Rosauers - Apples

Selecting

With many different varieties of apples grown around the world, Washington State grows the majority of apples consumed by Americans. Whatever the color or variety you choose, look for bruise-free fruit with firm, shiny skin. Since apples are a hardy fruit they are available year-around, new crop apples are available from summer's end through late fall.

Variety	Characteristics	Snacking	Pie	Baked	Sauce	Freezing
Braeburn	Crisp, firm, sweet, tart and spicy, long-lasting	Excellent	Good	Fair	Good	Good
Cameo	Sweet-tart, firm	Excellent	Excellent	Fair	Excellent	Good
Fuji	Extra crisp, sweet-tart	Excellent	Fair	Fair	Fair	Poor
Gala	Mildly sweet, fruity, fragrant, thin skinned	Excellent	Good	Poor	Good	Poor
Gingergold	Mildly sweet, similar to Golden Delicious	Excellent	Excellent	Fair	Excellent	Poor
Golden Delicious	Soft, very sweet, juicy	Very Good	Excellent	Fair	Excellent	Excellent
Granny Smith	Crunchy, tart, juicy	Very Good	Excellent	Good	Very Good	Excellent
Honeycrisp	Crisp, extra sweet	Excellent	Poor	Good	Excellent	Excellent
Jonagold	Tart, crisp, juicy	Excellent	Very Good	Very Good	Fair	Good
Macintosh	Tender, sweet	Excellent	Good	Poor	Very Good	Poor
Pink Lady	Firm, crisp, sweet-tart	Excellent	Good	Good	Fair	Good
Red Delicious	Juicy, very sweet	Very good	Poor	Poor	Fair	Excellent
Rome	Soft, juicy, sweet	Fair	Very Good	Excellent	Good	Good

Storing

Ideal storage for apples, are under refrigeration between 34-38 F, where they can last up to 90 days. At room temperature apples ripen within a day or two, so if you consume them in a few days they are fine on the counter. Apples will absorb odors produced by potatoes, bulb onions, or any strong flavored item. When apples ripen, they emit a lot of ethylene gas, which causes other fruit and vegetables to ripen faster so it is recommended to keep them in their own crisper.

Preparation

Most apples are consumed fresh, but some are canned or used for juice. Another popular use of apples is in baking because they blend so well with a variety of spices and flavors. Apples complement pork, squash, and a range of cheeses.

Nutrition Information

Apples, with skin (edible parts)
Nutritional value per 100 g (3.5 oz)

Energy 50 kcal 220 kJ

Carbohydrates	13.81 g
- Sugars 10.39 g
- Dietary fiber 2.4 g
Fat	0.17 g
Protein	0.26 g
Vitamin A equiv. 3 μg	0%
Thiamin (Vit. B1) 0.017 mg	1%
Riboflavin (Vit. B2) 0.026 mg	2%
Niacin (Vit. B3) 0.091 mg	1%
Pantothenic acid (B5) 0.061 mg	1%
Vitamin B6 0.041 mg	3%
Folate (Vit. B9) 3 μg	1%
Vitamin C 4.6 mg	8%
Calcium 6 mg	1%
Iron 0.12 mg	1%
Magnesium 5 mg	1%
Phosphorus 11 mg	2%
Potassium 107 mg	2%
Zinc 0.04 mg	0%

Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database