Apples in cooking. Apple - beneficial properties and uses Apple composition and use in cooking

The apple is a well-known fruit that has become firmly established in our everyday life. Have you ever thought that an apple contains, in addition to ordinary water, many useful substances? The components contained in the fruit of a tree known to each of us are enough to overcome a variety of ailments.

Botanical description

The apple tree can reach a height of up to ten meters; it belongs to the family called Rosaceae. The root system is superbly developed. The trunk has a characteristic brown color, the shoots are green. The leaves are elliptical in shape and have pointed tips. The flower of the tree reaches a size of five centimeters. The inflorescences have an umbrella shape. The fruits of the plant are spherical, their color varies from green-yellow to dark red. Seed size - 7 mm.

The flowering period is spring - the very beginning of summer. The fruits ripen in August - early autumn.

Plant taxonomy

The apple tree belongs to the genus of deciduous trees. It belongs to the family called Rosaceae. The spherical fruits taste sweet, sometimes sour.

Geography of the plant

Perhaps the above-mentioned tree is the most popular among gardeners. It grows in the subtropics, as well as in regions with temperate climates. It is found everywhere in Ukraine and Russia; the apple tree is not uncommon in Central Asia, where it, by the way, comes from. Oddly enough, the leader in apple exports today is the Celestial Empire.

Chemical composition

galangin and plant polyphenols, which have an antioxidant effect;
hydroxybenzene, which helps increase “good” cholesterol and reduce “bad” cholesterol;
components of plant origin that help prevent the development of dangerous brain diseases such as Alzheimer's and Parkinson's;
fat-soluble compounds that help normalize metabolism, which is extremely important for healthy bones, eyes and skin;
riboflavin - a component that is so important for a young body and is responsible for normalizing the process of food digestion;
chromium, responsible for the absorption of carbohydrates;
normalizing fluid balance in muscle cells potassium;
the lack of magnesium can be compensated by just one apple fruit;
a polysaccharide extracted from the fruit of the plant is used to prevent diabetes, as well as to improve the digestion process.

In addition, the fruit contains all kinds of sugars (about 12%), organic acids. As for the latter, they have a beneficial effect on the acid-base balance of human blood.

Ascorbic acid, also found in apples, helps improve the immune system. They also contain water-soluble vitamins, which are extremely important for metabolism at the cellular level.

In addition to the above substances and components, the plant contains:

carotene;
essential oils;
phosphorus;
mineral salts;
iron.

Apple extract is beneficial for people suffering from iron deficiency. Apples are also useful for the thyroid gland, as they help the synthesis of thyroxine and phagocytes.

Useful properties

An apple is a fruit with few calories. That is why, products containing the above-mentioned fruit can be part of a diet meal that helps you lose weight.

Tannins in conjunction with organic acids normalize the functioning of the gastrointestinal tract, stop flatulence and prevent the appearance of bloating. Among other things, the functions of natural cleansing and restoration of the intestines are activated.

The apple is a soft purgative due to the presence of pectin in it. If you suffer from constipation, we recommend eating a few sour apples before meals. There is information that apples can slow down the development of cancer cells in the liver. On fasting days, eating apples is a smart choice.

Vitamin A, which is part of the product, creates a protective barrier in the body against colds and has a beneficial effect on the organs of vision.

“Appetite vitamin” or vitamin G, contained in large quantities in apples, normalizes the digestion process. Some varieties also contain iodine, which is very useful for the prevention of thyroid diseases. The product is most effective when grated fresh. Fresh apples activate the secretion of gastric juice. That is why it is recommended to consume these fruits after quick snacks, when it is not possible to chew food thoroughly.

Apples are effective against gout and in the presence of stones. Apple fruits are also an effective means for removing bile. Apple juice drunk before meals is especially beneficial. Sour apples reduce cholesterol levels and normalize glucose levels.

The chemical compounds contained in apples prevent the generation of uric acid and also promote the breakdown of formic acid. This explains the effectiveness of the product in the treatment of gout, rheumatism, as well as a complex of dermal diseases. The fruits, as noted above, improve vision, promote skin regeneration, strengthen nails and hair. It is recommended to consume these fruits for problems with the central nervous system.

If you have problems with blood vessels, as well as low blood pressure, eat apples, because they will help cleanse the blood and have a very beneficial effect on the lymphatic system. Regular consumption of apple-based products improves memory. The presence of these fruits in your diet reduces the risk of the occurrence and development of respiratory diseases.

Useful qualities of seeds

But not only the fruits of the plant are rich in useful substances. Having carefully studied apple seeds, scientists came to the conclusion that the vitamins, as well as the compounds contained in them, can prevent the development of cancer cells. Just a few seeds eaten, according to some doctors, supply the body with the daily requirement of iodine. However, we should not forget that they contain a very dangerous substance called amygdalin. It releases hydrocyanic acid during the breakdown process. To reduce the danger associated with consuming the seeds, they should be roasted with added sugar. However, some experts believe that the danger is somewhat exaggerated, since the concentration of toxic components in our case is low. Be that as it may, it is recommended to approach the consumption of apple seeds with great caution, not exceeding the daily dose, which is 5-6 seeds per day.

Extract in cooking

Apple extracts are rich in vitamins and various microelements that are so necessary for our body. Unfortunately, apples are contraindicated for people suffering from gastritis, but they can eat them baked. Housewives know many recipes using apples. From the fruits you can get:

Drinks and juices.
Bakery products.
Safe baby food.
Healing drugs.

