I love to spiralize apples but they are a totally different kettle of worms (is that the right expression?) than say, zucchini.
Generally speaking, the firmer the apple, the better the spiralized apples turn out. Read: Those apples that you should eat after a really awful dentist appointment or because they have a sloshy consistency when you bite into them…. Not nearly as spiralizeable as those bitter granny smith’s.
If you’re preparing any kind of apple for a party, keep some fresh lemon juice on hand. Spiralized apples oxidize VERY quickly – faster than a diced apple – and will turn a beautiful hue of brown that will make heads turn…for all the wrong reasons.
What You Can Expect
- Short noodles (unlike, say, daikon radish)
- Softer consistency, delicate noodles that break easily
- Rapid oxidation – spray on some lemon juice to help slow this process!
- Either peel or wash the apple. Reccomended: leave skin on to give structure, not mandatory.
- Remove stem
- Recommended Blade: 3mm or 6mm
- Eat Raw
- Saute for 4-5 minutes on medium heat (recommended: try coconut oil and cinnamon)
- Bake at 400 for 10 minutes
- Best applications: garnishes, salads, and desserts
- 1 medium-sized apple = approximately 1 cup raw apples
- Varies with size of apple
- Store in an air-tight container
- Keeps fresh for up to 2-3 days (will brown)
- Wide range in prices dependent on strain of apple and store