It has been fun looking for infos and pics for this month's fruit..Hope you guys learn alot from the past post.Love to post some more but it is coming to an end for this month..Check out next month's fruit.Who will it be..
Clue-A spoon shape body fruit...?!
Saturday, April 30, 2005
7:16 AM - Apple Day's Off
7:11 AM -
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6:24 AM - How To Prepare Apples by BestApples Org
Thinking how to prepare an apple...here is where you get started...read on
CORING
Insert corer directly into the center of the apple; twist with even pressure and lift up to remove the core. This may be done before or after the fruit has been cut.
PEELING/PARING
Paring may be done before or after the apple is cut. However, it's more time-saving to peel the whole apple. Use a sharp knife, and with a slight side motion, cut the peel or skin away or "strip peel" the apple in a continuing spiral.
RINGS OR CIRCLES
Core and slice apples crosswise in any thickness. For half circles, halve apples from top to bottom before slicing crosswise.
TIDBITS
Remove the core and cut each apple into eighths. Cut each eighth into bite-sized pieces or wedges.
SLICES/QUARTERS
Halve the apple lengthwise and remove the core. Cut lengthwise into pieces or slices.
CHUNKS/PIECES
Cut apple in half lengthwise and then crosswise. Remove core, cut each quarter into three or four large-sized pieces.
STICKS
Remove stem and blossom end of apple and core. Cut lengthwise through the apple and place half, core side down, on cutting board. Slice evenly lenghthwise.
Info From BestApples org
CORING
Insert corer directly into the center of the apple; twist with even pressure and lift up to remove the core. This may be done before or after the fruit has been cut.
PEELING/PARING
Paring may be done before or after the apple is cut. However, it's more time-saving to peel the whole apple. Use a sharp knife, and with a slight side motion, cut the peel or skin away or "strip peel" the apple in a continuing spiral.
RINGS OR CIRCLES
Core and slice apples crosswise in any thickness. For half circles, halve apples from top to bottom before slicing crosswise.
TIDBITS
Remove the core and cut each apple into eighths. Cut each eighth into bite-sized pieces or wedges.
SLICES/QUARTERS
Halve the apple lengthwise and remove the core. Cut lengthwise into pieces or slices.
CHUNKS/PIECES
Cut apple in half lengthwise and then crosswise. Remove core, cut each quarter into three or four large-sized pieces.
STICKS
Remove stem and blossom end of apple and core. Cut lengthwise through the apple and place half, core side down, on cutting board. Slice evenly lenghthwise.
Info From BestApples org
Wednesday, April 27, 2005
10:59 PM - Apple Eaters...Which one is you?
There are almost as many ways to eat an apple as there are apple varieties. What kind of apple eater are you? Compare your munching method with these apple profiles.
Compulsive Wedger: This apple eater can't eat the apple whole &150; must have perfect, core-free wedges neatly arranged on a plate. Each wedge must equal one-eighth of an apple.
Splitter: This apple eater hates to deal with the core, but isn't compulsive enough to bother with wedges – just chop the apple in half, remove the core and munch contentedly. Muscle-bound types show off their brute force by twisting the apple in half with their bare hands (though in fact it's really not that difficult).
Circle Stickler: This rebellious sort slices the apple against the grain – across the core, to make round slices. She can often be found with convenient slices of cheese at hand. This person knows that round apple slices are much better than crackers!
Top-to-Bottom Type: This methodical muncher starts at the stem and munches all the way down to the bottom. He doesn't change the apple's position until one vertical top-to-bottom pass had been completed. He then rotates the apple to continue in the next lane until the whole thing is done.
Equator Eater: Probably the most common approach, this muncher takes bites out of the center of the apple all the way around, until the apple looks something like a mushroom on a mirror. The nibbler then attacks the top, and finally the bottom, which is somewhat less convenient as there is no place left to hold apple without getting one's fingers juicy – but she doesn't mind!
The Streak: This eater prefers to eat his apples in the nude – the apple, that is! He does not care about what he's been told about all those vitamins and fiber in the skin, peeling the stuff right off, preferably in one long winding piece. Once the peeling is complete, he either eats the apple whole or sliced. The latter method is usually employed, as the apple's skinless state can lead to copious juice drippings.
Core-Free Cruncher: This muncher comes in two personalities. Type B loves gadgets and small appliances. He eats a lot of apples because he gets to use that nifty "apple corer" gadget. Type A is a seedophobic and doesn't care whether she gets to use a gadget, knife or sharp fingernails - she just has to get those darned seeds out of there before she'll even take one bite! The Type A personality does avoid core disposal issues, however.
Stem Plucker: Before the first bite, this apple muncher grabs the apple's stem and twists, saying one letter of the alphabet with each turn. The letter at which the stem comes off has profound meaning, usually interpreted as the first initial of the name of the future spouse. (Married munchers, take note: Turns can be modified to ensure the stem comes out at the desired letter.) Particularly curious Stem Pluckers continue the ritual by poking the outside of the apple with the stem to determine the number of children they will have, said to be equal to the number of pokes it takes to break the skin of the apple. (Hey, we don't make these things up, we just reprint 'em.) In a recent, incredibly unscientific poll, three out of four people surveyed reported themselves to be Stem Pluckers.
