Apples

An Apple a Day

An apple a day may truly keep the doctor away! The National Cancer Institute reported that flavonoid-containing foods (apples boast the highest concentration of any fruit) may reduce the risk of lung cancer by as much as 50-percent.

A Cornell University study found that phytochemicals from the skin of apples may inhibit the reproduction of colon cancer cells by as much as 43-percent.

Apple History

The first trees to produce sweet, flavorful apples were found thousands of years ago near the modern day city of Alma-Ata, Kazakstan. Early North American settlers brought apple seeds and trees with them to the new World. IN fact, historical records indicate that apples were grown in New England as early as 1630. Today, U.S. orchards produce an annual crop that exceeds 222 million bushels of apples.

Apples and Beauty

The apple makes an appearance in countless beauty products. The "secret" ingredient is citric acid.

The Season for Apples

The apple harvest typically runs from August through October. In spite of modern technology, many orchards still hand pick their apples. In fact, all apples in the state of Washington (over 12 billion a year) are picked by hand.

Though some varieties are in the store only at certain times of the year, many apples are available all year. Select smooth, clean skinned apples that are uniform in color. Avoid apples with bruised or broken skin. Apples should be firm to the touch and have good color for the variety.

Selecting, Handling and Cooking with Apples

  • Select firm apples-free from bruises.
  • Be sure to handle carefully, bruised apples do not store well.
  • Striped apples and apples with patches of green are often of excellent quality.
  • Skins should be a light, fresh-looking color. Deep green background color often indicates immature fruit.
  • Smaller apples keep longer. Purchase only as many apples as you think you will use in a reasonable amount of time.
  • Freckles (russet) on Golden Delicious indicate ripeness.
  • To keep apples crisp, keep them cold. To prevent quick ripening, store them in the refrigerator.
  • Apples ripen eight to ten time faster at room temperature.
  • Store apples in a ventilated plastic bag or hydrator drawer to prevent absorbing other food flavors.
  • Dip peeled apples in lemon juice or salt water to prevent dark flesh.
  • Apples, like many other fruits, produce ethylene gas, which promotes ripening. Fruits such as peaches, pears and bananas produce ethylene gas and are sensitive to the ethylene produced by apples. Storing these fruits in close proximity to each other may speed the ripening process. Oranges, pineapples, and tangerines make good storage companions for apples because they do not produce ethylene gas and are not sensitive to it.

Wash apples carefully in cool water. Use apples in cobblers, pies, cakes and salads. Granny Smiths, Golden Delicious, Braeburns, Cortlands, Ginger Golds and Empires are also delicious in salads. With their high acid content, they don't turn brown as quickly as other varieties. Store at room temperature or in the crisper bin in your refrigerator, away from other fruits and vegetables. Apples stored this way will stay fresh for up to six weeks.

To prevent cut apple slices from turning brown, sprinkle them with 1/4 cup apple juice mixed in one cup water.

Apple Nutritional Facts:

Biblical Reference
"Like an apple tree among the trees of the forest is my lover among the young men. I delight to sit in his shade, and his fruit is sweet to my taste. He has taken me to the banquet hall, and his banner over me is love. Strengthen me with raisins, refresh me with apples, for I am faint with love" --Sheba talking about Solomon, Song of Solomon 2:3-5 (NIV).

See also:
Apple Recipe Collection
Apples: Information and Recipes

Printable Recipe

Apple Crunch (New window)

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