Noni fruit contains natural enzymes and immune boosting anthraguinones and polysaccharides. Noni fruit boasts proxeronine, which aids in the absorption of vitamins and minerals
One of the rituals of the Matsutake season is to prepare a sukiyaki, the Japanese version of a hot pot, in the woods during a hunt
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McIntosh apples are vivid red brushed with bright green, oftentimes speckled with white lenticels (spots). The amount of red or green on the skin of the McIntosh will vary depending on when it was harvested. Early season apples will have more green and later season will sometimes be almost all red. The flavor as well will vary, with the later season apples taking on a slightly sweeter taste than those picked earlier in the season. The McIntosh apples crisp flesh is exceptionally juicy and bright white in color. When first picked the flavor of the McIntosh apple has a strong sweet-tart taste with nuances of spice, this flavor will mellow slightly in cold storage.
McIntosh apples are available in the fall and early winter.
While the exact parental origin of the McIntosh apple is unknown it is known to be a relative of many popular new varieties such as the Empire, Cortland, Liberty, Macoun, Lobo and Spartan.
McIntosh apples are low in calories, high in water content and offer a fair amount of vitamins A, C and B. They also contain a dietary fiber known as pectin, which has been shown to lower cholesterol levels and trace amounts of boron, which has been touted for its ability to help build strong bones.
McIntosh apples can be used cooked or raw and in both sweet and savory preparations. Add slices atop a pizza or tart, use chopped as a stuffing or puree and add to a soup. The flesh of the McIntosh apple is delicate and will breakdown when cooked. Pair with dense apples such as Granny Smith, Rome, Green Dragon or Fuji to make pie filling or slow cook to make sauces and chutney. Diced McIntosh will add sweetness and moisture to cakes, breads and cookies. Their slightly spicy flavor and juiciness makes them a perfect apple for use in juice and cider. Its flavor pairs well with maple, pecans, celery, pork, blackberries, cherries, cinnamon, nutmeg and flavorful cheeses such as feta, gorgonzola and sharp cheddar.
In 1811 when clearing the land on his farm in the Matilda township of Ontario, Canada John McIntosh discovered several unidentified tree seedlings growing. The trees were transplanted and grown on the family's land. One of the trees produced an apple that was noted to be of exceptional quality and was given the family name, McIntosh as its own. The McIntosh family played an integral part in distributing both the McIntosh apples and apple trees. Thriving in cold climates, today the McIntosh apple is a popularly grown variety in Canada and throughout the midwest and northeast United States.
Recipes that include McIntosh Apples. One is easiest, three is harder.
|Eating Rules||Slow-Cooker Cran-Apple Butter|
|Jenny Shea Rawn||Slowcooker Apple and Cranberry Compote|
People have spotted McIntosh Apples using the Specialty Produce app for iPhone and Android.
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