The Big Apple

The apple is one of the most ubiquitous foods in the annals of mankind. Few foods are as prevalent in our history, mythology, and psychosocial culture as the apple.

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This is particularly manifested in the apple's symbolism. It has run the gamut from good to bad; representing love, sensuality, beauty, wisdom, inspiration, temptation and evil. Consider the following:

In the premier example of its symbolism, the Devil tempted Eve into sin with an apple. Conversely, in 400 AD, St. Jerome advised his monks to labor on apple and other fruit trees to in order to eschew sloth and the Devil.

In Greek mythology, Gaia, or Mother Earth, presented Zeus with a tree of golden apples on his wedding day as a symbol of love. Yet it was this same type of apple that played a role in sparking the legendary Trojan War in ancient Greece.

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It was a falling apple that supposedly bestowed Isaac Newton with the epiphany that led to his discovery of the laws of gravity and motion.

The mythical William Tell shot an apple resting on his son's head to prove his prowess with a crossbow and escape persecution from the government. New York City is known as the "Big Apple."

And who could forget Snow White's stepmother's nefarious plan to poison her with an apple?

When we love someone they are the "apple of our eye." The apple's health benefits are espoused by the phrase: "An apple a day keeps the doctor away."

When we wish to ingratiate our self with the teacher, we give her the gift of an apple. Yet when we wish to add salt to someone's wound, we vengefully query "How do you like those apples?"

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Yes, the apple is an anthropological icon. This revered fruit originated in Asia and was first cultivated by man 3,000 years ago.

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The Romans introduced it to Europe and the Europeans brought it to America in the 17th century. There are approximately 7500 varieties of apples worldwide although only 100 are grown commercially in the US.

(The number of non commercial varieties grown is in excess of 2,000). They are available year round but are at their best in the fall.

Choose specimens that are free of any bruises or soft spots. Apples continue to ripen after they are harvested. Apples in good condition, in plastic bags, can last up to six weeks in the refrigerator.

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At room temperature they will last less than a week. Apples are high in fiber, one type of which, pectin, helps reduce cholesterol. Apples are also high in antioxidants and contain vitamins A and C, and potassium.

Deciding which apple is best for a particular culinary purpose is primarily based on the specific apple's ability to maintain its structural integrity during cooking.

For example, Rome, Golden Delicious, Granny Smith and Braeburn hold their shape and texture. They are good choices for baked apples. Empire, Cortland and Mcintosh become somewhat mushy when cooked.

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Use them for homemade applesauce. For pies, try a combination of both firm and softer apples. Some apples, like Red Delicious, lose flavor when cooked and are best eaten raw. Fuji are also best for the lunchbox.

APPLE CRISP

This recipe comes from Julie Casey, the pastry chef of Tre Vigne Restaurant in basking Ridge, NJ.