Selecting, Storing, and Serving Ohio Apples

HYG-5507
Family and Consumer Sciences
Date: 
02/25/2010
Original author: Barbara H. Drake
Updated by Julie Kennel Shertzer, Program Specialist, Human Nutrition

Summer and fall are perfect times to try the many varieties of Ohio apples. This year why not experiment with some specialty varieties? Ohio produces around 40 different varieties, some Ohio originals. Each of the Ohio apples possesses its own appearance, flavor, and texture characteristics. Select the variety according to its intended use.

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.
  • Wash apples by rinsing in cool water just before eating or adding to a recipe.

Nutrition

A medium, raw, 2½ inch apple is low in calories (about 75 calories) and contains:

  • Vitamin C
  • Potassium
  • 4 grams of fiber—the pulp and skin both provide dietary fiber

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 1½ cups applesauce
  • 2 pounds (6–8 apples) = a 9 inch pie 
  • 1 bushel (48 pounds) = about 16–20 quarts canned or frozen sauce (an average of 2¾ pounds per quart)

Serving Ideas

  • Make applesauce by peeling and dicing 4 or 5 apples and cooking over medium heat with ½ cup of water and 2–3 teaspoons of cinnamon for about 30 minutes.
  • Apples can be paired with dried cherries or cranberries for a colorful chutney.
  • Put an apple and some peanut butter in your lunch bag for an afternoon energy snack.
  • Put in green, leafy salads to add crunch.
  • Cut apples into slices and offer to children with a low-fat vanilla yogurt dip.
  • Thinly slice apples and cheddar cheese, and place the combination between two slices of whole-grain bread. Grill for a toasty sandwich.
Ohio Apple Variety Taste Culinary Use
Raw In Salads Pies Baking Sauces
Cameo Sweet, Crisp X X      
Cortland Tart, Spicy X X X X X
Crispin Spicy, Firm     X X  
Empire Tart X X   X  
Fuji Sweet, Hard X X   X  
Gala Sweet, Firm X X   X  
Golden Delicious Sweet, Firm X   X X  
Granny Smith Tart, Hard     X X  
Honeycrisp Sweet, Crisp X X      
Jonagold Firm X X X X X
Law Rome Sweet, Firm     X X X
Lodi Sour, tart       X X
MacIntosh Sweet, Tart X       X
Red Delicious Sweet, Rich X X      
Winesap Tart X X   X  

 

Sweet and Sour Apple Salad

Adapted from Allrecipes.com. Author: cookingirls

  • ¼ cup lemon juice
  • ¼ cup vinegar (such as cider vinegar)
  • 1/8 cup vegetable oil (such as olive or canola)
  • 1 teaspoon Dijon mustard
  • 3 medium apples, chopped
  • 2 ounces crumbled low-fat feta cheese
  • 5 cups leafy lettuce, torn into bit size pieces 

Whisk together the lemon juice, vinegar, oil, and mustard in a large salad bowl. Add the apples and feta cheese. Place the lettuce over the apple mixture. Refrigerate until ready to serve; toss immediately before serving. 

Yield: Six 1-cup servings. Calories: 143 per cup.

For information on preserving apples contact your local OSU Extension office or search Ohioline for the following fact sheets:

  • Apples—A Guide to Selection and Use, HYG-1402
  • 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
  • Safe Handling of Fruits and Vegetables, HYG-5353
  • Growing Apples in the Home Orchard, HYG-1401
Ohioline http://ohioline.osu.edu