Botanical name/plant family: Malus pumila
Important practices (organic/grassfed/etc.): According to the Environmental Workers Group, 90 percent of conventional apples had detectable pesticide residue; it is recommended to buy organic apples.
Harvest season: I am crisp and juicy August through October
Great source of: Fiber and Vitamin C, I have the ability to improve digestion, lower inflammation and improve heart health!
Storage methods: The best place for me to be for storage is the crisper drawer of the refrigerator, if you don’t have room in the fridge they will also stay fresh on the counter, just not for as long.
Cooking methods: Apples have made their name as an easy household snack, that doesn’t mean they can’t be enhanced by sauteing, baking, roasting, or blending!
World cuisines: Apples are commonly grown in North America and thus represent a lot of American food.
Pairings: I’m sweet and tart so naturally I pair flawlessly with a variety of flavors. Try an old classic, the Waldorf salad, a mix of grapes, walnuts, celery, apples all mixed with mayo or yogurt all over a bed of lettuce. You can top any salad with apples for a sweet unexpected crunch! Apples are also a star for desserts of all kinds, stewing apples down and putting in pies, crisps or atop ice cream is sure to be a hit.
There are currently 2,500 varieties of apples being grown in North America, regardless the crabapple is the only native one.
It takes about 36 apples to create a gallon of apple cider!
Americans eat more apples than any other fresh fruits, averaging 16 pounds of fresh apples.