There are a great many varieties of apples, differing in shape, colour, flavour, texture, nutritional value, harvesting period, use and keeping qualities. The flesh of the different varieties comes in varying degrees of firmness, crispness, acidity, juiciness and sweetness.

Varieties of apples that ripen in late summer do not keep long and are best eaten quickly, as opposed to Autumn apples, which have good storing qualities. When deciding which apples to use for a particular purpose, it is important to consider a number of factors, including firmness, cellulose, sugar and pectin content, the degree of acidity and the rate of discolouration of the flesh when cut. Some varieties do not stand up well to cooking, while others become bitter when baked in the oven. Generally, the qualities to look for include...

For eating out of hand - a firm, juicy, tasty, crisp apple
For pies & stewing - a drier, slightly acid apple
For oven baking - a sweet apple that does not disintegrate easily
For jams - a barely ripe apple that is acid, juicy and high in pectin
For applesauce - an apple that does not discolour easily

History

Apples are one of the oldest and most widely cultivated fruits, believed to be native to south western Asia. Archaeological remains provide evidence that apples have been cultivated since ancient times and could already be found growing wild in prehistoric Europe. A highly symbolic fruit, the apple is known as the forbidden fruit and the fruit of knowledge. In the 6th century B.C. the Romans knew of 37 different varieties of apples. In the meantime, there have been an incalculable number of mutations and crossbreedings. The Romans contributed to the spread of the apple to England and across Europe. Today over 7,500 varieties of apple are known to exist.

The word "apple" comes from the Latin pomum, meaning "fruit." the apple tree grows best in temperate zones it cannot be cultivated in tropical climates because it requires a period of cold and dormancy in order to thrive. Some varieties are able to withstand temperatures as low as -40ºC.

Nutritional Value

A medium-size apple weighs about 140g. Apples are a source of potassium and vitamin C. They contain pectin, which helps to control cholesterol, blood sugar and cellulose levels, as well as improving intestinal functioning. Because most of the apple's nutrients are concentrated just under the shin, it is best to eat it unpeeled. While they are not a miracle cure, apples do have a number of medicinal properties-hence the popular saving "An apple a day keeps the doctor away, " and, they have the highest antioxidant content of Australia's most popular fruits and they are said to be beneficial for the digestive system and the liver. Eating raw apples cleans the teeth and massages the gums.

Buying

The diversification of sources as well as technological advances has made it possible to offer fresh apples all year round. Apples are almost always harvested before they ripen in order to help them withstand shipping and marketing delays. When harvested at maturing, their flesh tends to become starchy quickly and the area around the core turns brown. Immature or over ripe apples tend to be dull-coloured, although it is difficult to judge this quality accurately, since most apples are shine only because they have either been covered with wax (beeswax, paraffin wax and shellac all give fruit a shiny lustre) or polished.

To test the degree of ripeness, give the apple a flick close to the stalk; a dull sound indicates ripeness, while a hollow sound is a sign of over ripeness. Choose apples that are firm, brightly coloured and free of bruises (these cause the apple, is well as surrounding fruit to rot). If the flesh yields under pressure of the fingers, the apple will be mealy. Unless the date of harvesting is indicated, apples are best bought from a refrigerated display, since they tend to ripen very quickly at room temperature. Apples are graded according to their shape, size and qualities. Those without any defects are the most expensive, but the extra expense is unnecessary if you are planning to use the apples for cooking, in which case less perfect apples are fine.

Storage

Apples can be stored in a perforated plastic bag or in the fruit drawer of the fridge, where they will keep for a few weeks. For longer-term storage, place them in a dark, cool (0 - 4ºC) and very humid (85 - 90%) place. To maintain the necessary degree of humidity to prevent the apples from drying out, cover them with thin plastic. Discard or isolate overripe or damaged apples. Insufficiently ripe apples can be left out at room temperature, but check them regularly, as they ripen 10 times more quickly than when refrigerated. Apples freeze very well when pureed, with or without added sugar. Uncooked apples do not stand up as well to freezing. Peel, core and slice the apples and sprinkle them with lemon juice or ascorbic acid prior to freezing to prevent discolouration.

Preparing

The flesh of apples oxidizes and darkens when exposed to air. To prevent oxidation, eat or cook the apples immediately or sprinkle them with citrus juice, vinegar or vinaigrette, depending on the intended use. Before eating or cooking apples, it is best to scrub them under cold water.

Cooking

For cooked apples with a firmer texture, use less watery varieties, cook them gently in just enough liquid to prevent the apples from sticking to the pot. When baking apples in the oven make a cavity the centre to hold the filling (raisins, coconut, nuts, honey, tahini, etc.)

Using

There is practically no limit to the uses of the apple. It is eaten raw, cooked, dried or candied and can be made into applesauce, jelly, jam, marmalade, syrup, butter, chutney or vinegar. Apples are used in a wide variety of desserts, including cakes, muffins, crepes, flans, strudels, clafoutis, charlottes, pies and puddings and are delicious flavoured with cinnamon and vanilla.

Apples also accompany savoury foods such as cheese, meat, poultry, wild game, blood pudding and salads (as in the famous Waldorf Salad). Apples are also used in distilling to make calvados and in the manufacture of cider and apple juice.

Keep in mind some of the following...

• With more fibre than many leading cereals, and without the added sugar or salt, try starting your day with an apple.
• An apple has 20 times less fat than a muesli bar. Put one in a lunchbox today.
• To get all the goodness, be sure to eat the skin too.
• You can enjoy apples nearly all year round as they store well.
• Apples should be kept crisp in the refrigerator.