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Dec 18, 2011 06:06 PM

Applesauce with peels

God forbid my kid eats some fiber. I swore I'd never peel his apples. But anyway....

I'm making applesauce for latkes and am wondering whether there is any significant taste/texture detriment to leaving the peels on and then pureeing the whole shebang. I've always peeled apples before making applesauce.

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  1. It is doable, it won't be completely smooth.
    I cook it with peels but then put through food mill.
    And then only with organic apples because apples are mega sprayed.

    1 Reply
    1. re: magiesmom

      I do the exact same thing as magiesmom. I like the flavor with the peels but they do get taken out with the food mill. Also - do make sure of your source of apples since many commercial apples are sprayed a lot as magiesmom says.

    2. I left the peels in last time but ended up picking them out. Didn't like it at all.

      1. I left the peels on once and only once. I pureed extensively but there is still a little unpleasant texture. I went back to my normal method of cooking quartered appled unpeeled, then putting the mush through a food mill.

        1 Reply
        1. re: greygarious

          i don't mind some peel on apples in crisps and cobblers, but it just doesn't work for me in applesauce either.