Bright, crisp apples are a fall favorite. If you can’t get to a pick-your-own spot, choose apples that are firm and shiny, without any bruises. Be sure to store apples in the refrigerator to keep them from getting mushy; they’ll keep for a couple of weeks.
Pro-Tip: If you’re not going to eat the sliced apples right away, keep them from browning by
dunking them in a bowl of three parts water to one part lemon juice.
Did You Know?
- 25 percent of an apple’s volume is air. That’s why they float when you go bobbing for them!
- It takes the energy produced by 50 photosynthesizing leaves to produce one apple.
- The crab apple is the only apple native to North America.
More information, including recipes for Apples with Creamy Honey Dip and Carrot-Apple Soup, can be found in the link below. Enjoy!
