There are a few main reasons why it is recommended to peel apples before making applesauce:
To remove pesticides
Apple skins contain the highest concentrations of pesticides compared to the flesh. Peeling removes most of these surface pesticide residues. This is especially important for applesauce which is often fed to babies and young children.
For a smoother texture
Applesauce is typically desired to have a smooth, even texture without chunks or pieces. Peeling the apples helps achieve this smooth consistency.
To control thickness
Leaving the peel on will result in a thicker, chunkier applesauce. Peeling allows better control over the desired thickness.
For a more appealing color
The skins of some apple varieties can give the sauce a brownish, rustic look. Peeling gives a more evenly pale yellow or off-white color.
To reduce cooking time
Apple skins take longer to break down during cooking compared to the flesh. Peeling slashes cooking time and saves energy.
For food safety
Unwashed apple peel may harbor harmful bacteria like E. coli. Peeling removes this contamination risk.
To control flavor
Some find apple skins add unwanted tannins or astringency. Peeling allows better control over the sweetness and flavor profile.
For easier digestion
The skins contain insoluble fiber that some find hard to digest, especially children. Peeling may improve digestion and reduce stomach upset.
To suit personal preference
Some people simply don’t enjoy the texture or flavor of apple peels. Peeling comes down to personal or cultural preferences.
Conclusion
Peeling apples before making applesauce has advantages like removing pesticides, achieving a smooth texture, controlling thickness and cooking time, improving food safety, flavor and digestion, and accommodating personal preferences. However, leaving the peels on provides added nutrition from fiber, antioxidants, and flavonoids. The choice comes down to your specific needs and tastes when making applesauce.
Nutritional Comparison of Apples With and Without Peels
Apple peels contain beneficial nutrients and plant compounds, so removing them does reduce the overall nutrition of applesauce. Here is a nutritional comparison of apples with and without their skins:
Nutrients in 1 medium apple (182g)
| Nutrient | With Peel | Without Peel |
|---|---|---|
| Calories | 95 | 77 |
| Fiber | 4.4g | 2.1g |
| Vitamin C | 14mg | 8.5mg |
| Vitamin A | 54mcg | 10mcg |
| Potassium | 195mg | 159mg |
As shown, peeling apples reduces the fiber content by more than 50%. It also decreases vitamin C, vitamin A, potassium, and other nutrients found concentrated in the skin.
Key Nutrients in Apple Peels
Here is more detail on some of the key nutrients provided by apple peels:
Dietary Fiber
Apple peels contain insoluble fiber that helps promote digestive health. They also have soluble fiber like pectin that helps regulate blood sugar and cholesterol.
Vitamin C
Apple peels provide about 5mg more vitamin C per medium apple compared to the flesh. Vitamin C supports immune function and nutrient absorption.
Antioxidants and Polyphenols
Compounds in apple peels like quercetin, catechin, phloridzin, and chlorogenic acid have antioxidant and anti-inflammatory benefits.
Flavonoids
Apple skins contain the flavonoids quercetin, cyanidin, and epicatechin, which may help combat chronic diseases.
Ways to Keep the Peels On
To retain the nutrients in apple peels when making applesauce, you can:
- Wash apples thoroughly instead of peeling
- Use a food mill to separate skins after cooking
- Blend the sauce with peels, then pass through a sieve
- Cook apples longer to soften peels
- Choose thin-skinned apple varieties like Gala or Red Delicious
If you prefer smooth sauce without peels, you can supplement lost nutrients by adding cinnamon, raisins, or pumpkin which provide fiber, iron, and vitamin A. You can also incorporate other fruits and vegetables into applesauce recipes.
The History of Applesauce
Applesauce has long been a treasured home-cooked food, especially in American and European cuisine. Here is some interesting history behind this sweet and tangy fruit puree:
Origins
Applesauce dates back centuries as a way to preserve fresh apples when refrigeration was not available. Cooking soft apples and mashing them into sauce allowed people to enjoy the sweet flavor all year long.
Popularity in America
Applesauce gained popularity in America during the 19th century as apple orchards flourished, especially in Northeastern regions. Published recipes for applesauce emerged by the mid-1800s.
