Nothing beats the first crisp bite of a blushing Macintosh or the cozy aroma of an apple cobbler bubbling in the oven on a cool October day. Autumn is the perfect season to celebrate the nearly 100 apple varieties grown in the United States. From tossing matchstick-thin slices of Pink Lady into a fresh salad and shredding a Golden Delicious for a tangy slaw to blending a Granny Smith into a bright dressing or savoring a warm, lightly sweetened turnover, this timeless fruit is as wholesome as it is delicious.

 

Everyday Superfood

Apples are more than just a fall favorite—they are a powerhouse of health benefits. According to the Mayo Clinic, apples are packed with inflammation-fighting antioxidants that help protect against lung, colorectal and certain breast cancers. Their fiber aids digestion, supports a healthy weight and studies show that eating apples regularly may lower the risk of developing Type 2 diabetes.

Apples are rich in quercetin, a flavonoid that promotes heart health. Eating just two apples a day may even help reduce high cholesterol. “One medium apple contains four to five grams of fiber, much of which is found in the skin,” says Ronald Weiss, a dual board-certified physician, botanist, farmer and founder of Ethos Farm Project, in Long Valley, New Jersey. “The soluble fiber, called pectin, acts as a prebiotic, feeding the beneficial bacteria that live in the gut. Pectin produces short-chain fatty acids that nourish the cells lining the colon, reduce inflammation and support a healthy digestive tract.”

Weiss notes that every apple is a healthy choice, but different varieties offer slightly different nutritional profiles because of their unique polyphenol content. Deeply colored apples often contain higher levels of antioxidants like anthocyanins, while tart varieties such as Granny Smith are slightly lower in natural sugars and high in beneficial polyphenols. For the greatest health boost, enjoy apples with the skin on, where much of the fiber and antioxidants live.

 

Sweet and Savory Magic

While apples shine in classic desserts, they are also a versatile star in everyday meals. “I make a cabbage slaw with apples all year long. It’s great on tacos, as a side dish or a big salad for crowds,” says Amy Pennington, a Seattle-based cook, urban farmer and author of Apples: From Harvest to Table . Once a self-professed apple skeptic, she fell in love with seasonal heirloom varieties at her local farmers markets.

One of Pennington’s favorite indulgences is a festive breakfast of potato latkes (pancakes) topped with homemade applesauce and sour cream served with a glass of champagne. Her apple chutney with ginger, cayenne and Indian spices like cardamom, cinnamon and clove is a flavorful partner for cheese boards or sandwiches. And for a fun winter treat, she suggests homemade apple chips made by slicing apples thinly, brushing them with honey water and dehydrating them until they are crisp.

Olwen Woodier, a cooking instructor, farm owner and author of The Apple Cookbook: 125 Freshly Picked Recipes, enjoys tossing halved, cored apples into the roasting pan alongside onions and peppers with chicken, pork tenderloin or other roasts. She also adds diced apples to stews and sautés apples with onions and herbs to complement fish or vegetarian curries. Woodier, a cooking instructor and the owner of Glenfiddich Farm Cookery & Gardens, in Leesburg, Virginia, loves to incorporate apples into chutneys, sauces, butters, jams and jellies.

For preservation, freezing is a simple alternative to canning. Woodier recommends blanching fresh slices or cored apples for one minute before placing them in the freezer. “Applesauce, baked goods, ready-to-bake pies or whole apples can all go in the freezer,” she says.

 

Healthy Goodness

From orchard to table, apples offer endless ways to nourish the body and delight the senses—proof that the old saying holds true: an apple a day really can keep the doctor away.

 

Marlaina Donato is an author, painter and composer. Connect at WildflowersAndWoodSmoke.com.

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