Fruit
Halved Fruit
Halved apple is cut through the core for baking, grilling cut-side down, stuffing, or easy coring. Brush cut faces with citrus or hold in acidulated water if not cooking at once—flesh browns in minutes. Roast halves with butter and sugar, or use as pastry bases. Core each half with a spoon or melon baller for stuffed baked apples. Even halves cook more evenly than random chunks.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.29 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 4.77 mg
- Salt 0.01 g
- Total Carbohydrate 13.8 g
- Dietary Fibre 2.07 g
- Total Sugars 9.67 g
- Complex / starch 0.95 g
- Protein 0.76 g
- Water 82.4 g
- Energy 53.4 kcal
- Water 82.4 g
- Carbohydrates 13.8 g
- Protein 0.76 g
- Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Omega-3 0.01 g
- Vitamins 42.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.03 mg
- Vitamin B3 — Niacin 0.34 mg
- Vitamin B5 — Pantothenic Acid 0.17 mg
- Vitamin B6 0.07 mg
- Vitamin B7 — Biotin 0.8 µg
- Vitamin B9 — Folate 17.7 µg
- Vitamin C 2 mg
- Vitamin E 0.35 mg
- Vitamin K 5.7 µg
- Minerals 390 mg
- Major Minerals 389 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.03 · vitamin-b3-niacin: 0.34 · vitamin-b5-pantothenic-acid: 0.17 · vitamin-b6: 0.07 · vitamin-b7-biotin: 0.8 · vitamin-b9-folate: 17.7 · vitamin-e: 0.35 · vitamin-k: 5.7 ·
Minerals
Halved Fruit of Apple: composition reflects this culinary part relative to the whole ingredient.
History
Halved and cored apples were a standard prep for baked apple desserts.
Grilled apple halves appeared as savoury and brunch sides.