A round or oval shaped fruit that is harvested from lower growing trees found in most of the temperate regions of the world. The fruit has a thin skin that may range in color from shades of green, yellow, and red or any combination of these. The flesh is generally off-white or cream colored and is very juicy. The generally sweet flavor may be slightly sour, tart, or even a bit bland depending on the variety. Among the many varieties some of the common apples are the Braeburn, Cortland, Fuji, Gala, Granny Smith, Golden Delicious, Red Delicious, Jonathan, Jonagold, McIntosh, and Pacific or Southern Rose. Apples can be eaten plain or they can be included in a variety of salads, meat dishes, and desserts. As a dried fruit, apples can be added to a variety of baked goods or in a raw form, they can be used to produce juice, vinegar, cider, and alcoholic beverages, such as hard cider and apple brandy.
See also Braeburn Apple.
Apple Suggestions
An apple peeler works well for slicing, coring, and peeling the apple for pies or crisps.

Apple storage tips
Apples will keep longer if they are not touching other apples.

To keep peeled apples from oxidizing quickly and browning, soak the apples in lemon, orange or apple juice until ready to use. However, if soaked in lemon or orange juice, the flavor is changed to a tart or sweeter orange/apple taste. Using apple juice maintains a flavor more consistent with the flavor of the apple.

Apple Buying tips
Try to find apples where the surface of the apple is unblemished and the apple is firm to the touch.

USDA Nutrition Facts


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