Gala
Pinkish-orange stripes over a yellow background are the signature of this crisp, aromatically-sweet, snappy apple. Galas have gained popularity among consumers in the past 15 years. Snacking and salads are primary uses. Gala harvest begins in the middle of August and lasts through early September. Galas are stocked September to May.
Origin:
Introduction to market: 1965
Place of origin: New Zealand
Parentage: Gala is a cross of Cox's Orange Pippin and Golden Delicious developed by New Zealand plant breeders.
Jonagold
This juicy, orange-tinted apple has a tangy-sweet flavor. It’s excellent for fresh eating, cooking and makes a great pie. Washington’s warm dry summer and cool fall ensure that the delicate flavor develops fully for September harvest. Produce sellers stock Washington Jonagolds from September through April.
Origin:
Introduction to market: 1968
Place of origin: New York
Parentage: A cross of Golden Delicious and Jonathan developed in a New York apple breeding program.
Fuji
This immensely flavorful, new variety was introduced to the U.S. from Japan in the 1980s, but now the U.S. produces more Fujis than Japan. Each year, this big, super-sweet, crisp apple gains new fans. The Fuji holds its texture when baked. It's known for its hard texture and syrupy sweetness. It's also excellent for baking and salads. Washington's cool weather in the late fall helps develop its reddish-pink color and superb flavor. Fujis are harvested in October and can be purchased October to August.
Origin:
Introduction to market: 1962
Place of Origin: Japan
Parentage: This variety is a cross of Red Delicious and Ralls Janet bred at a Japanese research station.
Braeburn
This apple’s rich, sweet-tart, spicy flavor is high-impact. Color varies from orange to red over a yellow background. Aromatic, juicy and crisp, this apple is very firm. Braeburns are great for snacking and baking. Washington growers harvest the variety in September and early October. Consumers can purchase Washington Braeburns from October through July.
Origin:
Introduction to market: 1952
Place of origin: New Zealand
Parentage: Uncertain, discovered as a chance seedling. Its probable parents are Lady Hamilton and Granny Smith.
Cameo
Sweet with a zingy crunch, Cameo® holds its texture for long periods.
Look for the variety's characteristic white spots on the skin. The variety was discovered as a chance seedling in a Washington state orchard in the 1980s. Cameos® are harvested in September and October. Available October to August.
Origin:
Introduction to market: 1987
Place of origin: Dryden, Washington
Parentage: Discovered as a chance seedling in Washington's Wenatchee River Valley.
Granny Smith
Green, extremely tart, crisp, juicy and versatile, they’re available year-round. Grannies are a favorite of Washington state pie-bakers. They’re also excellent for snacking and salads. Warm days and cool summer nights ensure crunch and flavor for October harvest.
Origin:
Introduction to market: 1868
Place of origin: Australia
Parentage: Believed to be descended from French crabapples cultivated by Australian grandmother Maria Ann Smith.
Red Rome
Firm, crisp flesh and a unique, tangy-tart, sweet flavor are characteristic of this apple. Snackers and bakers give the variety high marks in consumer tastings. Cripps Pink is the last apple harvested in Washington state in late October. Crisp fall nights bring on the bright pink color that gives the apple its name. Supplies of Cripps Pink last from November to August.
Origin:
Introduction to market: 1985
Place of origin: Australia
Parentage: A cross of Golden Delicious and Lady Williams developed in a Western Australia breeding program.
Red Delicious
This one’s a classic - America’s favorite snacking apple. The heart-shaped fruit is bright red and sometimes striped. Crunchy with a mildly sweet flavor, Reds are also great in salads. Washington apple growers have been producing the world’s best Red Delicious apples since the 1920s. They’re harvested in September and October and available throughout the year.
Origin:
Introduction to market: 1874
Place of origin: Peru, Iowa
Parentage: Unknown, discovered as a chance seedling on the form of Jesse Hiatt. The variety was originally known as Hawkeye.
Golden Delicious
It’s the all-purpose apple. Mellow and sweet, Goldens are great for eating out of hand, baking and salads. In salads and other dishes, their flesh stays white longer than other apples.
