- Snack on apple slices with no added salt peanut butter.
- Make applesauce by cooking chopped apples with cinnamon and nutmeg.
- Make a salad with chopped up apples, walnuts, balsamic vinegar and spinach
- Add diced apples to your homemade meatloaf.
- Mix canned, low sodium tuna with chopped apples, celery and ¼ teaspoon or less Dijon mustard for a sandwich or salad.
- Slice thin and layer apples with low sodium turkey, low fat, low sodium cheese and lettuce on a whole wheat tortilla wrap (choose a reduced or low sodium wrap with 0 g saturated fat and 0 g trans fat.
- Blend chopped apple, frozen banana, low fat, no added sugar vanilla yogurt and orange juice for a refreshing smoothie.
- Stuff an apple (with core removed) with raisins, cinnamon and oats. Cover with foil and bake at 325 degrees F for 45-55 minutes.
Meet the Apple Family
We’ve all heard the saying “an apple a day keeps the doctor away” – and for good reason. With only 80 calories in a small apple, they also contain healthy nutrients like fiber, vitamin C and potassium. When it comes to cooking, apples have many uses– a delicious addition to both sweet and savory recipes. There’s almost 2,500 varieties grown in the United States. Here are the most popular:
Braeburn: Red-orange color with a touch of yellow. Crisp, juicy and sweet with a hint of spice. Great for snacking and salads.
Cortland: Red color with some green. Sweet with a little bit of tart flavor, not as crisp as other apples. Good for snacking, salads and baking.
Empire: Dark red color. Juicy, crisp with a sweet-tart flavor. Good for any type of dish.
Fuji: Red and yellow color. Firm and very sweet. One of the most popular apples that are delicious to eat raw.
Gala: Red color with yellow throughout. Crispy, juicy and very sweet. Another popular apple that’s best eaten raw.
Golden Delicious: Light yellow color. Sweet and crisp. Good for snacking and baking.
Granny Smith: Light green color. Very tart and firm. An excellent baking apple!
Honey Crisp: Light red color with yellow background. Crispy, juicy and sweet. A new variety that’s quickly become a popular snacking apple. Also good for salads and applesauce.
Jazz: Red color with some yellow background. Sweet and tart, very crisp. A great snacking apple.
Jonagold: Red color with light yellow top. Firm, juicy and sweet-tart flavor. Great for both eating raw and baking.
McIntosh: Deep red color. Tart, juicy and very soft texture. Best eaten raw or to make applesauce.
Pink Lady: Light red-pink color. Juicy and tart with a bit of sweetness. Best for eating raw.
Red Delicious: Shiny, dark red color. Heart shaped with knobs or “feet” at the bottom. Sweet and juicy – one of the most well-known apples. Best eaten raw.
Rome Beauty: Bright red color. Firm with a touch of tartness. Not great for eating raw, best for baking.
Appetizing apple ideas: