We all know apples to be red, yellow, green or something in between these colors. What we do not know is that there are over 7 thousand known types of apples, İn the States 50 different apple types, and in other countries even less than that exist in the marketplaces.

Before refrigeration, applesauce making was a cheap alternative and it was a method for preserving apples for months. I helped long winters and droughts.

Consuming pork and apples together, and even cooking together goes back years to prehistoric ages. Acidity of apples help in digesting fatty meat.

Applesauce is generally served with pork and poultry. It really looks good on pancakes, waffles and French toast. It can be eaten as a light dessert with sprinkled cinnamon or nutmeg. It is a tasty baby food. I prefer to use applesauce for nearly half of the oil to be used while making cakes and taking down the fat rate. Until now did not use it for replacing butter, but it might work.

Some apples are sweet and some are sour. Some are soft and some are firm. While making applesauce I prefer Granny Smith for it is both sour and firm. But instead of sour and green apples you can easily make applesauce with red and firm apples.