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ROAD TEST
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Let’s be honest: An apple a day is kind of boring. But an apple and sausage monkey bread one day, a caramel apple ice cream float the next? Now you’re talking. Sauté crisp varieties (like Fuji) with vegetables for a subtly sweet side dish. Or pickle—yes, pickle— slices for snacks. Here are six new recipes to sink your teeth into.
Gimme some skin
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Fifty percent of an apple’s vitamin C content is just below the skin. So don’t peel, but do wash well, with cool running water. And buy organic when possible. Cold maintains crispness; store in the refrigerator for 4 to 6 weeks.
Recipes by Ben Mims Photographs by Levi Brown Food Styling by Maggie Ruggiero
WHY NOT TRY…?
APPLES
Did you know?
All the apples grown in the United States—more than 200 million bushels a year—are handpicked. No harvesting machines, just old-fashioned ladders and buckets.
CORE RECIPES For pies, crisps, cider, and more, go to realsimple. com/apples.
