Is there a better duo than apple and rhubarb when it comes to dessert? We don’t think so!
Apples are a member of the rose family of plants along with peaches, plums and cherries. They are constantly praised as a “miracle food” for being rich in antioxidants and dietary fibre, making it one of the world’s most consumed fruits. Apples come in shades of red, yellow and green, and they are mostly picked by hand. Apples can be used in pies, sauce, cake and fritters. Apple picking begins in January and ends around May.
Apples help improve neurological health and prevent dementia. They also help lower levels of bad cholesterol, reduce the risk of diabetes and ward of breast cancer. 100g of apples yields the following:
- Potassium – 3% of DV
- Total Carbohydrate – 4% of DV
- Vitamin A – 1% of DV
- Vitamin C – 7% of DV
- Magnesium – 1% of DV
- Apples should be firm to the touch – avoid apples that are soft and indent easily after the skin is pressed
- Avoid apples with bruising
- Apples with full colour in each variety means it has absorbed a lot of sunlight, leading to tastier flavours