Fruit and Vegetable Guide
Description: These familiar round fruits are classified as eating, cooking, or all-purpose. They can be sweet or tart and come in various colors. Summer apples do not keep well, while other varieties keep all winter. Find out what varieties are grown in your area and become familiar with their attributes.
Selection: Apples should feel firm and crisp, not soft or spongy. Avoid those with cuts or bruises. Surface blemishes do not harm fruit quality.
Storage and handling: Apples will stay fresh at room temperature for 2 days, and in the refrigerator for 2 weeks or more. Wash in a bowl of cold water before eating.
Preparation: Halve or quarter lengthwise through stem end. Cut away stem, core and seeds. Remove peel if desired. Cook and mash for applesauce. Bake alone
Serving suggestions: Eat raw apples plain, topped with peanut butter, or chopped or shredded and added to salads (SIS, p. 247). Cooking apples lend themselves to baked desserts pies, crisps, cakes, and muffins (SIS, p. 232).
Comments: Most apples discolor quickly after cutting, so use them quickly or toss them with an acid source such as diluted lemon juice to stop browning.
Nutrients: Vitamin C; anthocyanin antioxidants (red-skinned varieties); fiber.
1 lb raw = 2 3⁄4 cups
© 2011 Mennonite Central Committee