with Dried Cranberries & Candied Ginger
Janice Feuer-Haugen
November-December 2019 • Vol 3, No 107
Two joys of the harvest season include both biting into crisp and juicy new-crop apples and pears, and inhaling their unmistakably rich aroma when they’re baking. Most of us take for granted fall’s abundance and huge variety of apples and pears. Perhaps we forget that, along with their many colors, shapes, sizes, textures and sweet-to-tart tastes, apples and pears are also superbly nourishing.
AN APPLE A DAY… We all know the rest of this maxim. And, recent research finds that as long as you eat the peel, an apple a day does indeed help keep the doctor away. As with both apples and pears, the majority of their vitamins, minerals, antioxidants and other nutrients are found in their peel. Peel the skin and you peel away much of what makes them so healthy—their fiber, nutrition and phytonutrients. Plus, aesthetically, the contrast of the peel with the flesh adds a welcome contrast of color and texture.
