So now that it is fall, the Gravensteins have come and gone, but there are still lots of apples being harvested. Above is a truck that was picking up wooden boxes filled with fresh apples one morning this week. I passed it on the way to work.
Some apples are processed into apple juice, apple sauce, and used for apple cider vinegar. Others go into pies and fresh apples from local farms are sold at local grocery stores and farm stands for eating out of hand and for baking. When was the last time that you made something with fresh apples? Apple pie is a classic, but a baked apple, stuffed with some nuts, raisins, and brown sugar is really easy and tasty. If you bake it in the microwave, you can have it ready to eat in minutes.
If you are going to make a pie or chop up apples for a Waldorf salad or other apple dishes, you need to removed the core.
How to easily core an apple
There are lots of different ways to peel an apple, including using one of those appliances you can find at a good hardware store. I often leave the skin on when I cook and bake with apples because I like the skin and more of the nutrients are retained that way. Before you core the apple, you should peel the apple, (if you are going to remove the peel).
There are also lots of ways to remove the core and stem and blossom end from an apple. The one that I like, because it is quick and easy, is to cut the apple in half through the stem and blossom ends. Take a melon baler tool – it has a handle and on each end are metal half balls, usually in two sizes – and choose the end that seems the right size for your apple. Use the half ball to scoop the core out. Then use a paring knife to cut a small triangle piece out at the stem and blossom end.
Done! Ready for slicing or cutting for whatever recipe you are using.