Spiralized Apples

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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.

A is for Apples – Spiralized Apple Recipes

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!

Preparation

  • Either peel or wash the apple. Reccomended: leave skin on to give structure, not mandatory.
  • Remove stem
  • Recommended Blade: 3mm or 6mm

Cooking

  • 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

Yield

  • 1 medium-sized apple =  approximately 1 cup raw apples
  • Varies with size of apple

Storage

  • Store in an air-tight container
  • Keeps fresh for up to 2-3 days (will brown)

Price

  • Wide range in prices dependent on strain of apple and store

Don’t waste time…Lets get some recipes for spiralized apples!

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