Consumption of White Fruits and Vegetables Is Associated With Lower Risk of Stroke.
A study by Oude Griep et al, published in the September issue of Stroke, examined the association of fruit and vegetable intake categorized according to the color of the edible portion with 10-year incidence of stroke. They found that higher intakes of white fruit & veg protect against stroke; while coloured fruit & veg do not.
Apples and pears are better sources of potassium. The study found that each 25 gram/day increase in consumption of white fruit and veg was associated with a 9% lower risk of stroke.
Okanagan Specialty Fruits Inc. (“OSF”), a Canadian biotechnology company, has produced a non-browning apple.
Apples soon go brown as soon as they are cut or bruised:
- A half eaten apple soon goes brown and becomes unattractive.
- Apples sliced in a fruit salad rapidly turn brown, completely changing the look of the fruit salad.
The genetically modified apple developed by OSF will not brown as soon as it is cut open or bruised. The non-browning apple has been christened Arctic.
How long have your apples been keeping in store this winter? Our Bramley cooking apples have stored well up to now, possibly because we have had a very cold winter.
This box has been kept on the concrete floor of a north facing porch. I am surprised they did not get frosted. It is almost the end of March, we are getting a few rots, but the majority of apples are in perfect condition.
It is important to check the box regularly and to pull out any apples showing signs of deterioration. We put them on the bird table.
These apples have not been checked for a few weeks – and the rots have progressed in some apples:
The main causes of apple problems are:
- bruises – always handle apples gently – never drop them into the box
- contact with disease (bad bits) on another apple – remove any apple with brown spots
The length of time apples will store depends on variety. Our Bramley cooking apples have kept for 6 months, but we are starting to cook & freeze some now, as the apples will go off as the temperature rises in spring.
How long have your apples kept in store?
- grown only in Britain
- stores well – ours are keeping particularly well this year
- the best apple for cooking
- versatile – good with pork as apple sauce, or with brambles as a pudding. We are enjoying stewed Bramleys with porridge during this cold snap!
Nutritional Value of Bramley apples
Bramley apples contain:
- antioxidants, including polyphenols,
- vitamins C & A
- potassium, calcium & iron
Bramley Apple Week 2010 is a reminder that an apple a day is the road to good health.
Celeriac and apple mash
We had this yesterday during a conference at Chatsworth House. It went well with the beef cobbler – and would be the perfect accompaniment for game.
Ingredients for apple and celeriac mash:
2 Bramley apples, peeled, cored and chopped
1 small celeriac – about 500g, peeled and cut into chunks
knob of butter
Caster sugar to taste
Freshly ground black pepper
- Add the apple and celeriac chunks to a large pan of boiling, salted water.
- Boil for 8-10 minutes until tender.
- Mash, until smooth, with a potato masher or ricer, adding the butter and some ground black pepper.
- Taste and add a little caster sugar if the mixture is a bit tart
This recipe for apple and celeriac mash is a quick and easy recipe, ideal for the colder months.
This Green tomato chutney recipe is a great combination of apples, shallots and green tomatoes. It is cheap & easy to make if you grow your own apples, shallots and green tomatoes. It is also a way of using up the damaged, pecked or wind blown apples.
Ingredients for 5 or 6 500kg jars
- 1.5kg green tomatoes
- 1 kg cooking apple
- 450g shallots
- 450g sultanas
- 450g demerara sugar
- juice of 2 lemons
- 50g root ginger
- 50g salt
- 25g mustard seeds
- 1.75litres wine vinegar
- 2 red chillies
- cut up the tomatoes
- peel, core and chop the apples
- peel and slice the shallots
- crush the ginger with a rolling pin
- halve the chillies
- place the ginger & chillies in a muslin bag, tie it securely & place in the preserving pan, & add all the other ingredients
- put the pan on a gentle heat & stir until the sugar has dissolved
- then simmer for about two hours without the lid on the pan
- when there is no more runny liquid, and the chutney is creamy and thick, remove the muslin bag
- pour into warm, sterilised jars, cover, seal and label
- keep for 2 months to allow the flavour to develop
This recipe for green tomato chutney will make a good Christmas gift.
Kevin’s wife’s Apple Butter – thanks Kevin for this recipe!
1.Windfall apples (any)
2.Quarter, removing bruised and eaten bits. Keep pips cores skin intact.
3.Smallest amount of water to just covering bottom of lidded pan, this is to get juices flowing.
4.Low heat (side of range for those of us fortunate to have old fashioned range wood of course).
5.Stir occasionally lifting softened fruit to top.
6.When you have a ‘golden’ (not burnt) brown mush, push through sieve to remove skin, pips etc.
7.For every pint of puree add one pound of sugar (or metric equivalence)and one flat t spoon mixed spices.
8.Stir in sugar and spices. Set at side of range with lid, to allow sugar to dissove naturally (even overnight)Sue never hurries her preserves!.
9.Have ready warmed clean jars.
10. Place pan on medium heat, flat ended wooden spoon at the ready. Unlike ordinary jams which you do not stir, this requires moving very thick mix off bottom to prevent sticking and burning,(don’t worry if do get some stuck, fish out quick with the wooden spoon).
11.You require a ’soft’ rolling boil – movement on the top.
12.After 10-15mins check butter for its setting qualities. Place a t spoonful of mix on very cold plate. Set aside for a cooling moment. Tip plate on side, if mix wrinkles but stays put your ready for jarring. If not keep cooking and try again.
13.Add own variations of other fruit with apple as base. To keep pectin levels up probably no more than a third other fruit-consistency will vary.
Apple butter is especially nice for Victoria sponge filling as it does not run away.
Apple butter is my wife’s base recipe for apple & plum butter.
Kevin has commented that he has not got enough plums to make preserves so ‘we will make traditional apple and plum ‘butter’.
The end result is a stiff, sliceable preserve. Keeps years! ideal for sponge cakes as it is fairly ’solid’, does not run.’
Thanks Kevin – that sounds good so here is a recipe for apple & plum butter:
3 lb Apples
1 lb Plums
¾ lb sugar to each pint of pulp
cinnamon can be added when cooking the fruit
Cook peeled, cored & chopped apples in a little water until soft.
Add stoned plums to the apples, cook until soft.
Push the pulped mixture through a nylon sieve.
Add ¾ lb sugar for every pint of pulp.
Bring the pulp & sugar mixture to the boil.
When setting occurs and pour into heated jars or pots immediately.
Cover the pots.
Serve apple and plum butter on:
- sponge cake
“An apple a day keeps the doctor away” because the nutritional value is so good – as shown for Bramley apples below:
1 medium Bramley apple weighing 154gm has:
- calories 80 (0 calories from fat)
- total fat 0
- cholesterol o
- sodium 0
- total carbohydrate 22g
- dietary fibre 5g
- sugars 17g
- protein 0g
- vitamin A 2% of daily requirement
- vitamin C 20% of daily requirement
- calcium 2% of daily requirement
- iron 2% of daily requirement