15 COOL AND DELICIOUS IDEAS WITH FRUITS
15 Awesome Apple Recipes
Season:Though available from cold storage all year, apples are at their flavor- and nutrition-packed peak from September through November.
How to buy: Look for firm fruits and avoid those with bruises, wrinkles, or cuts in the peel. (Check out this guide to 25 different kinds of apples.)
How to store:Apples need to be refrigerated. Although lovely arranged in a bowl on the table, they'll become soft if left out at room temperature. (Here are 50 foods you don't have to refrigerate.)
Prep tips:Use a vegetable peeler in a circular motion to remove the skin from the top and bottom. Then peel the sides with vertical strokes. Cut in half and remove the core with a melon baller.
Nutritional benefits:Apples pack a wallop of vitamin C and cancer-fighting antioxidants, as well as more fiber than a bowl of bran cereal—all for less than 100 calories each. A daily apple delivers a double dose of heart disease protection: Fiber sweeps out cholesterol, and polyphenols shield remaining cholesterol from free-radical assaults.
4 tsp olive oil, divided
1 lb precooked chicken or pork sausages, cut into ½" diagonal slices
4 med tart apples (such as Granny Smith or Idared), peeled, quartered, and cut into ½" wedges
¼ tsp black pepper
¼ tsp dried thyme
2 Tbsp maple syrup
1. HEAT2 teaspoons of the oil in large nonstick frying pan over medium heat. Add sausage and cook, turning often, until lightly browned, about 6 minutes. Remove from pan.
2. ADDremaining 2 teaspoons oil to pan. Put in apple, pepper, and thyme and drizzle with syrup. Cook, tossing often, until tender, 12 to 14 minutes. Return sausage to pan and toss with apple to heat through.
NUTRITION(per serving) 334 cal, 23 g pro, 26 g carb, 3 g fiber, 23 g sugars, 16 g fat, 8 g sat fat, 84 mg sodium
2 Tbsp butter
3 med sweet apples (such as Gala), cubed
½ med onion, chopped
½ c chopped celery
1 tsp rubbed sage
¼ tsp salt
⅛ tsp black pepper
4 slices whole wheat bread, cut into ½" cubes
¾ c apple juice
⅓ c dried cranberries
1. HEAToven to 375°F. Coat 2-quart baking dish with cooking spray. Melt 1 tablespoon butter in frying pan over medium heat. Add apple, onion, celery, sage, salt, and pepper. Cover. Cook 10 minutes.
2. ADDrest of ingredients. Put in dish and dot with 1 tablespoon butter. Cover and bake 20 minutes. Uncover and bake 20 minutes. (Check out 10 more delicious dressing recipes.)
NUTRITION(per serving) 251 cal, 4 g pro, 46 g carb, 1 g fiber, 28 g sugars, 7 g fat, 4 g sat fat, 322 mg sodium
4 tsp olive oil
1 Tbsp white wine vinegar
2 tsp honey
¼ tsp salt
⅛ tsp black pepper
3 med sweet-tart apples (such as Braeburn), quartered and thinly sliced crosswise
1½ c thinly sliced red cabbage
⅓ c crumbled mild blue cheese
¼ c thinly sliced red onion
¼ c coarsely chopped toasted walnuts
1. WHISKoil, vinegar, honey, salt, and pepper in large bowl.
2. ADDapple, cabbage, cheese, onion, and walnuts.
3. TOSSto combine.
NUTRITION(per serving) 220 cal, 4 g pro, 26 g carb, 4 g fiber, 19 g sugars, 13 g fat, 3 g sat fat, 310 mg sodium
2½ lbs apples, cored and cut into ⅓”-thick wedges
½ c dried cherries
6 Tbsp honey
3 Tbsp all-purpose flour
1 Tbsp lemon juice
½ tsp cinnamon
⅛ tsp nutmeg
1 Tbsp decorating sugar
Store bought pie dough
1. HEAToven to 375°F with rack in center position.
2. TOSSapples in the rest of the ingredients.
3. LINE10" pie plate with dough. Top with apple mixture. Roll out second dough to 13" diameter and cut a 2¼" hole out of center. Put on top of pie and press edges of dough together to seal.
4. BRUSHtop with a beaten egg and sprinkle with 1 Tbsp decorating sugar. Bake until apples are tender, about 1 hour.
NUTRITION(per serving) 375 cal, 3 g pro, 63 g carb, 4 g fiber, 14.5 g fat, 6 g sat fat, 285 mg sodium
1 Tbsp oil
1½ lb sliced onions
¾ tsp caraway seeds
1 lb apples, cored and coarsely chopped
¼ c cider vinegar (Here's what happens if you drink apple cider vinegar with every meal.)
1.HEAToil in large nonstick skillet over medium heat.
