Look for apples that are crisp, flavorful, and well-colored; skins should be firm and smooth. Crispness may be determined by measuring flesh firmness with fruit penetrometer.
Avoid fruit with bruises, broken skin, or internal browning.
Short-term storage recommendation (7 days or less)
34-36° F/1-2° C
90-95% relative humidity
Keep apples in original cartons (with lids closed) to prevent absorption of odors from other foods. Store away from flowers, fruits, and vegetables that are sensitive to ethylene and may be damaged by the gas. Exposure to ethylene may accelerate softening of apples; separate from other ethylene-producing fruits and ripening rooms.
Keep handling to a minimum to avoid bruising and skin damage.
To avoid discoloration, keep the surface of apples dry; do not rinse until ready to use.
Internal browning, brown core, and soggy breakdown are indications of chill damage. Do not store apples below 29° F/-1.5° C.
Soft flesh and loss of crunch indicate lack of refrigeration and exposure to ethylene gas. Store apples away from ripening rooms and at 33-34° F/0-1° C.
Chop Idaho potatoes and apples into cubes; mix with olive oil and salt; roast with rosemary.
Accent brown rice or stuffing with fresh cranberries, sautéed mushrooms, and chopped apples.
Major production areas include California, Idaho, Michigan, New England, New York, North Carolina, Oregon, Virginia, Washington, and West Virginia.
Sweet, sometimes tangy.
Apples have smooth skins, that yield crunchy, juicy flesh when sliced.
Pair with butter, cheese, cinnamon, thyme, and turkey.
Pears, Asian pears, quince (only baked).
75% usable product
1 medium apple = 1 cup diced
3 medium apples = 1 pound
Serving Size 109 grams
Total Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Total Carbohydrate 17g6%
Dietary Fiber 2g8%
Total Sugars 13g
Includes 0g Added Sugars0%
Vitamin D 0mcg0%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.