1) Apples contain no fat, sodium or cholesterol and are a good source of fibre, so a definite winner for a mid-morning snack.
2) Have you ever wondered why apples float? Well it is because their overall density is less than that of water, 25% of an apple’s volume is air – it’s a good job as Halloween wouldn’t be the same without bobbing apples!
3) Apple trees take four to five years to produce their first fruit, we would say they are definitely worth the wait
4) Apples ripen 6 to 10 times faster at room temperature than if they are refrigerated.
5) Apple varieties range in size from a little larger than a cherry to as large as a grapefruit. The largest apple ever picked weighed 3 pounds.
225g/8oz cooking apples, peeled, cored and chopped
½ lemon zest only
2 tbsp water
1 tsp caster sugar
Put the apples in a saucepan with the lemon zest and water. Cover and cook over a low heat until they are soft and mushy.
Take off the heat and beat in the butter and the sugar. Allow to cool and enjoy with dinner or added to greek yogurt for dessert.
1 Tablespoon ground cinnamon
1 Litre water
Peel and core apples, add to pot with the water.
Add cinnamon to pot.
Bring to the boil and simmer for 30minutes or until apples are tender.
Let cool for 10 to 15 minutes.
Strain excess water from apples and store in an air-tight container.
Enjoy for dessert or on top of porridge for breakfast.
1/2 cup extra-virgin olive oil
1 1/2 cups quinoa
1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch dice
Freshly ground pepper
1/4 cup apple cider vinegar
2 large Granny Smith apples cut into 1/2-inch dice
1/2 cup chopped flat-leaf parsley
1/2 medium red onion, thinly sliced
8 packed cups baby greens, such as arugula or kale (about 6 ounces)
Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 3 cups of water, season with salt and bring to a boil. Cover and simmer the quinoa for 16 minutes. Remove from the heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.
Meanwhile, on a baking sheet, toss the sweet potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
In a large bowl, whisk the remaining 6 tablespoons of olive oil with the vinegar; season with salt and pepper. Add the quinoa, sweet potatoes, apples, parsley, onion and greens and toss well. Serve right away.