are one of the most cultivated fruits in the world and used in a variety of salads, desserts, meat dishes and more. According to an article from CNN Food Central, there are 7,500 varieties grown worldwide; About 100 varieties are grown in the United States (Apples grow in all 50 states in the United States).
The old saying – An apple a day keeps the doctor away – may just hold true. Research suggests apples may very well reduce the risk of certain cancers, specifically, prostrate, colon and lung varieties. Apples may aid in warding off diseases of the heart, cholesterol control and weight loss. Per the USDA, 1 medium apple provides almost 20% of the daily recommended amount of fiber. It makes sense to add an apple a day to one’s daily intake of fruits.
Apples are rich in AHAs (alpha hydroxy acids) and make for a terrific ingredient in cosmetic exfoliating products, cuticle removers, bath salts, etc.
Here’s a recipe for Waldorf Salad to serve 2.
Wash apples, celery, grapes and lettuce. Drain and dry with paper toweling if necessary.
1 Gala apple, cored and diced
1 Granny Smith apple, cored and diced
1 celery stalk, (leaves removed) diced
1 cup red seedless grapes, halved (If large, quarter the grapes)
1⁄2 cup toasted, broken walnut pieces
1⁄2 cup pitted dates, diced
4 Butter lettuce leaves
2 – 3 Red Belgium endive leaves
1⁄2 cup crème fraiche *
1⁄2 cup buttermilk
1⁄2 cup pitted dates
1⁄2 cup salad oil (i.e. canola oil)
1⁄3 cup sherry vinegar
Salt and pepper to taste.
1. Combine all dressing ingredients in a blender or food processor. Blend well.
2. In a separate bowl, combine salad apples, celery, grapes, walnuts and dates.
3. Pour dressing over ingredients, and mix until everything is combined.
4. Serve over plated Butter lettuce leaves.
Garnish with endive.
* If you are not able to find crème fraiche in your local grocery or specialty store,
1 cup whipping cream
2 T buttermilk
Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.