» More: Dipping into apple season

Everyone knows the apple adage: “One a day keeps the doctor away.” No wonder this favorite fruit tempted Eve in the garden.

Apples are full of vitamins and minerals. Research suggests that they may reduce the risk of colon cancer, prostate cancer and lung cancer.

Whether you like yours red or green or gold, apples are rich in pectin — a soluble fiber that has been shown to reduce cholesterol. This pectin also appears to target “bad” cholesterol (LDL) according to recent tests.

Eating two apples per day has dropped cholesterol levels in test subject humans by up to 16 percent.

APPLE SELECTION: The freshest apples are available September through November, although most varieties are available year-round. Purchase well-colored apples that are firm, with a fresh (not musty) fragrance. Skins should be smooth, with no bruises or gouges.

STORING APPLES:Apples remain alive after they are picked and they continue to “breathe.” The higher the storage temperature, the quicker the apple spoils. One universal guideline for apple freshness is that for every 10 degrees above 32 degrees, the storage life is cut in half.

SMOKED TURKEY, APPLE

AND FENNEL SALAD

Vinaigrette

2 garlic cloves, halved

2/3 cup fat-free, less-sodium chicken broth

1⁄4 cup chopped fresh parsley

2 tablespoons fresh lemon juice

2 tablespoons apple cider vinegar

1 tablespoon grapeseed or olive oil

2 teaspoons Dijon mustard

1⁄2 teaspoon freshly ground black pepper

Salad

6 cups torn romaine lettuce leaves

1 5-ounce bag spring mix mesclun salad

3 large apples, cored and diced

(about 4 cups)

1 whole fennel bulb thinly sliced

(about 3 cups)

11⁄2 cups halved seedless red grapes

1 lb. smoked turkey breast sliced into strips or cubed

1 1/3 cups toasted, chopped pecans

1 1/3 cup crumbled goat cheese (optional)

(1) To prepare vinaigrette, drop garlic through food chute with food processor on; process until minced. Add chicken broth and next 6 ingredients (through black pepper); process until well blended. Set aside. (2) To prepare salad, combine romaine and mesclun mix on a serving platter. In a large separate bowl, combine apples, fennel, and grapes. Pour about half the vinaigrette over the apple mixture and toss gently to coat. Spoon the apple mixture over lettuce. Arrange the smoked turkey over the salad and sprinkle with the pecans and goat cheese if desired. Spoon the remaining vinaigrette over the salad. Serve immediately.

Time: 20 Minutes Servings: 6 to 8

Courtesy of U.S. Apple Association/Washington Apple Commission

Nutrition Information

Calories: 190

Total fat: 7g

Saturated fat:1g

Calories from fat: 60

Protein: 14g

Carbohydrates: 21g

Cholesterol: 25mg

Dietary Fiber: 5g

Sodium: 850mg

Apple Picking

Where to go:

Lawrence County

Applacres, Inc.,

9104 State Road 37, Bedford, IN 47421.

Phone: 812-279-9721.

Directions: 3 miles south of Bedford on Ind. 37. Monday through Saturday 9 a.m. to 6 p.m.; Sunday, 1 p.m to 6 p.m.

Smoked Turkey, Apple, and Fennel Salad Courtesy of U.S. Apple Association/Washington Apple Commission