‘An apple a day keeps the doctor away’ is one of the most used phrases in the Italian language, to the extent that “there are no longer any seasons”, it is the best way to introduce the indisputable benefits to our health that our fruit gives.
The beneficial properties of the fruit par excellence are universally recognized, but let’s go into detail.
The first consideration concerns water: 85% of an apple is water and, consequently, eating a an apple sates with a reduced caloric intake (about 38 kcal per 100 grams of edible part).
The advantage is, therefore, that of favouring a low-calorie diet that is particularly recommended after a period of forced quarantine which has led us perhaps, to exaggerate with food as an antidepressant.
Let’s go to the nutritional aspects, the apple provides sugars (essentially fructose, monosaccharide characterized by a low glycemic index), vitamins (A, B1, B2, B3, B9 and C) and mineral salts (sodium, potassium, iron, calcium, phosphorus, magnesium and zinc).
In particular, the apple is rich in potassium and is very valuable for the proper functioning of the nervous system and heart muscle.
Then apples contain fibre (up to 10%) and in particular pectin (polysaccharide composed of a linear chain of galacturonic acid monomers) which, being soluble, promotes intestinal well-being and reduces the levels of cholesterol and glucose in the blood. In addition, pectin reduces the appetite and accentuates the aforementioned sense of satiety.
Citric acid and malic acid present in the apple also promote digestion by acting as effective disinfectants for the intestine. Furthermore, malic acid stimulates
the salivary glands by lowering the pH of the mouth, protects the gums and restores the teeth to a pure white without the need for expensive mouthwashes and toothpastes.
Apple is a concentrate of antioxidants and, in particular, of polyphenols (about 200 mg per 100 g of edible part) which improve the metabolism of fats, reduce the formation of inflammatory molecules and protect the cardio-circulatory system. Polyphenols with flavonoids counteract the formation of free radicals, curb oxidative stress and slow down cellular aging.
And if this did not convince you to eat an apple, it has been shown that the apple polyphenols hinder the replication of colon cancer cells contributing to the so-called cellular apoptosis (mechanism of abnormal and defective cells of the organism that leads to their dying as not responding to the original DNA).
Apple is good for colitis, gastritis and water retention and can be consumed for diabetes.
Apple is diuretic, laxative, depurative and decongests a fatigued liver.
Apples are beneficial for rheumatism and joint diseases.
And our production in the Valle del Giovenco is very natural. Down with the coronavirus. Long live the apple. Long live Ortona.
Adopt an apple tree from Ortona dei Marsi.
The story of the “tarte tatin” recipe with Renetta apple
Tarte Tatin is the most classic of French traditional apple desserts. It was created in the early 1900s thanks to the inventiveness of the sisters Carolina and Stephanie Tatin, hoteliers in Loret Cher in France.
The recipe seems to be due to an error by Stephanie, a trained chef who had to find a quick dessert. It is said that one day she forgot to prepare her legendary apple pie.
Without wasting time, she ran into the kitchen, buttered and sprinkled a cake pan with sugar, put the apples in it and put them in the oven. Only later, she realized that in her haste she had forgotten the base of brisèe (short) pastry but she did not lose heart and covered the cake pan with a layer of pastry and put everything back in the oven.
After cooking, Stephanie turned the cake over on a plate and brought it to the room where it was literally devoured by those present. Thus was born the Tarte Tatin.
The only ‘Ortonese’ variant that I recommend is the use of granettona apples which are traditionally grown in the Giovenco Valley.
Enjoy your meal but … watch out for the extra pounds