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Apples are an interesting fruit and they have an incredible story. The Greek poet Homer gave mention of apples growing in his father's garden prior to the 8th century BCE. And long before then, the enticing fruit that tempted Eve was identified in the popular imagination as an apple. The Latin word for apple is pomum, which is also the Latin word for fruit, implying that the apple is the "fruit of fruits," or at least the most noble of them. These are pretty heavy facts for something as humble as a fruit that can be simply plucked from a tree and eaten without the slightest preparation.
Apples are most likely indigenous to the area surrounding the Black Sea, but they've been growing in New England since at least the mid-1600s. Benjamin Franklin is said to have had an apple orchard on his land because of his love for the fruit. There's also the famed John Chapman, known as Johnny Appleseed because of his penchant for walking across the country armed with little more than sacks of apple seeds that he planted by the grove. He knew that apples flourished in the temperate climate of the northern states, and over the years they've become deeply ingrained into our culture. Things American, after all, are often referred to as "American as apple pie."
Apples, like most fruits, can be used in almost any preparation, sweet and savory, but the area where they truly shine is dessert. One of my favorite bits of lore involving apples is about the famed French upside down apple tart called "tarte tatin," and the ingenuity of its creation. This particular tart takes its name from the Tatin sisters who owned a small hotel in the Loire valley of France at the beginning of the last century. The Hotel Tatin, in the little town Lamotte-Beuvron, stood close to the train station, where the newly constructed line from Paris brought a fair share of sophisticated clientele each day. Trying to impress this new influx of sophisticates, and having a wood-fired stove of old design -- one without an oven -- they developed a tart made from local apples.
This tart was "baked" upside-down on top of the stove under a covered dome, and the reason was this: If the delicate pastry came into direct contact with the heat of the wood-fired stove it would burn before the apples were sufficiently cooked. By placing the apples in the pan first, along with some butter and sugar, and then topping it with the pastry, both the apples and pastry cooked properly while the butter and sugar formed a caramel. Once this process was complete, the tart was inverted onto a plate, right side up. Ingenious pair, those Tatin sisters. Though tarte tatin is still baked upside-down today, part of the process takes place in a conventional oven, which no doubt yields more consistent results.
Just as the adage "An apple a day keeps the doctor away" suggests, apples are very good for you. On average, one medium-sized apple has only about 80 calories, contains natural fruit sugar, potassium, vitamins A and C, and more than 20 percent of your daily recommended intake of dietary fiber. Apples contain no fats, cholesterol, or sodium; much of the vitamins, fiber and other nutrients are located in the skin. Thus, to get the most out of an apple, eat the skin. Apples are available year round and are reasonably priced and of good quality, but their peak season is the fall.
When selecting apples, look for those that are firm and free of bruises or dents. They should have an overt fruity, apple fragrance. Apples should be stored in a cool dark place; kept in refrigeration they will last up to 10 times longer than if left at room temperature (up to 90 days, according to the US Apple Association).
Now if you'll excuse me, I have to go stir some apples.
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