Many of the apples we buy from supermarkets these days are high on water but low on taste. However, here in Tirol there are still a few old varieties grown in the region's orchards which are not only super tasty but also really healthy and stay fresh for much longer.
A few years ago, scientists publishes a surprising article in which they outlined why the apple intolerance suffered by some people is linked to the variety of apple in question, as well as the level of ripeness and the colour of the apple.
- When it comes to the varieties, it was found that older ones are less likely to trigger an intolerance. They contain lower levels of allergens and more protective polyphenols than newer varieties.
- When it comes to the level of ripeness, the researchers found out that ripe apples were better than unripe apples. Indeed, apples on the ground under a tree may look unappetising, but from a health point of view these are often better than unripe apples plucked from the tree too early.
- When it comes to the colour of the apple, reddish and red apples seem to be less linked to intolerances than completely green apples.
At farmers' markets and in farmyard shops in Tirol you will still find plenty of apples which meet all of these criteria. Some farmers also open up their orchards in autumn and invite visitors in to pick and collect their own. Some farms also sell apples straight to customers.
Perfect combination for a healthy diet
Apples are excellent with cheeses and meats, for example on a piece of bread with a slice of cheese or with apple horseradish served with meat. The vitamin C contained in the apples makes it easier for the body to absorb the calcium in the cheese and the iron in the meat. A top tip is to eat cheese and meat not in one meal together but instead in separate meals. This improves the effect of the nurients on the body.
As the saying goes: "An apple a day keeps the doctor away". Apples contain a lot of vitamins and minerals as well as other healthy things like pectin, which is good for the digestive system and the levels of fat in the blood.
How to identify top-quality produce
Good apples turn brown inside soon after being cut open. This is because of the high level of polphenols.
A study carried out in Germany has shown that eating old apple varieties on a regular basis makes people more able to tolerate newer apple varieties as well.