I found out that i am a equator eater...what about u?
Info from US Apples Association
Compulsive Wedger: This apple eater can't eat the apple whole &150; must have perfect, core-free wedges neatly arranged on a plate. Each wedge must equal one-eighth of an apple.
Splitter: This apple eater hates to deal with the core, but isn't compulsive enough to bother with wedges – just chop the apple in half, remove the core and munch contentedly. Muscle-bound types show off their brute force by twisting the apple in half with their bare hands (though in fact it's really not that difficult).
Circle Stickler: This rebellious sort slices the apple against the grain – across the core, to make round slices. She can often be found with convenient slices of cheese at hand. This person knows that round apple slices are much better than crackers!
Top-to-Bottom Type: This methodical muncher starts at the stem and munches all the way down to the bottom. He doesn't change the apple's position until one vertical top-to-bottom pass had been completed. He then rotates the apple to continue in the next lane until the whole thing is done.
Equator Eater: Probably the most common approach, this muncher takes bites out of the center of the apple all the way around, until the apple looks something like a mushroom on a mirror. The nibbler then attacks the top, and finally the bottom, which is somewhat less convenient as there is no place left to hold apple without getting one's fingers juicy – but she doesn't mind!
The Streak: This eater prefers to eat his apples in the nude – the apple, that is! He does not care about what he's been told about all those vitamins and fiber in the skin, peeling the stuff right off, preferably in one long winding piece. Once the peeling is complete, he either eats the apple whole or sliced. The latter method is usually employed, as the apple's skinless state can lead to copious juice drippings.
Core-Free Cruncher: This muncher comes in two personalities. Type B loves gadgets and small appliances. He eats a lot of apples because he gets to use that nifty "apple corer" gadget. Type A is a seedophobic and doesn't care whether she gets to use a gadget, knife or sharp fingernails - she just has to get those darned seeds out of there before she'll even take one bite! The Type A personality does avoid core disposal issues, however.
Stem Plucker: Before the first bite, this apple muncher grabs the apple's stem and twists, saying one letter of the alphabet with each turn. The letter at which the stem comes off has profound meaning, usually interpreted as the first initial of the name of the future spouse. (Married munchers, take note: Turns can be modified to ensure the stem comes out at the desired letter.) Particularly curious Stem Pluckers continue the ritual by poking the outside of the apple with the stem to determine the number of children they will have, said to be equal to the number of pokes it takes to break the skin of the apple. (Hey, we don't make these things up, we just reprint 'em.) In a recent, incredibly unscientific poll, three out of four people surveyed reported themselves to be Stem Pluckers.
I found out that i am a equator eater...what about u?
Info from US Apples Association
10:57 PM - Apple Nutrition Part 2
There are many benefits from eating apples. "A apple a day keeps the doctor away" has an increasing number of supportive scientific evidences for its claim. It has been found that eating apples helps to reduce blood cholesterol, improve bowel function, reduce risk of stroke, prostate cancer, Type II diabetes and asthma. This is due to the fibre and phytonutrients present in the apples.
Recent researches have shown that eating apples are linked to reducing cancer risk in several studies. Some examples are :
* Quercetin, a flavonoid abundant in apples has been found to help prevent the growth of prostate cancer cells
* Phytonutrients in the skin of apples inhibited the growth of colon cancer cells by 43%
* Food containing flavonoids like those in apples may reduce risk of lung cancer as much as 50%
* Dietary phenolics such as flavonoids (found in apples) have inhibitory effects on the developments of carcinogenic substances in the bladder, thereby reducing risk of bladder cancer, especially in smokers
Moreover, eating apples could improve lung function and reduce the risk of respiratory diseases such as chronic obstructive pulmonary disease (COPD) due to antioxidants present in apples that would counter the oxygen's damaging effects on the body as well as the flavonoids such as catechins (present in apples and tea).
In addition, studies have shown that a diet rich in apples could help to lower the blood cholesterol level. Pectin, a soluble fibre found in apples has been thought to play a significant role in this. In fact, apple juice has been found to inhibit the oxidation of a harm form of cholesterol (LDL, or low-density lipoprotein).
Besides therapeutic benefits, apples are also found to play a role in inhibiting ageing-related problems, preventing wrinkles and promoting hair growth (due to compound named procyanidin B-2).
For those weight-watchers, this is good new as pples are delicious source of dietary fibre and helps to aid digestion and promote weight loss.
Info from www.chm.bris.ac.uk/
Recent researches have shown that eating apples are linked to reducing cancer risk in several studies. Some examples are :
* Quercetin, a flavonoid abundant in apples has been found to help prevent the growth of prostate cancer cells
* Phytonutrients in the skin of apples inhibited the growth of colon cancer cells by 43%
* Food containing flavonoids like those in apples may reduce risk of lung cancer as much as 50%
* Dietary phenolics such as flavonoids (found in apples) have inhibitory effects on the developments of carcinogenic substances in the bladder, thereby reducing risk of bladder cancer, especially in smokers
Moreover, eating apples could improve lung function and reduce the risk of respiratory diseases such as chronic obstructive pulmonary disease (COPD) due to antioxidants present in apples that would counter the oxygen's damaging effects on the body as well as the flavonoids such as catechins (present in apples and tea).
