Apple-tastic!

Did you know that apples are one of the most widely-cultivated tree fruits? They certainly are one of the most common foods come fall—in supermarkets, lunch bags and on teachers’ and students’ desks alike. Apples are great for packing in a lunchbox or to munch on as a snack, but have you ever stopped to think about what else you can use them for? We’ve got five ideas for you to try. Enjoy, but be careful—not all of them are edible!

Apple candle holder
Apples can be used to make original candle holders. Choose an apple with a flat enough bottom that stands sturdily on its own. Next, slice the top off. Then, use a melon-baller to remove most of the flesh. Squeeze lemon juice onto exposed flesh to delay browning, then decorate the outside of the apple with small pieces of fruit like grapes or cranberries (you can use toothpicks to hold them in place). Choose a candle that is about the same diameter as the hole you carved into the apple, and insert. Easy, wasn’t it? You should be able to keep your candle holder for about three days, or longer if you refrigerate it. Make another, and use your pair of candle holders at either ends of the table to set the mood for your next candlelit dinner.

Tip: you can also use the hollowed and decorated apples as bowls for fruit salad or ice cream.

Apple wreath
Hanging a homemade apple wreath on the door of your home is a festive way to celebrate the arrival of fall—put it on the inside for a delicious scent. First, you’ll need some dried up apple slices. Make these by slicing a variety of apples, then soaking the slices in a mixture of lemon juice and salt (the juice of about five lemons per one teaspoon of salt). Soak up any excess liquid with a paper towel, then place the slices on a sheet of wax paper. Microwave them on the defrost setting for about 40 minutes. String apple slices onto some craft wire, tie the ends together and decorate with a ribbon bow.

Apple potpourri
This is great for adding a lovely scent to any room in the house. In an airtight jar with a lid, mix a cup of dried apple slices (see above for how to make them), two tablespoons of ground cinnamon, a few cinnamon sticks, two tablespoons of whole cloves, ½ cup of ground rosemary leaves, and seven drops of cinnamon oil. Shake well, and set aside for a few days, then shake again, and so on, until the potpourri has aged for about three weeks.