Ohio State University Extension Fact Sheet

Human Nutrition and Food Management

1787 Neil Avenue, Columbus, OH 43210-1295

Selecting, Storing and Serving Ohio Apples

HYG-5507-93

Fall is the perfect time to try the many varieties of Ohio apples. This year why not experiment with some specialty varieties. Each of the Ohio apples listed on page 2 possesses its own appearance, flavor and texture characteristics. Select the variety according to its intended use. The chart is based on one by the Ohio Apple Marketing Program.

Selection

• 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.
• Apples should be well colored; check for background that is greenish-yellow to yellow.

Storage

• Keep your apples in the refrigerator; 32-35 degrees F is ideal.
• Store in a perforated, plastic bag.
• Check fruit often for any signs of rotting and discard spoiled apples.

Nutrition

• Apples contain small amounts of vitamins A and C, thiamin, iron and calcium.
• The pulp and skin provide dietary fiber.
• A medium, raw, 2 1/2" apple contains approximately 75 calories.

Yield

Due to the many variables such as moisture content, size and variety, it is impossible to give specific recommendations as to quantities to buy. The recommendations below are approximations only.

• 1 pound =about 3 medium apples
  
• 1 pound = approximately 1 1/2 cups applesauce
  
• 2 pounds (6-8 apples) = a 9 inch pie
  
• 1 bushel (48 lbs.) = about 16-20 qts. canned or frozen sauce. (An average of 2 3/4 pounds per quart)
  

Apple Salad

3 medium apples (unpeeled), cut in chunks

1/2 cup crushed pineapple, drained

1/4 cup celery, diced

2 Tablespoons. raisins

3 Tablespoons. plain yogurt

2 teaspoon. mayonnaise

1 Tablespoon. pineapple juice

1/8 teaspoon. 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.

For information on preserving apples contact your county office of Ohio State University Extension or Home, Yard and Garden Fact Sheet #5343-91, "Basics for Canning;" #5332-91, "Freezing Fruits;" #5335-91, "Jams, Jellies and Other Fruit Spreads;" #1402-92, "Apples - A Guide to Selection and Use;" and Bulletins #716, "Home Drying of foods;" and #591, "Growing and Using Fruit at Home."