Quantity sold in: 5 lb bag
Flavor: Tart, sweeter with age
Uses: Eating fresh, cooking
Grown in: Orchard
Grown by: Horticulture Research Station
Storage and Preparation
Storage: Keeps for 3 months or more
Short Term Storage: It is important to sort apples before storing. Remove any apples that are bruised, cut or show decay. Plan to consume the larger apples first and save smaller apples for later in the season. Larger apples will be the first to begin to loose quality and show signs of internal breakdown. The optimum storage temperature for apples is 30-32 degrees F. Apples should be stored in the refrigerator or another cool location. Apples should be stored in 90-95% relative humidity to prevent dehydration. Apples should not be stored with bananas or tomatoes because this can cause apples to soften. If storing apples in a basement leave them in a cardboard box out of direct sunlight.
Long Term Storage: Apples can be frozen, canned or dried.
More information from ISU extension on:
Canning Fruit Spreads
Preparation: Apples should be washed before eating or preserving. Wash apples under cold running water and dry with a clean towel. Cut apples should be covered and refrigerated if not eaten within 2 hours of cutting.
Nutrition: Adults should consume 1.5-2 cups of fruit total per day according to the USDA MyPlate recommendations. Apples are high in fiber. One medium apple contains 17% of the total recommended fiber intake per day. Apples are also a good source of vitamin C.
Curried Chicken Salad with Apples and Raisins
- 1/4 cup mayonnaise
- 1 tsp. curry powder
- 2 tsp. water
- 1 cup chopped skinless, boneless grilled chicken (about 4 ounces)
- 3/4 cup chopped apple (about 1 small)
- 1/3 cup diced celery
- 3 Tbsp. raisins
- 1/8 tsp. salt
- Combine mayonnaise, curry powder, and water in a medium bowl, stirring with a whisk until well blended.
- Add the grilled chicken, chopped apple, celery, raisins, and salt; stir mixture well to combine.
- Cover and chill.
- Serve on bread, tortilla, bagel, croissant, or bed of fresh lettuce greens.
Maple-Apple French Toast
- 6 eggs
- 1 cup milk
- 1/2 tsp. vanilla extract
- Ground cinnamon
- 6 slices bread
- 2 Tbsp. butter, plus more for serving
- 3 apples, peeled and sliced
- 2 Tbsp. water
- 1/2 cup maple syrup
- Whisk the eggs, milk, vanilla, and a pinch of ground cinnamon in a 9-by-13-inch baking dish. Add the bread in a single layer, turning until all the egg is absorbed.
- Meanwhile, heat a large skillet over medium heat, melt 1 tbsp. butter, and add apples, stirring to coat until starting to caramelize. Add the water, cooking until water has evaporated and apples are tender, about 4 minutes.
- Pour in the maple syrup and a dash of ground cinnamon; simmer for a minute to combine.
- In a large, heated nonstick skillet, melt about 1 tablespoon butter and sauté the soaked bread until golden brown on each side, about 4 minutes.
- Place French toast on a plate and top with apple-maple mixture.
Spiced Pork Tenderloin with Sautéed Apples
- 3/8 tsp. salt
- 1/4 tsp. ground coriander
- 1/4 tsp. black pepper
- 1/8 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1 lb. pork tenderloin, trimmed and cut crosswise into 12 pieces
- Cooking spray
- 2 Tbsp. butter
- 2 cups thinly sliced, unpeeled apple
- 1/3 cup thinly sliced shallots
- 1/8 tsp. salt
- 1/4 cup apple cider
- 1 tsp. fresh thyme leaves
- Heat a large cast-iron skillet over medium-high heat.
- Combine first 5 ingredients; sprinkle spice mixture evenly over pork.
- Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.
- Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 teaspoon salt; sauté 4 minutes or until apple starts to brown.
- Add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender. Stir in thyme leaves.
- Serve apple mixture with the pork.
- 1/2 cup diced apple
- 1/3 cup apple juice
- 1/3 water
- 1/8 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/8 tsp. salt
- 1/3 cup quick cooking oats
- In a small pot combine: apple, apple juice, water, cinnamon, nutmeg, and salt; heat to boiling.
- Stir in oats and cook 1 minute. Cover and let stand 2 minutes before serving.