Apples

Product Description

Good quality apples should be crisp, juicy, flavorful, and well-colored. Skin should be shiny and not dull. There should be no bruising, broken skin, or internal breakdown or browning. Test the firmness of the apple by holding it in the palm of your hand (do not push with your thumb), it should feel solid and heavy, not soft and light.

Peak Growing Season

September through May.

Uses

Good for eating fresh, sliced, baked in pies, or tossed in salads. 

Preparation

Apples should be washed before serving. Dip cut apples in citrus-water solution or other anti-oxidant agent to prevent browning.

Storage

Apples need to be kept cold, preferably in a refrigerator at 32-35ºF with a relative humidity of 90-95 percent. Store apples in their original cartons to avoid picking up odors or flavors from other foods. Keep apples dry while storing and do not rinse with water until just before using.

Best If Used By

When refrigerated, apples can keep for up to six weeks.

Nutrition Facts

Legend: kcal = kilocalorie; g = gram; mg = milligram; RAE = retinol activity equivalent; IU = international unit

125 count

One 2-7/8" (5.12 ounce) apple with skin (about 5/8 cup fruit) provides:

138 Count

One 2-3/4" (4.63 ounce) apple with skin (about 3/5 cup fruit) provides:

163 Count

One 2-1/2" (3.93 ounce) apple with skin (about 1/2 cup fruit) provides:

Source of Information

• Produce Marketing Association
• FoodData Central
• Dole