Apple: nutritional values, cooking tips on The Worldwide Gourmet

Apple - Cooking Tips

Nutritional Values per l00 g

Water: 95%
Calories: 80 (average)
Fibre: 3.5 g (with skin)
High in pectin and acid: crab apples, sour apples
High in pectin but low in acid: sweet apples
Rich in vitamins A, B1, B2, C and P
Contains numerous minerals: calcium, phosphorus, magnesium, potassium, sulfur, etc.
Small amount of tannin

Buying apples

Choose firm, unbruised and unspotted fruit.
Cortland / Empire / Lobo - are slow to break down in cooking: can be used for pies, baked apples and sautéed apples in butter.
Cortland / Golden Delicious - Excellent in salads, especially since the pulp does not turn brown.
Jersey Mac / Melba / Vista Bella - break down quickly in cooking; used especially for jelly, compotes, applesauce and soup.
Granny Smith - not very sweet: can be used like a vegetable.

Storing apples
keep in the refrigerator crisper or simply in a dark, cool, well-ventilated spot between 0 and 4° C.

by placing apples in a perforated plastic bag, you can prevent the fruit from deteriorating and drying out, slow down the ripening process and preserve their crispness

our grandmothers kept a stock of apples in the cellar to ensure a supply throughout the winter. It is recommended to cover them with a perforated plastic sheet which helps preserve moisture just as it does in the refrigerator

Freezing apples
The apples to be frozen should be firm. Some varieties of apple like Cortlands are less susceptible to bruising. Wash, peel and core them, slice and place in freezer bags. When cooked, they freeze very well.

Preparing

Apples turn brown quickly when peeled or cut. Peel at the last minute or rub with lemon juice as required.

To prevent discoloration, add 400 mg ascorbic acid in tablet form, or 4 ml of ascorbic acid in powdered or crystal form, dissolved in 16 ml cold water for each 500 ml of prepared apples.

Matches Made in Heaven

Apples like to be paired with sugar or brown sugar, are excellent matches for poultry and game such as pheasant and goose, blend marvelously with cream, garlic, pork and butter, and, of course, love a little Calvados.

Cooking
Found in the cuisines of many countries, apples appear in every course from soup to dessert.

Apples like to be paired with white or brown sugar, are excellent matches for poultry and game such as pheasant and goose, blend marvelously with cream, garlic, pork and butter, and, of course, love a little Calvados.

Apple wedges seared in butter, caramelized in brown sugar and deglazed with cider: a light delicious dessert that you can enjoy without remorse!

For jelly: choose juicy, fairly acidic apples that are just ripe. Best made in early September.

Peel and slice the apples; heat some butter in a skillet until foamy and cook the apples on each side until golden, as for roast potatoes. Serve as a side dish with pork and poultry.

Stuff apples as you would tomatoes or peppers.

Add apple wedges to your recipe when cooking a dish with cider.

Enjoying
Deglaze your pan with cider and maple syrup to make a sauce for roast pork; serve with Granny Smith apples sautéed in butter.
Bake some whole onions in their skins for 30-40 minutes; peel and chop coarsely; sauté in butter with a pinch of sugar and a little sherry vinegar. Add some diced apple; heat and serve with sautéed calf’s liver.
Be daring! Try Potato galettes filled with pineapple and apples cooked with cinnamon to accompany guinea fowl.
Yellow Delicious break down when cooked, which turns them into a delicious purée. With a hint of mild garlic, they cozy up nicely to game such as venison.
And then things turn green with the Granny Smith. Lightly sautéed, they’re perfect on or under a slice of brie. Put them briefly into the oven and you have a simple but delicious pairing of flavors.
Potato galette stuffed with pineapple and apples cooked with cinnamon.

Goose braised in cider with apples, served with braised red cabbage.

Place diced apples in a pan with 1 tablespoon of water. Place over medium heat and add curry, saffron, salt and pepper. Cover and let cook 3 minutes. Serve with a cream of cauliflower. Deglaze your pan with cider and maple syrup. Serve with roast pork and Granny Smith apples sautéed in butter.