In addition, studies have shown that a diet rich in apples could help to lower the blood cholesterol level. Pectin, a soluble fibre found in apples has been thought to play a significant role in this. In fact, apple juice has been found to inhibit the oxidation of a harm form of cholesterol (LDL, or low-density lipoprotein).
Besides therapeutic benefits, apples are also found to play a role in inhibiting ageing-related problems, preventing wrinkles and promoting hair growth (due to compound named procyanidin B-2).
For those weight-watchers, this is good new as pples are delicious source of dietary fibre and helps to aid digestion and promote weight loss.
Info from www.chm.bris.ac.uk/
10:53 PM - Interesting Facts About Apples
More about apples...
-Fresh apples float on water since 25% of their volume is air!!
-Apples are high in fiber. One apple has 5 grams of fiber, supplying about 20% of the daily recommended dietary needs.
-Apples are best eaten with the peel since most of the fiber and antioxidants are found in the apple's peel.
-Apples are ripe when picked.
-Apple seeds are like human. Each seed will give a different type of apple from the planted seed.
-The apple fruit itself is covered with a natural layer of wax to protect its high water content. Hence, fresh apples are always crisp.
haha...i am goin to try whether the apples that i bought floats on water....
Info from "http://www.chm.bris.ac.uk"
-Fresh apples float on water since 25% of their volume is air!!
-Apples are high in fiber. One apple has 5 grams of fiber, supplying about 20% of the daily recommended dietary needs.
-Apples are best eaten with the peel since most of the fiber and antioxidants are found in the apple's peel.
-Apples are ripe when picked.
-Apple seeds are like human. Each seed will give a different type of apple from the planted seed.
-The apple fruit itself is covered with a natural layer of wax to protect its high water content. Hence, fresh apples are always crisp.
haha...i am goin to try whether the apples that i bought floats on water....
Info from "http://www.chm.bris.ac.uk"
Monday, April 25, 2005
6:42 AM -
Try and Guess What Kuih Is This!! 
This kuih is a disaster..Hahaha...try and guess..what is the name of this kuih...
clue - missing colours?
Will tell the answer next time..
This kuih is a disaster..Hahaha...try and guess..what is the name of this kuih...
clue - missing colours?
Will tell the answer next time..
6:37 AM -
Glutinous Rice Peanut Balls
This little guy here give me lots of headache..my hands is all tied up and sticky...trying to make it round...but at last...after the first time...manage to make it look round...taste is ok...nothing much i can do with this fella....aren;t they cute..
This little guy here give me lots of headache..my hands is all tied up and sticky...trying to make it round...but at last...after the first time...manage to make it look round...taste is ok...nothing much i can do with this fella....aren;t they cute..
6:30 AM -
6:28 AM -
Roti Canai
Home made roti canai.... this is my first try..a real messy day...took me almost the whole day to make it...phew...the end result is great...taste nice too...so happy...hope you guys love the pics...
Home made roti canai.... this is my first try..a real messy day...took me almost the whole day to make it...phew...the end result is great...taste nice too...so happy...hope you guys love the pics...
Tuesday, April 19, 2005
10:32 PM - How To Preserve Apples
Preparing Apples for Freezing
Enzymes in light colored fruits such as apples, pears and peaches can cause oxidative browning as soon as the fruit is peeled or cut. Browning can cause loss of vitamin C. Because fruits are usually served raw they are not usually blanched to prevent this discoloration. Instead, chemical compounds are used to control enzymes in these fruits.
The most common treatment is ascorbic acid (vitamin C). Ascorbic acid may be used in its pure form or in commercial mixtures of ascorbic acid and other compounds. Browning can also be halted temporarily by placing fruit in citric acid or lemon juice solutions or in sugar syrup. However, these measures are not as effective as treatment with ascorbic acid in its pure form.
Apples, as well as other fruits, retain better texture and flavor if packed in sugar or sugar syrup. However, sugar is not necessary to safely preserve fruit. Fruits packed in syrup are generally best used for uncooked desserts, those packed in syrup or unsweetened are best for most cooking purposes, because there is less liquid in the product.
Freezing Apples in Syrup
This syrup recipe will make 5 1/3 cups syrup which will cover approximately 6 pints or 3 quarts of apple slices. Use rigid freezer containers or zip-closure freezer bags.
2-1/2 cups sugar
4 cups water
3 pounds apples
1/2 teaspoon ascorbic acid powder (1500 mg)*
To make syrup, dissolve sugar in lukewarm water, mixing until the solution is clear. To prevent browning add 1/2 teaspoon ascorbic acid powder (1500 mg) or equivalent in finely crushed vitamin C tablets. Stir to dissolve. Chill syrup before using. Select fresh full-flavored apples that are crisp and firm, not mealy in texture. Wash, peel and core. Slice medium apples into twelfths and large apples into sixteenths. Place 1/2 cup syrup in each pint-size container and slice each apple directly into chilled syrup. Press apples down in containers and add enough syrup to cover apple slices. Leave 1/2 inch headspace in each pint (or 1 inch in each quart-size container). Place a small piece of crumpled water-resistant paper, such as waxed paper, on top of each container to hold apples slices down under syrup. Seal, label, date and freeze at 0°F or below. Use within one year.
