I just read the US Apples thread and i got to wondering about how much nutrition i'm actually getting when i eat apples. I can't eat the peeling. I just chew all day and it never goes away. LOL! So i always peel mine. I've always heard the peeling contains the most nutrition. How much nutrition do you think i'm losing? I don't tend to eat the peelings of potatoes either and i'm sure there are others i can't think of at the moment. I will eat the peelings of plums (although i probably prefer them without too) and of course grapes although i have a hard time with the grapes too.

Amy

Amy- Maybe it's the kind of apples you are eating that's your problem. I know that the red delicious apples skin is tough. Try a different apple and see if you still have the problem of the peel not going anywhere. I prefer a nice crisp apple with a thin skin.

Slicing the apple instead of eating it out of hand also helps (and I agree about Red Delicious - yuck I won't even eat them any more. I prefer sweet, crisp apples with thinner skins like braeburn, fuji, pacific rose, cameo, pink lady, honey crisp, royal gala - they're a little more expensive but the flavor and skins taste tons better)

I always eat apples sliced due to having a bridge on my front teeth from an accident. The fact that it makes the peels easier to eat is a nice benefit! I never eat red delicious either - tough skins, mealy interior - ick! I love the ones Colleen listed, and usually look for those that are on sale. Braeburns this week.

Have to agree . . . try a different apple . . . and try it sliced. My all-time favourite apple (for taste) is MacIntosh . . . but I've had to give them up because of the skin being so tough. Currently my favourite is Golden Delicious . . . they are absolutely different from the Red Delicious; totally different flavour and the skin is really nice and soft.

Here's some info on apples:
http://www.whfoods.com/genpage.php?t...dspice&dbid=15

"Most of the apple's fiber is contained in its skin, as is the majority of its quercitin. Unfortunately, in conventionally grown apples, the apple skin is also the part most likely to contain pesticide residues and may have toxic residues if covered in petroleum-based waxes. Since peeling results in the loss of apples' flavonoids and most of its valuable fiber, choose organically grown apples whenever possible."

The irony of the taste issue is that from what I've read, Red Delicious is actually the apple with the highest nutritional value when they are fresh. I agree, I'd rather eat a Pink lady, Braeburn, Gala or MacIntosh!

Try slicing them very thin.

Mel

Ugh. Red Delicious. Yuck. Run away, run away!
Go Gala all the way! That's a great apple.

This is actually a fascinating article on the rise and fall of the Red Delicious. I had no idea it was actually engineered to death...

Steph

I usually follow the "darker the color, the greater the health benefits" rule (for that reason, I prefer dark red grapes to green grapes, even though I think green grapes are good too!!). That being said, I am also not a huge fan of Red Delicious (too mealy, I must have a crisp apple) and my current favorite apple is the Cameo (super crisp!)

Me too on the Cameos! I'm a total apple snob and my current favorite treat is a thin sliced Cameo with a (carefully measured) tablespoon of natural PB.