Maybe it’s because fall is near or that school is back in session, but we’re craving all things apples!
So, what do we really know about these delightfully sweet and refreshingly crisp fruits? Read on to become a product expert.
It’s a matter of taste
If you’re like us, when you think of apples you think of the shiny red version on the teacher’s desk. But apples come in a wide variety of sizes, colors and flavors. You’ve got your sweet apples — like Fuji, Gala, Honeycrisp or Ambrosia — that are ideal as snacks or in a recipe. Tart apples like Granny Smith are perfect for baking and make a great addition to pies, breads and more. It’s best to sample a variety of apples to find your favorites.
Getting to the core
Try these tips for selecting, storing and serving this delicious fruit.
- Ripe for the picking. When you apply pressure with your thumb to the stem end, the apple should be firm.
- Storing your bounty. Apples should be stored in the refrigerator in either a perforated plastic bag or mesh produce bag. If you need them a little riper, place them on the counter to ripen at room temperature.
- Don’t frown over brown. When the surface of an apple is exposed to oxygen, it can turn brown during what is called oxidation. To delay oxidation, cut your apples using a ceramic knife and toss them in lemon juice.
Take a bite out of these apple recipes
