Front matter

APPLES in appealing ways

Leaflet No. 312 U. S. Department of Agriculture

Bureau of Human Nutrition and Home Economics

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APPLES in appealing ways

Almost everyone enjoys apples. And there are so many ways to use apples that a family need never tire of them.

This leaflet is designed to supplement the better-known apple recipes given in many cook books. You will find here some new apple adventures and some variations on favorite ways of using the fruit. Recipes calling for applesauce and apple juice are included.

All recipes have been developed or adjusted by research methods, to arrive at up-to-date, dependable directions.

Nutritionally speaking

Many families eat apples liberally, for apples regularly take top or second rank among the country’s most widely used fruits.

Eaten in generous quantities, especially raw, apples can provide some vitamin C. The food value, however, varies considerably, depending on such factors as variety, storage conditions—temperature and length of keeping—and finally the way the fruit is kept and served at home.

A small or medium-size apple makes a very pleasant low-calorie dessert in many homes.

Choose your apples

To get the most in apple enjoyment, look for a variety that suits family taste and the uses you have in mind.

Many varieties are good for all purposes—general cooking, baking whole, eating raw. Tart, firm apples are generally best liked for cooking; sweeter apples, for eating raw. (See table on pages 4 and 5 for descriptions of 12 well-known varieties.)

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Early summer apples are likely to be juicy, tart, and quick-cooking ... especially good in applesauce and pies.

Don’t forget that apples that are tart and firm when picked in autumn become less crisp and snappy if stored through the winter.

In some areas, windfalls and culls are sold at bargain rates. To make sure you have a real bargain, stop, look, and consider how you will use the fruit. Bruises and skin breaks mean waste, and apples damaged this way are poor risks for home canning. Best uses for them are in jelly, apple butter, or cider.

Skin russeting ordinarily does not affect apple quality.

If apples are to be bought in large quantity, it is better to buy a few at first, to try out, to see whether they have the flavor and texture you want.

Store for good keeping

Apples are noted for good keeping qualities, but it takes a little care to hold them at their best in home storage.

Short storage (a few days to 2 weeks): Keep firm apples in a cool place, 60° to 70° F. Keep mellow-ripe apples in the refrigerator.

Longer storage (up to several months): If you have plenty of cool- or cold-storage space, where temperature remains the same and the air is rather moist, you can probably save money by storing autumn-picked apples in quantity at home.

Sort carefully to remove apples with bruises and skin breaks. Use these promptly. Divide the sound apples into half-bushel lots and store at 32° F. If you cannot provide this kind of storage, use your coldest storage space, where there is no danger of the fruit freezing.

Most recipes in this leaflet provide four servings; a few provide more.

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