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Appreciating the Apple

Kate Hamilton October 2006 issue of Skin Inc. magazine

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When the leaves change into colorful golds and rich reds, and cooler weather calls for a light jacket and a warm mug, apples say “fall” to me. Versatile and flavorful, apples can be used in almost any type of dish—from crispy salads to delectable desserts and everything in between. As one of the most cultivated tree fruits throughout the world, Americans consume 45.5 pounds of apples per person per year, reports Now that’s a lot of fruit.


Supporting the old proverb “An apple a day keeps the doctor away,” research has suggested that the fruit may reduce the risk of cancer—specifically, colon, prostate and lung varieties. In addition, it may help to ward off heart disease, aid in weight loss and control cholesterol. Packed with 5 grams of fiber, one apple supplies 20% of the daily recommendation from the United States Department of Agriculture (USDA), and is fat-, sodium- and cholesterol-free. The peel, especially, is high in fiber content and antioxidants.

In the kitchen

Whether baked, stewed, dried or pureed, apples make great desserts, complement meat dishes or taste great alone. Ocean Spa & Fitness Center at Loews Santa Monica Beach Hotel in Santa Monica, Calif., features a Peachy-pink Red Delicious Apple Refresher beverage. As it gets colder, sample some Curried Apple and Pear Soup at Westglow Resort & Spa in Blowing Rock, N.C., which features a variety of apples, as well as apple cider. The Grilled Apple Salad from Green Mountain at Fox Run in Ludlow, Vt., has grilled apple wedges and a sweet honey balsamic vinaigrette. For dessert, The Hills Health Ranch in 108 Mile Ranch, BC, Canada, serves Baked Apples in Phyllo Pastry With Papaya Sauce. Also, see the recipe Shrimp/Pork Satay With Green Apple Slaw, courtesy of Executive Chef Terry Conlan at Lake Austin Spa Resort in Austin, Texas.

In the spa

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Related Content



Apple Quick Facts

  • Apples can be stored for months and will retain most of their nutritional value.
  • There are 7,500 varieties, ranging from soft and crisp in texture to bold in flavor.
  • The apple often symbolizes a mystical and forbidden fruit in religious traditions, and is the key element in the Christian story of Adam and Eve. To celebrate Rosh Hashana—the Jewish New Year—apples and honey are served to represent a sweet new year.
  • The longest apple peel was 172 feet, 4 inches long, and was created by Rochester, N.Y., native Kathy Wafler Madison in 1976.
  • A 9-inch pie requires 2 pounds of apples.
  • The Guinness World Record for the heaviest apple was 4 pounds, 1 ounce. It was grown and picked in Hirosaki City, Japan.

Recipe: Shrimp/Pork Satay With Green Apple Slaw

Makes 4 servings

Green Apple Slaw

2 cups shredded green cabbage

1 Granny Smith apple, cored and julienned

1⁄4 cup slivered shallots

1⁄4 cup shredded carrots

1⁄4 cup julienned daikon radish

1 tablespoon minced chives

1 tablespoon minced mint

2 tablespoons minced cilantro

3 tablespoons rice wine vinegar

1 tablespoon sugar

1⁄2 teaspoon salt

Satay Sauce

1⁄4 cup reduced-fat creamy peanut butter

1⁄4 cup hoisin sauce

1 tablespoon sweet chili garlic sauce

1 teaspoon fish sauce

1 tablespoon coconut extract

1 teaspoon curry powder

1⁄2 teaspoon Asian hot pepper sauce

1 teaspoon sugar

3 tablespoons rice wine vinegar

8 ounces shrimp

8 ounces pork tenderloin, cubed

1. Toss the first eight Green Apple Slaw ingredients together.

2. Combine the next three ingredients together in a medium saucepan. Warm just enough to dissolve the sugar. Cool.

3. Toss with slaw. Chill.

4. Combine all the Satay Sauce ingredients.

5. Grill skewers of shrimp and cubed pork tenderloin over charcoal. Serve on slaw, drizzled with Satay Sauce.

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