Apples - Goldrush

Quick Facts

Type: Fruit
Quantity sold in: Bushel
Availability: Late October
Flavor: Tart, develops rich, balanced flavor in storage
Uses: Eating fresh
Color: Golden/green
Size: Medium/large
Grown in: Orchard
Grown by: Horticulture Research Station
Processing: Graded

Storage and Preparation

Storage: Keeps for 7 months
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
Canning Fruits

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.


Grilled Ham, Cheese and Apple Sandwiches

  • 1/3 cup mayonnaise
  • 1 clove garlic, finely chopped
  • 8 slices Italian bread, 1/2 inch thick
  • 2 Tbsp. butter or margarine, softened
  • 1/2 lb thinly sliced cooked ham (from deli)
  • 1 medium apple, peeled, thinly sliced
  • 1 cup arugula
  • 4 thin slices onion, if desired
  • 4 slices (1 oz each) Swiss cheese


  1. In small bowl, mix mayonnaise and garlic. Spread 1 side of each bread slice with butter; spread mayonnaise mixture on unbuttered side. On each of 4 bread slices, buttered sides down, layer ham, apple, arugula, onion, cheese and remaining bread slices, buttered sides up.
  2. Heat 12-inch nonstick skillet over medium-low heat 3 to 5 minutes. Place sandwiches in hot skillet; cook uncovered 6 to 9 minutes, turning once, until bread is crisp and cheese is melted.

Apple Nachos

  • 4 cups apple slices
  • 1/4 cup marshmallow cream
  • 3 Tbsp. creamy peanut butter
  • 1/4 cup peanuts
  • ¼ cup chocolate chips


  1. Spread the apples out on a plate. Heat the peanut butter in the microwave for 10-15 seconds. Drizzle over the apples.
  2. Heat the marshmallow cream in the microwave for 10 seconds. Immediately spoon over the tops of the apples.
  3. Top with peanuts and chocolate chips.