Crunchy Apple Salsa

 

Fruit salsa is easy to make and great party food. From a nutrition standpoint, a fruit salsa is also a much lighter, healthier alternative to usual condiments like cream sauces, barbecue sauce, and sour cream. For fall, I'm sharing a sweet fruit salsa with heat, Crunchy Apple Salsa. Apples combined with onion, pepper, cilantro, and lime juice. If your apples are pesticide free, keep the skin on to keep the pieces fresher and provide a colorful contrast to the purple onion. Besides eating it with tortilla chips, pair it with grilled shrimp or chicken, and fish tacos.

 

Crunchy Apple Salsa

Use organic when available. Serves 8

 

Ingredients

• 2 apples halved, cored, and diced
• 1/2 cup red onion diced
• 1/2 cup Anaheim chili pepper seeded and minced
• 1/2 large red bell pepper seeded and diced
• 1/2 Jalapeño pepper (seeded & minced) (optional)
• 2 limes juiced
• 1/4 cup fresh cilantro (or parsley) chopped
• 1/2 tsp honey
• salt and pepper to taste

Instructions

• In medium size bowl, mix lime juice and honey
• Add apples and stir to coat
• Add onion, bell pepper, cilantro, jalapeño, and Anaheim pepper
• Toss to coat
• Add salt and pepper to taste and stir
• Cover dish and refrigerate for 30 minutes for flavors to blend
• Serve with grilled meat, seafood, or tortilla chips

  

 

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Fall Apple Cinnamon Infused Water

 

 

Today, I’m sharing a simple fall and winter recipe for Apple Cinnamon Water. You just need 2 apples thinly sliced + 4 cinnamon sticks + 8 cups water in a pitcher. Cover and let it infuse for at least 4 hours in the refrigerator. To prevent the apples browning, I first soak the apple slices in lemon water for about 2 minutes. I also add a little lemon juice to the infused water before adding apple garnish when serving. 

 

 

 As to the type of apples to use, it’s a personal choice. Each type has its own flavor, and this is the season to experiment. Do choose fresh, firm, sweet apples. Wash them well. I don’t peel my apples since they are organic. A green apple like Granny Smith can add a wonderful flavor to water. How about a combination of types of apples. Since we’re using 2 apples, try Granny Smith with a sweeter taste of Fuji. It’s a subtle flavor that adds to my fall pleasures. 

 

 

 

Fall Apple Cinnamon Infused Water

Use organic when available. Serves 8 glasses of 8 oz.

Ingredients

• 2 sweet apples thinly sliced like Granny Smith, Fuji (can mix types if desired)
• 4 cinnamon sticks
• 8 cups water or 1/2 gallon for 64 oz pitcher + water to fill medium bowl
• 1 lemon juiced divided

Instructions

• Add 1/2 lemon juice to medium bowl of water & stir
• Add apple slices to bowl to soak about 2 minutes to prevent browning
• Add 8 cups of water to 1/2 gallon pitcher & transfer apple slices to pitcher
• Add cinnamon sticks, cover, & place in refrigerator
• Let apples infuse for at least 4 hours up to overnight
• Strain solids from water, add juice of 1/2 lemon, & stir
• Garnish with fresh apple slices and lots of ice to serve
• Can keep in refrigerator up to 3 days 

 

 

 

 

 

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Sweet Potato Apple Cranberry Bake

 

                                           Published on comfortspringstation.com on 9/2/20

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 Today's recipe is a fast and easy side dish with great nutritional value.  It has such a great autumn taste with sweet potatoes, apple, and cranberries. Another tasty option is to add a handful of nuts - pecans are wonderful in it. Even though this is the perfect fall holiday dish, I eat it often throughout the year with frozen or re-hydrated dried cranberries.  I’ve even used frozen sweet potato cubes and that worked.  I would never use anything but a fresh apple for best flavor and nutrition.  I try to eat a lot of color and this dish is a perfect example.   

  Sweet Potato Apple Cranberry BakeUse organic when available. Serves 4 15 prep   45 minutes cook  Total 1 hr   Ingredients 2 large sweet potatoes peeled & cubed1 large tart apple seeded & cubed (peeled if desired)1/2 cup fresh, frozen, or re-hydrated dried cranberries2 T olive oil1 t cinnamon1/4 c maple syrup or agave nectar2 T butter or margarine optional hand full of chopped pecans  Instructions Preheat oven to 350 F (176 C)Oil or spray baking dishPlace sweet potato, apple, cranberries & nuts if using in bowlAdd oil, maple syrup, and cinnamon to bowlMix well to coat ingredientsSpoon mixture into prepared baking dishPlace 2 slices of butter or margarine on top of mixtureCover dishBake 45 minutes  & serve warm  Enjoy!   

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