There are over 20,000 varieties of apples across the world, but only about 200 varieties are grown in the U.S. and fewer than 100 are found in stores. Apples are typically harvested during the late summer and early months in New York, but the last a long time in cold storage so we often have local apples all winter and even into spring. New York is the second largest apple producing state (after Washington) in the U.S. At this time of year fresh, local apples are so abundant it would be a shame to get them from anywhere else.
Storage and Preperation
Apples can be stored both a room temperature or in the fridge, depending on how fresh they are and how long you want them to last. If storing at room tempera- ture, make sure that they are in a cool area and away from direct sunlight. If storing in the fridge, be sure to keep in the fruit side of your crisp and they will last for several weeks or even months.
Add apple slices to banana and yogurt for a refreshing smoothie. If you have apples that are too mushy to eat, cut them into slices and freeze for use in a smoothie. Add diced apples to root vegetables like beets, sweet potato and carrots and roast in a 425 oven until tender. Have apple slices with almond or peanut butter for quick, filling snack. Also try apple slices with goat, cheddar and mozzarella cheese and nuts.
Apples are a good source of both fiber and vitamin C. But be sure to eat the peel since that’s where most of the fiber and anti- oxidants are found. Apples con- tain natural pectin that helps stim- ulate healthy digestion. The also contain vitamin K, thiamin, riboflavin, vitamin B6, folate and potassium in smaller amounts. They make a great healthy portable snack.