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I got tired of the influx of animals into the Henry Hudson Zoo so I decided to go a different way. After all, the animals are going to have to eat.
Malus spp., Rosaceae
The fruit of the apple tree, thought to be originally from southwestern Asia. The very large number of apple varieties concerns their shape, color, flavor, texture, nutritional value, time of harvesting, uses and keeping qualities. Apple flesh may be more or less firm, crunchy, tart, juicy, sweet and aromatic.
Some varieties are called summer or early apples; other varieties, winter or late apples. Summer apples do not keep well and should be eaten quickly. Winter apples keep longer. Depending on how they are to be used, consider in particular the firmness of the apple, its cellulose, pectin and sugar levels, degree of acidity and how quickly the flesh discolors in contact with the air. Some varieties do not tolerate cooking well, others become bitter when cooked in the oven.
Buying
Choose: firm, well-colored apples, without bruises (the damaged parts will make the fruit rot as well as those around it). If the flesh gives way to finger pressure, the apple will be mealy. It is best to buy apples from a refrigerated display, unless you know when they were picked, as they ripen very quickly at room temperature.
Fresh apples are available throughout the year. Check for ripeness by flicking the apple near the stem: a dull sound indicates that the apple is ripe, whereas a hollow sound means that it is becoming overripe.
Preparing
Before eating or cooking, wash the apple by brushing under cold water. To prevent the flesh from oxidizing in contact with the air, eat or cook the apple immediately, or sprinkle with citrus juice (lemon, lime, orange), vinegar or vinaigrette, depending on how the apple is to be used.
Serving Ideas
Apples are eaten plain, cooked, dried or candied. They are made into compote, jelly, jam, marmalade, bottled sweet preserves, apple butter, chutney or vinegar. They are used in cakes, muffins, crepes, flans, strudels, clafoutis (a baked batter dessert), charlottes, pies and puddings. Cooked apples work very well with cinnamon and vanilla. They accompany savory foods, in particular cheese, meat, poultry and game. They are used in salads, as in the Waldorf salad. Apples are used in distilling to make calvados and for making cider and apple juice.
Storing
At room temperature: for ripening.
Keep ripe apples several weeks in a dark, very cool (35°F-40°F/1°C-4°C) and very humid (85%-90%) environment. To slow down the dehydration of apples and maintain the humidity level, cover with a loosely closed or perforated plastic bag. Discard overripe or damaged apples or separate from the rest.
In the fridge: a few weeks, in the fruit compartment or in a loosely closed or perforated bag.
In the freezer: made into a purée, with or without sugar. Raw apples should be peeled, trimmed, sliced and sprinkled with lemon juice or ascorbic acid to prevent browning.
Cooking
To keep the shape of cooked apples, choose a variety with a lower water content, such as Rome Beauty or Cortland. Cook apples gently and use only a little liquid, just enough to stop the apples from sticking.
Baked: core apples without cutting completely through, leaving a base that can hold a stuffing in the middle (raisins, coconut, nuts, honey, tahini, etc.).
Microwaved: to make a quick compote, dice a few apples and cook for 2 min.
Depending on the variety of apple used, a compote does not necessarily need any sugar; to adjust to this, the amount of added sugar can gradually be decreased. For variety, cook new types of apples, combine different varieties or add to strawberry, cranberry or rhubarb compote.
Nutritional Information
water 84%
protein 0.2g
fat 0.4g
carbs 15g
fiber 2.2g
calories 59
per 3.5oz/100g
Good source: potassium and vitamin C.
Contains: pectin (plays a role in controlling cholesterol and blood sugar levels), cellulose (aids proper intestinal function).
Properties: diuretic, laxative, antidiarrheal, muscular tonic, antirheumatic, stomachic, digestive and liver decongestant.
Raw apple cleans the teeth and massages the gums. Most of its nutrients are located under the skin, which is why it should be consumed unpeeled as much as possible.
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