Selecting Apples
Matures in the Fall - Available all year because of Controlled Atmosphere storage
Fresh
· Select shiny not dull, firm apples, that are Free of bruises & punctures.· Also found sliced in bags in produce section
Canned: Applesauce, Apple Pie Filling, Apple Butter, Lunch Box Sizes
Dried: Alone & with other fruits: Eaten out of the pkg or reconstituted
Juice: Bottled Alone & with other juices , sparkling juice
Frozen Juice alone and with other juices
Fermented: Cider , Vinegar, Wine, Pectin
Basic Preparation of Fresh Apples
- Wash &
- Remove the skin &
- Core; to core easily use a melon baller or an apple corer
- When baking stuffed apples, do not core through the bottom, but leave some apple at the bottom to create a container for the stuffing.
- Cut into rings or circles, tidbits, chunks, sliced into quarters or sticks.
- A peeling-coring-slicing machine that attaches to the countertop, makes quick work when working with a large amount of apples, such as when canning or cooking for large group.
- To prevent apples turning brown once they are peeled or cut, place into citrus water with one part citrus to three parts water.
- If going to bake, as in a pie, the browning reaction will be reversed so citrus water is not needed
In addition to being eaten fresh or as additions to salads and other dishes Fresh apples can be prepared at home asBaked Stewed Applesauce
Storage
· Once home, Keep in ventilated bag until ripe; apples ripen 10 times faster at room temperature.
· Refrigerate ripe apples just above freezing In plastic bag.· Always keep them from touching one another
· Keep from strong odors; apples absorb strong odors.
· Apples are waxed
· Wash before eating—not with soap
Raw
· Serve raw crisp apple slices & cheddar cheese
· Spread peanut butter on apple slices
· Add chopped apples to poultry or pork stuffing
· Add chopped apple to Coleslaw and tuna salad
· Core and then bake apples
· Saute apples and onions and serve with sprinkle of parmesan cheese.
Cooked
· Fresh apple Crisp - Anita’s EZ Favorite!
Peel & slice 6 medium cooking apples. Sprinkle with juice of half a lemon, 2 Tablespoons sugar and 1 teaspoon cinnamon. Toss to coat. Place in a buttered baking dish. In a small bowl combine 1/2 cup brown sugar/ 1/2 cup flour, and 5 Tablespoons butter or margarine. Sprinkle brown sugar mixture over apples. Bake at 375 degrees for 30 minutes or until apples are tender. Delicious served hot with ice cream on top or a glass of cold milk.
· Microwave Applesauce (1 quart)
Place 6 peeled and quartered apples and 1/4 cup water in 2-quart microwave-safe baking dish. Cover and cook on high power 608 minutes or until tender. Sprinkle cooked apples with 1/3 cup sugar and 1/4 teaspoon cinnamon. Process in food processor until smooth, or for chunky applesauce, mash with a fork instead.To make pink applesauce
· Use red skinned apples, do not peel. At end put through a ricer or sieve to remove skin.
· Replace 1 pound of apples with 3 C of cranberries.Bake
Peel, core apples, cut into quarters lengthwise. Sprinkle with brown sugar and cinnamon; bake 20 minutes; can also use the microwave.
Grill
Core apples. Cut small to medium-size fruit in half lengthwise; cut large apples lengthwise into 3/4-inch wedges. Put onto grill, indoors or out, until hot and streaked with brown, 6-12 minutes depending on size.
Saute
Peel, core apples, cut into 1/2-inch-thick slices. Sautee in butter until hot and tender for 3-5 min.
Production
· China produces 27 million tons annually. USA is #2 with 4 million tons.· Washington state produces 60% of USA’s production
· Originated in northwest China & Kazakhstan
· Brought to North American in 1600s by colonists
· In the 1900s Washington state in USA started planting when irrigation was available.
Interesting Tidbits
There are more than 7,500 known cultivars of apples.
Perhaps the earliest tree to be cultivated
Apple trees have Five-petaledflowers
The center of apples havefive carpelsarranged in a 5-point star.
Each carpel has 1-3 seeds
Seeds are slightly toxic
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