Selection
- An apple's skin should be shiny, not dull. This tip's important ... dull appearing apples won't be crisp and tasty.
- Your apples should be firm and free of bruises and punctures.
Storage Tips
There is no doubt that fruit bowls are beautiful, but your apples won’t
stay crispy for long on the countertop. Apples stored at room temperature
deteriorate ten times faster than refrigerated apples! Refrigerate them
at about 0°C (32°F) in the crisper section – cool air maintains quality, juiciness
and crispness.
Handle apples gently to prevent bruising.
Store apples in a ventilated plastic bag away from foods with strong
odours. Don't store apples with broccoli, cabbage, cauliflower, cucumbers,
leafy greens, lettuce or spinach. Apples give off a gas (known as Ethylene) that
can damage these vegetables, and the same gas will speed the ripening of bananas,
kiwis, peaches, plums and pears.
On the plus side, placing your green bananas
and hard kiwis, peaches, plums and pears into a paper bag with an apple will
speed ripening and allow you to enjoy the sweet flavour of ripe fruit, faster.
Preparation
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.