Apple Basics

This information has been reviewed and adapted for use in South Carolina by P.H. Schmutz, HGIC Information Specialist; J. E. Campbell, graduate student; and E.H. Hoyle, Extension Food Safety Specialist, Clemson University. (New 10/01.)

HGIC 3528 

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Apple Information

  • Always look for fresh-looking, firm apples with good color.
  • Handle apples carefully to prevent bruises.
  • Store apples in a plastic bag in the refrigerator.
  • Warm temperatures cause apples to rapidly lose crispness and flavor.
  • Apples are a source of dietary fiber, potassium and other vitamins and minerals.
  • One medium apple has about 80 calories and is free of fat, cholesterol and sodium.

Apple Ideas

  • Serve raw crisp apple slices and cheddar cheese for a light dessert
  • Spread peanut butter on apple slices for a snack kids will love
  • Add chopped apples to poultry or pork stuffing for great flavor
  • Coleslaw and tuna salad will taste even better when you add chopped apples
  • A baked apple makes a great dessert or breakfast food
  • For a super side dish, sauté apples and onions and serve with a sprinkling of grated Parmesan cheese.

Fresh Apple Crisp

(About 6 servings)

Peel and slice 6 medium all-purpose or cooking apples. Sprinkle with juice of half a lemon, 2 tablespoons sugar and 1 teaspoon cinnamon. Toss to coat. Place in a buttered baking dish. In a small bowl combine ½ cup brown sugar, ½ cup all-purpose flour, and 5 tablespoons butter or margarine. Sprinkle brown sugar mixture over apples. Bake at 375 °F for 30 minutes or until apples are tender.

Granola Baked Apples

(About 4 Servings)

Core 4 all-purpose or cooking apples. Cut out center to leave a ½-inch shell. Chop ½ cup apple from the center and reserve. Cut a strip of peel ½ inch wide around the top of apple. In medium bowl mix ¾ cup granola cereal, reserved ½ cup chopped apple and 2 tablespoons brown sugar.  Fill scooped-out apples. Place in shallow baking dish; add ¼ inch water to bottom. Cover and bake at 350 °F for 45 minutes or until apples are tender. Serve with sour cream, if desired.

Microwave Applesauce

(Makes 1 quart)

Place 6 peeled and quartered apples and ¼ cup water in a 2-quart microwave-safe baking dish. Cover and cook on high power 6 to 8 minutes or until tender. In a food processor, combine cooked apples, ⅓ cup sugar and ¼ teaspoon cinnamon. Process until smooth. If chunky applesauce is preferred, mash with a fork, rather than using the food processor.

For information on preserving apples, request HGIC 3120, Preserving Apples .

Source:

United Fresh Fruit and Vegetable Association. The Fresh Approach to Apples.

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This information is supplied with the understanding that no discrimination is intended and no endorsement of brand names or registered trademarks by the Clemson University Cooperative Extension Service is implied, nor is any discrimination intended by the exclusion of products or manufacturers not named. All recommendations are for South Carolina conditions and may not apply to other areas. Use pesticides only according to the directions on the label. All recommendations for pesticide use are for South Carolina only and were legal at the time of publication, but the status of registration and use patterns are subject to change by action of state and federal regulatory agencies. Follow all directions, precautions and restrictions that are listed.