2. ADDonions and caraway seeds. Cook, stirring, until golden brown, about 10 minutes.
3. ADDapples and cider vinegar. Cook, stirring, until apples are tender, about 8 minutes longer. Season with sea salt and pepper. Serve with pork chops.
NUTRITION(per serving) 108 cal, 2 g pro, 21 g carb, 4 g fiber, 2.5 g fat, 0.5 g sat fat, 6 mg sodium
1 lb apples, cored and cut into ¼”-wide wedges
2 Tbsp lemon juice
2 Tbsp honey
1½ Tbsp all-purpose flour
¾ c plain granola
¼ c chopped orange-flavored prunes
¼ c pecans, broken
1. HEAToven to 375°F with rack in center position.
2. TOSSapples in bowl with lemon juice, honey, and flour. Transfer to oiled 2 qt shallow baking dish and top with the rest of the ingredients.
3. COVERwith foil and bake 30 minutes. Uncover and bake until apples are tender, about 15 minutes longer.
NUTRITION(per serving) 156 cal, 2 g pro, 33 g carb, 4 g fiber, 3.5 g fat, 0.5 g sat fat, 17 mg sodium
¾ c toasted almonds, sliced
¼ c honey
1½ tsp grated lemon zest
1½ fresh ginger, finely grated
2½ lb apples, cored
⅓ c apple cider
1. HEAToven to 350°F with rack in center position.
2. MIXalmonds, honey, lemon zest and ginger.
3. PLACEapples in 8" x 8" baking dish and spoon in filling. Pour apple cider into dish.
4. COVERloosely with foil and bake until tender, about 45 minutes.
NUTRITION(per serving) 290 cal, 4 g pro, 55 g carb, 8 g fiber, 9 g fat, 0.5 g sat fat, 5 mg sodium
4 sm apples, cored
3 celery ribs
1 Tbsp lemon juice
½ c buttermilk
2 Tbsp cider vinegar
1 tsp honey
1 tsp Worcestersire sauce
3 oz blue cheese crumbles
⅓ c toasted walnuts
1. THINLYslice apples and celery with knife or mandoline. Toss apples in lemon juice.
2. WHISKtogether buttermilk, cider vinegar, honey, Worcestershire sauce, and sea salt and freshly ground black pepper to taste for dressing. (Got leftover buttermilk? Here are 6 things you should do with it.)
3. CREATE4 salad stacks, dividing apple slices, celery, blue cheese crumbles, celery leaves, and walnut pieces evenly among serving plates. Drizzle with dressing and season with more pepper.
NUTRITION(per serving) 243 cal, 8 g pro, 27 g carb, 5 g fiber, 13 g fat, 5 g sat fat, 362 mg sodium
3 lb apples (9 or 10 med apples), peeled, cored, and quartered
¼ c orange juice
2 tsp vanilla extract
2 tsp cinnamon
¼ c low-fat, sugar-free frozen yogurt (optional)
1. COMBINE the apples, orange juice, vanilla, and cinnamon in a large saucepot.
2. COVER and simmer for 30 minutes, or until the apples are tender, stirring occasionally.
3. MASH the apples with a potato ricer until smooth. Top each serving with 1½ teaspoons yogurt, if using.
NUTRITION(per serving) 103 cal, .7 g pro, 25.5 g carb, .6 g fat, .2 g sat fat, 1 mg chol, 4.5 g fiber, 6 mg sodium
3 c whole grain pastry flour
1 c sugar
5 Tbsp sugar
3 tsp baking powder
1 c olive oil
¾ c egg whites
½ c orange juice
2½ tsp vanilla extract
¼ c chopped walnuts
¼ c semisweet chocolate chips (7 reasons you should be eating MORE chocolate.)
4 Granny Smith apples, peeled and sliced
1 Tbsp ground cinnamon
1. PREHEATthe oven to 350°F.
2. COAT a 10" tube pan with cooking spray and lightly dust with flour.
3. COMBINE the flour, 1 cup of the sugar, and the baking powder in a large bowl.
4. COMBINE the oil, egg whites, orange juice, and vanilla extract in a medium bowl.
5. GRADUALLY stir the oil mixture into the flour mixture.
6. STIR in the walnuts and chocolate chips.
7. PLACE the apples in another large bowl and top with the remaining 5 tablespoons sugar and the cinnamon. Stir to combine.
8. POUR a layer of the batter into the prepared pan. Top with a layer of apples. Repeat layering, ending with batter.
9. BAKE for 1 hour 30 minutes, or until a wooden pick inserted in the center comes out almost clean.
NUTRITION(per serving) 238.5 cal, 3 g pro, 29.5 g carb, 12.5 g fat, 2 g sat fat, .1 g fiber, 89 mg sodium
1½ c reduced-fat baking and pancake mix (Here are 7 mistakes you're making with your pancakes.)
