This fresh juice is bursting with vitamin C! Don't worry if you don't have a juicer, just remove the apple cores and make a purée using a blender or food processor. Then use a sieve to separate the juice from the pulp.
Preparation: 5 minutes
Makes: 2 servings
Scrub the carrots and cut each one into 2 or 3 pieces. Remove the stems from the apples and carefully cut them into quarters.
Put the apples and carrots through the juicer. Throw away the pulp and pour the juice into two glasses. Add a squeeze of lemon and stir the juice.
Buy firm, crisp apples that are free of brown bruise spots. Apples range in color from yellow to bright green to deep red. Choose a variety that will work well in your recipe. Use cooking apples for baking and pies. Some apples fall apart when cooked, so they make great apple sauce.
Store apples in the crisper drawer in the refrigerator and use within two weeks.
Rinse apples and core. If the apples (except for Golden Delicious or Cortland) are to be peeled or sliced, sprinkle with lemon juice, vinegar, or a little vinaigrette (depending on their use) to prevent browning.
A fine all purpose apple, this large, round apple remains firm when baked. Cortland is good for fruit salads because the raw slices do not discolor.
This New Zealand import is a cross between Kidd's Orange Red and Golden Delicious. Sweet, crisp, and juicy with red-streaked yellow skin, it is good for cooking.
Another good all purpose apple with yellow-gold skin and a sweet flavor. Excellent for eating out of hand, pies, apple sauce, and salads.
Very crisp and slightly acidic, this green-skinned apple is named for its original cultivator, an Australian grandmother. Its slices hold their shape well during baking, so it's a good choice for pies.
A crisp, yellow-fleshed apple that works well in pies, cobblers, and applesauce.
A cross between the McIntosh and Jersey Black, it has fragrant white flesh and is a good all purpose apple.
Round and juicy, this apple's flesh softens when cooked. Best for applesauce, eating out of hand, or in combination with firmer apples in pies.
A somewhat small apple with tart, firm flesh. Great in pies.
The most familiar red skinned apple; best for eating out of hand.
A large, aromatic apple that is excellent for baking whole.
A crisp pie apple with wine like juice.
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