Whether offered as temptation to man or princess, or a bribe to a teacher, apples have featured prominently in the fabric of society since the beginning of time. Apples are one of the first fruits to have been cultivated in both the southern and northern hemispheres, and are a popular ingredient in sweet and savoury recipes. And, of course, they’re top of our list for a healthy, take-anywhere snack.

HEALTH HIGHLIGHTS
Apples have no fat, cholesterol or sodium, and contain small amounts of potassium, which may promote heart health and help maintain healthy blood pressure. . A group of chemicals in apples could protect the brain from the type of damage that triggers such neurodegenerative diseases as Alzheimers and Parkinsons disease, according to a US study.

APPLES AS FOOD
oDuring classical times, Appicus produced a recipe for a dish of diced pork with apples, thus offsetting the fat of the meat with the tartness of the apple.
oLikewise, the combination of fatty fish such as herring with apple is still popular in the Netherlands.
oApple pie is probably the best-loved apple dish and just about every culture boasts its own variation of this completely fabulous treat from American or English apple pie, to the French tarte aux pommes, Austrian struedel or German apfeltorte!
oSubstitute the standard dollop of double-thick cream on your apple pie with low-fat yoghurt for a kJ-friendly treat.

APPLE PRODUCTS
oThe main commercial apple products are fresh apple juice and cider.
oCalvados is a distilled spirit derived from apples, while verjuice, formerly used as a souring agent and now very popular as a staple flavourant in most kitchens, is also made from apples.
oApples feature in jellies, jams, syrup, paste, apple sugar and chutney, and desserts like fritters, charlottes, flans, tarts, puddings, fruit salads, compotes and mousses!
oIn savoury dishes, apples are associated with black pudding, grilled chitterlings and roast pork. Also with roast duck, chicken, goose, red cabbage and roast chestnuts.

APPLE FACTS
oThere are currently 7 000 to 8 000 named varieties of apples of which only about 50 are actively marketed.
oAlmaty, which means apple in the Kazakh language, is the largest city in Kazakhstan and is the ancestral home of the apple.
oThe apple has 217kJ per 100 g.

SWIFT MEASURES
Slice apples into thin rings and dry for 30 minutes in a very cool oven with the door slightly open.

Leave overnight with the oven turned off and the door closed. Repeat the process twice, raising the temperature slightly each time. Store the apples in an airtight container and use to garnish soups, meat dishes and desserts.

> Try the Shape Waldorf salad: Place the juice of one lemon into a large bowl. Quarter 5 crisp, red apples, remove the stalks and cores before cutting each quarter into thin slices. Add the apple slices to the bowl, tossing with the lemon to coat. Add 4 thinly sliced celery stalks and 60 g chopped walnuts to the bowl. Fold about 250 ml fat-free yoghurt through the salad. Cover the dish before refrigerating until ready to serve. Line a serving bowl with butter lettuce before spooning the salad on top.