Apples - Liberty

Quick Facts

Type: Fruit
Quantity sold in: Bushel
Availability: Late September
Flavor: Sweet
Uses: Eating fresh, juice
Color: red/golden
Size: Medium
Grown in: Orchard
Grown by: Horticulture Research Station
Processing: Graded

Storage and Preparation

Storage: Keeps for 2-3 weeks
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.


Three-Grain Salad

  • 5 1/2 cups water
  • 1 cup uncooked wheat berries
  • 1/3 cup uncooked long-grain brown rice
  • 1/2 cup uncooked hulled or pearl barley
  • 1/2 cup dried cherries or cranberries
  • 1/4 cup diced carrot
  • 1/4 cup diced celery
  • 1/4 cup chopped fresh parsley, if desired
  • 1 medium unpeeled eating apple, chopped (1 cup)
  • 4 medium green onions, chopped (1/4 cup)

Sweet Red Onion Dressing

  • 1/3 cup sugar
  • 1/3 cup canola oil
  • 1/3 cup cider vinegar
  • 2 Tbsp. grated red onion
  • 2 tsp. Worcestershire sauce
  • 2 cloves garlic, finely chopped


  1. In 2-quart saucepan, heat water and wheat berries to boiling. Reduce heat to low. Cover; simmer 10 minutes. Stir in brown rice and barley. Cover; simmer about 50 minutes longer or until grains are tender. Drain if necessary.
  2. In small bowl, mix dressing ingredients.
  3. In large bowl, mix cooked grains and remaining salad ingredients. Pour dressing over salad; toss. Cover; refrigerate 1 to 2 hours or until chilled.

Marshmallow Cream Cheese Apple Dip

  • 8 oz. cream cheese (softened)
  • 1 jar (around 8 oz.) marshmallow cream
  • 1 tsp. vanilla


  1. Mix together with mixer.
  2. Serve cold with apple slices.