½ tsp apple pie spice
1 c water
1 c finely chopped apples (about 1 med apple)
1. COMBINEthe pancake mix and apple pie spice and stir.
2. ADD the water. Mix well to combine. Stir in the apples.
3. COAT a large nonstick skillet or griddle pan lightly with butter-flavored cooking spray. Warm over medium heat.
4. SCOOP ¼-cup measures of batter onto the skillet or griddle.
5. COOK for about 2 to 3 minutes, or until bubbles appear on the tops of the pancakes. Flip with a spatula and cook for about 1 to 2 minutes, or until cooked through.
NUTRITION(per serving) 187.5 cal, 3.5 g pro, 36.4 g carb, 3 g fat, .6 g sat fat, 1.5 g fiber, 524 mg sodium
2 lb butternut squash
1 lb Granny Smith apples
1 Tbsp olive oil
2 chopped onions
4 tsp chopped garlic
2 c reduced-sodium chicken broth
Drizzle of maple syrup
1. HEAToven to 400°F.
2. HALVEa 2 lb butternut squash and remove seeds. Peel and core 1 lb Granny Smith apples and cut into wedges.
3. PLACE squash and apples cut side down on large baking sheet lined with nonstick foil. Roast, turning apples, until squash is tender and apples are golden brown, 25 min for apples and 45 min for squash.
4. HEAT 1 Tbsp olive oil in pot over medium heat.
5. ADD 2 chopped onions and 4 tsp chopped garlic and cook 6 minutes.
6. ADD2 cups reduced-sodium chicken broth. Bring to a simmer.
7. SCOOP half of squash into blender with half of apples and half of broth mixture. Puree until smooth. Repeat with remaining ingredients.
8. SEASON soup to taste. Serve in bowls, topped with fresh apple slices and a drizzle of maple syrup.
NUTRITION195 cal, 3.5 g pro, 42.5 g carb, 7 g fiber, 18 g sugars, 3.5 g fat, .5 g sat fat, 236.5 mg sodium
1 Tbsp olive oil
1 med yellow onion, diced
2 cloves garlic, minced
1 Tbsp grated ginger
1¼ lbs boneless, skinless chicken breast, cubed
1 medium tomato, diced
1 Tbsp curry powder
2 apples, cored and cubed
¾ c low-sodium chicken broth
¼ c coconut milk
2 c cooked brown basmati rice
1. HEAToil over medium heat in a large nonstick skillet.
2. ADD onion and cook until tender, about 5 minutes. Stir in garlic and ginger and cook until fragrant, about 1 minute.
3. SEASONchicken with salt and pepper; add to the pan and cook until golden, about 5 minutes.
4. STIR in tomato and curry powder and cook until fragrant, about 1 minute.
5. ADD apples, broth, and coconut milk and simmer until sauce thickens and chicken is cooked through, about 10 minutes. Serve over rice. (Try these 7 foods with more protein than a chicken breast.)
NUTRITION(per serving) 419 cal, 35.5 g pro, 44.5 g carb, .4 g fiber, 12 g fat, 4 g sat fat, 354.5 mg sodium
2 Tbsp canola oil
1 sliced yellow onion
1 tsp caraway seeds
2 tsp kosher salt
1 halved, cored, and shredded red cabbage (about 10 cups)
1 c apple cider vinegar
1 c water
2 cored and sliced apples
1. HEAT2 Tbsp canola oil in large pot or Dutch oven over medium heat.
2. ADD1 sliced yellow onion and cook until softened, about 5 minutes.
3. ADD1 tsp caraway seeds and 2 tsp kosher salt and cook until fragrant, about 1 minute.
4. ADD1 halved, cored, and shredded red cabbage (about 10 cups); 1 cup apple cider vinegar; and 1 cup water.
5. BRINGto a simmer, cover, reduce heat to medium-low, and cook until cabbage is tender, about 25 minutes, stirring occasionally.
6. ADD2 cored and sliced apples and cook, partially covered, another 20 minutes, stirring occasionally.
NUTRITION(per serving) 86 cal, 1.5 g pro, 15.5 g carb, 2.9 g fiber, 3 g fat, .2 g sat fat, 407.5 mg sodium
½ avocado, pitted and peeled
½ medium banana, frozen
2 granny smith apples, chopped
2 large handfuls spinach
2 Tbsp chia seeds
1 tsp vanilla extract
1 c ice cubes
1½ c unsweetened plain almond milk or milk of your choice
1 tsp honey (optional)
PLACEall the ingredients in a blender and process on high speed until smooth, about 2 minutes. Pour into 2 glasses and serve immediately.
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