All About: Apples

Handling Apples Tips Yield

There is a wide range of apple flavors, as well as textures. All are crisp and juicy when you bite into them raw, and they develop a mellower flavor when cooked.

Look for large apples that have good color, are free of bruises, and are firm to the touch. Overripe apples feel soft, and the flesh will feel mushy.

Handling Apples

There are many types of apples. Certain ones are best for specific uses:

For pies: Granny Smith, Golden Delicious, Red Delicious, Jonathan, Pippin, York Imperial

For baking whole: Jonathan, Northern Spy, York Imperial, Baldwin, Golden Delicious, Red Delicious

For applesauce: McIntosh, Red Delicious, Golden Delicious, Rome Beauty, Winesap

Store apples in a perforated plastic bag in the refrigerator. Keep apples away from foods with strong odors, such as cabbage or onions, to prevent flavor transfer.

Peel and/or cut apples just before you plan to use them, since apples begin to discolor as soon as the flesh is exposed to air. While a sharp paring knife is the best tool, a vegetable peeler can also be used. Place sliced apples in a bowl of cold water, adding 1 tablespoon of lemon juice to each quart of water to keep them from turning brown.

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Tips

• Traditional slicing methods call for quartering and coring apples. Another way is to shave off slices from the outside with a paring knife, turning the apple in quarter turns. Continue slicing until you reach the core, and then discard the core. If you need to peel the apple, always do so before cutting up the apple.
• If you need to core an apple, a melon baller is the best tool to use. Cut the apple in half, and then use the large side of melon baller; it will remove the core and seeds and leave an even, circular hole.
• Prick the skin of apples a few times with the tip of a paring knife before baking, to keep them from bursting. To keep baked apples from shrinking, remove a horizontal slice of peel from around the middle.
• If using apples in fruit salad, combine them with citrus fruits such as oranges. Squeeze some of the orange juice over the diced apples and then toss them with the orange sections. The juice will keep the apples from darkening.
• Apples keep longer if you make sure they don't touch one another.

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Yield

A medium apple is about 3 inches in diameter

1 medium apple = 5-6 ounces
1 pound = 4 small, 3 medium, or 2 large apples = 4-1/2 cups cored and sliced apples, 3 cups diced apples or 1-1/2 cups applesauce
1 9-inch pie: purchase about 2-1/2 pounds of apples

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Fruits

ApplesApricotsBananasBlueberriesCherriesCranberriesGrapesMangoesPapayaPeachesPearsPersimmonsPineapplesPomegranatesPumpkinsStrawberriesTomatoesWatermelon