There are three main apple types: those that are primarily for fresh eating; those that are better for cooking into sauces, pies, etc.; and those that are specifically for hard cider.
Apples should smell fresh and their stems should be intact. They should have firm, shiny, and smooth skin. Avoid apples with bruises.
Wash apples under a stream of cold water, and then eat fresh or bake, sauté, or add to a recipe.
To peel an apple, use a Y-shaped peeler and run it across top and bottom of the apple. Next, peel from top to bottom to remove the peel all the way around the apple.
To core an apple, hold the apple stem side up, then cut the apple from top to bottom, positioning knife as close to core as possible. Cut around all sides of the stem to remove the core.
This video offers apple cutting tips.
Bake: Heat oven to 350°F. Remove part of the core, leaving a well. Stuff the hole with 1 tablespoon butter and 2 tablespoons of brown sugar. Bake for 15 minutes until sugar is carmelized and the apple is tender.
Sauté: Melt a teaspoon of butter in large skillet over meduium heat. Add desired size of apples, and cook, stirring often until apples are almost tender (about 6 to 7 minutes). Mix together corn starch and water, and add to skillet. Stir in 1 tablesppon of brown sugar and one teaspoon of cinnamon. Boil for 2 minutes, sitrring frequently, remove from the pan and serve.
Store apples for up to a month in a plastic bag in the refrigerator until ready to use. Keep away from other foods because apples will absorb their odors. If apples are fresh and left on a counter or in the pantry they should last about 2-4 weeks.
Apples can be frozen, dried, or canned as jams, applesauce, apple butter, and other recipes.
Learn more about storing apples.
About 2,500 known varieties of apples are grown in the United States. More than 7,500 are grown worldwide.
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Serving Size |
1 Medium (3'dia)(182g) |
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Nutrients |
Amount |
% Daily Value |
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Total Calories |
95 |
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Protein |
0g |
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Carbohydrates |
25g |
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Dietary Fiber |
4g |
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Total Sugars |
19g |
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Total Fat |
0g |
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Saturated Fat |
0g |
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Cholesterol |
0mg |
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Minerals |
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Calcium |
11mg |
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Sodium |
2mg |
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Iron |
0mg |
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Vitamins |
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Vitamin A |
98 ug |
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Vitamin C |
8 mg |
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Always keep fresh produce away from raw meat and raw meat juices to avoid cross-contamination.
Follow the safe food guidelines for all fresh produce.
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