When is it seasonal? Depending on the variety, apples are harvested from late July to early November, and are usually available all year round.
- Gala, McIntosh and Fuji varieties are juicy, sweet apples are best for eating raw.
- Granny Smith and Honeycrisp have a firmer flesh that’s best for baking. They can be used for apple pies, apple crisps, cakes and muffins.
Nutrition: Apples are a great source of vitamin C, which provides support for the body’s immune system, is involved in protein metabolism, and acts as a powerful antioxidant. Apples also contain a good amount of naturally-occurring sugars, and about 4 grams of fiber. They have a low glycemic index, and studies show eating apples may help lower blood sugar levels and lower the risk of type 2 diabetes. Apples also provide a variety of phytochemicals, plant compounds that protect the body against free radical damage in the cells, which may lower the risk for certain cancers.
Culinary Basics: Of course biting into a crisp apple is always a good option! Apples can also be sauteed or baked and paired with warming spices.