How to pick the perfect apple

 

There’s something about that moment when you bite into the first, fresh, perfectly tart apple of the autumn season that reminds you: “Yes, this is what fall is supposed to taste like.” But while I love pretty much all in-season apple varieties, they’re not all equally suited for every purpose. I definitely plan to do some baking this fall (Don’t hate: Nothing goes better with Sunday afternoon football—Go Giants!), and when I do I’ll reach for certain types of apples while avoiding others. Ditto making salads, cooking, making applesauce or just eating an apple whole.

So how do you know which kind of apple is best to buy? I’ve created this handy guide for picking the right apple for every occasion.

Before we begin, a quick note: It’s good to keep in mind that, regardless of what kind of apple you prefer, their nutrition is fantastic. A medium apple (3-inch diameter) contains 4 grams of fiber plus a bit of Vitamin C and Potassium.

How to pick the perfect apple:

For Baking and Cooking
When it comes to baking, some people are partial to firmer apples that keep their shape in the oven while others prefer a softer apple that breaks down. In the EatingWell Test Kitchen, we like to combine the two. It’s also important to opt for apples with enough tartness to stand up to the sweetness of your creation. You want an apple pie that tastes like apples, not sugar!
EatingWell Recommends: McIntosh and Granny Smith are great for baking. When the softer McIntosh mixes with the more toothsome Granny Smith, presto! You’ve got yourself the perfect apple pie.

For Salads
There are many apple varieties that could taste great in a salad, but if you’re not planning to serve it immediately, you might want to opt for a variety that takes longer to turn brown.
EatingWell Recommends: If you want to include fresh apples in a dish but don’t have time to assemble it á la minute, Cortlands are the best bet—they don’t turn brown as quickly as other varieties and the bright red skin and snow-white flesh look striking against a contrasting backdrop.

For Eating
Of course, the perfect apple for eating is a matter of personal preference, but I thought it might be interesting to take a look at why certain apples seem to get so much love. For instance, the Honeycrisp tends to be almost universally adored while the Red Delicious is a bit more, well, controversial. Why is that? I spoke with the Honeycrisp’s cultivator, the University of Minnesota’s David Bedford, to find out for the September/October issue of EatingWell Magazine. He explained to me that Honeycrisps have cells twice the size of a normal fruit—so, twice as packed with juice—and strong cell walls that shatter rather than fall apart when bitten into. The result? As Bedford puts it: “They defined a new category of crisp…we had to coin the term ‘explosively crisp’ to describe them.” In contrast, Red Delicious have relatively weak cell walls. As a result, if you don’t get a really fresh one, you’re likely to bite into a mealy mess.
EatingWell Recommends: Fans of the Honeycrisp might want to try the brand new variety Sweetango. Cultivated by David Bedford as well, it has Honeycrisp’s signature crunch, but is a bit tarter.

A bushel basket of new apple varieties have made their way to market over the last few years, including juicy, floral Jazz, firm Ambrosia and the delicate, almost tropical Piñata. We at EatingWell also love a trio of summer varieties that come imported from New Zealand: Eve, Smitten and Tentation. You might not be able to find all of these varieties where you live, but you’ll certainly find some. Whatever you choose, be sure to get them soon. There’s only so long that these apples are at their peak flavor and it would be a shame to miss out.

How to Pick the Best Apples

There are so many kinds of apples that it’s impossible to follow one general rule when looking for the right attributes, but there are a few key points to seek out. Choose unbruised apples that feel firm and heavy in your hand. Be sure to look for richly colored fruits with smooth skin. Also, watch out for signs of russeting—that’s those tan or brown streaky, corky marks that sometimes show up on the stem or base end of the apple, caused by excessive wetness or fungus.

What’s your favorite kind of apple? Tell us what you think below.

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Apple Cider Vinegar and Artichokes as Appetite Suppressants

Suppressing your appetite is usually a good strategy for weight loss because of the likelihood of eating less, although the type of food you eat is also an important factor. Some pharmaceuticals are effective at suppressing appetite, but they can cause serious side effects. There are a variety of natural appetite suppressants that cause fewer side effects and work by impacting insulin release and blood sugar levels. Research indicates that apple cider vinegar and artichokes may be effective at suppressing appetite and beneficial for losing weight. Talk to your doctor or a nutritionist about safe and appropriate methods of controlling your appetite and losing weight.

Appetite, experienced as the sensation of hunger, is simply the desire to eat. Appetite exists in all animals and serves to regulate energy intake in order to maintain metabolism, growth and repair. Appetite is regulated by close hormonal communication between the digestive tract, adipose tissue and specific regions of the brain, such as the hypothalamus and pituitary glands, according to “Advanced Nutrition and Human Metabolism.” A decreased desire to eat is termed anorexia, although reduced appetite is common among the elderly. Increased appetite, or hyperphagia, is often considered healthy in people recovering from illness, but it can also be considered problematic if it leads to overeating or binge eating. Pharmaceutical and natural appetite suppressants are commonly used for weight loss.

Apples are good appetite suppressants for a variety of reasons. For one, apples are high in soluble fiber, including pectin, which triggers feelings of satiety, or stomach fullness. Apple cider vinegar is made by fermenting apple cider. It contains less fiber than raw apples, but it impacts insulin release and affects blood glucose levels. Specifically, ingesting a tablespoon of apple cider vinegar before eating a meal can reduce glucose and insulin responses by up to 25 percent, according to “Natural Standard Herb & Supplement Reference.” Keeping insulin levels stable after eating a meal prevents blood glucose spikes, which moderates appetite and helps reduce the urge to binge between meals. Apple cider vinegar is very sour, but it can also be taken in tablet form.

Some research on rats indicates that an extract from artichokes called Cynara scolymus may act as an appetite suppressant and promote weight loss by moderating insulin secretion and causing a slight hypoglycemic effect. Studies published in different editions of “Phytotherapy Research” in 2011 found that rats given extracts of Cynara scolymus, from artichokes, and Phaselolus vulgaris, from beans, were less hungry and lost weight.

In addition to apple cider vinegar and extracts from artichoke, there are a variety of other natural appetite suppressants widely used, such as pine nuts, almonds, grape seed oil, cayenne pepper, ginger root and green tea. Less common appetite suppressants include glucomanna, a plant fiber derivative that absorbs water and expands in your stomach, and grifonia simplicifolia, an herb that increases serotonin levels in your brain and signals fullness. Consult with your doctor before taking any appetite suppressants.

Article reviewed by TimDog Last updated on: Jun 9, 2012

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