Food facts - Apples

Apple Nutrition, Selection, Availability & Storage Apples are low in calories and have no cholesterol.  In addition to being an excellent source of pectin, fiber and bulk (aiding in digestion), apples are high in potassium and low in sodium.  At 85% water and 0% fat – an apple makes a low (80) calorie contribution to the five-a-day recommendation from the US Department of Health and Human Services.

Apples can bruise easily and should be hand picked. Apple skins should be smooth and reasonably bruise-free. Stored apples should be kept in plastic bags in the refrigerator.  An apple at room temperature ripens 6-10 times faster.  Apples are typically ripening and ready to pick starting around the end of August and continue until the end of October. Many apples are processed into apple sauce, pies, jelly, and cider.

Apple Extras Pomology is the art and science of growing apples, and apples are part of the pome family – a fruit whose seeds are embedded in the core of the fruit.  There are over 8,000 varieties of apples grown across the world and about 100 of those are grown in commercial quantity in the US – the top 10 varieties comprise over 90% of the crop.  Wisconsin’s apple history can be traced to 1800 but the commercial orchard industry wasn’t well established until around 1830-1850.  Today, 7,400 acres in 45 counties around the state produce 56 million pounds of the versatile fruit. Americans love the fruit – each person eats around 65 apples per year! Information provided by the Wisconsin Apple Growers Association, the Wisconsin Department of Agriculture, Trade & Consumer Protection and the University of Wisconsin-Extension.