how do you eat your apples ?

do you cut them in half and remove core ? or do you eat the apple whole ?
chomping your way around a whole apple and nibbling around the core makes it taste better and juicier !

I core and slice them and salt them.
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that's new to me , will try salted .

roxanna wrote:that's new to me , will try salted .

Lol.... some of the simplest things are never tried! Let me know what you think.

I like mine in a nice apple pie! Fresh from the oven!
Who's baking today? Oh, almost forgot ... and a little bit of homemade vanilla ice cream on the side! ... YUM!
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roxanna wrote:do you cut them in half and remove core ? or do you eat the apple whole ?
chomping your way around a whole apple and nibbling around the core makes it taste better and juicier !

Hi, Rox!
One at a time - whole apples - I prefer Red Delicious -
( but any old apple will do! [You must be registered and logged in to see this image.]) ...

"chomping your way around a whole apple and nibbling around the core makes it taste better and juicier !"
- EXACTLY! I eat mine JUST! like that!
I also eat them diced in a fruit or Waldorf salad; cored, peeled and sliced; as applesauce;in a PIE (Jack is right! about that...) in a cobbler; fritters...
I LIKE apples! I never tired 'em salted... but what-the-hey -
it works on tomatoes and watermelon... [You must be registered and logged in to see this image.]

AND... I love skillet-FRIED!!green apples !!

~~
Fried Green Apples

Ingredients

• 2 Tbsp. bacon grease
  
• 2 Tbsp. butter
  
• sliced green apples
  
• 1 cup sugar
  
• dash of cinnamon
  

Directions


Heat 2 tablespoons bacon grease and 2 tablespoons butter in skillet.
Drop in sliced green apples (with skin); add about 1 cup sugar and a dash of cinnamon.
Cook slowly, stirring occasionally until apples are nicely browned and tender.
~~

YUM! [You must be registered and logged in to see this image.]

salt on water mellons ? another newby for me !!
apple pie and all the apple stuff sounds good,there just is something about APPLES !! even adam and eve couldn't resist them
my mums apple strudel is in a category of it's own , to die for. first you make a 'dough' it gets spread over the entire table (special white cloth used for nothing else)has to be paper thin and hanging over the table, like a table cloth,thinly sliced apples. bread crumbs,sugar,cinamon ,melted butter all rolled up and baked in oven. sooo delish.i never had the patience to make the dough ,that's where the art in it lies !!but have used frozen fillo pastry instead, very nice,but not like mums !!
i'm going to try the skillet fried green apples,sounds to good .

Rox,
Your Mother's STRUDEL! ?? Oh...YUM!
Your not kidding about the dough -
(mine is so tough... I buy FOZEN! pie shells! [You must be registered and logged in to see this image.])
No patience any more to keep trying, either.

Most strudel I've eaten - although it is GOOD - and I ATE it!... [You must be registered and logged in to see this image.]
... the dough tastes -almost- like I made it. [You must be registered and logged in to see this image.]
We had some in Austria that was exactly what it was supposed to be, though.
I don't supoooose... your Mother might... nah... [You must be registered and logged in to see this image.]
Heck.

Well! The fried green apples -
Granny Apples , or Green Delicious - not "green" (sour) apples...
really are good! I think they started out to be a dessert...
but I like them for breakfast. [You must be registered and logged in to see this image.]

Somehow... salt sprinkled on sweet things,
like watermelon, makes them sweeter and
they seem to have more flavor.

re fried green apples , i just had a go at them , no pork grease, so i used all butter ,it was yummmmyyyyy !!! but maybe used to much sugar, i'm not used to it anymore ,so next time just a little sugar. it went all sort of toffy like, very delish, with a big lump of yoghurt to counteract the sweet, yyuuummmyyyyyy.
now you mention salt, i think new zealanders use it on strawberries ,we thought that was weird, but hell, i'll try anything once !!
jaaj ,re strudel ,there is no way it can be explained without being literally shown how to make the dough, there is not much in it, it's what you DO with it !!when it's pulled accross the table, you have to keep wafting air under it as you pull it out ,from all sides ,a hole in it ruins it, you can't let it double over, even just a smidgin, it will make a hard ridge and spoil the whole thing,so you can guess it would have to have the exactly right consistency..the fun part is sprinling apples etc over it.and when it's rolled up you have this big anaconda from one end of the table to the other !! it was a meal, not desert.
my sister did make it, but has given up on it now,and none of our kids ever bothered , my daughter was interested at one time but it was geographically impossible !!
ps, the only thing better is cherry strudel !! fresh cherries of course and pitting them takes muuuuch longer than slicing the apples . any strudel you see that has a rolled out pastry, might be good, but it will not be the real thing.

YIKES! Your sister has all my sympathy!
As does anyone who successfully makes a strudel!

YES. [You must be registered and logged in to see this image.]
CHERRIES (IMO [You must be registered and logged in to see this image.]) make anything better!
I love chrries... [You must be registered and logged in to see this image.]