Extract in folk medicine

Traditional healers advise eating apples because they improve skin tone, strengthen hair, and are responsible for replenishing iron reserves. The latter is important for the fair sex, who more often than men feel a lack of the mentioned component. Consumption of phytoproducts from apples is an excellent prevention of influenza, dysentery, and Staphylococcus aureus.

Extract in aromatherapy

Apple oil is widely used in special aroma lamps. Extract vapors contact the dermis, saturating it with vitamins and restoring water balance. With the help of aromatherapy using apple extract, you can remove toxins and waste that accumulate in large quantities in the body. The above-mentioned therapy will help you feel more energetic and better.

Extract in cosmetology

Apple herbal products are highly valued in cosmetology. The popularity of the product is due to the high content of ascorbic acid, as well as fruit acids. Herbal products from apples are powerful antioxidants that protect the skin from the negative effects of the outside world. Apple-based preparations can slow down the aging process, improve the color of the skin, restore its firmness and elasticity, and become catalysts for restoration processes. Apple extracts are an excellent remedy against rosacea.

Research by scientists

Experiment No. 1. An interesting experiment was conducted at Florida State University. Almost 200 women aged from 40 to 60 years took part in it. The subjects were divided into two camps. Representatives of the first group consumed 75 grams of dried fruits daily throughout the year. The other group consumed prunes (in a similar amount). Blood samples were taken regularly from the experiment participants at intervals of 3 months, six months and a year from the start of the study. The results were amazing - among the fair sex, who consumed dried apples, the level of “negative” cholesterol decreased, and the level of “good” cholesterol, on the contrary, increased noticeably and amounted to about 4%. In addition, it turned out that, despite the fact that the subjects consumed an additional 200 calories per day, this did not lead to excess weight.

Experiment No. 2. Scientists from Foggy Albion have made an amazing discovery. Researchers have concluded that eating apples is the secret to longevity. By eating one fruit daily, you will be protected, according to scientists, from high blood pressure and heart attack.

After reading the above, you cannot help but agree that the benefits of apples are enormous. However, we should not forget that apple fruits can be harmful. This mainly concerns the unlimited consumption of these fruits. As you know, any product is beneficial if consumed in moderation. The consequence of excessive consumption of apples is an excess of fiber, which negatively affects the functioning of the gastrointestinal tract. A large amount of the mentioned substance is undesirable for ulcers, colitis, and gastritis. It has already been said above that you should be wary of information about the benefits of apple seeds. And although moderate consumption of the product has a very beneficial effect on the quality of teeth, it should be remembered that apples eaten in large quantities can destroy tooth enamel through the action of organic acids. As for extracts, they should also be used with caution - individual intolerance is possible.

In Holy Scripture, the apple is a symbol of Knowledge. Having eaten this fruit, the first people learned what Evil means and what Good means.
Apple fruits are symbols of peace and harmony in many world cults. Various beliefs attributed this fruit to divine food. The spherical shape of the fruit symbolizes space and the world. The red hue of an apple represents health. Aroma and taste signify the joy of life. And the mythical gods, solving global issues, gathered under the shade of apple trees.
According to the Bible, the apple is a symbol of temptation.
The Adam's apple for representatives of the stronger sex is an Adam's apple. According to legend, the first man on Earth could not swallow this fruit and choked on it.
Many fairy tales, as well as myths, identify the fetus with eternal youth.
The heroes of the Russian folk tale "Geese and Swans" are saved by an apple tree.
Another folk tale, about the dead princess, identifies the apple with life and death.
Our ancient ancestors, who did not have television or the Internet at their disposal, learned about everything with the help of an apple that rolled on a saucer.
A popular expression among shooters is “to hit the bull’s eye.” It means accuracy, accuracy of hitting.
One day an apple caused a war. This happened when Helen of Troy was presented with an apple as the most attractive and charming woman.
Rulers have two symbols of power - the sovereign apple and the scepter.
You can often find an apple on the coats of arms of many states - nothing surprising, because, as mentioned above, this fruit symbolizes peace.
The world of science couldn’t do without an apple either. Once upon a time, this fruit helped the great Newton discover the law of universal gravitation.
The apple also helped the ancient physicist Archimedes, prompting him to a revolutionary thought, which helped to discover the hydrostatic law.
Each of us has seen the statue of Venus de Milo. The girl today has no hands, but when she had them, she held an apple.
The apple (albeit bitten) has become the symbol of one very popular company, the name of which we will not indicate here, since it does not need unnecessary advertising.
The first tree planted by American settlers in what is now New York City was the apple tree. The informal name of the city is Big Apple.
There is a widespread belief among jazz musicians that a concert in New York is equal to conquering the musical Olympus. Consequently, the apple hints to us about opportunities that we should definitely try to use.
The capital of the former Kazakh SSR was called Alma-Ata, which translated into Russian literally means “father of apples.”
The famous English writer was inspired to create detective masterpieces thanks to apples. As you probably guessed, we are talking about Agatha Christie.
The Slavs had an interesting tradition - giving the mother of a newborn an apple fruit. It was believed that this would help the baby recharge with vital energy.
Many nutritionists recommend eating apples for those who have no appetite. The fruit triggers processes in the body that cause a desire to eat.
If you need to cleanse the blood, then you can’t find a better remedy than apples!
Until the nineteenth century, Europeans, mainly Germans and French, decorated Christmas trees with apples. For the role of Christmas tree decorations, they chose fruits that were distinguished by their juiciness and had rich shades. However, it all ended in the middle of the century before last, when there was a poor apple harvest and French glassblowers came up with glass balls that imitated apples, and this is how modern New Year's toys appeared.
There are seven and a half thousand varieties in the world. Breeders are not going to stop there.
The height of apple trees can reach fifteen meters, but for convenience, short varieties of trees were bred.
As the story goes, apples became objects of inspiration for poets, artists, and singers.