*To use lemon juice: drop apple slices into a solution of two tablespoons lemon juice and two quarts water. Drain well before covering with syrup.
Freezing Apples without Sugar
Apples frozen without sugar are generally used for cooking. Can be used for pie making too.
Wash, peel and core apples. To prevent darkening, dissolve 1/2 teaspoon (1500 mg) ascorbic acid powder or equivalent of finely crushed vitamin C tablets in 3 tablespoons water. Sprinkle over apples. Place apple slices in zip-closure freezer bags, label, date and freeze. Treated apples can also be frozen first on a tray leaving space between each piece. Pack into containers as soon as slices are frozen (approximately 2-4 hours). Freeze for up to one year at 0°F or below.
Dry Sugar Packed Apple Slices
Follow directions for "Freezing Apples without Sugar"; mix 1/2 cup sugar to each quart apples slices. Place apples in containers, press fruit down, leaving 1/2 inch headspace for pints and quarts. Seal and freeze for up to one year at 0°F or below.
Preparing Apples for Canning
Preventing Discoloration in Canning
After they are cut or peeled, apples, and other light colored fruit (pears and peaches) will begin to turn dark due to oxidation. To prevent this, as you prepare the fruit for canning, or cooking place in a holding solution made from ascorbic acid or vitamin C tablets. Tablets contain filler, which may turn the water cloudy, but it is not harmful.
Ascorbic acid powder can be purchased at health food stores or drugstores. It prevents darkening while enhancing nutritional value of apple recipes without changing flavor. Commercial ascorbic acid mixtures can also be used. Read the label on the container for the amount to use. Although lemon juice adds slight lemon flavor and may not be as effective, bottled or fresh lemon juice can also be used at a ratio of 1/2 cup per 1/2 gallon water.
Apple Chutney
Chutney is a piquant relish from the quinine of India. It is usually eaten in small amounts to add flavor and to accent a meal. To can: process chutney in a boiling water bath for 15 minutes for pints and 25 minutes for quarts. The following recipe is flexible as to which fruit is used.
1 cup pitted prunes, chopped
1 1/2 cups apple cider vinegar
2 cups brown sugar
1 teaspoon coriander seeds, ground
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 to 1 teaspoon ground cayenne pepper (optional)
3 medium-sized (crisp) apples, peeled, cored and chopped
1 cup currents, chopped
1 cup onions, chopped
2 medium tomatoes, peeled, seeded and chopped
Cover the prunes with water and boil for 10 minutes. Drain and chop.Combine vinegar, sugar, coriander, cinnamon, salt and pepper in an enameled or stainless steel pan. Heat to boiling; add prunes, apples, currents, onions, and tomatoes. Cover and boil stirring frequently with a wooden spoon for about 30 to 40 minutes. Chill or serve warm. Refrigerate for up to two weeks or can.
To can: pour hot chutney into pint jars, remove air bubbles, use two-piece lids prepared according to manufacturers instructions, adjust lids and process for 15 minutes in a boiling water bath. Makes two pints.
Note: This recipe can be doubled or tripled with very good results.
Red Cinnamon Apple Rings
Great side dish with Braised Greens, Roast Vegetables, Roast Turkey or other poultry. These apple rings can be canned for long-term preservation or stored in the refrigerator for up to 2 weeks.
5 pounds firm cooking apples
(Golden Delicious, Granny Smith, Jonathan, Gala, Jonagold, etc.)
2 cups sugar
2 cups water
Red food coloring (optional)
4 cinnamon sticks
Ascorbic acid powder, vitamin C tablets, or lemon juice*
Wash and core apples; do not peel. Slice apples into 1/2 inch thick rings. To prevent browning, drop apple rings into a bowl of cold water (about 2 quarts) containing 1/2 teaspoon ascorbic acid powder (1500 mg), or use equivalent in finely crushed vitamin C tablets or 1/2 cup lemon juice. Keep apples covered with ascorbic acid water until ready to use. Combine sugar, 2 cups water and cinnamon sticks in a large saucepan. Add a few drops of red food coloring, if desired. Bring syrup to a boil and boil for five minutes. Remove from heat. Drain apples, add to syrup. Return syrup and apples to a boil; reduce heat and simmer 30 minutes. Remove from heat and let stand until cool. Remove apple rings from syrup. Loosely pack apple rings into canning jars leaving 1/2 inch headspace. Return syrup to heat and bring to a boil. Remove cinnamon sticks. Ladle hot syrup over apple rings leaving 1/2 inch headspace. Remove air bubbles. Adjust two-piece lids. Process pint size jars 15 minutes, or quarts 20 minutes in a boiling water bath canner. Yield about six pints or three quarts.
*May substitute 1/2 cup fresh or bottled lemon juice.
Info taken from Urbanext.UINC.Edu website
Source: So Easy to Preserve, Fourth Edition, University of Georgia Cooperative Extension Service.
