It’s been a symbol of technology, religion and even fairy tales — well before it poisoned Snow White or supposedly assisted Isaac Newton in determining the law of gravity. But the so-called forbidden fruit — an apple — definitely isn’t off limits. The traditional teacher’s-pet gift is filling orchards around Michigan and is packed with nutrients — which just might help keep that doctor away.
Keeping the doctor away
By today’s standards, the old wives’ tale of eating an apple a day doesn’t seem to have much truth to it.
“Nutritionists were kind of baffled by it because apples don’t seem to be high in as many nutrients as other fruits,” said Sharon Hoerr, a human nutrition professor.
But if you look at it in a historical context — things change, she said.
Back before refrigeration, fresh fruit could be kept in a cold cellar during most of the winter, while other foods couldn’t make it through the season.
“Apples probably offered key nutrients people couldn’t get in meat and grain food or highly processed pickled and canned foods,” Hoerr said.
Winter diets typically didn’t contain much vitamin C, so those who stored apples were able to get those nutrients.
Apples contain carbohydrates, some vitamin C, potassium and soluble fiber, said Ronda Bokram, a nutritionist at Olin Health Center.
Chemicals such as antioxidants — which reduce oxidative damage — also are present in the fruit, Bokram said.
Quercetin, one specific antioxidant found in apples, is a natural antihistamine and anti-inflammatory.
“Research is examining the possibilities that quercetin may help to prevent cancer — especially prostate cancer,” she said.
According to studies from Cornell University, quercetin also could help to protect the brain from diseases such as Alzheimer’s and Parkinson’s.
While apples provide necessary nutrients, Bokram said, supplements of the same vitamins and compounds aren’t always helpful.
“When companies capitalize on this and put these ingredients in supplements that contain large quantities, you are moving away from how foods naturally work in our eating to help us, causing them to become drugs that we take,” she said.
“We don’t know that is a good thing — it may be just the opposite.”
The United States Department of Agriculture recommends two cups of fruit per day for active 19- to 30-year-old men and women.
One cup of apples is equal to about one small apple, half of a large apple, one cup of applesauce or a glass of apple juice.
While the apple is a good bet, steer clear of apple seeds, Hoerr said.
The seeds contain a tiny amount of amygdalin, which is mildly poisonous. But unless eaten in large amounts, the poison is too insignificant to do any real damage.
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Although the apple skin is a good source of fiber, Hoerr said, it’s best to peel it off unless it’s organic.
“To get those big beautiful apples people need a lot of pesticides,” she said.
The other option is a good, old-fashioned scrub down.
Hoerr recommends one part white vinegar to three parts water.
“It substantially reduces bacteria,” she said. “Polishing them on your shirt is not a good thing.”
‘Tis the season
Apple picking is in full swing for the shiny, red, round fruit at places like Clearview Orchards, 1051 Barry Road in Haslett.
Although the actual harvest season is short, the preparation is a year-long venture, said Phil Korson, one of Clearview’s owners.
“It’s a never-ending cycle,” he said. “We start around Thanksgiving time — pruning for next year.”
Around April 20, Korson heads outside to look for green tissue on apple trees.
“From there on we’re trapping and looking for insects and things that might be an issue,” he said.
“Once we start seeing green tissue on buds, then we start monitoring rain and heat; they’re all triggers for diseases.”
Throughout the summer, they maintain the orchard, irrigate the crops and continue to watch for dry weather.
Come Labor Day, the fall harvest begins, and the apples are ready to be picked and enjoyed by customers.
The season typically goes until Nov. 1, but bad weather can end apple picking in a second.
“If the apple freezes on the tree, the season’s over,” Korson said.
But arctic temperatures aren’t always the enemy.
“Small frost and a little cold weather is good,” Korson said. “It really colors the fruit.”
This year, the season is running about seven to 10 days early, he said, but it hasn’t hurt the finished product.
“The crop this year is just terrific,” Korson said.
“The fruit size is really nice, and the color looks really great.”
Fresh is best
The apples at Clearview are as diverse as the people who pick them.
Every week, about three new varieties of the fruit are showcased at the orchard.
“One of the most popular apples in Michigan is Empire,” Korson said. “A lot of people really like the variety. It has a sweet, tart taste, it’s great to cook with and it’s a terrific apple to eat.”
The types of apples at the orchard range from Paula Red and McIntosh at the beginning of the season to Cripps Pink and Northern Spy at the end.
“One of the great things about buying direct from a farm is that when apples are fresh off the tree you can store them for quite a while,” Korson said.
For the longest-lasting apples, Korson said a refrigerator crisper is the best bet.
A root cellar — or any cool place — will work just as well.
The key, Korson said, is to avoid temperature fluctuation.
“If it’s 80 degrees one week and then the next week it’s 60- or 40-degree temperature, that warm and cold will have an impact on apple maturity,” he said.
Once the apple is off the tree, Korson said it’s wise to use them within a 10-day period or keep them refrigerated.
If kept cold, today’s apples still hold the possibility of surviving through the winter months.
“We have customers who wrap (apples) in newspaper and keep them until spring,” he said with a laugh. “They’ll bring them back and show them to us.”
