Savor Apple Season
Timeless Nutrition Tip
Apples are an excellent source of vitamins and fiber.
One medium apple supplies about 15-percent of a day's worth of vitamin c, too and only 80 calories.
Many peel an apple, but if you do not mind eating the skin, it is a good idea to do so. The skin has a lot of nutrients in it. Just be sure to rinse the apple thoroughly!
Apples are great in baking, too. Incorporate them into muffins, cakes, quick breads - just about anything.
Certain apples will taste different depending on the time of year purchased. If you are buying large quantities, it would be best to purchase a few and taste them. They should be firm, have no holes, no bruises, and have a good even color. If the apple is not ripe, leave at room temperature for a day or two.
Apples are capable of lasting three to five weeks in the refrigerator, and still retain vitamin C content. Most apples are tart flavored. The best and sweetest eating apples are the Red and Golden Delicious varieties. There are many varieties of apples which make them available year round.
When Picking Apples from the Apple Orchard
Select firm, bruise-free apples. The color can be anything from dark green, to yellow, pink, orange, bright red, dark red or even a combination. Color is not really the way to determine if an apple is ripe. The key will be to ask the farmer which are ripe. He will know because it is calculated from the number of days since the trees flowered.
Picking apples directly from a tree is easy. Roll the apple upwards off the branch and give a little twist; don't pull straight away from the tree. If two apples are joined together at the top, both will come away at the same time. Don't shake the trees or branches. If the apple you are trying to pick drops, (or others on the tree) go ahead and pick it up. They're perfectly fine!
Did you know?
The apple makes an appearance in countless beauty products. The "secret" ingredient is citric acid.