Originally written by Kimberly Cripps , former SDSU Extension Family & Community Health Field Specialist, with contributions by Megan Erickson, former SDSU Extension Nutrition Field Specialist, and Hope Kleine, former SDSU Extension Health Education Field Specialist.
- There are about 2500 varieties of apples with varying degrees of crispness and sweetness.
- Look for smooth skin with bright coloring and no bruises or soft spots.
- Keeping apples in a bag in the refrigerator or in the drawer help them last longer.
- As apples ripen, they can cause other fruits and vegetables nearby to ripen, so check them often.
- Wash before eating. Use raw as a snack or in a sack lunch, sliced in salad. Bake into apple crisp or dried into apple chips.
- Unsweetened applesauce with sweet apples: peel, core, and chop 4 apples. Simmer in a saucepan with 1⁄4-cup water and one lemon slice for 10 minutes. Stir often. Crush when soft. Add cinnamon and nutmeg.
Like it! Hurry Up Baked Apples
- 2 medium-size tart apples (Granny Smith, Braeburn, Cortland, Jonathan, Fuji)
- 1 tsp brown packed sugar
- 1⁄4 tsp ground cinnamon
- 2 Tbls oatmeal
- 2 Tbls raisins, chopped walnuts, or other nuts
- 6-ounces low-fat vanilla yogurt
- Cut apples in half lengthwise.
- Remove cores and hollow out a space 1 inch or more.
- Arrange apple halves, cut sides up, in microwavable dish.
- Cut thin slices off bottoms to keep from tipping.
- Combine sugar, cinnamon, oatmeal, raisins, and nuts.
- Fill each apple half.
- Cover with plastic wrap.
- Fold back one edge 1⁄4 inch to vent steam.
- Microwave 3 to 3 1⁄2 minutes, or until apples can be cut easily.
- Remove and let sit a few minutes.
- Spoon yogurt over the top.
Yield: 4 servings
Nutrition Facts per Serving: Calories 120; Fat 2g; Cholesterol 5mg; Sodium 30mg; Carbs 26g; Fiber 3g; Sugars 20g; Protein 4g
Source: University of Illinois Extension
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