Apples - Redfree



Quick Facts

Type: Fruit
Quantity sold in: Bushel
Availability: Mid-August
Flavor: Balanced sweet/tart, mild, slightly acidic
Texture: Crisp, juicy
Color: Red/golden
Size: Small/Medium
Uses: Cooking, eating fresh
Grown in: Orchard
Grown by: Horticulture Research Station
Processing: Graded



Storage and Preparation

Store: Keeps for 2 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:

Freezing
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

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.



Recipes


French Onion and Apple Soup
Ingredients:

  • 3 Tbsp. unsalted butter
  • 15 cups sliced yellow onion (about 4 lbs.)
  • 3/4 tsp. black pepper
  • 1 apple, peeled, quartered, and cut into julienne strips
  • 3 thyme sprigs
  • 2 bay leaves
  • 1/2 cup Madeira wine or dry sherry
  • 6 cups beef broth
  • 1/2 cup apple cider
  • 1 Tbsp. sherry vinegar
  • 10 (1/2-ounce) slices sourdough bread, cut into 1-inch cubes
  • 2 cups (8 ounces) grated Gruyère or Swiss cheese

Directions:

  1. Melt butter in a Dutch oven over medium heat. Add onion to pan; cook 5 minutes, stirring frequently. Continue cooking 50 minutes or until deep golden brown, stirring occasionally.
  2. Add pepper, apple, thyme sprigs, and bay leaves; cook 3 minutes or until apples soften.
  3. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Add broth and cider; bring to a boil. Reduce heat, and simmer 45 minutes. Discard bay leaves; stir in vinegar.
  4. Preheat broiler.
  5. Arrange bread cubes in a single layer on a jelly-roll pan; broil 2 minutes or until toasted, turning after 1 minute.
  6. Preheat oven to 500° F.
  7. Ladle 1 cup soup into each of 10 ovenproof soup bowls. Divide the croutons evenly among bowls, and top each serving with about 3 Tbsp. cheese. Place bowls on jelly-roll pan. Bake at 500° F for 8 minutes or until cheese melts.

Praline Apple Bread
Ingredients:

  • 1 1/2 cups chopped pecans, divided
  • 1 (8-oz.) container sour cream
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 Tbsp. vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 cups finely chopped, peeled apples (about 3/4 lb.)
  • 1/2 cup butter
  • 1/2 cup firmly packed light brown sugar

Directions:

  1. Preheat oven to 350° F. Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.
  2. Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.
  3. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.
  4. Bake at 350° F for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.
  5. Bring butter and brown sugar to a boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat, and spoon over top of bread; let cool completely (about 1 hour).