Apples are the taste of autumn

Historians disagree about the origins of apples. Some suggest the Roman Empire, while others have evidence that apples originated in Asia.

In the United States, it was the colonists who introduced our country to apples. The most notable was John Chapman, also known as Johnny Appleseed. Legend has a tattered-clothed Johnny Appleseed traveling the countryside scattering apple seeds. The truth is that John Chapman’s love for apples prompted him to start apple tree nurseries in Illinois, Indiana and Ohio.

It takes 40 years of development for an apple variety to be available at the grocery store. This year, an astounding 2,500 apple varieties will be grown in the United States. Some of the newest apple varieties include Honeycrisp, Zestar and SnowSweet. These sweet eating apples are nature’s candy. Heirloom or vintage apple varieties, like Winsap, are also becoming popular. Most Nebraska orchards and local apple hobbyists grow apples for flavor, rather than high yields. Mass produced apples have a shiny, plastic look and will not compare in taste to locally grown apples.

For centuries, apples have been known for medicinal purposes and health benefits. Today, the benefits of apples are linked with promoting heart health and protecting against certain cancers. A recent study by Pennsylvania State University found that people who ate an apple before lunch consumed 200 fewer calories at that meal. Simply by eating an apple before lunch can help with weight lost and weight maintenance.

This autumn try out one of the new apple varieties from a nearby orchard. Or prepare the below apple recipe and savor the taste of autumn.

Apple and Sweet Potato Casserole

2 medium sweet potatoes, peeled and cut into bite-sized chunks

2 apples, leave skin on and cut into bite-sized chunks (Note: any apple variety will work except Red Delicious.)

Butter or margarine

Brown sugar

Dried cranberries, raisins, walnuts or pecans (optional)

In a small greased casserole dish, place apples and sweet potatoes. Dot with 1/2-tablespoons of brown sugar and butter. Sprinkle optional fruit and nuts onto casserole. Bake uncovered at 375 for 45-60 minutes. Casserole is ready when potatoes are fork tender. To reduce baking time, microwave cut sweet potato for 5 minutes prior to placing in casserole dish.

Jennifer Dunavan MS, RD, LMNT is a registered dietitian with Fremont’s Hy-Vee Food Store. She can be reached via e-mail at 1185dietitian@hy-vee.com.