Although that may not be entirely true, it's a really good start. Apples are delicious, easy to eat and low in calories. Apples have no fat, cholesterol or sodium, and contain small amounts of potassium, which may promote heart health, help maintain healthy blood pressure and a healthy weight.

Apples are a great source of both soluble and insoluble fiber. Soluble fiber such as pectin actually helps to prevent cholesterol buildup in the lining of blood vessel walls, thus reducing the incidence of atherosclerosis and heart disease. The insoluble fiber in apples provides bulk in the intestinal tract, holding water to cleanse and move food quickly through the digestive system. Eating apples with the skin increases insoluble fiber content.

Although most people have only tasted three or four of the most popular such as Red Delicious, Granny Smith, Gala and Figi, there are hundreds of varieties of apples on the market today. Did you know that apples are grown is 44 states?

Apples can be sweet, tart, soft and smooth or crisp and crunchy, depending on the one you choose. When choosing an apple, first determine how you are going to use the apple. If you are looking for an apple to eat with your sandwich, then you want a ripe or nearly ripe apple with full color and no discoloration. If you are looking for a "baking" apple to be used in a pie or crumble, look for older apples that might be just past the ripe stage and slightly mushy.

Pick up the apple and feel for any soft areas and look for any discoloration. When apples are past ripeness, they become brown (oxidization) and soft or mushy.

If you are going to eat your apples raw, look for a more rounded apple. Round apples tend to be younger, when picked off the tree, and can yield a more flavorful eating experience when eaten raw. When cooked, however, they can become bitter and too firm.

When you take your apple home and, if eating them raw, refrigerate for up to 3 days. If you plan to bake the apples, you can leave them out of the fridge, but you should use them within a couple of days. Although it might be tempting to leave apples in the fruit bowl, this is not the best way to keep them fresh.

Here is one of my favorite apple recipes. I would like to take credit for this fabulous Apple Crisp but it's from The Tassajara Bread Book. Enjoy!

Apple Crisp
Makes 6 servings
4 to 6 pippin apples                                            
Lemon juice, fresh from 1 lemon                                 
1 teaspoon ground cinnamon                                      
1/2 teaspoon ground nutmeg                                      
3/4 cup light brown sugar                                       
1 cup whole wheat flour                                         
1/2 cup butter                                     
Preheat oven to 375 degrees
Wash, quarter, core and slice apples thick or thin
Toss with lemon juice and arrange in a lightly greased 9 x 13 baking dish
Sprinkle with cinnamon and nutmeg
Mix sugar and flour together and cut in margarine or butter with pastry cutter until it is in peas-sized pieces
Sprinkle topping onto apples
Bake for about 45 minutes or until apples are fork-soft
Top with whipped cream or vanilla ice cream and nutmeg



Bonnie Gerszt is a graduate of
The Culinary Instute of America.
www.bonnieskosherkitchen.com