The Most Popular Fall Superfood: Apples! - CulinArt Group

Eat Well Blog

The Most Popular Fall Superfood: Apples!

Did you know the average human eats about 65 apples a year and 5076 in a lifetime? As you can tell, apples are considered one of the most popular fruits in the whole world! Although they are in season in the fall months, they are purchased all year round. A popular fall activity is to go apple picking and it is a great way to support your local farms. An apple is often eaten raw but can also be used in recipes baked or grilled, juices, or drinks. Today we are going to review some nutritional values and benefits as well as great recipes!


Although there are thousands of different types, all apples are high in fiber, vitamin C, and antioxidants. They are composed of mostly carbs and water and consist simple sugars including fructose, sucrose, and glucose. They are also very rich in fiber containing an average of about 4 grams. Vitamins and minerals that are present, but not in high amounts, include vitamin C and potassium. Vitamin C is one of the more common antioxidants in fruit, also known as ascorbic acids, and is essential to the human bodies’ basic functions. Potassium aids in stabilizing blood sugar and pressure, enhancing bone health, and boosts heart health.


61% of the United States’ apples are eaten as fresh fruit. Other than eating an apple raw, there are many ways to eat them.  You can dry them out, air fry them, bake them, and grill them. Or, adding them to recipes such as pie, salads, protein balls, or breads.


Dried apples:

  • Core 1 apple
  • Slide into 1/8-inch-thick rounds
  • Place on baking sheet
  • Bake at 200 degrees until dry (2-3 hours)


Baked apple (using air fryer):

  • Cut apple in half and spoon out some of the inside
  • Top with cinnamon, nutmeg, walnuts, raisins
  • Pour water into the pan
  • Bake at 350 degrees for 20 minutes


Try our Eat Well Fall Harvest Salad with Squash, Cauliflower, Apples, Cranberries, and Pumpkin Spice Dressing

  • Ingredients (makes 1 salad):
    • 2 oz Acorn squash, cubed
    • 1 ½ oz Cauliflower florets
    • ½ oz Pecan pieces
    • ½ each Apple, red delicious
    • ½ oz Dried cranberries
    • 5 oz Lettuce, spring mix
    • 2 oz Pumpkin spice salad dressing
      • 2 Tbsp Greek yogurt, plain
      • ¾ tsp Vinegar
      • ¾ tsp Olive oil
      • ¼ tsp Maple syrup
      • 1 Tbsp Crème fraiche
      • 1 ½ tsp Pumpkin, canned
      • ¼ Garlic clove, minced
      • Pinch of Salt
      • Pinch of Thyme, fresh
      • Pinch of Nutmeg, ground
    • Instructions:
      • Prepare Pumpkin Spice Salad Dressing: Blend all ingredients until fully combined – refrigerate until ready to eat
      • Preheat oven to 350 degrees F – put cubed acorn squash on a lightly oiled baking sheet and bake for ~40 minutes or until tender when pieced with a fork. Let cool.
      • Wash cauliflower florets. Fill a pot 2/3 full with fresh water and bring to a boil. Once boiling, add cauliflower florets and cover. Boil for 3 minutes then flash chill over an ice bath and set aside.
      • On a sheet pan, spread out chopped pecans. Place in the 350F oven and dry toast pecans until fragrant, but not burnt. Remove from oven and let cool.
      • Cut apple into thin slices.
      • Combine all ingredients into a bowl and mix with dressing. Enjoy!
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  • September 1, 2021



What our clients are saying

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“I can’t thank your entire team enough for the outstanding service, food, displays, everything!  You are a master at detail, and because of that Adam and I were able to focus on the parents.  I know what a sacrifice pulling off a weekend like this means, we are so appreciative and grateful to you all for your talent and generosity.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

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