Fall is the perfect time to try the many varieties of Ohio apples. Select firm apples, free of bruises, decay, broken or shriveled skin. Fruit should be ripe when picked to have good flavor, texture, and storing ability. Refrigerate apples in perforated, plastic bag at 32-35°F.
The recommended yield below is approximate only.
Apples contain small amounts of vitamins A and C.
The pulp and skin provide fiber. A medium apple
contains approximately 75 calories.
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Apple Salad 3 med apples (unpeeled), cut in chunks 1/2 cup crushed pineapple, drained 1/4 cup celery, diced 2 T raisins 3 T plain yogurt 2 t mayonnaise 1 T pineapple juice 1/8 t cinnamon Combine apples, pineapple, celery, and raisins. Mix yogurt, mayonnaise, pineapple juice and cinnamon together and blend into other ingredients. Yield: Four 1 cup servings. Calories: 121 per serving. |
Selecting, Storing & Serving Ohio Apples HYG-5507
Jams, Jellies and other Fruit Spreads HYG-5335
Freezing Fruits HYG-5349
Link to the 5 A Day project at: http://ohioline.ag.ohio-state.edu/5-a-day.
All educational programs conducted by Ohio State University Extension are available to clientele on a nondiscriminatory basis without regard to race, color, creed, religion, sexual orientation, national origin, gender, age, disability or Vietnam-era veteran status.
Keith L. Smith, Associate Vice President for Ag. Adm. and Director, OSU Extension.
TDD No. 800-589-8292 (Ohio only) or 614-292-1868