Methods of application

The product is used if you are overweight. They make a special cocktail. Mix several juices - apple, melon, tomato, and lemon. This drug can also be used for vitamin deficiency and anemia. Persons suffering from atherosclerosis, obesity, gallbladder disease are recommended to take the above-mentioned juice 1/2 cup before meals 15-20 minutes.

In cooking, it is a fruit, an important food product, used in the cuisine of most countries of the world on its own or as part of cold and hot dishes.

Cooking methods

Without culinary processing (consumed fresh as an independent product and as a component of desserts, cold salads and appetizers, cold soups)
Soaked and pickled (subjected to wet pickling, alcoholic or lactic acid fermentation with the addition of salt, sugar and various seasonings)
Dried (Apples are dried in the usual way in the sun or in the oven, like other dried fruits, they are high in vitamins and high in calories)
Heat processed (canned, boiled, baked, fried, etc.)

Dishes with apples

pies and pastries (used as a filling for pies or as one of the dough ingredients, the most famous are apple strudel and charlotte, various casseroles, apple bread)
jam, marmalade and jams
salads and desserts (these healthy dishes, rich in vitamins, are good at any time of the year, for everyday and festive tables: Olivier, beet, cabbage and vegetable (green) salads, vinaigrettes, mayonnaise salads with boiled and salted fish (especially herring) , ham, shrimp, chicken fillet, as well as all kinds of fresh fruit desserts)
marmalade, oriental sweets, candies and marshmallows
hot dishes (apples favorably emphasize the taste of meat, poultry and fish, especially popular are duck, goose or chicken baked in apples; mushroom appetizer; stuffed fish; potato baskets with salmon; apples baked with cinnamon, honey or nuts, etc. )

Drinks and sauces with apples

juices, jelly and compotes (freshly squeezed and canned juices, compotes from fresh or dried apples)
apple kvass, beer and wine (kvass and wine can be prepared at home, and apple beer is produced in Belgium and Germany)
apple cider vinegar (one of the most popular vinegars, on the basis of which various sauces are prepared; necessary for normalizing digestive processes, killing pathogenic microbes of the gastrointestinal tract, helps cleanse the body of harmful substances; produced both industrially and at home)
applesauce (puree can be made from fresh apples for immediate consumption, but longer storage requires cooking or canning)

Apples in baby food

Fresh apples or applesauce are one of the first foods that babies try. Modern pediatricians recommend introducing complementary foods from six months. The presence of pectin in apples is especially beneficial for children. You need to start with minimal portions, choosing juicy and aromatic fruits of “green” varieties.

It is possible to feed with grated pulp of a raw or boiled apple for ten minutes. Ready-made canned baby applesauce is available for sale.

Most children prefer apple juice over all others.

Apples in dietary nutrition

With the help of apple diets, you can get rid of extra pounds in a relatively short period of time. One of these diets is designed for a week. On the first day - one kilogram of apples and green tea without sugar. On the second - one and a half kilograms of apples, tea and crackers. The next two days - two kilograms of apples with plenty of water and tea. On the fifth - return to one and a half kilograms and on the last one to one kilogram of apples, also drink tea without sugar and water.

Apple- the fruit of the apple tree, one of the most accessible and at the same time valuable food products, a real storehouse of minerals and vitamins. This fruit contains everything that our body needs every day for normal functioning.

Apple is a dietary product that is especially good to use for vitamin deficiency, anemia, digestive disorders and metabolic disorders. And it is no coincidence that these fruits are called “rejuvenating” in Russian folk tales: it has been scientifically proven that apples are a necessary component of the diet of centenarians.

Origin

If we start from religion (in particular, from the biblical legend about the forbidden fruit), then apples are as old as our world. Scientists believe that apple trees originally grew in the area between the Black and Caspian Seas, from where they were later “dispersed” by humans throughout the world. Despite the fact that there are about 7,500 varieties of apples, most of them come from the wild dwarf apple tree and the berry apple tree, both of which people have bred since ancient times.

Nutritional value

Apple is a dietary product. One fruit contains only 47 kcal, 0.4 g of protein, 0.4 g of fat and 9.8 g of carbohydrates. Apples are 85% water, which helps replenish fluid loss in the body.
The beneficial properties of apples are evidenced by their composition - they are the most accessible source of various minerals and vitamins. Different varieties contain about 22.4% vitamin C, 0.8-2.3% vitamin B1, 0.05% vitamin B2, 0.08% vitamin B6, 0.03% carotene, 5-15% sugars, 0 .6% fiber, 0.8% starch, 0.27% pectin and 0.3-0.89% organic acids. The composition of apples is also rich in microelements such as potassium, phosphorus, magnesium, iron, iodine, fluorine, copper, sodium, chromium... And the peel of the fruit contains flavonoids.

Use in cooking

The scope for culinary experiments with apples is enormous. In addition to the fact that they are pleasant and tasty to eat simply fresh - whole or in salads, these fruits can be subjected to almost all types of heat treatment. At the same time, the taste of apples remains excellent.