The dry, warm climate of Eastern Washington is perfect for this delicate yellow beauty. They’re harvested in September and
available all year.
Origin:
Introduction to market: 1914
Place of origin: Clay County, West Virginia
Parentage: Uncertain, but some suspect the chance seedling can be traced to Golden Reinette and Grimes golden.
Apple Sunshine Dessert
Easy Apple-Chicken Curry
Apple Buttermilk Bread
Apple Sunshine Dessert
4-5 Winesap apples
1/2 cup sugar
1/2 cup nonfat dry milk
2/3 cup uncooked quick-cooking oats
1/4 cup flaked coconut
1/4 cup chopped almonds
1/4 cup packed brown sugar
2 tablespoons wheat germ
2 tablespoons sesame seed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup butter or margarine
1/4 cup melted Dairy sour cram or yogurt
- Pare, core and slice apples to measure 4 cups; reserve 8 or 9 slices. Toss remaining apples with sugar and dry milk; turn into 1 1/2 quart baking dish.
- Arrange reserved slices on top. Cover with foil; bake at 375 degrees F. 15 minutes
- Combine remaining ingredients except sour cream or yogurt; mix well.
- Uncover apples and sprinkle with oat mixture. Bake, uncovered, 18-20 minutes or
until topping is golden brown.
- Serve warm topped with sour cream or yogurt.
Easy Apple-Chicken Curry
2 + cups water
1 Tbsp. light, unsalted butter
1 + cups rice
2/3 cup all-purpose flour
1 tsp. salt, divided
1/2 tsp. black pepper
7 boneless, skinless chicken breasts, about 6 ounces each
1 Tbsp. vegetable oil
2 cups chopped onion, about 1 medium onion
1 + cups diced red pepper, about 1 large
1 + cups diced green pepper, about 1 large
2 large garlic cloves, pressed
2 Tbsp. curry powder
1 14-ounce can diced tomatoes
1 cup apple cider
1 cup chicken stock
1/3 cup currants or raisins
2 large apples, cored and diced
- Bring water to a boil in a medium saucepan. Add butter, + teaspoon salt, and rice; stir well and return water to a boil. Cover and reduce heat to low. Cook for 20 minutes or until tender. Remove from heat and fluff with a fork. Combine flour, remaining + teaspoon salt and black pepper in a shallow dish. Slice each chicken breast and thigh in half on an angle. Dredge the chicken pieces in the seasoned flour. Heat a large skillet over medium-high heat; add the oil to the pan. Add the chicken to the skillet and cook about 3 to 4 minutes per side or until golden brown. Remove chicken from skillet and set aside. Stir in onions, peppers, and garlic and cook about 5 minutes. Add curry, stirring well. Add tomatoes, cider, chicken stock, and currants. Simmer for about 5 minutes, then add apples and chicken to skillet. Bring to a boil and lower heat to simmer. Serve over warm rice.
- Prep Time: 15 Minutes
- Total Time: 45 Minutes
- Recipe courtesy of US Apple Association
Apple Buttermilk Bread
A quick-bread recipe especially suited to breakfast; make it the night before for best flavor.
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup natural bran cereal
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground ginger
1 1/3 cups buttermilk
3/4 cup sugar
1/4 cup vegetable oil
1 large egg
1 teaspoon grated orange zest
2 Gala or Golden Delicious apples, cored and chopped
- Heat oven to 350 degrees F. Grease a 9- by 5-inch loaf pan. In medium bowl, combine both flours, the bran cereal, baking soda, baking powder, and ginger. In large bowl, beat buttermilk, sugar, vegetable oil, egg, and orange zest.
- Add flour mixture to buttermilk mixture, stirring just until combined. Fold in apples. Spread batter in prepared pan and bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool bread in pan 10 minutes. Cool completely before serving.
WHOLE-BODY HEALTH BENEFITS
Lower blood cholesterol, improved bowel function, reduced risk of stroke, prostate cancer, type II diabetes and asthma.
The disease-fighting profile of apples provides a multitude of health benefits, including a potential decreased risk of cancer and heart disease. Several recent studies suggest apples may provide a "whole-body" health benefit.
