Market Fresh Finds: Easy to enjoy an apple a day

Delicious and crunchy, tart or sweet, the apple with its crisp, crunchy bite is one of the most popular fruits in the USA today.

Fat free, high in fiber and full of antioxidants within the peel and fruit, a medium apple contains about 90 calories, hence the adage “An apple a day may keep the doctor away.”

The apple tree is a member of the rose family and originated in central Asia. Pilgrims brought apples to America in 1628 and began establishing orchards to replace the native crab apples. Apples are one of the few fruits grown in all 50 states, with Washington producing 58 percent of all apples grown in the U.S.

The most common varieties of apples are Red and Golden Delicious, Braeburn, Gala, Fuji, Granny Smith, Honeycrisp, Pink Lady and Cameo. Braeburn has a sweet tart flavor, Fuji is super crisp, Gala is crisp and snappy, Honeycrisp is sweet but slightly tart, Pink Lady is tart but sweet, and Cameo is firm, crisp and aromatic. This writer’s favorite is the Granny Smith, beautifully tart with a burst of sweetness that makes wonderful applesauce when made with apple juice to enhance the flavor.

Locally, Gravenstein apples are the No. 1 choice for apple pie and applesauce and Granny Smith apples are the statewide choice. Red Delicious apples are the most commonly grown apple and are for eating fresh or in salads. All of the other apples listed are good for eating, pie and cobbler, canning, cider making, freezing and dehydrating. Apples can be eaten not only in desserts and similar dishes but also in meat dishes. Put sauerkraut in a slow cooker, add a sliced apple and let simmer all day with a couple of pork loin ribs until the meat falls off the bone and serve with mashed potatoes.

To prevent apples from darkening, dip or set them in water with a few drops of lemon juice in it, or apply ascorbic acid powder to cut slices.

Apple season begins in August to September in the Pacific Northwest. Pick out firm apples that are free of bruises. Local apples many times will have irregular shapes, sizes and the color may be duller, as they are picked ripe and not waxed. Keep fresh apples at room temperature for a couple of days and then refrigerate for them to last longer. Depending upon the variety, they will last for up to two or three weeks or longer. There are many more varieties of apples grown locally, too many to list here, but you have all fall and early winter to see which may be your personal favorites!

6 large apples (3 pounds) = 9 inch pie

3 medium apples (1 pounds) = 3 cups sliced

1 medium apple = 1 cup diced

1 1/2 pounds apples = 1 pint applesauce

For more information and downloadable how-to publications on preserving, pickling and dehydrating, visit the WSU website ext100.wsu.edu/clark/?p=1134

Vicki Ivy is a WSU Clark County Extension Master Food Preserver. For more information, contact the Master Food Preserver (MFP) Hotline at 360-397-6060 ext. 5366 or website at clark.wsu.edu.