Apples are soaked, baked, dried, pickled, canned, stewed, flambé... Apples are also used to make compotes, juices, cider, marshmallows, marmalade, and delicate fillings for baked goods. These fruits are an excellent addition to meat and poultry dishes (classic examples are goose or pork with apples). And kids love applesauce.

Application in medicine and cosmetology

Apples are one of the powerful antioxidants that protect human lungs from harmful impurities in the air. People who regularly eat apples are less susceptible to respiratory diseases than those who do not like these fruits. Fresh apples are good to use to prevent atherosclerosis, vitamin deficiency, low levels of vitamin C, anemia, and to stabilize blood sugar levels. Decoctions are useful to drink for gout and rheumatism; Apple juice strengthens the cardiovascular system. And 5-6 apple seeds replenish the body’s daily need for iodine.

Apples can be used to make cosmetic masks for the skin that prevent the appearance of wrinkles, as well as masks to stimulate hair growth.

Contraindications

Some varieties of apples are contraindicated for people with various diseases. So, people with gastric or duodenal ulcers, as well as gastritis with high acidity, should not eat sour raw apples. The acid contained in apples irritates the mucous membranes of organs. But for gastritis with low acidity, on the contrary, you need to eat just such apples and not touch sweet varieties.

For those who are concerned about colitis or urolithiasis, it is better to get used to consuming apples in the form of puree. You should not drink brewed apple leaves (this may cause signs of diabetes) and abuse apple seeds (they contain dangerous hydrocyanic acid).

Interesting facts
There is probably no person who has not tried dried apples at least once. No wonder,
After all, drying is one of the most ancient forms of fruit preservation. With this kind of “processing”
Moisture evaporates from apple slices, and in return natural sugar is concentrated in them.
Thus, dried apples become an excellent source of carbohydrates, which in the body
human beings are quickly converted into energy. But at the same time, dried apples become less
dietary product: they contain 6 times more calories than fresh ones. And also
They have a lot of fiber and are rich in iron. But there is also a minus: in the process
Drying apples completely lose vitamin C.

The apple is the fruit of deciduous trees from the Rosaceae family. Apple tree (Malus) is a crop that unites about 40 species, many varieties and hybrid forms. The most famous is the domestic or cultivated apple tree; it includes most of the varieties cultivated in the world, and their number exceeds 10,000. These fruit trees with a spreading crown can be tall (up to 10 meters in height and above), low-standard, bush-like and creeping. Flowers on short stalks are white or pink. The fruits differ in size (from 3 cm to more than 10 cm in diameter; on average, one apple weighs 150-170 g), shape, and color (from green and yellow to dark red). Apple trees are good honey plants. In addition, dense and strong apple wood is used for carpentry and small crafts; it is easy to cut and sands well. Apple trees can grow in orchards for up to 100 years or more.

History and distribution

Experts call the territory of modern southern Kazakhstan and Kyrgyzstan the homeland of the cultivated apple tree - in those places you can still find the apple tree in the wild. According to one version, at first Kazakh apples were “promoted” around the world by bears who feasted on large and sweet fruits and scattered their seeds. There is also a hypothesis that this fruit tree originally grew in the lands between the Caspian and Black Seas, and from there it was brought to other areas of the world.

Some scientists believe that Roman legionnaires contributed to the “movement” of the fruit to the west. The appearance of the apple tree in Russia is associated with the period of Kievan Rus, with the cultivation of gardens at monasteries: under Yaroslav the Wise (in 1051), an apple orchard was founded, which later became known as the garden of the Kiev-Pechersk Lavra. In the northern regions of Rus', the apple tree appeared in the 16th century. Four species were used as rootstocks: low apple tree, forest apple tree, Siberian berry apple tree and Chinese plum apple tree. Among the ancient Russian varieties are Antonovka, Anis, Grushovka Moskovskaya, Kitayka Zolotaya. Nowadays, apple trees grow everywhere: in Asia and Europe, in China and Mongolia, in the Crimea and the Caucasus, in Siberia and North America.

Use in cooking

Of course, apples are tasty and healthy when eaten fresh. However, these fruits are actively used in cooking. They are used to make jam and jam, jam and marmalade, confiture and pastille, jelly and mousse, juices and wine. Skillful housewives “roll” apples into compotes for the winter, and also dry them for compote mixture. Apples are baked in the oven with sugar and in dough, they are used to prepare fillings for puff pastries, rolls, cakes and pastries, but apple pies are especially popular, especially charlotte.

Composition and properties

Apples are a wonderful food product; they are useful for almost everyone - both healthy people and those who suffer from various diseases. An apple is 80% water, but the remaining 20% is a real storehouse of useful substances, including fiber, organic acids, microelements (potassium, sodium, calcium, magnesium, phosphorus, iron, iodine) and vitamins. Fresh apples are rich in vitamins C and group B; there is 50% more vitamin A in apples than in oranges. Thanks to their “vitamin” content, apples have a general strengthening effect on the body and help protect against colds and other infections. Apples reduce the amount of cholesterol in the blood and are useful for low blood pressure. They are recommended for rheumatism, atherosclerosis, gout and various skin diseases, as well as for nervous disorders. Eating apples helps strengthen vision, hair and nails. Apple, wine and lemon in “union” with tannins help cleanse and restore the intestines. Even one eaten apple, due to the carbohydrates it contains, makes it possible to maintain a feeling of fullness for a long time. Apples are great for those who are on a diet and want to lose weight.

