Miller County Newsletters
Haley's Comment
Crisp Apples Bring Thoughts of Fall
October 15, 2007
When I see caramel apples at the supermarket, I know fall is here. I can
imagine the sound that biting into a perfectly crisp caramel apple, or even a
plain one, makes. Lucky for us, apples are available year-round in supermarkets
across the area, or if you are lucky enough, you can visit an orchard and pick
your own.
Flavors range from sweet to tart and can be used for a variety of purposes.
So pick up some apples and add a touch of autumn to your salads, snacks,
sandwiches, main dishes and desserts.
When selecting apples, look for fresh-smelling fruit with blemish-free skins.
Choose those that are firm, crisp and well-colored. An apple with brown
streaks on the skins (called scald) does not affect the quality.
Store apples in a dry, cool place for up to 1 week. For longer storage,
refrigerate in a plastic bag for 4 to 6 weeks. If you store them in the fridge,
keep them away from lettuce and other delicate produce; apples cause fruits and
vegetables to ripen and/or spoil faster.
Apples are a good source of both soluble and insoluble fiber. The soluble
fiber is thought to help prevent cholesterol buildup in the lining of blood
vessel walls, while the insoluble fiber in apples, provides bulk in the
intestinal tract, holding water to cleanse and move food freely and quickly
through the digestive tract.
Although it was once suggested to peel your apples before eating, the thought
process has changed. Almost half of the vitamin C content is found just under
the skin of the apple, and peeling it removes those much-needed vitamins and
minerals. Eating the peeling or skin of the apple also increases the insoluble
fiber content, and makes you feel fuller.
Apples come in an assortment of colors and textures and in flavors tart to
sweet. There are thousands of varieties to choose from. Eight of the more
popular varieties include:
- Red Delicious—named when a nurseryman in 1894 exclaimed, “My
that’s delicious!”
- Golden Delicious
- Red Rome (Rome Beauty)
- Winesap
- Granny Smith
- McIntosh
- Jonathan
- Gala
Select types of apples based on how they will be used: raw (for eating out of
hand and adding to salads); cooked (for applesauce, pies and other desserts); or
baked whole.
If you are interested in learning more about apples, please contact me at the
University of Arkansas Cooperative Extension Service located in the Miller
County Courthouse at 400 Laurel, call 870-779-3609, or e-mail me at
chaley@uaex.edu.
We have a wonderful publication that we will share with you.
Tried and True Tip:
If you are lucky enough to find apples at a farmers market or orchard, it is
helpful to know that a peck of apples weighs 10.5 pounds and a bushel of apples
weighs about 42 pounds.
We appreciate your feedback!
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