Summer and fall are perfect times to try the many varieties of Ohio apples. Ohio is one of the top 10 states in apple production in the United States. It produces around 50 different varieties, including Ohio originals. Each of the Ohio apple varieties possesses its own appearance, flavor, and texture characteristics. For best results, select the apple variety according to its intended use.
For information on apple varieties in Ohio, contact your county educator in agriculture and natural resources at Ohio State University Extension, or a master gardener volunteer.
- Choose apples that are firm and lack mealiness or softness.
- Apples should be well colored and free of bruises, pitting, decay, or insect damage.
- Fruit should be ripe when picked to have good flavor, texture, and storing ability.
Due to many variables such as moisture content, size, and variety, it is difficult to give specific recommendations. The recommendations below are approximations.
- 1 pound = about 3 medium apples
- 1 pound = approximately 1½ cups applesauce
- 2 pounds (6–8 apples) = a 9-inch pie
- 1 peck = 10½ pounds
- 1 bushel (40 pounds) = about 16–19 quarts canned or frozen sauce (an average of 2¾ pounds per quart)
The Dietary Guidelines for Americans recommends two cups of fruits per day as part of a healthy diet. A medium, raw, 3-inch apple is low in calories (about 95 calories) and contains these nutrients:
- vitamin C
- 4.4 grams of dietary fiber if eaten with the skin or 2 grams if peeled
Ideal temperature storage for apples is near 32 F, however, most people do not have access to that type of storage. For home food storage of apples, follow these guidelines:
- Apples may be stored in the refrigerator for 4–6 weeks.
- Store apples in a perforated, plastic bag as this helps control moisture and humidity.
- If the refrigerator has a crisper drawer or a drawer identified for fruit, store the apples in that drawer.
- Check fruit often for any signs of rotting and discard spoiled apples.
- Wash apples by rinsing in cool water just before eating or adding to a recipe. Do not wash apples with soap, detergent, or bleach because these liquids absorb into the fruit.
- Make applesauce by peeling and dicing 4–5 apples and cooking them for about 30 minutes over medium heat with ½ cup of water and 2–3 teaspoons of cinnamon.
- Pair apples with dried cherries or cranberries for a colorful chutney.
- Cut apples into slices and offer to children with a low-fat vanilla yogurt dip.
- Pack apple slices and some peanut butter for an anytime energy snack.
- Thinly slice apples and cheddar cheese and place the combination between two slices of whole-grain bread. Grill for a toasty sandwich.
- Put diced apples in green, leafy salads to add crunch.
|Ohio Apple Variety||Taste||Culinary Use|
|Golden Delicious||Sweet, Firm||X||X||X|
|Granny Smith||Tart, Hard||X||X|
|Law Rome||Sweet, Firm||X||X||X|
|Red Delicious||Sweet, Rich||X||X|
Apple Raisin Tossed Salad
Yield: 8 servings
- 1 head of lettuce, chopped (about 10 cups)
- 2 medium apples, sliced
- ½ cup walnuts, chopped (optional)
- 1 cup raisins
- ½ cup sliced green onions
- ¼ to ¾ cup light or reduced-fat red wine vinaigrette (or Italian salad dressing)
Toss lettuce, apples, raisins, and onions in large bowl. If using walnuts, add now.
Add ¼ cup dressing; mix well. If desired, add more dressing to suit your taste. Serve right away or refrigerate until ready to serve.
Variation: Use 1 cup dried cranberries in place of the raisins.
Nutrition Information for one serving of Apple Cranberry Tossed Salad, as listed in the U.S. Department of Agriculture (USDA) SNAP-Ed Connection website:
Calories 150; Calories from Fat 75; Total Fat 8 g; Saturated Fat 1 g; Cholesterol 0 mg; Sodium 290 mg; Total Carbohydrate 20 g; Dietary Fiber 3 g; Sugar 15 g; Protein 2 g; Vitamin A 168 retinol activity equivalents (RAEs); Vitamin C 11 mg; Calcium 32 mg; Iron 0 mg
For information on preserving apples, go to ohioline.osu.edu or contact your local Ohio State University Extension office for the following fact sheets:
- Canning Basics, HYG-5338
- Basics for Canning Fruit, HYG-5343
- Freezing Fruits, HYG-5349
- Jams, Jellies, and Other Fruit Spreads, HYG-5350
- Drying Fruits and Vegetables, HYG-5347
- Preserving Pie Fillings, HYG-5355
“Colorado Apples,” FoodSmart Colorado, Colorado State University Extension (website), Accessed June 28, 2021. foodsmartcolorado.colostate.edu/food/foods-and-beverages/colorado-produce/colorado-apples/.
DDA (Delaware Department of Agriculture). 2016-17. Delaware Agricultural Statistics Bulletin. Delaware Department of Agriculture 2016-17, 16. PDF. agriculture.delaware.gov/wp-content/uploads/sites/108/2018/05/2016-2017-Delaware-Agricultural-Statistics-Bulletin.pdf.
FoodData Central. n.d. U.S. Department of Agriculture (website), accessed June 29, 2021. fdc.nal.usda.gov/index.html.
National Center for Home Food Preservation. n.d. University of Georgia, College of Family and Consumer Sciences (website). Accessed June 28, 2021. nchfp.uga.edu.
Olson, Richard, Kellie Cassavale, Colette Rihane, Eve Essery Stoody, Patricia Britten, Jill Reedy, Elizabeth Rahavi, Janet de Jesus, Katrina Piercy, Amber Mosher, Stephenie Fu, Jessica Larson, and Anne Brown Rodgers. Dietary Guidelines for Americans 2015–2020 Eighth Edition. Washington, D.C.: U.S. Department of Health and Human Services and U.S. Department of Agriculture, 2015–2020. PDF. health.gov/sites/default/files/2019-09/2015-2020_Dietary_Guidelines.pdf.
Richard Jauron, “Harvesting and Storing Apples,” Horticulture and Home Pest News (blog), Iowa State University Extension and Outreach, September 13, 2013, hortnews.extension.iastate.edu/2013/09-13/apples.html.
“University of Illinois Extension Apples and More,” Apple Facts, University of Illinois. Accessed June 28, 2021.
U.S. Department of Agriculture. n.d. “My Plate, U.S. Department of Agriculture.” Recipes. Accessed June 28, 2021. myplate.gov/myplate-kitchen/recipes.
Revised 2021: Treva Williams, Extension Educator, Family and Consumer Sciences, Ohio State University Extension
Revised 2009: Julie Kennel Shertzer, Program Specialist, Human Nutrition
Original author: Barbara H. Drake, Educator, Family and Consumer Sciences, Ohio State University Extension