When Cooking with Apples

• Not all apples are suitable for baking.
• Some will turn to mush with the heat
• When baking with apples choose Granny Smith, Jonagold, Cortland, Fuji or Winesap
• Keep in mind that you can decrease the amount of sugar you add if you choose the sweeter varieties like Jonagold or Winesap
• McIntosh, Johnathan and Braeburn are great for making applesauce

 

Selecting & Storing Apples

• Select firm apples that are free from bruises and punctured skin
• Smaller apples will stay fresh longer than larger apples
• Apples rippen 8-10 times faster at room tempeature, so they will last longer when stored in the fridge
• Apples produce ethylene gas which promotes ripening. When stored with other fruits, they may speed up the ripening of those fruits.
• To prevent browning of apple slices, dip cut slices in lemon or orange juice

 

Apples & Nutriton

• Apples are very nutritious. They contain antioxidants, potassium, niacin, vitamins A, B1, B2 and C.
• On average, an applie is 80 calories

 

Did you know??

• When looking to increase your fiber intake, it is best to choose the whole fruit. 
• For examplie:
  • 1 whole, medium apple has 3.3 grams of fiber
  • 1 whole, medium apple without the peel has 1.7 grams of fiber
  • 1/2 cup of apple sauce has 1.5 grams of fiber 
  • 1/2 cup of apple juice has 0 grams of fiber

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