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Health & Fitness

Autumn Apples

Nothing like biting into an apple as your first taste of fall! I am always sad to see the end of summer but as an apple lover I look forward to the abundance of fresh local apples.  My very favorite variety is the New York McIntosh.  I know they usually appear in mid September so I had been eagerly awaiting these sweet, tangy, juicy delights and was ecstatic to find some in the market this week!   While waiting for my preferred apple over the past few weeks I decided to try something new, the Paula Red, which I just learned are the earliest NY state variety.   I originally chose some Paula Reds because their appearance is similar to a mac. While they don’t taste just the same, I did enjoy the tart juiciness of the Paula Reds and will definitely grab some again next year!   I also veered from my norm this apple season when we received a bag of Honeycrisps from my mother-in-law who lives amid some of New York state's premier orchards.  Honeycrisps  are very crisp as their name implies, with a nice sweet tart flavor.  Since we had a whole big bag of them, it was my goal to make use of them quickly.  Because of their crispness they were great to dip in honey, peanut butter, or almond butter.  I also loved adding slices of them to paninis and sandwiches, usually accompanied by arugula and low-fat Havarti cheese.   They were also a great addition to my arugula and kale salads.  These were just some apple varieties that I had the chance to devour during early autumn and I’m sure I will be checking out some more in weeks to come, especially if I have a chance to do some apple picking.  Make sure to take advantage of the stock in local markets and find your favorite.  There are definitely options for all palates! Enjoy!

Some recipes that include the plentiful and delicious apples of fall:


Fresh Apple Salsa

This sweet-tart condiment features crisp, slightly acidic Spartan, Fuji or Jonagold apples. Serve with your protein of choice!
Yield: 12 servings (1/4 cup each)

Ingredients

2 cups diced peeled Spartan apple (about 3/4 pound)

1/2 cup diced red bell pepper

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1/3 cup fresh lime juice

1/4 cup diced red onion

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1/4 cup minced fresh cilantro

1 tablespoon honey

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 jalapeno pepper, seeded and minced

Preparation

1. Combine all ingredients, stirring well.

Nutritional Information, Amount per serving: Calories: 21, Fat: 0.1g, Protein: 0.2g, Carbohydrate: 5.7g, Fiber: 0.8g, Sodium: 50mg, Calcium: 4mg

Brie, Apple, and Arugula Quesadillas

Fuji apples offer a crisp counterpoint to the rich, creamy cheese. Substitute Honeycrisp or Ambrosia apples, if you prefer and experiment with your favorite cheeses.  You can always choose a low fat variety to cut down the fat but not taste. 

Yield: 6 servings (serving size: 2 wedges)

Ingredients

1 tablespoon Dijon mustard

2 teaspoons apple cider

3 (10-inch) flour tortillas

6 ounces Brie cheese, rind removed and cut into 1/4-inch-thick slices, divided

1 Fuji apple, cored and cut into 1/4-inch-thick slices (about 1/2 pound), divided

3 cups arugula, divided

3/4 teaspoon freshly ground black pepper, divided

Preparation

1. Combine mustard and cider in a small bowl; stir well.

2. Heat a large nonstick skillet over medium heat. Spread each tortilla with about 1 1/2 teaspoons mustard mixture. Place 1 tortilla, mustard side up, in pan. Arrange one-third of cheese slices over half of tortilla; cook 1 minute or until cheese begins to melt. Arrange one-third of apple slices over cheese; top with 1 cup arugula. Sprinkle with 1/4 teaspoon pepper. Fold tortilla in half; press gently with a spatula. Cook 2 minutes on each side or until golden brown. Remove from pan. Repeat procedure twice with remaining 2 tortillas, cheese, apple slices, 2 cups arugula, and 1/2 teaspoon pepper. Cut each quesadilla into 4 wedges.

Nutritional Information, Amount per serving: Calories: 182, Fat: 7.4g, Protein: 8.2g, Carbohydrate: 20.6g, Fiber: 3.2g, Cholesterol: 24mg, Sodium: 397mg, Calcium: 111mg


Stacy Rothschild, MPH, RD, is a New Jersey-based registered dietitian and owner of New Leaf Nutrition LLC, a full service private practice nutrition counseling business with locations in Paramus, West Caldwell, & Manalapan, NJ. www.newleafnj.com 201.870.3765.  Follow her on Facebook Facebook.com/newleafnj & Twitter @newleafnj.

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