Apples | In Season

Autumn’s fruit yields a rich bounty.

Most people are surprised to learn that apples, the most American of fruits, aren’t actually native to North America. They originated in Central Asia, growing wild in the foothills of the Tien Shan mountain range until humans carried them west and north along early trade routes. When the first Europeans arrived, they did find native crabapples, but they, too, had to bring their sweet apples with them.   But even though they weren’t from New England, apples thrived here, from the first Roxbury Russets cultivated in Boston in the early 1600s to the Baldwins and Westfield-Seek-No-Furthers of the 1700s. Thousands of new varieties sprang up as chance seedlings, or were bred by enterprising horticulturalists. These heirlooms fell out of favor for a time, but apple lovers are rediscovering their charms and diverse flavors at pick-your-own orchards and farmers’ markets. Try them in the following recipes, and remember: when you’re making a pie or a crisp or a sauce, the more varieties you use, the more flavor you’ll be able to enjoy.

Recipes:

• Mary Q’s Apple Crisp
• Apple-Pear-Cranberry Crostata
• Blue Ribbon Deep Dish Apple Pie
• Cider-Braised Pork with Pearl Onions and Apple
• Cider Donut Muffins
• Apple & Mustard Grilled Cheese Sandwiches

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