Prepared by: Drusilla Banks, Extension Educator, Nutrition and Wellness, University of Illinois Extension
Enzymes in light colored fruits such as apples, pears and peaches can cause oxidative browning as soon as the fruit is peeled or cut. Browning can cause loss of vitamin C. Because fruits are usually served raw they are not usually blanched to prevent this discoloration. Instead, chemical compounds are used to control enzymes in these fruits.
The most common treatment is ascorbic acid (vitamin C). Ascorbic acid may be used in its pure form or in commercial mixtures of ascorbic acid and other compounds. Browning can also be halted temporarily by placing fruit in citric acid or lemon juice solutions or in sugar syrup. However, these measures are not as effective as treatment with ascorbic acid in its pure form.
Apples, as well as other fruits, retain better texture and flavor if packed in sugar or sugar syrup. However, sugar is not necessary to safely preserve fruit. Fruits packed in syrup are generally best used for uncooked desserts, those packed in syrup or unsweetened are best for most cooking purposes, because there is less liquid in the product.
Freezing Apples in Syrup
This syrup recipe will make 5 1/3 cups syrup which will cover approximately 6 pints or 3 quarts of apple slices. Use rigid freezer containers or zip-closure freezer bags.
2-1/2 cups sugar
4 cups water
3 pounds apples
1/2 teaspoon ascorbic acid powder (1500 mg)*
To make syrup, dissolve sugar in lukewarm water, mixing until the solution is clear. To prevent browning add 1/2 teaspoon ascorbic acid powder (1500 mg) or equivalent in finely crushed vitamin C tablets. Stir to dissolve. Chill syrup before using. Select fresh full-flavored apples that are crisp and firm, not mealy in texture. Wash, peel and core. Slice medium apples into twelfths and large apples into sixteenths. Place 1/2 cup syrup in each pint-size container and slice each apple directly into chilled syrup. Press apples down in containers and add enough syrup to cover apple slices. Leave 1/2 inch headspace in each pint (or 1 inch in each quart-size container). Place a small piece of crumpled water-resistant paper, such as waxed paper, on top of each container to hold apples slices down under syrup. Seal, label, date and freeze at 0°F or below. Use within one year.
*To use lemon juice: drop apple slices into a solution of two tablespoons lemon juice and two quarts water. Drain well before covering with syrup.
Freezing Apples without Sugar
Apples frozen without sugar are generally used for cooking. Can be used for pie making too.
Wash, peel and core apples. To prevent darkening, dissolve 1/2 teaspoon (1500 mg) ascorbic acid powder or equivalent of finely crushed vitamin C tablets in 3 tablespoons water. Sprinkle over apples. Place apple slices in zip-closure freezer bags, label, date and freeze. Treated apples can also be frozen first on a tray leaving space between each piece. Pack into containers as soon as slices are frozen (approximately 2-4 hours). Freeze for up to one year at 0°F or below.
Dry Sugar Packed Apple Slices
Follow directions for "Freezing Apples without Sugar"; mix 1/2 cup sugar to each quart apples slices. Place apples in containers, press fruit down, leaving 1/2 inch headspace for pints and quarts. Seal and freeze for up to one year at 0°F or below.
Preparing Apples for Canning
Preventing Discoloration in Canning
After they are cut or peeled, apples, and other light colored fruit (pears and peaches) will begin to turn dark due to oxidation. To prevent this, as you prepare the fruit for canning, or cooking place in a holding solution made from ascorbic acid or vitamin C tablets. Tablets contain filler, which may turn the water cloudy, but it is not harmful.
Ascorbic acid powder can be purchased at health food stores or drugstores. It prevents darkening while enhancing nutritional value of apple recipes without changing flavor. Commercial ascorbic acid mixtures can also be used. Read the label on the container for the amount to use. Although lemon juice adds slight lemon flavor and may not be as effective, bottled or fresh lemon juice can also be used at a ratio of 1/2 cup per 1/2 gallon water.
Apple Chutney
Chutney is a piquant relish from the quinine of India. It is usually eaten in small amounts to add flavor and to accent a meal. To can: process chutney in a boiling water bath for 15 minutes for pints and 25 minutes for quarts. The following recipe is flexible as to which fruit is used.
1 cup pitted prunes, chopped
1 1/2 cups apple cider vinegar
2 cups brown sugar
1 teaspoon coriander seeds, ground
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 to 1 teaspoon ground cayenne pepper (optional)
3 medium-sized (crisp) apples, peeled, cored and chopped
1 cup currents, chopped
1 cup onions, chopped
2 medium tomatoes, peeled, seeded and chopped
Cover the prunes with water and boil for 10 minutes. Drain and chop.Combine vinegar, sugar, coriander, cinnamon, salt and pepper in an enameled or stainless steel pan. Heat to boiling; add prunes, apples, currents, onions, and tomatoes. Cover and boil stirring frequently with a wooden spoon for about 30 to 40 minutes. Chill or serve warm. Refrigerate for up to two weeks or can.
To can: pour hot chutney into pint jars, remove air bubbles, use two-piece lids prepared according to manufacturers instructions, adjust lids and process for 15 minutes in a boiling water bath. Makes two pints.
Note: This recipe can be doubled or tripled with very good results.
