Crisp, sweet and sometimes a little sassy on the palate, apples are an all-American classic that add flavor and goodness to everyday eating. They’re one of the most local and reasonably priced of fruits, grown commercially in more than two-thirds of U.S. states, and also one of the most diverse, with at least a hundred varieties available in markets throughout the country.

Apples are most often enjoyed just as they are, eaten out of hand as a snack or part of a meal. Or, perhaps, in an apple pie—what could be more American than that? But, here’s some good news for busy home cooks. Fresh U.S.-grown apples can also go global, as a perfect fit for easy ethnic dishes everyone around the table will love.

Thai cooks typically finish a dish with fresh fruit and herbs to brighten flavors. That’s the inspiration of this recipe for Aromatic Thai-Style Chicken with Apples, an irresistible combo with a kicky hot-sweet sauce calling for red curry paste, fresh ginger and honey. In Spicy Pork & Apple Curry, an appealing Indian-inspired dish, apples serve as a cool, refreshing complement to the dish’s pleasantly spicy seasoning.

Both dishes go from stovetop to the table in half an hour or less. The subtle sweetness of apple matches perfectly with the exotic seasonings in these dishes and provides a familiar layer of flavor that will please the whole household. While the meal has exotic nuances, the accent is definitely on speed. Here’s another bonus: These recipes call for chicken thighs and pork shoulder, inexpensive but full-flavored cuts. Stovetop or slow cooker? Your choice—instructions for both methods are given.

Eating fresh apples is not only enjoyable, nutritious and economical, but a great way to support local American farmers. The U.S. is one of the world’s leading apple producers, with an estimated 7,500 U.S. apple farmers managing orchards covering 379,000 acres nationwide.

Apple Nuggets

Selection: Apples should be firm to the touch, have a pleasant aroma and be free of skin breaks and bruises.

Storage: Refrigerate apples after bringing them home to maintain maximum freshness and flavor. Once chilled, apples will keep four to six weeks, making them an ideal fruit to keep on hand.

Prep: Wash apples and dry with a paper towel, either before storing or just before use. The core is easily removed with a paring knife or apple corer. Apples can be sliced, cut in wedges, diced or chopped, depending on how they are to be used.

After slicing: To slow down oxidation, coat apple pieces in a mixture of one part lemon juice to three parts water. They also keep well in vitamin C-fortified 100 percent apple juice. Apples are best eaten within 2 hours of cutting.

Apple Math

1 large apple (3-¾ inches in diameter) =	2 cups sliced or chopped 1-1/2 cups finely chopped 3/4 cup applesauce
1 medium apple (2-¾ inches) =	1-1/3 cups sliced or chopped 1 cup finely chopped 1/2 cup applesauce
1 small apple (2-1/4 inches) =	3/4 cup sliced or chopped 3/4 cup finely chopped fruit 1/3 cup applesauce

Click on any of the links below to download and mix-n-match the materials that best suit your readers’ needs.

• All-American Apples Take to Global Flavors has two supporting recipes:
  • Aromatic Thai-Style Chicken with Apples
  • Spicy Pork and Apple Curry
• Guilt-free Snacking is a featurette stuffed with tips on how to enjoy more great-tasting fruit every day. It also includes a short recipe for Tuna Apple Pita Pockets and photograph. Use as a sidebar to your story or as a freestanding 2-column ready-to-print piece. For a PDF version, click here.
• Strong Core Values — another short feature to use as a sidebar or ready-to-print piece — outlines apples’ nutritional benefits. For a PDF version, click here.