Canada has so many high-quality apple varieties, available year-round to enjoy. They make a delicious healthy snack and can be eaten raw, baked or cooked into applesauce. How do you like them apples?
Shopping for apples
Look for a apple that’s firm to the touch. Avoid apples that are noticeably soft, discoloured or indent when you press the skin.
Visually inspect the apple for bruises or obvious signs of decay. A scuff or specks on the fruit doesn’t mean it’s a bad apple, though — this is natural.
Check the colour. Apples with full colour have absorbed lots of sunlight, which leads to great flavours.
Do a sniff test. A fresh and high quality apple should have a pleasant scent. Some apples, like Gala will have a strong fragrance than others.
Choose the right apple for the job. For baking, you might want to choose a Golden Delicious. A Red Delicious or Honeycrisp is better for fresh eating. And some apples are versatile — great raw or cooked, like Pink Lady or Fuji apples.
The skin of the apple is very rich in nutrients. Consider leaving them on even if the recipe you’ve chosen requires peeled apples. Rinse the apple under cold water while gently scrubbing the skin with a natural bristle brush.
To avoid browning, wait until you are ready to use an apple before you peel or slice it. You can slow the browning by dipping raw sliced and peeled apples in lemon juice. You can also mix apples with citrus fruits in a fruit salad.
And don’t throw away those peels! Use your apple peels to make jelly, brew tea, or add to oatmeal or smoothies for extra fibre.
This recipe is super easy and delicious any time of year! The vanilla sauce is a delicious cream-like accompaniment.
Place apples in a plastic bag and refrigerate for up to one month. Why a plastic bag? Apples emit ethylene gas, so keep them separated from other fruits and vegetables and remove apples that are starting to go bad.
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These muffins are incredibly moist and freeze well — make two batches and freeze one for later. The pumpkin and mashed banana keep this delicious muffin moist, so you can even omit the oil if you want!
1 ¼ cup brown rice flour
¼ cup arrowroot flour
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon sea salt
1 tablespoon baking powder (aluminum free)
1 teaspoon baking soda (aluminum free)
1 cup canned pumpkin
½ cup almond milk
2 teaspoons vanilla extract
2 ripe bananas (mashed)
¼ cup honey
2-3 tablespoons coconut oil *You can omit the oil from this recipe and they turn out fine.