Fitness & Nutrition, Featured
When Cooking with Apples
- Not all apples are suitable for baking.
- Some will turn to mush with the heat
- When baking with apples choose Granny Smith, Jonagold, Cortland, Fuji or Winesap
- Keep in mind that you can decrease the amount of sugar you add if you choose the sweeter varieties like Jonagold or Winesap
- McIntosh, Johnathan and Braeburn are great for making applesauce
Selecting & Storing Apples
- Select firm apples that are free from bruises and punctured skin
- Smaller apples will stay fresh longer than larger apples
- Apples rippen 8-10 times faster at room tempeature, so they will last longer when stored in the fridge
- Apples produce ethylene gas which promotes ripening. When stored with other fruits, they may speed up the ripening of those fruits.
- To prevent browning of apple slices, dip cut slices in lemon or orange juice
Apples & Nutriton
- Apples are very nutritious. They contain antioxidants, potassium, niacin, vitamins A, B1, B2 and C.
- On average, an applie is 80 calories
Did you know??
- When looking to increase your fiber intake, it is best to choose the whole fruit.
- For examplie:
- 1 whole, medium apple has 3.3 grams of fiber
- 1 whole, medium apple without the peel has 1.7 grams of fiber
- 1/2 cup of apple sauce has 1.5 grams of fiber
- 1/2 cup of apple juice has 0 grams of fiber