Apples

« An apple a day keeps the doctor away », as the English say, can today be justified by the progress of scientific knowledge on the nutritive and nutritional qualities of apples. In fact, a recent study has shown that regular consumption of apples had some benefits on human respiratory capacities and could play a preventive role on asthma attacks for people at risk.

Present on the stalls all year through, the apple season runs from September to January. During the rest of the time, the apples, which are found on the market, are winter apples that are removed from storage progressively or apples from other latitudes (Chili, Argentina, South Africa, China, Canada, etc.).

With a low calorific intake per 100 g (54 kcal), the apple is a nutritional and healthy food. It provides fibers (soluble and insoluble ones) in high quantities (about 2.5g/100g). Soluble fibers allow to reduce the cholesterol level and re-equilibrate, like any other food rich in fibers, the body acid-basic balance. Insoluble fibers improve a lazy bowel movement and act as a natural appetite suppressant.The apple contains vitamins B (B1, B2, B3, b5, B6, B9), beta-carotene, vitamin E and vitamine C as well as oligo-elements.

Eaten as a snack before sport, at the end of a meal, as afternoon snack or to calm hunger during the day, the apple can be bitten with pleasure and without guilt: a 150 g apple provides about 80 kcal. It satisfies, hydrates and reboosts the body with essential nutrients.

There are many varieties of apples, which ripen at different times. Some are eaten preferably raw, like the Golden, the Gala, the Fuji, the Granny Smith, the Elstar. Others develop their taste in cooking such as the Boskoop, the Canada, the Reinette, etc.

When to eat them?
Mainly eaten raw by biting in it or cut in cubes covered with a bit of lemon juice to garnish appetiser brochettes or sweet-sour starters, the apple can be easily cooked. It can be heated in an oven, for compotes or jams. It can be combined with cinnamon, raisins and nutmeg. The apple can be used as a vegetable, combined, for example, with potatoes. It can be added to tarts, pancakes and cakes. Children appreciate it as juice and adults as cider (alcoholic maceration of apple juice).

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