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Healthy and Sustainable Food

Apples

DATES AVAILABLE:

New England: August through early November; Storage: up to six months
Mid-Atlantic: Late July through late October; Storage: up to six months

BRIEF DESCRIPTION:

Apples (Malus domestica, Rosaceae) are part of the rose family and along with pears are considered pome fruits, a term which comes from the Latin word for fruit, pomum. Both apples and pears have small seeds surrounded by tough membranes that are contained in compartments within the core. Apple trees are quite hardy and can be grown in most climates, making them one of the most widely cultivated fruit trees. There are currently about 7,000-8,000 apple varieties grown around the world.

VARIETIES:

Ripen from late July to mid August (in both Mid-Atlantic and New England)

 “Jersey Mac” and “PaulaRed”are medium-sized fruits with bright red skin and green accents. They have firm flesh, and a sweet, yet tart flavor. Yellow-green “Ginger Gold” ripen later in the month and are slightly tender and sweet. “Sansa” is a newer semi-tart, aromatic variety that ripens in late August.

Ripen in September

“Gala” apples can be identified by their red-orange and yellow-striped skin and sweet, aromatic flavor, and firm granular texture. The new variety “HoneyCrisp” was developed in Minnesota, but is especially well suited to the cooler growing regions of New England, and is in high demand locally for its uniquely crisp juicy texture and subtle flavor. “McIntosh,” with red and green skin and snow-white flesh, are one of the most aromatic apple varieties. They have juicy flesh and a slightly tart flavor. “Macoun” have deep red and golden colored skin; they are juicy and have a sweet-tart flavor. Later in the month, deep red “Cortlands” will ripen. They are moderately juicy and sweet with a subtle tartness. Unlike many apples, the flesh of a Cortland will stay white when sliced. “Suncrisp” are green with an orange blush; they are firm, juicy, and sweet. Another regional favorite in the Mid-Atlantic region is “Jonathan,” an intensely aromatic, semi-tart and juicy prized equally for fresh eating and cider.

Ripen in October

“Empires” have a deep red skin with green and gold accents, they are mildly tart, very crisp, and store better than most other varieties. “Jonagold” are bright red and golden in color and are crisp, semi-tart and intensely sweet.

Locally grown Red Delicious can also be found at markets, with their characteristic five-pointed lobes. They are crisp and juicy, with high sugar, a mild flavor and very little acidity.  “Golden Delicious” also have 5 bumps and are yellow, tender, and very sweet with little acidity. Bright red “Rome” have a round and plump shape. They are subtly sweet, with very firm granular texture that retains their shape in baking. “Mutsu” (a.k.a.“Crispin”) are green-gold with blushed cheeks and mild sweetness and firm aromatic flesh. “Fuji” is primarily a west-coast apple, but can be grown in local sites with a long growing season.  They are light green with a red blush, and have very firm flesh with intense sweetness and very little acidity and mild flavor. In late October, “Northern Spy” and “Granny Smith” can be found at the markets. Spicy and tart “Northern Spy” are large fruits with red and green skin. “IdaRed” are deep red over pale gold, with a tangy but mellow flavor, and excellent storage potential. “Newtown Pippins” are green and yellow in color, usually somewhat small, and have very firm texture, and sweetness with sharp acidity. “Granny Smith” is another mostly west-coast apple that can be grown in local orchards with extended growing seasons, and they are characteristically are intense green, tart, firm, and juicy, suitable for both cooking and fresh consumption.

Thousands of local farmers in New England and the Mid-Atlantic states grow a hundred or more other apple varieties, including many new disease-resistant types from apple breeding programs at Cornell, Rutgers, Purdue, and the University of Minnesota, and many “antique” or “heirloom” apples that are available only from local farmers markets, pci-your-own orchards, roadside fruit stands or CSA grower/producer clubs.  Apples remain at the core of local culture, and our variable climate produces different flavors and textures each year.  Few other regions offer such a rich diversity of locally grown apples!

USING APPLES:

When buying apples, select those that are firm, brightly colored, and free of bruises. Avoid soft, overripe apples as they are often mealy in texture. Uses of apples are diverse! Apples can be enjoyed fresh, as the original “fast food”, sliced in salads, baked for a warming winter treat, or dried as snacks. They can be juiced, stewed, or pureed into sauce. Apples can also be cored, stuffed, baked in tarts, pies, and cakes or used in jams and jellies. Apple juice (cider) can be fermented to create vinegars and “hard” (alcoholic) cider. Apples contain pectin, a thickening agent for jams and jellies which is why apples are often added to other fruits when making jams.

NUTRITIONAL INFORMATION:

A medium sized apple contains 72 calories, 3 grams of fiber, 11% of the daily requirement for vitamin C, and the inflammation fighting antioxidant, quercetin.

STORAGE:

General: Apples are a climacteric fruit, meaning they respond to ethylene gas and will continue to ripen once they are picked. They can be stored for up to six months while retaining their nutrient value and are best kept in a cool, dry and dark place. They can also be wrapped in paper towels or a paper bag and kept in the refrigerator. When sliced, apple flesh will quickly oxidize and turn brown. This can be slowed by adding lemon, lime, or orange juice, or a solution of ascorbic acid (vitamin C) after slicing. Vitamin C can usually be found in powdered or tablet form at local health food stores. Apples treated in this way can also be dried for snacks.

Freezing: Fresh apples can be sliced and frozen if apples are dipped in ascorbic acid solution before freezing. Alternatively, sliced apples can be frozen using a syrup or sugar pack. Baked apples and applesauce can also be frozen.

Drying: Apples are well suited to drying. To prevent darkening, sliced apples should be treated with ascorbic acid solution, a fruit juice dip or a sulfite dip before drying. Apples are also excellent for making fruit leather.

Canning: Apples can be canned plain or spiced using pressure canners or boiling water canners. They can also be canned as juice, apple butter or applesauce. Apples can also be made into chutney, jelly or preserves.