8 apples - web

About – Apples originated in Central Asia several thousand years ago with the apple tree being one of the earliest trees to be cultivated. As a result, apples have been an important food source in Europe and Asia for thousands of years. They were first introduced to North America by the colonists in the 1600s. Today, the United States is second in the world only to China in production with Washington leading the way accounting for approximately 60% of that production.

The domestic apple crop is harvested in the autumn but thanks to advances in storage technology we are able to enjoy these apples for many months after they have been picked. Controlled Atmosphere Storage, a process that reduces the amount of oxygen and replaces it with nitrogen in giant refrigerated storage rooms, allows apple producers to stretch the availability of apples well into the spring and summer. This technology along with an ever increasing supply of apples from Chile, Argentina, New Zealand and Australia makes the apple a year around favorite.

Varieties – While there are over 7500 varieties of apples worldwide most of them are not commercially viable. As horticulturists continue to seek increased yields, disease resistance, and tolerance for storage this number continues to increase. These factors, along with increasing consumer awareness of the diversity of apple flavor profiles, have given us an increased variety of apples to choose from in today’s supermarket. To help identify the many varieties available most bulk apples in the supermarket have a labeled affixed that names the variety. The chart gives a quick profile for some of the major apple varieties consumed in the United States.

Selection – Look for apples that are firm and free of bruises and stem punctures. Apples that have a dull appearance have probably been left out of refrigeration too long and will be less crunchy than apples that are shiny. The exception to this is organic apples that have not had food-grade wax applied.

Storage – Apples should be stored in the refrigerator to maintain crispness and flavor. Apples will absorb strong-smelling food odors so keep them away from foods such as onions and garlic. Properly stored, some varieties can keep as long as 6 weeks in the refrigerator but it is recommended that apples be consumed within 2 weeks for the optimal eating experience. Apples can also be peeled, sliced and frozen for later use in baking and cooking.

Preparation and Uses – Always wash apples under a stream of cold water prior to use. Apples will discolor when peeled and sliced; however, coating them in a mixture of one part lemon juice and three parts water will help prevent this browning. Perfect as a snack or in the lunch box, millions of pounds of apples are eaten out of hand each year.

The culinary versatility of apples is amazing. They can be made into sauce, juiced, stewed and baked into a multitude of recipes including the all-American apple pie. As you might imagine, some varieties lend themselves to specific uses better than others. The chart provides a general guideline for flavor and usage.

Nutrition – While an “apple-a-day” may not actually keep the doctor away, there is little doubt as to the nutritional value of apples in your diet. At a mere 80 calories, they are fat free, cholesterol free and an excellent source of fiber providing 20% of your RDA. One benefit of eating foods high in fiber is the general feeling of fullness that it creates. This is an important part of successful dieting for those people watching their weight.

As an added bonus apples are packed with antioxidants which have been linked to the fight against cancer. A growing body of research links the consumption of apples to a reduction of certain forms of cancer- most notably colon, prostate and lung cancer.

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