Selection, Storage and Preparation Tips

Selection Tips

  1. An apple's skin should be shiny, not dull. This tip's important ... dull appearing apples won't be crisp and tasty.
  2. 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 Tips
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.

 

So if you’re looking for a healthy addition to your diet this springtime, look no further! Apples will always be the quintessential on-the-go snack, but remember to change up your culinary routine and give apples a chance to shine in many of your favourite cooked and baked dishes.

Please give us a call should you require any additional information.

Media contact:
Meaghan Hardcastle or Cara Epp
Faye Clack Communications Inc.
905-206-0577 x 249/241
800-743-6282
Email: mhardcastle@fayeclack.com, cepp@fayeclack.com

Cheers to your apple adventure!

contact us at info@naturallydelicious.ca

Copyright© 2007 Washington Apple Commission