Apple Facts and Information
The Best way to store a fresh apple: Always refrigerate your apples as cold as possible without freezing. Apples will ripen and therefore turn soft 10 times faster at room temperature and nearly 5 times faster at 40 degrees Fahrenheit.
What makes and apple turn red: The cool nights of late August and early September trigger the change in the enzymes of the apple skin to change the color from green to red. This same condition will put a pink “blush” on green Granny Smiths and add the yellow color to Golden Delicious Apples.
How to know when and apple is ripe: A ripe red apple has a soft, light green undercast of background color. Immature apples have a bright dark green undercast; overripe fruit has a dull, yellowish green background and soft, often bruised, skin.
Buying Tips: Look for apples that are free of bruises and firm to the touch. Larger apples should be very firm, since they mature faster than small apples and become soft sooner. Color should be judged relative to the variety. Brownish, russetted areas on the skin, usually caused by weather, mar appearance somewhat but don’t affect the flavor.
Storage Tips: Care must be taken to store apples at home to keep them at their best. Keep small quantities of apples in a plastic bag in the refrigerator, away from strong smelling foods. The plastic bag helps the apples retain moisture and prevents shriveling. Refrigerator storage life is one to two weeks depending upon the variety and the maturity of the apple. Larger quantities may be stored in a cool, dark, airy place such as a garage or cellar. Line the box or container with plastic and cover the apples with a damp towel. Apples stored at room temperature will soften about 10 times faster than if refrigerated.
Basic Preperation: Peel apples, if desired, remove cores and slice or cut into wedges. Use an apple corer, if desired, or an apple cutter to separate fruit into neat wedges. When cut, an apple’s inner color turns brown quickly, so dip slices or wedges in lemon juice and water to preserve the color.
Yield: One pound of apples = 2 large, 3 medium or 4 small apples.
One pound of apples yields 3 cups of diced fruit or 2 1/2 cups peeled, sliced fruit.
Two pounds of apples = enough for a 9-inch pie.
Nutrition Facts: One medium-sized apple yields between 70 to 90 calories. Apples are generous in dietary fiber. They contain some minerals, organic acids, pectin, and vitamins A and C. Apples contain natural fruit sugars which can enhance the flavor of many foods with the addition of little or no extra sugar.
Additionally A medium sized apple:
- Has no cholesterol or artificial colors
- Supplies vitamin A – good for vision, bone and tooth development
- Is sodium free, helping reduce the risk of high blood pressure
- Is almost fat free, helping reduce the risk of cancer
- Is high in complex carbohydrates
- Is a source of potassium
- Contains 4 ounces of water, great for quenching thirst
- Has low acid content, making apple juice great for infants
- Contains the mineral boron which helps the body use calcium and keeps the brain alert
- Has only 80-85 calories
- Contains pectin, aiding with digestion
- Is a good source of dietary fiber which helps reduce cholesterol