Apple Facts

[cat lover]

The high content of pectin promotes good digestion and is thought to lower serum cholesterol. Apples provide a great source of dietary fiber and have 15 percent of the recommended daily allowance of vitamin C as well as a high content of vitamins and minerals. Its fruit sugar provides quick energy. The large water content, about 85 percent, is a natural thirst quencher. The acid in apples is a natural mouth freshener, and apples help clean the teeth

Apple Tips:

Due to the high water content in apples, they are best stored in a reasonably moist atmosphere. Dry storage tends to draw out their moisture.

Crispness and flavor are diminished at room temperature, so store apples in the crisper drawer of the refrigerator, in a perforated plastic bag. Plastic prevents moisture loss, slows down the "breathing" of the apples and protects the apples from absorbing the odors of other foods.

Leave some room for circulation around the apples, and immediately use any apples that show signs of spoiling. Apples may be kept for several weeks, and up to several months if stored well. If they do lose crispness, they are still good for cooking

1 pound apples = 4 cups chopped apples, 4 cups sliced apples, 1 1/2 cups applesauce.

1 pound apples = 4 small apples, 3 medium apples, 2 large apples.

1 serving of apple = 1 medium apple, 6 ounces juice, 1/2 cup applesauce.

1 apple contains 0 calories and less than 1/2 gram fat.

[cat lover]

Here are some more Apple Tips and Trivia

The Granny Smith apple gets its name from its founder, Mrs. Mary Ann (Granny) Smith.

Rub cut apples with lemon juice to keep slices and wedges creamy white for hours.

Store apples in a plastic bag in the refrigerator away from strong-odored foods such as cabbage or onions to prevent flavor transfer.

Apples are the second most important of all fruits sold in the supermarket, ranking next to bananas.

The history of apple consumption dates from Stone Age cultivation in areas we now know as Austria and Switzerland.

In ancient Greece, tossing an apple to a girl was a traditional proposal of marriage, catching it was acceptance.

Folk hero Johnny Appleseed (John Chapman) did indeed spread the cultivation of apples in the United States. He knew enough about apples, however, so that he did not distribute seeds, because apples do not grow true from seeds. Instead, he established nurseries in Pennsylvania and Ohio.

Three medium-sized apples weigh approximately one pound.

One pound of apples, cored and sliced, measures about 4 1/2 cups.

Purchase about 2 pounds of whole apples for a 9-inch pie.

One large apple, cored and processed through a food grinder or processor, makes about 1 cup of ground apple.

[cat lover]

PURCHASING AND STORING APPLES:

For best quality, buy apples at the height of their season:

Late July through August--Gala, Gravenstein
Mid August through September--Jonathan, Golden Delicious, Fuji
Late October through November--Granny Smith, McIntosh
Year Round--Red Delicious, Newtown Pippin, Rome Beauty

By December, most apples on the market will be from cold storage or CA (controlled atmosphere) storage, except for those brought in from other areas, like Red Delicious from the Northwest. This is not necessarily bad. By using CA storage, the producers can regulate the conversion of starch to sugars in the apples, thus being able to offer crisp, ripe apples year round, although flavor can be affected.

The best apples to buy out of season are Fuji, Granny Smith and Rome Beauty, as these hold especially well.

Even apples of the same variety can vary due to the strain of apple, the soil, the climate, ripeness when picked and the care used in handling and storage.

The apple with the most color, the most perfect shape or the largest size is not necessarily the best. Sometimes, the most colorful apple has less flavor; the shape is no indication of flavor and the larger apples can be softer and mealy, as they tend to mature faster than smaller apples.

Apples should be chosen for a fresh look; a firm touch and skin free of damage (although russet colored marks are often due to damp climates and don't affect the flavor of the fruit). Due to demand from informed consumers, efforts have recently been made to produce apples with more taste, rather than perfect looks.

Store apples in the refrigerator, in plastic bags, for up to six weeks. Crispness and flavor are quickly lost at room temperature.

Good apples are crisp in texture. A mealy, mushy apple was either left on the tree too long or stored too long.

Fewer chemicals are now used, as consumers are more accepting of apples that are less than perfect in size and shape. Alar is no longer used.

Yield: 1 pound of apples (or two large apples) equals:
3 cups chopped apples or 2-3/4 cups sliced apples