An apple a day provides countless health benefits

Photo: Sweetango.com

Fall apple season is in full swing. Earlier this month, the University of Minnesota released a popular new variety of apple, the Sweetango, which is flying off store shelves and making headlines in the media. Farmers across the country are fighting for the right to grow the new variety which is said to rival the flavor and crunch of the Honeycrisp. Who knew that the apple could cause such a stir? What is it about this ubiquitous fruit that makes it so popular? Aside from it’s appealing taste, the apple has numerous health benefits.

Apples are a natural source of fiber and antioxidants, which may help prevent some forms of cancer, including colon cancer. Apples are also an excellent source of flavonols which help the body to maintain healthy cell function. One large apple, or about 2 cups, fulfills half of the recommended intake of fruit for adults. For children, 1 cup of sliced apples satisfies the entire USDA recommendation, depending on the age of the child. Apples are fat-free, sodium-free and are low in calories.

If raw apples are not for you, and baking an apple pie requires more time in the kitchen than you prefer, consider baking  your apples for a tasty dessert. The recipe below from Epicurious.com, is time tested favorite.

Baked Apple With Raisins

• 6 7- to 8-ounce baking apples (such as Golden Delicious, Braeburn or Rome Beauty)
• 1 1/4 cups golden raisins
• 3/4 cup (packed) golden brown sugar
• 1 cup apple juice
• 1/4 cup (1/2 stick) unsalted butter

Preheat oven to 375°F. Using melon baller, scoop out stem, core and seeds of apples, leaving bottom intact. Using vegetable peeler, peel skin off top half of each apple. Arrange apples, cavity side up, in 13x9x2-inch glass baking dish.
Stir raisins and sugar in small bowl to blend. Pack about 2 tablespoons raisin mixture into cavity of each apple. Sprinkle any remaining raisin mixture into dish around apples. Pour juice over and around apples. Dot apples with butter.
Bake apples 15 minutes; baste with juices. Continue to bake until apples are slightly puffed and tender, basting every 10 minutes, about 1 hour 10 minutes. Transfer baking dish to work surface; let apples stand 10 minutes, basting occasionally.
Transfer apples to bowls. Spoon pan juices over and serve warm.