Apples and Pears
from MALIBU MONTHLY MAGAZINE – October 2004 Issue

It is no coincidence that the hardy apple figures prominently in the folklore of Nordic peoples, and stories of the sensuous pear abound in Italian legend.  Along with quince, apples and pears are members of the rose family, their blossoms resembling wild roses, and the soft pink apple blossoms emanating the most divine fragrance.

Apple and pear trees were originally native to Eastern Europe and western Asia, with pear trees originating in the more temperate zones.  Today, there are thousands of apple varieties grown worldwide; pear varieties number in the hundreds, with only a handful grown commercially.  Evidence of the cultivation of apples dates back to Stone Age peoples, some of whom sliced and dried apples to preserve them for winter.

The scent of apples always remind me of riding in my father’s car, because he never drove anywhere without his favorite snack on hand.  Living in a small rural community in Switzerland, where we ate mostly what we grew in our garden or bought at the local market, apples were our snack of choice.  Because of their ideal and organic packaging, apples are a hardy fruit and able to withstand storage for extended periods of time.

“An apple a day” - preferably eaten with the peel - is a great habit.  New research into apples’ health benefits is placing apples right up there with other “super foods”.  Apples are an excellent source of dietary fiber, aiding in digestion and helping to reduce “bad” cholesterol.  A single apple, eaten with the peel, contains 20% of the recommended daily fiber.  Pectin is another important compound found abundantly in apples, helping the body get rid of heavy metals.

Locally available apple varieties include the sweet, mild-flavored Red and Golden Delicious apples, best eaten raw.  I personally prefer the slightly tarter varieties, such as the juicy, crisp Fuji and Braeburn apples.  Fujis are native to Japan and Braeburns - like the sweeter Royal Gala - hail from New Zealand.  Another crisp, sweet apple is the relatively recently introduced Pink Lady from Australia, aptly named for its pink blush.

Try adding a few slices of apple to a salad, along with a chunk goat's cheese, some sun-dried tomatoes and toasted nuts, to create a light and satisfying meal. Or combine a selection of cheeses, such as gorgonzola, bleu cheese or chèvre, and serve them with slices of Fuji or Braeburn.

Best suited for cooking are apples that retain their texture and don't turn into applesauce. They include the wonderfully crunchy, tart Granny Smith and Pippin apples, and Fujis and Braeburns work well in most recipes.

When shopping for apples, look for firm fruit with smooth, unblemished skin and rich coloring. Choose organically grown fruit whenever possible - much of the commercially grown fruit contains various pesticides, which are concentrated in the peel. Peeling removes many of those toxins but also eliminates the beneficial fiber and antioxidant properties. Apples stay fresh and crisp for extended period of time when refrigerated and stored in perforated plastic bags.

The pear, a close relative of the apple, is a more delicate fruit and needs to be harvested and eaten at just the right time. Unripe pears have no flavor, and overripe ones get mealy or slightly alcoholic, but there is nothing that beats the juicy decadence of a perfectly ripe pear. Pears are good for the skin, and they are high in fiber, pectin and potassium. Pears, like apples, are available year-round, with their peak season ranging from late summer to early spring. 

Varieties of locally available pears include the following:  the sweet and juicy French D’Anjou pears (yellow to light green) are the hardiest variety.  Bartlett pears come in yellow and red – in England they are called “Williams” pears and are used to produce the famous Williams liqueur (the pear in the bottle).  Best for cooking and baking is the yellowish brown, thick-skinned Bosc pear.  And last, but not least, the queen of pears is the LaDoyenne du Comice (“Comice”) – another French beauty – a frequently large fruit with fine-grained, creamy white flesh and divine flavor.  Try adding a regal touch to this refreshing spinach salad.

***

Choose organically grown fruit whenever possible - much of the commercially grown fruit contains various pesticides, which are concentrated in the peel. Peeling removes many of those toxins but also eliminates the beneficial fiber and antioxidant properties.

Pears, like apples, are available year-round, with their peak season ranging from late summer to early spring.

Menus | Malibu Magazine | Meet Margaret | Testimonials | Contact | Home

Now accepting all Major Credit Cards

Santa Barbara • Santa Ynez Wineries • Montecito • Malibu • Santa Monica
Southern California  •  San Francisco Bay area

website by Design Mine