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

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“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!”

“The roasted tofu/noodle/edamame arugula salad with cabbage, carrots and red peppers was something that I would buy from a restaurant or food truck without question. It would win best school lunch in the U.S. without a doubt if there was such a competition! The textures and flavors were a perfect blend, tied together by an excellent dressing. I don't think anyone would be mad if that popped up on the menu every week. Thanks again to you and your staff for such high-quality food!”

“I just wanted to touch base as another school year draws to end. I cannot thank you enough for how smoothly this year went. Chef Felix [Herrera] and his staff made it seamless in a year with lots of wrinkles.    ”

“This has been a year of unprecedented uncertainty, but through it all, Denee, chef Darby, Samantha, and the whole CulinArt team, provided the best dining experience the school has had in my thirteen year tenure.  It was an absolute pleasure to work with them, and I can't wait for next year when the craziness of COVID brings everyone back into the dining hall for meals. We look forward to working with Denee, Chef Darby, Samantha, and the rest of the CulinArt team again next year.”

“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 have really appreciated the wonderful cafeteria staff we have via Culinart and the thoughtful meals they provide our kids. They're truly one in a million. I have also really appreciated the dedication Parker and CulinArt share to sustainability and green practices on campus. I am so thankful that Parker has chosen CulinArt, a company that shares Parker values, and that they took the time and effort at such a hard time to make sure that Parker is always on the forefront of green practices and safety - never compromising.”

“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.”

“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.”

“Thanks so much for a great week of food here at SCH to start off 2021. Everything has been fantastic. The kids were loving the Chinese food and boxes today. The Moo Shu Pork was amazing. Great work!”

“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.”

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