UCHD, Protecting Your Health.


Recipe of the Week: Apples

Try a new recipe! The Wellness Consortium of Union County has partnered with Union County Farmer's Market to bring you information and healthy recipes that feature locally grown fruits and vegetables.

Fruit of the week: Applesapples


When selecting apples, look for fruit that is well colored for its variety. Apples with punctures or bruises should be avoided or used first, since they will not store as well.  Surface blemishes that do not penetrate the skin, such as russetting, have very little influence on fruit quality or storage life. Although apples are fairly durable fruits, take care to avoid bruising them.

Choosing a variety of apple is usually personal preference.  However, some apple varieties have particular qualities worth noting, especially for cooking:

    • Cortland is sweet with a hint of tartness. It resists browning so is excellent for salads, as well as snacking, pies, sauce, baking, and freezing.
    • McIntosh is sweet and juicy. The texture is less firm than some varieties. It is excellent for snacking, pies and sauce, and good for salads and freezing.
    • Golden Delicious is a sweet, all-around variety excellent for snacking, salads, pies, sauce, baking, and freezing.
    • Jonagold is honey sweet. It’s an excellent variety for snacking, salads, sauce, and baking, and good for pies and freezing.
    • Ginger Gold and Empire are sweet, making them excellent for snacking and salads, and good for pies, sauce, and baking.
    • Jonathan is a tart apple considered excellent for snacking, salads, pies, sauce, and baking, and good for freezing.
    • Red Delicious are sweet and juicy, making them good for snacking and salads.
    • Honey Crisp has a juicy sweet/tart flavor. It is excellent for snacking, salads, pies, sauce, and freezing, and good for baking.

Try picking apples at an orchard near you in the fall. Local apples are also readily available at many stands and farmers markets.


Handle apples with care. Bumps and bruises can lead to dark, soft spots. Apples should not be left at room temperature. Although apples may be displayed in a fruit bowl at room temperature for a short period, such conditions will dramatically reduce their usable life. Store them in a cool, dry place, or keep them in a plastic bag in the refrigerator crisper. Poke several holes in the bag for ventilation.  Apples will last the longest at temperatures close to 32ºF.  Apples will absorb odors from other foods, so remember to keep them separated from strong foods such as onions, garlic, and turnips.  Properly stored, most varieties will keep from four to six weeks. Check often and remove any apples that are beginning to show decay.


Fresh apples are low in calories, with only about 75 calories in a small apple. They are also a good source of fiber, and virtually fat free. In fact, they are considered a heart-healthy food due to their soluble fiber, which has a cholesterol-lowering effect. Amounts of vitamin C and potassium are also found in apples. One small apple or one cup of sliced or chopped raw or cooked apple counts as a one-cup serving of fruit.


Always wash apples before eating or cooking. Whenever possible, don’t peel apples. Two thirds of the fiber and many of the antioxidants are found in the apple’s peel. Apple flesh browns quickly when exposed to air. To prevent this, use acidic juice—such as lemon, orange, or pineapple—to coat the cut fruit, or cover pieces with water while preparing a recipe.

Info by: University of Maine Cooperative Extension

2016 Recipe

2016 Apple Recipe Card

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2014 Recipe

2014 Recipe Card - Quick and Easy Microwave Apples- Apples

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2013 Recipe

apple and bow tie salad

If you would like to print a copy of this recipe, click here.


2012 Recipe 

 Apple Coffee_Cake_2012_pub


 If you would like to print a copy of this recipe, click here.