Tips from Lona Sandon of the American Dietetic Association:
Add diced apples to salads, stir-fries, muffin batter or oatmeal.
Bake apple slices on top of meats.
Bake a whole, cored apple in the oven for a few minutes until it’s soft; sprinkle with cinnamon and/or nutmeg. Add a tiny bit of sugar or brown sugar if you wish.
Choose applesauce made with little or no added sugar and juice that’s labeled 100 percent apple juice. Applesauce contains fiber; apple juice does not.
RECIPES
For apple recipes, go to The Washington Post’s Recipe Finder at washingtonpost.com/recipes and search for the following:
Applesauce Chocolate Chip Bars.
Baked Apples With Ginger and Cranberries.
Gingered Applesauce.
Honey-braised Chicken Thighs With Apple.
Fruit Chaat.
Grilled-Chicken Salad With Apples and Honey.
Moroccan Chickpeas With Apples.
There’s an apple for everyone: Some prefer a tart, crisp Granny Smith; others a softer, milder Red Delicious. Although nutrient contents might vary slightly by color and variety, for the most part, an apple’s an apple, Sandon says. So pick the kind you like, or mix it up to keep things interesting.