Contraindications

Despite the many beneficial properties, you should not get too carried away with apples. Everything is good in moderation. If they are consumed excessively (due to the large amount of fiber), disturbances in the functioning of the gastrointestinal tract may occur. Therefore, those who have a diagnosis of “stomach ulcer”, “gastritis”, “colitis” in their hospital records need to be careful.

Interesting facts

The giant fruit was sold in Beijing at the Apple Festival for a fabulous sum of 69 thousand yuan or 10.2 thousand dollars. The weight of the “record” apple was more than 600 grams.

On our planet, apple orchards occupy about 5 million hectares. Almost every second fruit tree is an apple tree.

The apple symbol is very popular in heraldry: the apple is depicted on 80 official coats of arms.

Calorie content and nutritional value of an apple

Calorie content of an apple - 47 kcal

Nutritional value of an apple: proteins - 0.4 g, fats - 0.4 g, carbohydrates - 9.8 g.

The chemical composition of apples varies among fruits of different varieties; it is determined by the degree of ripeness, the conditions in which the apple tree is cultivated, depends on the shelf life and other factors. The amount of water in fruits can vary from 84 to 90%, sugars - from 5 to 15%, fiber - from 0.59 to 1.38%, and tannins - 0.025 to 0.27%.

Medicinal properties

Medicinal plants include wild apple. Its fruits contain carbohydrates: phytoglycogen, pectins; organic acids: malic, tartaric, citric; carotenoids, vitamin C, chlorogenic acid, tannins, catechins, flavonoids, anthocyanins, leukoanthocyanidins, essential oil, organic compounds of iron and phosphorus. The leaves contain dihydrochalcones: phloretin, phloridzin; flavonoids: hyperin, quercetin, quercitrin, isoquercitrin, rutin, naringenin; catechins, ascorbic acid.

Tea from the fruits of the forest apple tree is prescribed for urolithiasis, gout, rheumatism, cough and hoarseness, stomach catarrh and colitis. Baked apples are recommended for chronic constipation. Fresh apples are indicated for gastritis with low acidity (hypoacid gastritis), spastic colitis, biliary dyskinesia of the hypokinetic type, and vitamin deficiencies. Externally, freshly grated apples are used to treat abrasions, burns, frostbite, long-lasting ulcers, and cracked nipples in nursing mothers. In dermatology, apple applications are used for inflammatory skin diseases. A decoction of apple leaves is used as a source of vitamin C.

In medicine

A medicine is made from the fruits of the wild apple tree. Extractum ferri pomati. Malate iron extract is prescribed for hypochromic anemia.

In folk medicine

For urolithiasis, gout, rheumatism, gastric catarrh, colitis, cough and hoarseness, tea from the fruits of the forest apple tree is useful: 10 fruits are crushed and boiled in a liter of water for 10 minutes. Honey or sugar is added to taste.

In cooking

Apples are a unique product used in desserts, main courses, baked goods, salads, and sauces. Poultry is stuffed with apples; they are baked with meat or fish; stewed with vegetables; fried with liver; add to herring in mincemeat. Apples are delicious in casseroles, pancakes, cheesecakes, porridges and puddings. Apples are pickled, dried, and soaked apples are prepared for future use.

Fruit soups made from apples (as a mono variation or with the addition of other fruits) are useful. They are prepared on the basis of applesauce from baked apples, juice or pureed raw fruits. Served with honey, sour cream or cream.

Soft and sweet varieties of apples are suitable for making jams, marshmallows, and marmalade. When baking, the cook gives preference to firm and green apples with thick skin. Such fruits do not add excess moisture to the dough and it does not have to be further thickened.

Apple recipes:

This is a Bosnian dessert (apples stuffed with nuts and raisins).

You will need: 4 medium firm apples, 2 cups sugar, 3 cups water, juice of half a lemon, half a cup of shelled walnuts, a tablespoon of raisins, whipped cream for serving.

Prepare the syrup in a deep frying pan or saucepan: bring water to a boil, add sugar and add lemon juice. Peel the apples, make a hole in the place of the stalk and carefully cut out the core. Dip the whole apples into the prepared boiling syrup and cook for 5 to 10 minutes (the finished apple should be easily pierced with a fork, while remaining whole). Remove the apples from the syrup and let cool. Place the apple peels in the syrup and simmer over low heat for about 20 minutes, until the volume of liquid is reduced by half. Drain off remaining syrup and cool. Chop nuts and raisins and mix. Stuff apples with nut-raisin filling, pour cooled syrup over them and decorate with cream.

Apple chutney

Chutney is a traditional Indian sauce, often very hot and spicy, made from vegetables or fruits.

Products you will need: 30 medium-sized sweet and sour apples, 60 g salt, 300 g cane sugar, 100 g onion, 1 clove of garlic, 80 g ground ginger, 14 g dry chili pepper, 28 g mustard seeds, 100 g raisins, 900 ml vinegar.

Peel the apples, remove seeds, cut into slices, place in a deep saucepan, add sugar and vinegar, and simmer until the apples soften. Soak mustard seeds in vinegar and then dry thoroughly. Mash the raisins. Cut the peeled garlic and onion into slices, mix with chopped chili pepper, ginger and mustard seeds and grind everything in a mortar. When the apples are boiled, combine all the ingredients with the apple mixture, mix well and let cool. Place in jars and store in the refrigerator. Apple chutney is served with fish, poultry dishes, pork, rice, flatbreads or homemade bread.

