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Now that spring has sprung, evening meals are taking a whole new line-up of foods. With longer, warmer days, it is easy to stay outdoors planting the garden or sprucing up the flower beds. When you finally drag yourself inside, you’re hungry for something light but satisfying.
Salads are a welcomed treat, especially when flavored with the sweet delicate taste of apple juice and applesauce, says Susan L. Wiley, marketing specialist, Virginia Department of Agriculture and Consumer Services.
Now that Virginia’s crop of fresh apples is just about gone for the year, turn your taste for apples to their juice. Apple juice is available either crystal clear or cloudy when pulp is left in. Both clear and cloudy juices have been pasteurized to prevent natural sugars from turning to alcohol and then on to vinegar.
Apple juice is a cool refreshing drink alone, as a mixer with various beverages or as the liquid ingredient in a gelatin salad. For tossed vegetable or fruit salads, make a low-calorie dressing with apple juice, a dash of vinegar, celery seed and ground ginger to drizzle over your favorite salad combination.
Applesauce is a food often overlooked as a menu item. Yet commercially
prepared applesauce is one of the most convenient, as well as refreshing, canned fruits available.
Served simply icy cold, combined with nuts, raisins and chili peppers for chutney or combined with soy sauce for basting a pork roast, apple
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