Red Cinnamon Apple Rings
Great side dish with Braised Greens, Roast Vegetables, Roast Turkey or other poultry. These apple rings can be canned for long-term preservation or stored in the refrigerator for up to 2 weeks.
5 pounds firm cooking apples
(Golden Delicious, Granny Smith, Jonathan, Gala, Jonagold, etc.)
2 cups sugar
2 cups water
Red food coloring (optional)
4 cinnamon sticks
Ascorbic acid powder, vitamin C tablets, or lemon juice*
Wash and core apples; do not peel. Slice apples into 1/2 inch thick rings. To prevent browning, drop apple rings into a bowl of cold water (about 2 quarts) containing 1/2 teaspoon ascorbic acid powder (1500 mg), or use equivalent in finely crushed vitamin C tablets or 1/2 cup lemon juice. Keep apples covered with ascorbic acid water until ready to use. Combine sugar, 2 cups water and cinnamon sticks in a large saucepan. Add a few drops of red food coloring, if desired. Bring syrup to a boil and boil for five minutes. Remove from heat. Drain apples, add to syrup. Return syrup and apples to a boil; reduce heat and simmer 30 minutes. Remove from heat and let stand until cool. Remove apple rings from syrup. Loosely pack apple rings into canning jars leaving 1/2 inch headspace. Return syrup to heat and bring to a boil. Remove cinnamon sticks. Ladle hot syrup over apple rings leaving 1/2 inch headspace. Remove air bubbles. Adjust two-piece lids. Process pint size jars 15 minutes, or quarts 20 minutes in a boiling water bath canner. Yield about six pints or three quarts.
*May substitute 1/2 cup fresh or bottled lemon juice.
Info taken from Urbanext.UINC.Edu website
Source: So Easy to Preserve, Fourth Edition, University of Georgia Cooperative Extension Service.
Prepared by: Drusilla Banks, Extension Educator, Nutrition and Wellness, University of Illinois Extension
10:30 PM - The Apple Nutrition Facts
Apple Nutrition Facts
(*One medium 2-1/2 inch apple, fresh, raw, with skin)
Calories 81
Carbohydrate 21 grams
Dietary Fiber 4 grams
Soluble Fiber
Insoluble fiber
Calcium 10 mg
Phosphorus 10 mg Iron .25 mg
Sodium 0.00 mg
Potassium 159 mg
Vitamin C 8 mg
Vitamin A 73 IU
Folate 4 mcg
*The nutritional value of apples will vary slightly depending on the variety and size.
Heem..just a bit more into the details...hope you find it useful
Source: USDA Nutrient Data Laboratory -- Apple
(*One medium 2-1/2 inch apple, fresh, raw, with skin)
Calories 81
Carbohydrate 21 grams
Dietary Fiber 4 grams
Soluble Fiber
Insoluble fiber
Calcium 10 mg
Phosphorus 10 mg Iron .25 mg
Sodium 0.00 mg
Potassium 159 mg
Vitamin C 8 mg
Vitamin A 73 IU
Folate 4 mcg
*The nutritional value of apples will vary slightly depending on the variety and size.
Heem..just a bit more into the details...hope you find it useful
Source: USDA Nutrient Data Laboratory -- Apple
10:21 PM - Should we peels the apple or not?
Well...according to research and it is obviously true that 2/3 of the apple's fiber and antioxidants is found on the skin....great info!
Sunday, April 17, 2005
10:46 PM - How To Store Apples
How to Store Apples...you might ask...here is the way...happy reading
Handle apples gently to prevent bruising.
Store apples in a plastic bag in the crisper section of your refrigerator. This will maintain the right temperature and humidity level to keep the apples crisper and juicier longer.
Store away from foods with strong odors. Apples are porous and will absorb strong food odors.
Do not store apples with vegetables such as leafy greens, broccoli, cabbage or cauliflower. Apples give off a gas that will damage them.
The gas that apples produce will also speed up the ripening of other fruits such as bananas, kiwis, peaches, pears and plums when stored together.
Info from Zarpentine Apple Farms
Handle apples gently to prevent bruising.
Store apples in a plastic bag in the crisper section of your refrigerator. This will maintain the right temperature and humidity level to keep the apples crisper and juicier longer.
Store away from foods with strong odors. Apples are porous and will absorb strong food odors.
Do not store apples with vegetables such as leafy greens, broccoli, cabbage or cauliflower. Apples give off a gas that will damage them.
The gas that apples produce will also speed up the ripening of other fruits such as bananas, kiwis, peaches, pears and plums when stored together.
Info from Zarpentine Apple Farms
10:39 PM - How to Select The Best Produce..
I guess this is the general rule for all fruits..i guess its apply to apples as well...
here is some great tips i found...more to come soon..
1. The Fresher the Better
From the branch to your belly, the produce you buy should be as fresh as possible. If you can find one, a local farmer’s market is a great place to find produce that has just been picked - maybe even that morning! These markets usually happen at least once a week, so you can buy a week’s supply and then restock. If you can’t find a local farmer’s market, ask your grocer which days they get their produce delivered. Shop on these days to get the "cream of the crop" and take home quality produce.
