Although they look barren and sparse now, by the end of the month Minnetrista Cultural Center's mini-orchard will be ripe with apples.
A small orchard comprised of approximately 10 apple trees occupies an area near a gift shop on the center's grounds, said Visitor Services Assistant Lisa Nicklas.
Until the early 1990s, a vast orchard filled with apple, cherry and peach trees occupied a grassy area now devoted to concert and civic theater performances, she said.
While a new orchard will be planted in the near future, for the time being, Nicklas said most of the apples used in Minnetrista's cider production are purchased from local farmers.
Apples also are used in an educational tour. An Apples and Cider Tour is available daily at 2 p.m. for visitors who pay admission into the cultural center, Nicklas said.
Tour participants get a crash-course in Minnetrista history, a behind-the-scenes peak at the mass production of apple cider and a chance to use an antique-style cider press.
Apple varieties can be combined into the same batch of cider to create a uniquely palatable taste, Nicklas said.
"It's really more of an art than a science," she said of deciding which apples to combine into a flavor.
Apple facts
- An apple tree produces fruit in four to five years.
- Apples are a member of the rose family
- The largest apple ever picked weighed three pounds
- Two-thirds of fiber and several antioxidants are in the peel
Homemade apple sauce
- 3 pounds apples (10-12)
- 1/2 cup sugar to taste, adjust to sweetness of apples
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- water as needed for thickness
www.recipetips.com
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