Fried apples are something my grandmother regularly made when the apples were ready on the trees. When I was a child, she would send my sister and I out to gather eggs. By the time we returned to the kitchen, she had biscuits, ham, and fried apples almost ready. She would fry or scramble a few eggs and breakfast was served.Fried apples? Do tell. I have fried pears for a pasta dish, but I don't remember ever frying apples.
Misshapen fruit may develop if pollination is inadequate. When pollination is incomplete, the fruit develops unevenly because the ovary wall enlarges more adjacent to fertilized seeds. Inadequate pollination may be due to low pollinator numbers or unfavorable weather. I would say our drought and heat this summer would be considered unfavorable weather.
Only if you used seeds from the fruit of your squash last year, would I suspect cross pollination issues. Most grower seeds do not have this issue, but homeowner sourced seeds can be easily crossbred and result in fruit unlike the parent plant.
Viruses are also an issue, but typically I seem them also result in reduced fruit size as well as shape deformities.
My guess is a pollination issue.
Hope this helps,
Thank you for saying this. My family has people who are either good all-around cooks but have no specialties (G-ma, Momma, and me), or they are average all-around cooks but are exceptional specialty cooks. (My sister is the most amazing baker and a great-aunt that made candy beyond compare. Both hated cooking anything but their specialties.)Kathleen, you are blessed! You come from a family of great cooks. I used your mama's refrigerator pickle recipe--a huge success--and now I'll try your grandmama's fried apple recipe with your instructions.
You are certainly keeping up the family tradition!
Are the apples whole, cut in chunks, cut in slices, ... ?Fried apples are something my grandmother regularly made when the apples were ready on the trees. When I was a child, she would send my sister and I out to gather eggs. By the time we returned to the kitchen, she had biscuits, ham, and fried apples almost ready. She would fry or scramble a few eggs and breakfast was served.
There are a lot of ways to make fried apples. My grandmother would sauté apple slices with the peels still on them in a few tablespoons of butter with one tablespoon of bacon grease. (No more than a tablespoon of bacon grease per four tablespoons of butter but you can also make it without bacon grease.) (About a tablespoon of fat per large apple.) Then she would sprinkle a tablespoon or two of white or brown sugar (or a mixture of both.) Stir, stir. Then she would add a scant teaspoon of cinnamon. If the apples are dry and do not produce a syrup in the skillet, add a tablespoon or two of water. When the apples are cooked through and the sugars have dissolved, they are ready! The apples should still have a little bit of bite to them but covered in a cinnamon glaze.
I use apples with peels when they are fresh and are apples with thin peels. Otherwise, peel them. Easy side dish.
D'oh!Reread the post taxy. She says it all there.