vitamin B6 (mg)	0.1
Potassium (mg)	122	Folic acid (µg)	7.5
Calcium (mg)	7th	Vitamin C (mg)	12
Magnesium (mg)	6th	Vitamin E (mg)	0.5
Iron (mg)	0.5

^{* The content of individual substances depends on the variety. These are average values.}

Use and preparation

The apple is not only popular as a quick snack, it is also used in many ways in the kitchen, for example

• with numerous desserts (e.g. apple pancakes, apple casserole),
• in pastries (e.g. apple strudel, apple pie),
• in salads (e.g. Waldorf salad),
• as a compote (also mixed with other types of fruit, e.g. apple and plum compote),
• as juice or
• as a sweet and sour component to hearty meat dishes (e.g. game with red cabbage, boiled beef with apple horseradish).

With its versatility and versatility, the apple is an all-rounder in the kitchen. Apples can be combined with many different spices and ingredients: For example, cinnamon, vanilla or nutmeg go particularly well with the apple's aroma.

Note Sprinkling a little lemon juice on the cut apples prevents them from turning brown.

storage

Apples are the most important indigenous stored fruit. They ripen during storage and give off the ripening gas ethylene. Apples should therefore not be stored next to other types of fruit or vegetables, as they spoil more quickly. Apples are best stored in cool rooms (between two to seven degrees), airy and with high humidity (e.g. airy cellars).

Note Take packaged apples out of the pack soon - this will keep them crunchy longer.