A number of components in apples, most notably fiber and phytonutrients have been found in studies to lower blood cholesterol and improve bowel function, and may be associated with a reduced risk of ischemic heart disease, stroke, prostate cancer, type II diabetes and asthma. Preliminary research from Finland indicates diets with the highest intake of apple phytonutrients were associated with a 46 percent reduction in the incidence of lung cancer. Findings indicate that two apples a day or 12 ounces of 100% apple juice reduced the damaging effects of the “bad” LDL cholesterol.
- Interpoma 2002 Conference, Bolzano, Italy
- Dianne Hyson, Ph.D., M.S., R.D., University of California-Davis
CANCER PREVENTION
Over the past four years, apple consumption has been linked with reduced cancer risk in several studies. A 2001 Mayo Clinic study indicated that quercetin, a flavonoid abundant in apples, helps prevent the growth of prostate cancer cells. A Cornell University study indicated phytochemicals in the skin of an apple inhibited the reproduction of colon cancer cells by 43 percent. The National Cancer Institute has reported that foods containing flavonoids like those found in apples may reduce the risk of lung cancer by as much as 50 percent.
— Carcinogenesis (March, 2001)
— Nature (June, 2000)
— Journal of the National Cancer Institute (January, 2000)
HEALTHY LUNGS
Two recent British studies indicated that eating apples can improve lung health. A study of Welsh men indicated that people who ate at least five apples per week experience better lung function. Researchers at the University of Nottingham reported that those who ate five apples per week also had a lower risk for respiratory disease. In the Netherlands at the University of Groningen, apples were singled out as a fruit that could cut smokers’ risk of COPD (chronic obstructive pulmonary disease) in half. Scientists believe antioxidants found in apples may ward off disease by countering oxygen’s damaging effects on the body.
— American Thoracic Society Meeting (May, 2001)
—Thorax (January, 2000)
HEART DISEASE & STROKE PREVENTION
A Finnish study published in 1996 showed that people who eat a diet rich in flavonoids have a lower incidence of heart disease. Other studies indicate that flavonoids may help prevent strokes.
—The British Medical Journal (1996)
WEIGHT LOSS
Apples are a delicious source of dietary fiber, and dietary fiber helps aid digestion and promotes weight loss. A medium apple contains about five grams of fiber, more than most cereals. Also, apples contain almost zero fat and cholesterol, so they are a delicious snack and dessert food that’s good for you.
UC-DAVIS: APPLES ARE HEART-HEALTHY
Researchers at the University of California-Davis recently reported that apples and apple juice may help protect arteries from harmful plaque build-up. In the first study conducted in humans, adults who added two apples, or 12 ounces of 100% apple juice, to their daily diet demonstrated a significant slowing of the cholesterol oxidation process that leads to plaque build-up - thereby giving the body more time to rid itself of cholesterol before it can cause harm.
AGE-RELATED MEMORY IMPROVEMENT LINKED WITH CONSUMPTION OF APPLE PRODUCTS
New Study Finds Consuming Apple Juice Associated With Brain Health In Older Animals
LOWELL, MASS. (January 19, 2006) – “An apple a day” now has new meaning for those who want to maintain mental dexterity as they age. New research from the University of Massachusetts Lowell suggests that consuming apple juice may protect against cell damage that contributes to age-related memory loss, even in test animals that were not prone to developing Alzheimer’s disease and other dementias.
“This new study suggests that eating and drinking apples and apple juice, in conjunction with a balanced diet, can protect the brain from the effects of oxidative stress – and that we should eat such antioxidant-rich foods,” notes lead researcher Thomas B. Shea, Ph.D ., director of the University of Massachusetts Lowell’s Center for Cellular Neurobiology and Neurodegeneration Research, whose study was just published in the latest issue of the Journal of Alzheimer’s Disease. Although more research is needed, Shea is excited about these brain health findings, which are encouraging for all individuals who are interested in staying mentally sharp as they age.