2. The Smell Will Tell
One of the best tools to determining if produce is at its peak ripeness is right under your nose. Well, more specifically, it IS your nose! Rather than thumping, tapping and staring at produce, stick it right up to your nose and give it a good sniff. With most fruits, (melons, peaches, pears, bananas, etc.) you can actually get a "sense" of its level of ripeness just by smelling. Overripe fruit will have a rank odor, and under-ripe fruit will have not much odor at all. Practice at home by smelling a piece of produce that you think is ripe and then tasting it. You will get the hang of it soon enough!
3. A Measure of "Give"
Besides the excellent sense of smell, you can determine the quality of your produce using your other senses. Pressing your finger into the produce will give you a clue of how good it will be. An apple should stay firm and not give when you press it, otherwise it will be mushy and grainy. An avocado should allow your finger to leave a dent when pressed. Unless you like mushy apples and hard-as-rock avocados, of course!
4. A Weighty Issue
Believe it or not, the weight of some fruit can tell you how tasty it’s going to be. Hold a melon in each hand and measure which one is heavier. A heavier fruit is indicative of a higher level of juiciness, meaning more sweet taste for you!
5. The Eyes Have It
Fruit changes color as it ripens, so color is an important indicator. Even, continuous color is better than produce that changes from red to yellow to green. Check for blemishes and bruises before selecting, even if the color is good. Blemishes invite bacteria and mold, which can make your produce spoil faster.
6. The Season is the Reason
The final tip for choosing the best produce is to choose it in season. Each season of the year provides a different crop of produce. Buying within the right season gives you better produce to choose from, using our handy tips above!
* Summer: apricots, blueberries, cherries, eggplant, fresh herbs, green beans, hot peppers, melon, okra, peaches, plums, corn, sweet peppers, tomatoes, zucchini.
* Fall: apples, broccoli, Brussels sprouts, cauliflower, collards, grapes, kale, pears, persimmons, pumpkins, winter squash, yams.
* Winter: beets, cabbage, carrots, citrus fruits, radishes, onions, rutabagas, turnips, winter squash.
* Spring: asparagus, blackberries, green onions, leeks, lettuces, new potatoes, peas, red radishes, rhubarb, spinach, strawberries.
Info from Lifescript
here is some great tips i found...more to come soon..
1. The Fresher the Better
From the branch to your belly, the produce you buy should be as fresh as possible. If you can find one, a local farmer’s market is a great place to find produce that has just been picked - maybe even that morning! These markets usually happen at least once a week, so you can buy a week’s supply and then restock. If you can’t find a local farmer’s market, ask your grocer which days they get their produce delivered. Shop on these days to get the "cream of the crop" and take home quality produce.
2. The Smell Will Tell
One of the best tools to determining if produce is at its peak ripeness is right under your nose. Well, more specifically, it IS your nose! Rather than thumping, tapping and staring at produce, stick it right up to your nose and give it a good sniff. With most fruits, (melons, peaches, pears, bananas, etc.) you can actually get a "sense" of its level of ripeness just by smelling. Overripe fruit will have a rank odor, and under-ripe fruit will have not much odor at all. Practice at home by smelling a piece of produce that you think is ripe and then tasting it. You will get the hang of it soon enough!
3. A Measure of "Give"
Besides the excellent sense of smell, you can determine the quality of your produce using your other senses. Pressing your finger into the produce will give you a clue of how good it will be. An apple should stay firm and not give when you press it, otherwise it will be mushy and grainy. An avocado should allow your finger to leave a dent when pressed. Unless you like mushy apples and hard-as-rock avocados, of course!
4. A Weighty Issue
Believe it or not, the weight of some fruit can tell you how tasty it’s going to be. Hold a melon in each hand and measure which one is heavier. A heavier fruit is indicative of a higher level of juiciness, meaning more sweet taste for you!
5. The Eyes Have It
Fruit changes color as it ripens, so color is an important indicator. Even, continuous color is better than produce that changes from red to yellow to green. Check for blemishes and bruises before selecting, even if the color is good. Blemishes invite bacteria and mold, which can make your produce spoil faster.
6. The Season is the Reason
The final tip for choosing the best produce is to choose it in season. Each season of the year provides a different crop of produce. Buying within the right season gives you better produce to choose from, using our handy tips above!
* Summer: apricots, blueberries, cherries, eggplant, fresh herbs, green beans, hot peppers, melon, okra, peaches, plums, corn, sweet peppers, tomatoes, zucchini.
* Fall: apples, broccoli, Brussels sprouts, cauliflower, collards, grapes, kale, pears, persimmons, pumpkins, winter squash, yams.
* Winter: beets, cabbage, carrots, citrus fruits, radishes, onions, rutabagas, turnips, winter squash.
* Spring: asparagus, blackberries, green onions, leeks, lettuces, new potatoes, peas, red radishes, rhubarb, spinach, strawberries.
Info from Lifescript
Wednesday, April 13, 2005
6:15 AM - How to Judge Apple Quality
Good color indicates full flavor. Don't be turned off by russeting a tough reddish brown skin on part of the apple: this will not affect eating quality or flavor.
Apples should be firm and free of bruises.
