Quantity sold in: 5-lb bag
Availability: Late August
Flavor: Balanced sweet/tart
Uses: Eating fresh, cooking, juice
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 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.
Celery and Apple Salad with Cider Vinaigrette
- 2 Tbsp. apple cider or apple juice
- 1 Tbsp. cider vinegar
- 2 tsp. canola oil
- 2 tsp. finely chopped shallots
- 1/2 tsp. Dijon mustard
- 1/2 tsp. honey
- 1/2 tsp. salt
- 2 cups chopped romaine lettuce
- 2 cups diagonally sliced celery
- 1/2 medium apple, unpeeled, sliced very thin (about 1 cup)
- 1/3 cup sweetened dried cranberries
- 2 Tbsp. chopped walnuts
- 2 Tbsp. crumbled blue cheese
- In a small bowl, beat all dressing ingredients with whisk until blended; set aside.
- In medium bowl, place lettuce, celery, apple and cranberries; toss with dressing.
- To serve, arrange salad on 4 plates. Sprinkle with walnuts and blue cheese. Serve immediately.
Easy Cornbread-Sausage Stuffed Apples
- 1 (6-oz.) package cornbread stuffing mix
- 1/2 (1-lb.) package ground pork sausage
- 1 Tbsp. lemon juice
- 5 apples
- 1 medium-size sweet onion, chopped
- 1 1/2 Tbsp. chopped fresh parsley
- 1 cup cider vinegar
- Prepare stuffing mix according to package directions.
- Cook sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Remove sausage from skillet with a slotted spoon, reserving drippings in skillet. Drain sausage on paper towels.
- Stir together lemon juice and 1/4 cup water.
- Cut apples in half, cutting through stem and bottom ends. Carefully scoop out apple pulp and cores into a bowl, leaving a 1/4-inch shell. Rub lemon juice mixture evenly onto cut sides of apple shells. Remove and discard seeds and cores from apple pulp; chop pulp.
- Sauté onion and apple pulp in hot drippings over medium-high heat 6 to 8 minutes or until liquid evaporates and onion is tender.
- Stir together stuffing, apple mixture, sausage, and parsley in a large bowl. Spoon stuffing mixture evenly in apple shells (about 1/2 cup stuffing per apple shell). Place apples in a 13- x 9-inch baking dish, and pour 1 cup cider vinegar around apples in dish.
- Bake at 350° for 30 to 40 minutes or until apples are tender. Garnish, if desired. Serve immediately.
- 4 large apples
- Juice from 1 lemon
- 1/2 tsp. cinnamon
- 1 Tbsp. brown sugar
- 1/4 cup water
- Peel and core apples; cut into quarters
- Add apples, lemon juice, cinnamon, brown sugar and water to crockpot.
- Cover and cook on low 4 to 6 hours, until apples are very tender.
- Mash with the back of a fork or potato masher.