In this “Kitchen Spotlight” post, we’ll take a snapshot look at an all-time American (and likely around the world in other countries) favorite: apples. Apples are a good source of soluble and insoluble fiber and contain phytochemicals (an example would be flavonoids such as quercetin). Carbohydrates are the main macronutrient, but apples also contain quite an array of micronutrients such as vitamin C, B vitamins, vitamin A and E, calcium, iron, potassium, zinc and fatty acids – though all in very minute amounts. A general comparison of the nutrient profile of a medium apple with and without skin on shows that an apple with skin has roughly 2 grams more fiber than the alternative, and packs just a little bit more of certain nutrients such as vitamins A, E, and K.  However, choose your apples carefully. Due to high pesticide levels found in U. S. grown apples, it is best to go with New Zealand grown apples and/or organic varieties where possible. ConsumerReports has found that while washing apples well in water will help reduce some of the surface pesticide residues, peeling may not be as effective as most think in reducing pesticide load (see source citation below for more information).

As it turns out, apples shine in the kitchen too by being versatile cooking ingredients. Although we tend to think of just apple pies, apple crisps and candied apples, apples can actually be incorporated into a variety of other ‘non-dessert’ recipe food items. Here are 5 lesser known ways you can use apples in your food:

• Combine fresh apple slices or frozen diced versions with roasted or sautéed vegetables (e.g., root vegetables, cabbage or Brussel sprouts)
• Instead of syrups, use a chunky applesauce or make your own version of a lightly sweetened diced apple topping to use on breakfast pancakes, waffles or French toast
• Blend unsweetened applesauce into squash or potato soups or mash unsweetened applesauce into sweet potatoes
• Combine with meats such as apple slices on top of roasted pork loins for added flavor or mix unsweetened applesauce into a meatloaf
• Reduce the fat content in baked recipes by substituting some of the fat from butter with applesauce or apple butter (e.g., gingerbread, quick bread, muffins, breakfast bars)

So the next time you pick up an apple, take a moment to think about where it’s from, and how you’ll use it in the kitchen!

(Sources:

• Broihier K. Apples. Food & Nutrition Magazine, Fall 2012 Edition.
• USDA National Nutrient Database for Standard Reference. http://ndb.nal.usda.gov.
• Special Report: Pesticides in Produce. ConsumerReports. http://www.consumerreports.org/cro/health/natural-health/pesticides/index.htm. Accessed November 12, 2015.)