The Core Components: Apples and Strawberries
At its heart, strawberry applesauce is a blend of two fruits. The quality, form, and proportion of these fruits define the final product's taste and nutritional profile. For homemade versions, this is as simple as combining chopped apples with fresh or frozen strawberries. However, in commercial products, the fruit often comes in a puréed or concentrated form.
Apples: The Foundational Purée
Apples are the bulk ingredient, providing the base texture and flavor. Most recipes, whether homemade or commercial, use a blend of sweet and tart apples for a balanced flavor profile. Manufacturers use comminuted or chopped apples, which are then cooked down. Some brands may remove the skin and seeds, while homemade recipes might opt to leave the skin on for extra fiber and nutrients, pureeing the sauce later with a food mill or blender.
Strawberries: The Sweet and Colorful Addition
The strawberry component is what differentiates this applesauce from a traditional version. For a fresher flavor, homemade recipes call for fresh or frozen strawberries. In store-bought versions, strawberry purée or concentrated strawberry purée is commonly used. The concentration process can sometimes alter the flavor, leading manufacturers to add extra flavorings to compensate.
Sweeteners: A Key Factor in Nutritional Value
One of the most significant nutritional differences between applesauce products is the type and amount of sweetener. While the fruits themselves contain natural sugars, many commercial products include additional sweeteners to enhance the taste, often at the expense of nutritional quality.
Added Sugars and High-Fructose Corn Syrup (HFCS)
For those on a nutrition-conscious diet, avoiding added sugars is a priority. Unfortunately, many popular brands of strawberry applesauce add sweeteners. Some, like Mott's Original, are sweetened with HFCS. HFCS is a heavily processed sweetener linked to health concerns and is not a natural component of fruit purée.
Natural Sweeteners and Unsweetened Versions
For a healthier option, many brands offer unsweetened versions. These rely solely on the natural sweetness of the apples and strawberries. Alternatively, homemade recipes offer full control over sweetness, allowing you to use small amounts of natural sweeteners like honey or maple syrup if desired. Choosing 'no sugar added' is a simple way to avoid unnecessary calories and processed ingredients.
Common Additives and Preservatives
To ensure longer shelf life, maintain color, and enhance flavor, commercial applesauce often contains additional ingredients not found in a simple homemade recipe. While some are benign, others are best consumed in moderation or avoided.
Here are some common additives you may find:
- Ascorbic Acid (Vitamin C): A naturally occurring antioxidant added to prevent the applesauce from browning. It serves a functional purpose and also fortifies the product with vitamin C.
- Citric Acid: Used to adjust acidity and preserve color. It functions similarly to lemon juice.
- Natural and Artificial Flavors: In commercial products, especially those using concentrates, additional flavors may be added to boost the fruit taste. Natural flavors are derived from a natural source, but artificial flavors are synthetic.
- Color Additives: To achieve a consistent, vibrant pink color, manufacturers may add fruit and vegetable juice for color or, in some cases, artificial colorants like Red 40.
- Water: Added to achieve the desired consistency during processing.
Nutritional Comparison: Homemade vs. Store-bought Strawberry Applesauce
| Feature | Homemade Strawberry Applesauce | Store-Bought Strawberry Applesauce |
|---|---|---|
| Core Ingredients | Apples, strawberries, and water. Optional spices like cinnamon. | Apple purée, strawberry purée, and water. |
| Sweeteners | Naturally sweetened by fruit. Optional natural sweeteners like honey or maple syrup. | Often contains added sugars, including high-fructose corn syrup. |
| Additives | Generally none. Uses lemon juice for color if desired. | May contain ascorbic acid, citric acid, natural and/or artificial flavors, and color additives. |
| Fiber Content | Can be higher if skins are left on and puréed. | Lower in fiber, as most commercial applesauce is made from peeled apples. |
| Nutritional Control | Complete control over ingredients, sugar content, and texture. | Depends entirely on the brand and product line. Requires careful label reading. |
How to Choose a Healthier Strawberry Applesauce
Making an informed decision is simple once you know what to look for on the nutrition label. Here's a practical guide:
- Prioritize Unsweetened: Always look for labels that state "no sugar added" or "unsweetened." This ensures the sweetness comes from the fruit itself.
- Read the Ingredient List: The shorter the ingredient list, the better. Look for whole food ingredients like apples and strawberries. Be wary of additives like HFCS, Red 40, and "natural/artificial flavors".
- Consider Making Your Own: Making strawberry applesauce at home is an easy process that gives you complete control. You can use any combination of apples and strawberries and experiment with spices like cinnamon or vanilla.
Conclusion: Making an Informed Choice for a Healthier Diet
Knowing what are the ingredients in strawberry applesauce is the first step toward making a healthier decision. While the base of apples and strawberries is nutritious, store-bought variations can quickly become less healthy with the addition of high-fructose corn syrup, artificial colors, and other additives. By choosing unsweetened products or preparing a simple batch at home, you can enjoy the delicious taste of this classic snack while keeping your nutritional goals on track. An informed diet is a healthier diet, and a careful look at the ingredient list is always the best place to start.
For more information on the standards and definitions for commercial applesauce, consult the official guidelines from the USDA.