Mass Production
Commercial production of applesauce began by the early 20th century. In the 1920s, newly established companies like Mott’s began mass producing applesauce and introducing it to grocery stores nationwide.
Nutritional Movement
In the 1960s and 70s, the natural and organic food movements increased interest in homemade applesauce. It regained favor as a more nutritious alternative to processed sugary foods.
Modern Variations
Today applesauce comes in many unique variations: organic, unsweetened, flavored, chunky, and more. It remains a nutritious baby food and convenient snack for all ages.
Fun Facts
- Applesauce was a common wartime food during WW1 when sugars were rationed.
- NASA included applesauce on its space shuttle menus for astronauts.
- September 25 is National Applesauce Cake Day in America.
- Amish communities are renowned for homemade applesauce recipes.
How to Make Homemade Applesauce
Making your own applesauce at home is simple. Here is an easy recipe and directions:
Ingredients
- 5 medium apples (Gala, Fuji, Granny Smith)
- 1/4 cup water or apple juice
- 1/4 cup sugar, honey, or other sweetener (optional)
- 1 tsp ground cinnamon (optional)
- 1/2 tsp fresh lemon juice (optional)
Equipment
- Peeler
- Knife and cutting board
- Large pot
- Wooden spoon
- Potato masher or immersion blender
- Storage containers
Instructions
- Wash, peel, core and chop the apples into 1-inch chunks
- In a large pot, add the chopped apples and water/juice
- Bring to a boil over medium heat, then reduce heat and simmer for 10-15 minutes, stirring occasionally, until apples are very soft
- Remove pot from heat and mash apples to desired consistency using a masher or immersion blender
- Stir in any optional ingredients like sweetener, cinnamon or lemon juice
- Let applesauce cool before transferring to storage containers
- Refrigerate and enjoy within 1 week
For chunky applesauce, mash slightly. For smoother sauce, use blender. Add extra water if too thick. Customize flavors to your liking. Enjoy your homemade applesauce!
Apple Varieties Best for Applesauce
Choosing the right apple variety is key for making smooth, flavorful applesauce. The best types include:
Gala
Gala apples break down easily when cooked and have a sweet, mellow flavor. Great for making super smooth sauce.
Fuji
Fujis become soft and creamy when cooked. They add a sweetness that requires little added sugar.
Golden Delicious
Goldens cook down into a velvety, sweet puree. Their mild flavor works for many recipes.
Braeburn
Braeburns hold their shape nicely when cooked, for a chunky texture. They have a balanced sweet-tart taste.
Granny Smith
Grannys become tender when cooked but still retain some tartness. They pair well with sweeter apples.
Honeycrisp
Honeycrisps break down with a smooth consistency. Their honeyed sweetness adds natural flavor.
McIntosh
Macs cook into a thick, ruby sauce with fuller apple flavor. They work nicely combined with other varieties.
Avoid dense baking apples like Rome or firm crisp apples which keep their shape. Softer, juicier apples are ideal for the best applesauce texture and taste.
Tips for Making Perfect Applesauce
Follow these helpful tips for consistently excellent homemade applesauce:
Use ripe, in-season apples
Choose apples at their peak ripeness and flavor. Freshly picked local apples in autumn yield the best results.
Experiment with different apple types
Mix sweet and tart apples for more complex flavor. Soft and firm apples balance texture.
Leave peels on when possible
Peels add fiber, nutrients, and color. Cook thoroughly to soften.
Sweeten sparingly or use unsweetened juice
Let the natural sweetness of ripe apples shine. Sweeten to taste.
Flavor with cinnamon, citrus, vanilla, or nutmeg
Complement apple flavor with warming spices, bright citrus, or other natural ingredients.
Cook over low heat and stir frequently
Gentle simmering prevents scorching. Stir often for even cooking.
Cool and refrigerate quickly
Hot fill into sterile jars or containers. Chill within 2 hours to prevent spoilage.
Enjoy within 5-7 days
Homemade sauce stays fresh when promptly refrigerated. Discard if mold forms.
With high quality apples and careful preparation, your homemade applesauce will rival anything from the store. Enjoy this healthy, nostalgic treat!