Apples and Cancer Protection
Fall is the time of year when apple orchards open for apple picking. A large variety of apples are available in the coming months including Braeburn, Cortland, Gala, Granny Smith, Honey Crisp, Red & Golden Delicious, Fuji, and McIntosh apples to name a few. Tastes range from sweet to tart, colors range from green to yellows to reds, and they are either best for snacks or are most useful in baking.
Apples have been the focus of research lately as they have jumped out among fruits in some studies involving cancer risk. There is a good reason to believe that apples may be beneficial in reducing risk for lung cancer in women. Daily consumption of apples may also be helpful in reducing risk of colon cancer and breast cancer as well. More studies are needed to fully understand its benefits under what circumstances. Despite this, apples are a good source of fiber which helps keep your stomach feeling full. It also cleans out your body’s “plumming system” including your intestines and arteries. This promotes improved bowel movements reducing risk for colon cancer and promotes lower cholestrol levels improving heart health.
Here is a healthy, low-fat, flavorful dessert for Fall time. This recipe can be substituted with your favorite type of apple in season.
Yield: Makes 4 Servings
Ingredients:
- 4 large Golden Delicious apples (about 9 ounces each), unpeeled, cored
- 8 tablespoons mixed dried fruit bits
- 1/2 cup unsweetened apple juice
- 3 tablespoons honey
Preperation:
Preheat oven to 350°F. Cut a thin slice from the bottom of each apple so that apples will stand upright. Place apples in 9-inch-diameter glass pie dish or 8x8x2-inch glass baking dish. Fill cored-out section of each apple with 2 tablespoons dried fruit bits. Pour apple juice around apples in dish. Drizzle honey over dried fruit filling and apples.
Bake apples until tender when pierced with skewer, basting frequently with pan juices, about 55 minutes. Serve warm, spooning pan juices over.
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