Check with the orchard to know what varieties are at the peak of ripeness. Apples picked before they are ripe will not ripen more once they are picked.
Choose the best quality of apples...more info soon
Apples should be firm and free of bruises.
Check with the orchard to know what varieties are at the peak of ripeness. Apples picked before they are ripe will not ripen more once they are picked.
Choose the best quality of apples...more info soon
6:10 AM - Apple History
The apple emerged as a celebrated fruit at the beginning of the peopling of Earth. Whether you start with Adam and Eve or the anthropological data on Stone Age man in Europe, the apple was there. Greek and Roman mythology refer to apples as symbols of love and beauty. When the Romans conquered England about the first century B.C., they brought apple cultivation with them. William Tell gained fame by shooting an apple off his son's head at the order of invaders of Switzerland.
Info by Fowler's Farm..
I am still blur about its origin...till next time...i will look into the origin later in the month
Info by Fowler's Farm..
I am still blur about its origin...till next time...i will look into the origin later in the month
Friday, April 01, 2005
10:13 PM - Types Of Apples
Here are the different types of apples The world can offer..Well,as we all know,they are tons of species,i couldn't list all of them...its impossible but here are some popular ones to look at..so let's begin..
Red Delicious: Named when a nurseryman in 1894 exclaimed," My that's delicious!" Sweet and juicy. Best for snacking; poor for baking. Available year-round.
Golden Delicious: Not related to Red Delicious. Slightly elongated; sweet, juicy. All-purpose apple-great for snacking, cooking, and baking. Available September to June.
Red Rome (Rome Beauty) : Named for an apple-growing area in Ohio, not Italy. Slightly tart. Best for baking. Available October to August.
Winesap: Granddaddy of American apples! Wine - like flavor. All purpose apple. Available November to July.
Granny Smith: Mrs. Maria Smith nurtured the first seedling in the mid 1800's. Mildly tart. Best for snacking; good for baking. Available all year-round.
McIntosh: First apple tree planted by John McIntosh about 1811. Two-toned red and green. All purpose apple. Available September to June.
Jonathan: Deep red; mildly tart, rich flavor. Versatile apple-excellent for snacking and baking. Available September to August.
that's all
Red Delicious: Named when a nurseryman in 1894 exclaimed," My that's delicious!" Sweet and juicy. Best for snacking; poor for baking. Available year-round.
Golden Delicious: Not related to Red Delicious. Slightly elongated; sweet, juicy. All-purpose apple-great for snacking, cooking, and baking. Available September to June.
Red Rome (Rome Beauty) : Named for an apple-growing area in Ohio, not Italy. Slightly tart. Best for baking. Available October to August.
Winesap: Granddaddy of American apples! Wine - like flavor. All purpose apple. Available November to July.
Granny Smith: Mrs. Maria Smith nurtured the first seedling in the mid 1800's. Mildly tart. Best for snacking; good for baking. Available all year-round.
McIntosh: First apple tree planted by John McIntosh about 1811. Two-toned red and green. All purpose apple. Available September to June.
Jonathan: Deep red; mildly tart, rich flavor. Versatile apple-excellent for snacking and baking. Available September to August.
that's all
10:07 PM - Apple's Month - April's Fruit Of The Month
Welcome to the food blog..It's all about food..
Hope you enjoy,as for this month,apples will be ruling all this month with great info
for those who just want to know a little bit more about our little red round fruit..So Stay Tune as I post infos,recipes(for those who love to cook),tips..and a lot more.
Hope you enjoy,as for this month,apples will be ruling all this month with great info
for those who just want to know a little bit more about our little red round fruit..So Stay Tune as I post infos,recipes(for those who love to cook),tips..and a lot more.
10:01 PM - Apple's Nutrient Part 1 - Five Reasons Why We should eat Apples
Five Reasons Why We should eat Apples
(first)Diet - Apples are the perfect, portable snack: great tasting, energy-boosting, and free of fat.
(second)Heart - Research confirms it! The antioxidant phytonutrients found in apples help fight the damaging effects of LDL (bad) cholesterol.
(third)Digestion - Just one apple provides as much dietary fiber as a serving of bran cereal. (That's about one-fifth of the recommended daily intake of fiber.)
(fourth)Lungs - An apple a day strengthens lung function and can lower the incidence of lung cancer, as well.
(fifth)Bones - Apples contain the essential trace element, boron, which has been shown to strengthen bones - a good defense agianst osteoporosis.
So go on..take an apple a day,it makes all the difference..
Info From Virginia Apples Org.
(first)Diet - Apples are the perfect, portable snack: great tasting, energy-boosting, and free of fat.
(second)Heart - Research confirms it! The antioxidant phytonutrients found in apples help fight the damaging effects of LDL (bad) cholesterol.
(third)Digestion - Just one apple provides as much dietary fiber as a serving of bran cereal. (That's about one-fifth of the recommended daily intake of fiber.)
(fourth)Lungs - An apple a day strengthens lung function and can lower the incidence of lung cancer, as well.
(fifth)Bones - Apples contain the essential trace element, boron, which has been shown to strengthen bones - a good defense agianst osteoporosis.
So go on..take an apple a day,it makes all the difference..
Info From Virginia Apples Org.
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