Granny Smith Apples Are Plentiful, Flavorful

Some may disagree, but Granny Smith apples have a couple of characteristics not often appreciated in grannies: crispness and tartness.

However, they’re also like everyone’s favorite granny: They’re sweet, they make great pies and they’re always around.

Apples are high in vitamins A, B and C and also contain respectable amounts of fiber, iron and potassium. They’re perfect for packing in lunch boxes and also add a pleasant texture to an otherwise drab tuna salad.

For a side dish, bake sliced apples with sliced sweet potatoes.

For dessert, try this Cranberry Apple Sorbet: Peel, core and chop two Granny Smiths and place them in a saucepan with 2 cups cranberry juice. Cook until soft, then cool to room temperature. Puree, then freeze according to ice cream machine manufacturer’s directions.

At the market, choose Granny Smith apples that are bruise-free and firm.

At home, keep them at room temperature in the cooler days; refrigerate, if you must.

Zucchini-Apple Bulgur From “Wholesome Harvest,” by Carol Gelles (Little, Brown)

3/4 cup water

2/3 cup apple juice

3/4 cup bulgur

3 tablespoons pine nuts

1-1/2 tablespoons vegetable oil

1 cup chopped apple

1 cup chopped zucchini

1/2 teaspoon salt

1/4 teaspoon ground cardamom

1/4 teaspoon ground cinnamon

In a 2-quart saucepan, over high heat, bring water and apple juice to boil. Add bulgur and return to a boil. Reduce heat and simmer 20 minutes, or until liquid is absorbed.

While bulgur is cooking, lightly toast the pine nuts in a large dry skillet over medium heat. Remove from skillet and set aside.

Add oil to skillet and heat over medium-high heat. Add apple and zucchini and cook, stirring, until softened. Stir in salt, cardamom and cinnamon. Add cooked bulgur and reserved pine nuts.

Nutrition information per serving: 155 calories, 2 grams protein, 18 grams carbohydrate, 10 grams total fat (58 percent fat calories), no cholesterol, 277 milligrams sodium.