In cosmetology

Apple peel, apple juice or fruit pulp are used in cosmetic recipes.

Apple hair mask

Peel and seed 2 large apples and puree them. Mix applesauce with 2 tablespoons apple cider vinegar, a teaspoon of lemon juice and a tablespoon of cornmeal until smooth. Apply the mixture to dry hair and leave the mask on for half an hour. Rinse off with warm water, then wash and dry hair as usual.

Apple face masks

Apple mask for normal facial skin: grate a peeled apple on a fine grater. Mix the grated apple with a teaspoon of sour cream (or any vegetable oil) and the same amount of starch. Apply a homogeneous mixture to the face and neck for 20 minutes. Rinse off with warm water.

Vitaminizing mask for any skin type: apply grated apple pulp on the face, leave for a quarter of an hour and rinse with cool water (for dry skin, first apply a little emollient cream to the face).

Rejuvenating mask

Boil the apple in a small amount of water, puree, mix with a couple of drops of olive oil and a teaspoon of honey. Apply to cleansed facial skin for 15 minutes.

For facial skin care during the cold season: prepare a mask from a tablespoon of oatmeal, the juice of one apple and a small amount of milk. Apply to face and neck for 30 minutes, then rinse with warm water.

Apple masks for dry skin

Mix the mashed apple with a teaspoon of honey and a tablespoon of chopped oatmeal. Apply to face, leave the mask on for a quarter of an hour, rinse with warm water.

Combine 2 teaspoons of cottage cheese with a teaspoon of apple juice, half an yolk and a teaspoon of camphor oil. Apply to face, leave for 15 minutes. Rinse off first with warm and then with cool water.

Apple masks for oily skin

Mix a tablespoon of baked apple puree with a tablespoon of whipped egg white. Leave the mask on for at least 15 minutes, then rinse with cold water.

Chop the apple and boil a tablespoon of apple raw material in 40 ml of milk or cream for a couple of minutes. Let it brew for half an hour. Add whipped egg whites to the mixture. Apply to facial skin and rinse with cool water after 15 minutes.

Combination with other products

In a culinary sense, the apple works well when paired with semi-sour and sweet fruits, citrus fruits, carrots, and fermented milk products (yogurt, kefir). A good combination of apples with meat and protein products enriched with fats: cheese, low-fat cottage cheese, nuts. But starchy foods combined with apples cause fermentation.

Drinks

Tea, kvass, juices, cocktails, punches, and fruit drinks are prepared from various varieties of apples (with the addition of other components). Apple juice perfectly quenches thirst and acts as an aperitif. It is drunk pure or mixed with a variety of fruit or vegetable juices (carrot, tomato, pumpkin, parsley or celery juice). Compotes are made from fresh and dried apples. Some varieties of apples boil quickly, so you don’t need to boil them, but instead put them in boiling syrup and cool them immediately. Apples are used as the basis for both non-alcoholic and alcoholic drinks (Calvados, Apfelwein).

Fresh apple kvass

To prepare kvass you will need: 15 medium-sized sour apples, 2.5 cups of sugar or honey, half a glass of blackcurrant juice, 2 tablespoons of raisins, 20 g of yeast, a tablespoon of ground cinnamon, zest of one orange and lemon, 5 liters of water.

Peel the apples, chop them together with the peel, add water and cook for a quarter of an hour. Then strain and let the broth cool to 20 0 C, add sugar or honey, yeast, cinnamon, citrus zest, currant juice, raisins and leave in a warm place for 2 days. Afterwards, pour the kvass into bottles and store in a cool place. Serve with crushed ice.

Apple cupochon

Ingredients: 1.5 kg of sweet apples, 2 lemons, 2 liters of cold strong tea, 2.5 cups of sugar, a bottle of champagne. Peel the apples, cut into quarters, cut out the seeds, then chop into thin slices, place in an enamel pan, squeeze out the juice of 2 lemons and the grated zest of half a lemon, pour in cooled strong, freshly brewed tea, add sugar, stir, cover with a lid and leave in in a cold place for 5 hours. Before serving, transfer the mixture into a glass jug and fill with champagne.

Required products: 10 apples, water, ¾ cup of sugar, a tablespoon of cinnamon powder and ground allspice.

Cut the apples into quarters, remove the core. Place the prepared apples in a saucepan, add water so that the apples are covered by about 5 cm. Add sugar, cinnamon and allspice. Bring to a boil and cook over medium heat, uncovered, for 60 minutes. Then cover with a lid and simmer over low heat for another 2 hours. Let cool and strain. Keep the finished cider in the refrigerator.

Apples in winemaking

The best varieties for winemaking are apples of autumn and winter varieties: the level of sugar, tannins and acids they contain is higher than in summer varieties. Excellent wines are made from varieties Antonovka, Winter Golden Parmen, Slavyanka, Anise. Fine wine is made from the summer variety Grushovka Moskovskaya. Excellent quality wines can be obtained from china and ranetki, but given the high acidity of these apples, the juice of their fruits should be diluted with water or the juice of sweeter apple varieties. The juice of wild apples is used in the blends.

Apple wines tend to lose flavor and freshness during storage, so they are best consumed in the year they were made. This does not apply to wine products made from ranetki and china: due to their astringency, these wines should be aged for at least 2 years. During this period, their taste softens.

