Eating fresh apples is always good for you, but eating apples when they are in season is even better.

Apples are a great source of dietary fiber, which helps digestion and promotes weight loss. A medium apple contains about five grams of fiber, more than most cereals. Plus, apples have zero fat and cholesterol.

In the last few years, I have enjoyed more than ever cooking with apples. They add a natural sweetness to any dish without adding sugar. The Apple Cinnamon Cake is an ideal dessert, as it doesn’t need frosting.

Apples also complement Chinese and Indian cooking, as they balance the salty and spicy flavor. Please don’t get stuck on buying just the Red Delicious apple. The Braeburn, Pink Lady, and Honey Crisp are all exceptionally delicious.

Apple Cinnamon Cake

3 large eggs
1 1/2 cups sugar
3/4 cup vegetable oil
2 cups all-purpose flour
1 1/2 tablespoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 Braeburn apples, peeled, cored, and sliced
1/2 cup chopped nuts
Whipped cream or ice cream (optional)

Heat oven to 325 degrees F. Grease an 8-inch-square baking pan. In large bowl, beat eggs, sugar, and oil until blended. Add flour, cinnamon, baking soda, and salt; mix until well combined. Stir in apples and nuts.

Spread batter in pan and bake 65 to 70 minutes or until wooden pick inserted in center comes out clean. Serve warm with whipped cream or ice cream, if desired.

Chinese-Style Apple Salad

This light, refreshing salad makes a delicious side dish for grilled meats and chicken.

Soy Dressing:

3 tablespoons vegetable oil
2 tablespoons cider vinegar
1 tablespoon soy sauce
1/4 teaspoon black pepper

Salad:

1 Granny Smith apple, cored and chopped
1 cup sliced mushrooms
1 cup bean sprouts
1 cup snow pea pods
1/4 cup sliced celery
1/4 cup chopped sweet green pepper

Prepare Soy Dressing:

In large bowl, whisk together vegetable oil, cider vinegar, soy sauce, and black pepper.

Add apple, mushrooms, bean sprouts, snow pea pods, celery, and green pepper to dressing mixture and toss well.

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