I love apples and look forward to Fall when they are plentiful. I know you can get apples year round but I refuse to eat apples when they are shipped all the way from New Zealand! I firmly believe in eating seasonly. Fruits that are in season are at the peak of flavor and nutrition. Not to mention the impact to the environment of shipping fruit around the world. Why eat apples in Spring when you can be eating oranges? Or in Summer when you have watermelon, peaches, plums and nectarines? Save apples for Fall when they are crisp, delicious and fresh from the tree!
In school this week we had a day devoted to fruit. Did you know that fruit can all be divided into 6 categories? Citrus (oranges, lemons, grapefruit), melons (watermelon, cantaloupe), berries (raspberries, strawberries), stone fruit or drupes (peaches, plums, avocado), tropical fruit (papaya, pineapples, mango), and pomes (apples, pears, quince). Isn't it funny that grapes are considered berries? Who would have guessed!
I eat an apple cut up for a snack or with my lunch almost every day that they are in season. Fuji are my favorite, but I also like Gala, Honey Crisp, and Golden Delicious.
Apples are high in pesticides and in fact are number one of the Dirty Dozen, so eat organic if at all possible. (The Environmental Working Group analyzes fruits and vegetables for pesticide reside and ranks them from highest to lowest. Although the ideal is to eat all organic, if that is not possible, at least aim for eating organic for the top 12 on the list.)
I do get tired of plain ole apples, so one day I made my version of Waldorf salad. I love the combination of apples, pecans and celery. In this version I also added some cubes of sharp cheddar cheese. Yum! I really like it with cranberries or raisins as well but I was out when I made this. This recipe just makes 1 - 2 servings but you can scale it up to make more. Add the dressing in increments as it is easy to get too much! It's a perfect way to partake in Fall!
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Prep Time: 10 minutes
Cook Time: none
Ingredients (2-3 servings)
- 1 large organic apple (Gala, Fuji, or Honeycrisp are perfect!), chopped
- 2 stalks of celery, sliced into small pieces
- 1/4 cup chopped toasted pecans
- 1/3 cup small cubes sharp cheddar cheese
- 1/3 raisins or craisins (optional)
- 2 Tbsp mayonaise
- 2 Tbsp plain yogurt
- 1 tsp brown sugar
- a good squeeze of lemon juice
- a pinch of salt
In a medium bowl combine the apples, celery, pecans, cheese and raisins (if using).
In a small bowl combine the remaining ingredients to make a dressing. Pour about 1/2 of the dressing over the apple mixture and stir to combine. If it is still a little dry, add more dressing until you reach the desired consistency. How much you need really depends on how big the apple is.
Note: I like it with raisins but I didn't have any when I made this. This will keep in the fridge for a day but not for much longer. Confession: I ate the whole thing for lunch one day!