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FALL/WINTER FRUIT
Description: Apples are a small to medium round fruit that varies in taste and texture depending on the variety. There are several varieties, some of which include: Braeburn : This variety has a yellow background and varies in color from orange to red. This very aromatic apple is from New Zealand and is juicy, crisp and firm in taste and texture. The braeburn is best used for snacks and baking. Crispin: This apple is green in color on the outside with a creamy white flesh. It is a fairly sweet fruit that is firm and juicy. Fuji: Showing a reddish-pink skin, this variety is also firm and crisp and has a tart taste. It is a good baking apple as it holds its texture well during cooking.
Gala: This variety is distinguished by its pink-orange striping over a yellow background. It is a crisp and sweet fruit and is best for snacking and using in salads. Golden Delicious: A great all-purpose variety that is great to eat on its own but is also a good baking apple as it holds its shape well. It has a beautiful yellow exterior with a sweet and mellow taste. Granny Smith: This variety is green in color, very tart, crisp and juicy. It has many uses including, pies, salads and snacking. Jonathan: A crimson colored fruit with little specks of green over the entire surface. A great eating apple with a spicy flavor that also works well in sauces and cider making. McIntosh: The exterior is red and green with white flesh that is sweet and juicy. This apple is great for salads, sauces, pies, cider and snacking. Red Delicious: A bright red variety full of crunch and a mildy sweet flavor. It is good for salads and snacking. Rome Beauty: The shape of this fruit is round with red exterior and tough, smooth skin. It has firm flesh with a nice sweet flavor that lends itself well to baking, not only keeping its shape but its great flavor as well. Winesap: Showing a deep red color over a yellow background, this slightly oblong shaped variety is firm and crisp with a sweet flavor. It is best used for cooking purposes, cider making and snacking. Although apples are available year round, the peak time to purchase them is generally through the fall and winter months. Selecting: No matter the variety, choose fruit with vibrant color and smooth and shiny skin. Avoid those that appear dull, bruised, have broken skin or soft spots. Storing and Handling: Apples can be stored at room temperature for up to two days or in the refrigerator for up to two weeks. For longer term storage, choose apples that are as perfect as you can find. They should be firm, dry and completely without any blemishes, bruises or soft spots. Keep in a cool and dry place and make sure that they do not come into contact with each other. Check often for spoilage. Wash thoroughly under cool running water. Twist off the stem and carefully peel, if desired, using a knife or a vegetable peeler. Cut out the core carefully with a corer or use a knife and cut apple in half and remove the core and seeds. Sprinkle and toss with a little lemon juice to prevent browning until ready to use.
Serving Suggestions: Salads: This fruit lends itself perfectly to salads of Applesauce: A great side dish that can be made by just cooking washed, peeled, cored, seeded and cut up apples until soft. Then just mash them to desired consistency and add a little cinnamon and sweetener (if desired) to taste. Snacks: Cut washed and cored apples into sections and dip into flavored yogurts or plain yogurt sweetened with a little cinnamon and honey. They also make great snacks when paired with cheese (like cheddar) or dipped into peanut butter or any nut butter you choose. Apple Recipes: This fruit is so versatile and can be used in a variety of ways including pies, cobblers, ciders, crisps, strudels and tarts, to name a few. Seasonings and Foods to use with Apples: allspice, caramel, celery, cinnamon, ginger, nuts, pork, poultry, sour cream, vanilla, yogurt
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