It is best to use apples for making semi-sweet or dry wines.

Other uses

An apple successfully replaces toothpaste with a brush: after eating a fresh, hard apple, you can not only have a snack, but also brush your teeth. The fruit used for this purpose must be quite hard, sweet and sour.
The skin on your hands, darkened from kitchen chores, can be bleached and cleaned using apple peels.
The ability of apples to remove radionuclides justifies one of the methods of “purifying” food: to reduce the radioactivity of any food product, it can be covered with layers of thin apple slices and left for several hours (from 3 to 6). Instrument readings indicate that the background radiation of the product decreases after such a procedure.
Many types of apple trees are highly productive honey plants. Apple trees of certain types and varieties have decorative value. Apple wood is widely used in turning and carpentry: its material is strong and dense, easy to cut and polish.
Apples are an excellent material for crafts. You can use them to create funny little animals, make stencils for color printing from apple halves, cut out a depression in the fruit and get original decorative candlesticks for tablet candles. ,

Dangerous properties of apples and contraindications

Sour varieties of apples are prohibited for those who suffer from stomach and duodenal ulcers and hyperacid gastritis (gastritis with high acidity).
Fresh sweet apples and undiluted apple juice can help raise blood sugar levels. Therefore, they should be used with extreme caution by those diagnosed with diabetes.
Apple seeds contain cyanide and are poisonous. But the amount of toxic substance in seeds per apple is negligible. A full cup of apple seeds can be considered a lethal dose for humans.
An apple can cause an allergic reaction in people with individual intolerance (allergy in patients can be triggered not only by an apple, but also by other representatives of the Rosaceae family: apricot, plum, peach, almond, pear).
Drug interactions: Apple juice reduces the body's absorption of the antihistamine fexofenadine, reducing its effectiveness.

We have collected the most important points about the benefits and possible harm of apples in this illustration and will be very grateful if you share the picture on social networks with a link to our page:

In order to try all the varieties of apples that are grown on planet Earth, a person needs to eat an apple of one specific variety per day for more than 20 years.
Why don't apples drown in water? An apple is 25% air, so it floats to the surface if you throw it into water.
Apples are among the largest (and most expensive) Sekai Ichi: The variety was first bred in Japan in 1974.
There is a rare phobia that affects people who are afraid of apples - “malusdomesticophobia”.
Agronomists study apple varieties within the framework of pomology, a special scientific discipline.
In China, it is customary to give apples to the owners of the house, thanking them for their cordiality and hospitality. The word "ping" means both "apple" and "world" at the same time.

The birthplace of the apple record holder for weight was still Japan: a fruit weighing 1 kg 849 g was picked in the Land of the Rising Sun in October 2005.
In the shipbuilding of past centuries, a superstition took root: it was considered a bad sign to use apple tree wood to build a ship, since coffins were made from this material.
In Ireland, girls of marriageable age used to tell fortunes in the following way: the peel was cut off from an apple in one continuous strip and thrown behind their back. It was believed that the apple peel would fall to the ground, taking a shape resembling the first letter of the betrothed's name.
The expression “comparing apples and oranges” in English means to compare essentially different things, phenomena, parallels and comparisons between which are impossible.
In One Thousand and One Nights, one of the stories told about a magic apple from Samarkand that heals all human diseases.
Although there is no direct indication in the texts of the Bible that the forbidden fruit from the Tree of Knowledge was the fruit of an apple tree, in the European cultural tradition a sacred role was assigned to this fruit. Apples were depicted by painters of different eras on canvases depicting Adam and Eve in the Garden of Eden (the engraving by A. Durer shows the first man and woman with apples in their hands; in the works of Lucas Cranach and Titian, Adam and Eve are also depicted under an apple tree). In J. Milton's work "Paradise Lost", the forbidden fruit picked in Eden is called an apple. In H.G. Wells's wonderful story "The Apple," the motif of temptation by knowledge is played out. The irony of the story is that the characters are trying with all their might to get rid of the forbidden fruit that brings mental insight. As a result, the main character throws away the apple, but the feeling of a complete mistake and the regret that he deliberately refused the opportunity to eat from the Tree of Knowledge do not leave him.

Monuments to apples in the world:

1 A monument to the Antonovka apple was opened in Kursk in 2008. The Kursk “apple” was made by V. Klykov from a copper sheet, the height of the sculpture is 2 meters, and the weight is about 150 kg.
2 The apple monument in New York was erected in 2004 in one of the parks. The author of the sculpture is S. Weiss.
3 Monument to an apple near the city of Almaty. The sculptural structure in the shape of an apple is a real functioning fountain and is located on the top of Mount Kok-Tyube.
4 The sculpture “Apple” was installed on one of the squares in Milan in 2015. The author of the creation is M. Pistoletto.
5 Sculpture “Green Apple” in the city of Vilnius. The structure is shaped like half an apple, on the cut of which are engraved the names of city residents who take part in charity.

Botanical description

From a botanical perspective apple- the fruit of an apple tree (tree or shrub), a representative of the tribe Apple, subfamilies Plum, families Pink (Rosaceae). The name of the genus Apple tree in Latin is “ Mālus" - according to one version, goes back to a borrowing from Greek (gr. " mêlon", denoted as " apple"in particular, so is any fruit).

Origin of the name

The word “apple” in Russian, according to a group of linguists, originates from the Indo-European “ albho» - (« white"). A less popular option connects the etymology of the word “apple” with the ancient city of Abella (Campania region in modern Italy), famous for its apple harvests.

