There are hundreds of varieties of apples to choose from. Which do you bite and which do you bake?
Things Required:
1 red or golden delicious apple
1 Rome, York Imperial, Stayman, Winesap or Jonathan apple
2 to 3 tablespoonfuls of sugar or raisins
Dash of nutmeg (optional)
Water
Directions:
Core both apples and cut away a circle of peel at the top. Place them in a baking dish. Fill the centre hole of the apples with sugar or raisins. Sprinkle with nutmeg. Add water to cover the bottom of the dish. Place it in a 400°F (200°C) oven for about an hour or until the apples are tender. Taste each one.
This Is What Happens:
The delicious apple is mushy and shapeless. The Rome is firm and tasty.
Science Behind It:
The delicious apple becomes mushy for two reasons. First, it lacks enough fibre (cellulose); the part of the cell wall that keeps it firm, to hold the peel intact. Second, the delicious apple doesn’t have enough acid to counterbalance the added sugar. The apple that is less sweet remains firmer and retains more fibre. Fibre is undigestible roughage that is good for us because it helps the intestines and bowels to work better in order to eliminate waste products. Of course, a raw apple contains the most fibre!
