The O.G.’s O.G.
Apples the O.G. of “Superfoods”
By Chef Cordell
When I think about apples, one of my favorite movies, “The Five Heartbeats”, comes to mind. The normally astute gentleman Eddie Cain (a.k.a. apples) walks in on a conversation between JIIIIIIIIMMMMYY (you have to say it like Big Red) and Flash “It’s Lonely at the Top” Turner (a.k.a other “Superfoods”). Eddie interrupts and gives one of the funniest diatribes in the history of language, which included:
“Slum-dwelling, scum-sucking, slug (expletive, expletive). You want my spot Flash?!? HMM?!? Well you, ain’t, gonna, get it; cuz YOU, AIN’T, GOT IT!”
It’s very easy to get caught up in the “superfood” frenzy (tricky marketing terminology) choices; however, don’t forget about the old reliable, trusted apple. Hey, I’ve heard of “an apple a day keeps the doctor away”, not “to keep your head right, eat egg whites”….more about apples……
The apple tree originated in Southwestern Asia, and is part of the Rose family, along with pears, peaches, plums, apricots, cherries, blackberries, raspberries and strawberries. There are over 7,000 different types, and they are generally in season from the end of summer through early winter. Packed with Vitamin C & fiber, Washington, New York, Michigan and California are the U.S.’s producers. In several studies, whole apples have been shown to protect against lung cancer & asthma, while aiding in diabetes, constipation, lowering the risk of colon & breast cancers, Alzheimer’s, in addition to lowering cholesterol levels (sounds like an O.G. to me).
When selecting apples at the market, look for firm ones with no bruises, nicks or soft spots. The sweeter apples that are generally available at the market are Red, Golden, and Honeycrisp (my favorite). Braeburn and Fuji are slightly tart, while Granny Smith and Pippin are more tart.
▪ Apples can be used to ripen other fruits when placed in brown paper bag with them
▪ They help to retard the growth of spuds on potatoes when placed in the bag with them.
▪ To prevent an apple from oxidizing when it is cut (turning brown), sprinkle some lemon or citrus juice on the exposed parts.
Eating Well with Chef Cordell Consulting