Freshly picked selection:
What to look for when purchasing:
Buy firm, well-colored apples with a fresh smell. Avoid apples that have bruises or gouges. Small tan/brown dry spots on the skin do no affect the flavor.
How to store:
Store apples in a cool dark place. Place in a plastic bag if you are going to put them in the refrigerator.
There are now thousands of apple varieties in existence. Some of the most common include Fuji, Gala, McIntosh, Pink Lady, Red Delicious and Granny Smith. Some apples are better for cooking, whereas some have flavors that are better eaten fresh. The variety determines the sweetness and tartness of the fruit.
How to prepare:
Apples are most often eaten raw, with the skin, which is edible. Apples can also be cooked for pies and other desserts, as well as made into applesauce.
Recipes to try:
Apples are extremely versatile, and while they stand alone in recipes, they are also a great substitution in cooking and baking to add moisture or reduce fat.
One of our favorite ways to enjoy apples is in these tasty quinoa bites, which make for a great breakfast or even on-the-go snack.
For a taste of fall, apples give the perfect sweetness to these gluten free muffins.
For a crunchy apple side dish, Cooking Classy makes this apple slaw that looks delicious.
For something more savory, check out this easy slow cooker recipe from The Blonde Cook that adds apples to pork for a perfect pairing.
Our Chef Says:
“There is nothing better than homemade applesauce. I slice the apples and cook them down with whole cinnamon sticks and then mash them with a potato masher for a chunky sauce.” – Megan Huard, Chef RD
Herbst, Sharon Tyler. Food lover’s companion: comprehensive definitions of over 3000 food, wine, and culinary terms. 3rd ed. New York: Barron’s Educational Series, 1995. Print.
Mateljan, George. The Worlds Healthiest Foods. Seattle: George Mateljan Foundation, 2007. Print.