Using a well-established animal protocol, Shea and his research colleagues assessed whether consumption of apple juice was protective against oxidative brain damage in aging mice, damage that can lead to memory loss. “These newer findings show that there is something in apples and apple juice that protects brain cells in normal aging, much like the protection we previously saw against Alzheimer-like symptoms,” says Shea.
The researchers evaluated adult and aged mice using a standard diet, a nutrient-deficient diet, and a nutrient-deficient diet supplemented with apple juice concentrate in drinking water. Although the adult mice tested were not affected negatively by the deficient diets, the aged mice were, which is consistent with normal aging due to oxidative neurodegeneration. The effect on cognition among the aged mice was measured through well-established maze tests, followed by an examination of brain tissue. However, the aged mice who consumed the diets supplemented with apple juice performed significantly better on the maze tests and all had less oxidative brain damage than those on the standard diet.
Supplementation by apple juice fully protected the aged mice from the oxidative stress caused by the nutrient-deficient diet. In addition, stronger mental acuity resulted when the aged mice consumed the human equivalent of 2-3 cups of apple juice or approximately 2-4 apples per day. “We believe that this effect is due to the apple’s naturally high level of antioxidants,” states Shea. Previous research with his colleagues also determined that it is not the sugar and energy content of the apple juice, but the antioxidant attributes of apple juice that are responsible for the positive effects.
This study was sponsored through an unrestricted grant by the U.S. Apple Association and the Apple Products Research and Education Council.
The research abstract can be found at
http://www.j-alz.com/issues/8/vol8-3.html.
—University of Massachusetts Lowell
US: STUDY LINKS APPLES TO REDUCED RISK OF HEART DISEASE IN WOMEN
American Heart Association new recommendations support increased fruit, vegetable consumption
Apples may prove to be a winner when it comes to reducing the risk of heart disease, says a new study of more than 34,000 women. In this study, flavonoid-rich apples were found to be one of three foods (along with red wine and pears) that decrease the risk of mortality for both coronary heart disease (CHD) and cardiovascular disease (CVD) among post-menopausal women, The findings were published in the March 2007 American Journal of Clinical Nutrition.
Women of all ages are encouraged to consume more fruit and vegetables, including apples and apple products, for heart health. However, this study focused on postmenopausal woman, a group becoming more aware of the risk for heart disease. Using a government database that assesses the flavonoid-compound content of foods, the researchers hypothesized that flavonoid intake (in general and from specific foods), might be inversely associated with mortality from CVD and CHD among the women in the study groupSubjects selected for this research analysis were postmenopausal and part of the ongoing Iowa Women's Health Study, each of which has been monitored for dietary intake and various health outcomes for nearly 20 years.
As a result of the extensive analysis that considered what the women ate, the types of cardiovascular-related diseases they experienced, and the overall flavonoid content of an extensive list of foods, the researchers concluded that consumption of apples, pears and red wine were linked with the lowest risk for mortality related to both CHD and CVD (not just one or the other).
"Flavonoids are compounds found in small quantities in numerous plant foods, including fruits and vegetables, tea, wine, nuts and seeds, and herbs and spices," say the university researchers from the University of Minnesota and the University of Oslo (Norway) Earlier research has indicated that flavonoids also have antioxidant properties that are linked to the reduction of oxidation of the bad (LDL - low density lipoprotein) cholesterol which have been linked in various ways with the development of CVD. According to the government database cited in this paper, apples contain a wide variety of flavonoid compounds.
The researchers also believe this is the first prospective study of postmenopausal women to report on the intake and impact of total and specific flavonoid subclasses. They conclude, "Dietary intakes of flavanones, anthocyanins, and certain foods rich in flavonoids were associated with reduced risk of death due to CHD, CVD and all causes."
The publication of this positive study for apples comes on the heels of updated heart disease prevention guidelines for women just released by the American Heart Association in the February 20 issue of Circulation. As part of their guidelines, AHA emphasizes that women increase their intake of fruits and vegetables to help prevent heart disease over their lifetime, not just to reduce short-term risk. Worldwide, cardiovascular disease is the largest single cause of mortality among women, accounting for one third of all deaths.
Source:
innovations-report.com
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