The apple can be traced back to the Romans and Egyptians who
introduced them to Britain and then to America. Today,
apples are grown and eaten all over the world including
Australia and New Zealand.
Choose apples that are firm with no soft spots. Avoid apples
that are discoloured for their variety.
Keep apples in plastic bags in the refrigerator after
purchasing to prevent further ripening. Apples should keep
up to six weeks. However, check apples often and remove any
apples that begin to decay or the others will do the same.
Wash apples well with soap and rinse with water. Prepare
apple dishes just before serving to minimize browning
(oxidation). Protect cut apples from oxidation by dipping
them into a solution of one part citrus juice and three
parts water.
* Percent Daily Values are based on a 2,000 calorie diet.
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Golden & Red Delicious
Golden firm, white flesh retains its shape and
rich, mellow flavour when baked or cooked, making it
the preferred "all purpose" cooking apple. The skin
is so tender and thin that it doesn't require
peeling. The red is the favourite for eating.
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Fuji
Available year round Like fine wine, its flavour
improves with age. Fuji's spicy, crisp sweetness
makes it an excellent snack or as applesauce. Fuji
varies from yellow-green with red highlights to very
red.
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Gala
Heart-shaped, distinctive yellow-orange skin
with red striping. It has a crisp, sweet taste that
can't be beat. Is the perfect take-along snack…
anytime. Great in salads.
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Jonagold
A blend of Jonathan and Golden Delicious apples,
offering a unique tangy-sweet flavour. With a
yellow-green base and a blush stripe. Jonagold is
excellent both for eating fresh and for cooking.
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Granny Smith
Mouth-watering tartness. Bright green Granny
with a pink blush has a crisp bite and a tangy
flavour. Its tartness really comes through when
baked and sautéed. Enjoy Granny Smiths out of hand
or in a salad.
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Read on for great recipes with apples...
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