Apples: Tips and hints

‘Cause I can’t seem to get off my apple kick of late, here are some basic tips when it comes to les pommes.

  • Poor color doesn’t necessarily mean a weak apple. Brown spots on an apple are fine, as long as there is no softness surrounding it.
  • Apples should be firm and free of bruises.
  • An apple should have a strong fruity smell to it. If it holds a musty smell, set aside.
  • Different varieties have different peak seasons. Research your apple if you want to know when it’s best to pick them.
  • Choose your apple based on how you’re going to use it. Check out this handy guide for a clearer example.
  • 2 large apples,3 medium sized apples, or 4 small apples all roughly equal 1 pound.
  • 1 pound raw = 1/2 pound cooked
  • You can revive an apple that has lost some moisture , by chopping them up and soaking in apple juice for 30 minutes.
  • To prevent cut apples from browning, spray with lemon juice.
  • Apples keep best and longest when refrigerated. Unrefrigerated, apples can become mushy in just two or three days. Purchase them at farmers’ markets where you know they have probably been picked the day before market or at supermarkets where they are kept cool.
  • If you can purchase organically grown apples in your local grocery store or farmers’ market, you will be steps ahead in avoiding pesticides.


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