Within the genus there are 62 species of apple trees. Among them, the most common and significant in terms of the degree of use in various industries, or are the ancestors of modern varieties, are the following species: domestic (cultivated), forest (wild), low, pubescent, Caucasian (eastern), Almaty (Siversa), plum-leaved (Chinese) , Siberian berry. ,

Story

The apple tree has been a companion of humanity since time immemorial. The Tien Shan Mountains in southern Kazakhstan are considered the birthplace of the wild apple tree.

It is believed that the apple tree came to Europe thanks to the Greeks, who developed intensive trade and business relations with the most distant peoples. Over time, the wild apple tree was cultivated by man: the best samples were selected and growing conditions were improved.

In the 4th century BC. Theophrastus describes the apple varieties bred by gardeners and the most popular in Hellas. Later, the Romans Cato, Varro, Callumella, Pliny and Virgil named 36 apple varieties in their works, indicating technical methods for grafting cultivated fruit plants.

Apple culture migrated to the population of the Western European region from Ancient Greece and Rome. By the beginning of the 16th century, the development of this branch of fruit growing accelerated. Less than a hundred years later in Europe, a detailed description was given of 60 varieties of apple trees, among them those that are cultivated in our time: Stettin red, Calvil white, Korotkonozhka red, Zvezdchatoe.

The apple tree came to the eastern and southern Slavs in the 10th century through another intermediary - Byzantium. The cultivation of apple trees was given increased attention in the Principality of Kiev; the apple orchard founded by Anthony of Pechersk (1051) was widely known. In the 12th century, Yuri Dolgoruky initiated the establishment of apple orchards in the Moscow region. Apple culture entered a new stage of development under Peter I. The 18th century was marked by the discovery of the science of pomology and the activities of its founder A.T. Bolotov, with a detailed study of the varieties of apples and pears known at that time. Years later, the works of Michurin I.V. were devoted to the development of new varieties.

Varieties

There are more than 10 thousand varieties of apple trees. All their diversity is divided into summer, autumn, winter and late winter varieties.

Summer varieties include: Moscow Grushovka, Melba, Papirovka.

Velvet, Bessemyanka Michurinskaya, Borovinka, Cinnamon striped, Streifling, Kitayka form a group of autumn apple varieties.

Winter varieties of apples: Antonovka, Minskoe, Slavyanka, Welsey, Delicious, Jonathan.

The varieties Aurora Crimean, Babushkino, Bananovoye, Golden Delicious, Saltanat, Boyken are considered late winter varieties.

Features of cultivation

For planting apple seedlings, choose a sunny area. Lighting requirements boil down to a simple rule: trees must receive a portion of direct sunlight for at least 6 hours a day. The distance between individual trees being planted is from 4.5 to 5.5 m. Before planting, you need to make sure that the seedlings do not fall into the so-called “frost pocket” - a low-lying fragment of the area in which cold air usually settles.

You should also clear the soil: remove weeds and grass. If the roots of the seedling have dried out, they need to be fed with water the day before planting. Young apple tree seedlings are planted in autumn (second half of October) or early spring. The planting hole is dug up to 0.6 m in depth, the width is calculated as follows: the approximate diameter of the root system of the seedling is doubled. Feeding with fertilizers during planting is possible, but without using nitrogen fertilizers and lime, as they cause burns to the root system. After planting and filling the planting hole, the trunk of the seedling is fixed at the support-peg. Form a hole and water generously. Then mulch. Young apple trees are pruned annually in the spring (in the first, second, third, fourth and fifth year after planting). Watering the seedlings is rare but plentiful. According to the schemes, fertilizing and preventive spraying are carried out according to the year of planting.

Apple picking

There are two degrees of fruit ripeness: removable (botanical) and consumer (edible). The ripeness of the fruit coincides with the completion of growth processes and the accumulation of nutrients in the apple pulp. The fruit no longer increases in size and is easily removed from the branch. The consumer maturity of the fruit is determined by the moment the apple exhibits the aroma, taste and color inherent in this particular variety. These two degrees of maturity occur simultaneously in summer varieties. In autumn and winter varieties, harvest maturity is ahead of consumer maturity by a month or more. Harvesting of summer varieties is timed to coincide with the stage of consumer ripeness of the fruit. Eating apples of autumn and winter varieties must be strictly timed: harvesting too early does not leave the sour fruits time to “ripen”, and untimely and late harvesting leads to the fact that apples become unsuitable for long-term storage. It is incorrect to pick apples by shaking or knocking them off the tree. The apple must be carefully removed from the branches without damaging the stem.

Selection and storage

A ripe apple, grown without the use of nitrates, has a distinct aroma. The color of the fruit also matters: the apple should not be “colored” in one color. If the surface of the apple (the peel) feels slippery, sticky, or feels wet, this is a sign that the fruit has been treated with chemicals. When purchasing, you should also sort out apples with small brown spots. A soft peel, on which marks or dents easily remain, or a partially wrinkled peel indicates that the fruit is beginning to wither and loses its juiciness: the taste characteristics of such fruits have already deteriorated significantly.

Fresh apples are stored in the refrigerator. At room temperature, the fruits can also last quite a long time if you put them in a plastic bag and periodically (once every 7 days) sprinkle them with water. Summer varieties, under the most optimal storage conditions, remain fresh for about 3 weeks. The shelf life of autumn and winter varieties is from 60 days to six months.