From Adam and Eve to Johnny Appleseed to your family, apples have delighted all who sampled them. To make the most of this year`s harvest, brush up on some of the popular varieties and how to store and use them.
Varieties
– Red delicious: Named in 1894 when a nurseryman exclaimed, ”My that`s delicious.” Sweet and juicy. Best for snacking; poor for baking. Available year-round.
– Golden delicious: No kin to red delicious. Slightly elongated; sweet and juicy. An all-purpose apple, great for snacking, cooking and baking. Available September to June.
– Granny Smith: Mrs. Maria Smith nurtured first seedling in the 1800s. Mildly tart. Best for snacking; good for baking. Available year-round.
– Jonathan: Deep red; mildly tart, rich flavor. Versatile apple, excellent for snacking, baking. Available September to April.
– McIntosh: First apple tree planted by John McIntosh about 1811. Two-toned red and green. All-purpose apple. Available September to June.
– Red rome (rome beauty): Named for an apple-growing area in Ohio, not Italy. Best for baking. Available October to August.
– Winesap: Granddaddy of American apples. Winelike flavor. All-purpose apple. Available November to July.
Storing
– Store large quantities of apples in a cold (34 to 40 degrees), moist place. Small quantities of fruit should be stored in a plastic bag in the refrigerator away from the freezer section. Be sure the bag has holes to allow the fruit to breathe.
Apple arithmetic
– 1 pound apples equals 4 small or 3 medium or 2 large apples.
– 1 pound apples makes 3 cups diced or 2 3/4 cups sliced apples.
– 1 bushel apples equals 126 medium apples or 18 to 20 quarts of canned or frozen apple slices or 16 to 20 quarts of applesauce.
– 2 pounds apples makes enough sliced apples for one 9-inch pie.
Nutrition
– A medium apple contains about 80 calories, vitamins A and C, soluble fiber, and no fat.
