Difference between revisions of "Apples"

A selection of apples at Borough Market

A 'modern' apple peeler - London Science Museum

About apples

Apples can be canned, juiced, and optionally fermented to produce apple juice, cider, ciderkin, vinegar, and pectin. Distilled apple cider produces the spirits applejack and Calvados. Apple wine can also be made. They make a popular lunchbox fruit as well.

Apples are an important ingredient in many winter desserts, for example apple pie, apple crumble, apple crisp and apple cake. They are often eaten baked or stewed, and they can also be dried and eaten or re-constituted (soaked in water, alcohol or some other liquid) for later use. Puréed apples are generally known as apple sauce. Apples are also made into apple butter and apple jelly. They are also used (cooked) in meat dishes.

• In the UK, a toffee apple is a traditional confection made by coating an apple in hot toffee and allowing it to cool. Similar treats in the US are candy apples (coated in a hard shell of crystallised sugar syrup), and caramel apples, coated with cooled caramel.
• Apples are eaten with honey at the Jewish New Year of Rosh Hashanah to symbolize a sweet new year.
• Farms with apple orchards may open them to the public, so consumers may themselves pick the apples they will buy.

Sliced apples turn brown with exposure to air due to the conversion of natural phenolic substances into melanin upon exposure to oxygen. Different cultivars differ in their propensity to brown after slicing.