Why should you eat a lot of apples this autumn? Well, for one thing, they’re a lot cheaper this time of year. You should have an orchard or farmer’s market nearby, regardless of where you live, where apples are on sale from the grower. This year, though, prices may depend on the state. Washington State’s crop is pretty good – up 6% from last year’s. Michigan’s crop, on the other hand, was decimated from an early freeze that affected fruit blossoms, though the northern growers weren’t badly hit. (These states are two of the three largest apple growers in the U.S.)
Apples are so good for you. Nutritionally, they pack a wallop – lots of fiber, combined with a nice percentage of Vitamins C, E, A and K, along with other nutritional supplements. All for about 65 calories a serving. (See the full breakdown here.)
They mix well with other flavors. Try slicing apple bits into your next salad, whether it’s fruit or greens. Mince some into salsa, a favorite sauce, or even chicken soup. (Or try some chunks simmered with sauerkraut, chopped opinions and pork chops. Bliss.) It’s especially good with citrus.
They store well. A half-bushel of apples, particularly sturdy ones like Granny Smith and Jonathans, can live quite happily in your vegetable crisper for months. Maybe even all winter. (Is your refrigerator too full? Try putting them in a cooler on the back porch. They’ll survive just fine until deep winter and single-digit temperatures.)
And few things say “Hooray – It’s Fall!” Snap. Crunch. Yum.