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The calorie count of a large apple is approximately
1. 50.
2. 80.
3. 130.
4. 150.
Most beneficial nutrients and antioxidants in apples are found
1. only in red varieties.
2. in the peel or close to the peel.
3. in the flesh of the fruit.
4. close to the core of the fruit.
The best all-around apple for eating fresh, making a salad, or in cooking is the
1. Golden Delicious.
2. Red Delicious.
3. Granny Smith.
4. Fuji.
Apples travel the farthest distance to get to our stores from
1. California.
2. Washington.
3. China.
4. New Zealand.
To preserve freshness in taste and texture of apples, they should ideally be stored
1. on the kitchen counter at room temperature.
2. in a brown bag on the kitchen counter.
3. in a green bag inside crisper of refrigerator.
4. in an open container within the refrigerator.

September and October represents the season for fresh apples! When I was growing up, my family always set aside a day to visit a local apple orchard to pick favorite varieties. We would end up with several large bags of apples to eat fresh, dehydrate, make apple butter and applesauce, or to use in cooked foods. Depending on variety, we usually got enough apples to last until December. As a kid, I remember coming home from school to my mother's fresh Holiday Apple Cake. The aroma was always inviting and holidays, regardless of the cake's name, were never required to have this treat!

I made contact with Tommy Wilkins, director of produce procurement for our organization, to “pick” his brain on the subject of apples. I discovered that we have approximately 13 varieties of apples available at this time of year, with 10 to 12 varieties on average at all times. They come in large and small sizes, depending on the number of apples per box. Large apples are sold by the pound and small apples by count or individual unit (25 cents per apple). Prices range from $1.59 per pound for varieties such as Granny Smith or Red Delicious, to $2.99 per pound for Honey Crisp.

I was curious as to factors that influence price variances. Tommy explained that Honey Crisp was a newer variety and that this product is still being tested and developed, which affects price. Transportation of apples also influences range of pricing. Eighty percent of apples come from Washington and the warehouse gets deliveries two times per week. Apples also come from California and even New Zealand, which requires a 14-day boat ride to get to the mainland.

Apple crops are picked by the end of October and are packed within 30 days of harvest in a controlled atmosphere (C.A.) of approximately 34°F. At this temperature, respiration and enzymatic deterioration is halted, yet the apples are not allowed to freeze. The C.A. also removes oxygen and adds nitrogen to aid in the preservation process. Tommy recommended storing apples in the crisper drawer of refrigerator in green bags designed to reduce production of ethylene gas. Apples are a high ethylene producer; this hastens ripening of other fruit and can cause deterioration of produce such as lettuce. Don't store un-bagged, fresh apples with lettuce because this will cause lettuce to turn brown!

As we focus on Pinktober, you might want to try a Pink Lady apple, one of my all-time favorites! Since apples are low in calories, high in fiber and beneficial antioxidants, they can aid in weight management and reduce risk of some types of cancer.

Apples are a source of:

Almost all antioxidants and two-thirds of fiber are found in the peel. Eat every part of the apple but the core for greatest nutritional benefits!

Apples are a source of:

Whether you eat them fresh, in salads, dried, baked, as a side with veggies or added to cereal...it's more important that you eat apples on a regular basis than the variety you choose!