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Autumn = APPLES!

October is here and with it, the start of the harvest season of one of our favorite superfoods (and superfruits!), the apple.

Michigan is the nation’s third largest producer of apples. There are more than 11.3 million apple trees covering 35,500 acres on 825 family-run farms in Michigan. Growers pride themselves on a rich heritage of producing an array of fine apple varieties.

It’s no surprise that apples are good for you—it’s earned the “keep the doctor away” reputation, after all—but there are a number of lesser-known reasons to pick up a juicy one today. Apples are an important part of a healthy diet. Loaded with powerful flavonoids and antioxidants, and filled with fiber—while being low in sodium and calories—they’re a healthy choice for every body!

Apple varieties, of which there are thousands, fall into three broad classes: (1) cider varieties; (2) cooking varieties; and (3) dessert varieties, which differ widely but tend to emphasize color, size, aroma, smoothness, and perhaps crispness and tang. Many varieties are relatively high in sugar, only mildly acidic, and very low in tannin. Apples provide vitamins A and C, are high in carbohydrates, and are an excellent source of dietary fiber. Apples are eaten fresh or cooked in a variety of ways and are frequently used as a pastry filling, apple pie being perhaps the archetypal American dessert. Especially in Europe, fried apples characteristically accompany certain dishes of sausage or pork.

Sweet chunks of apple blended with savory bacon and caramelized onions are tucked away in a flaky pastry triangle for an indulgent bite any time of day. Try this savory recipe for Crispy Turnovers with Apple, Bacon and Caramelized Onions!

“It is remarkable how closely the history of the apple tree is connected with that of man.”
Henry David Thoreau

Maple Bundt Cake Photo