apples

Nutrition

Apples contain small amounts of vitamins A and C, thiamin, iron and calcium.

The pulp and skin provide dietary fiber.

A medium, raw apple contains approximately 75 calories.

Selection

Select firm apples, free of bruises, decay, broken or shriveled skin.

Fruit should be ripe when picked to have good flavor, texture, and storing ability.

Apples should be well colored; check for background that is greenish-yellow to yellow.

Storage

Keep your apples in the refrigerator; 32-35 degrees F is ideal.

Store in a perforated, plastic bag.

Check fruit often for any signs of rotting and discard spoiled apples.

Preparation

Wash under clean, cool, tap water, scrub gently with clean vegetable brush and rinse again. Prepare apple dishes just before serving to minimize browning (oxidation). Protect cut apples from oxidation by dipping them into a solution of one part citrus juice and three parts water.

Apple variety and best use list

Sources: OSU Extension, Centers for Disease Control