Archive for Wednesday, September 24, 2008

Storage guidelines keep apples fresh and crisp

September 24, 2008


Q: Is it my imagination or do some apple varieties last longer than others?

A: You are correct - some apple varieties can be stored for longer periods than others. The condition of the apples and how they are stored will also strongly influence the storage period. Here are storage times for several apple varieties:

¢ Wealthy: 60 days

¢ Paulared: 90 days

¢ Gala: 120 days

¢ Jonathan: 120 days

¢ Grimes Golden: 120 days

¢ Golden Delicious: 150 days

¢ Empire: 150 days

¢ Delicious: 160 days

¢ Braeburn: 180 days

¢ Idared: 200 days

¢ Rome Beauty: 220 days

¢ Winesap: 220 days

¢ Fuji: 240 days

¢ Granny Smith: 240 days

¢ Arkansas Black: 240 days

To help assure good quality and maximum storage life of apples, follow these guidelines:

¢ Store only the best quality.

¢ Store in a plastic bag to help retain moisture in the apples. The bag should have a few small holes for air exchange.

¢ Refrigerate at about 35 degrees. (An extra refrigerator works well if you have one.)

¢ Sort about every 30 to 40 days to remove fruit that may be beginning to rot.

Since the first day of autumn was Monday, here's a few apple recipes that are perfect for the season.

This not-just-for-breakfast compote combines dried and fresh fruits. For variety, vary the fruits by trying fresh peaches and peach nectar instead of apples and apple juice. Don't be afraid to double the recipe. This compote stores well in the refrigerator and is always a welcome treat.


1 package (8 ounces) dried mixed fruit

1 cup unsweetened apple juice

1 teaspoon almond extract

1 teaspoon ground cinnamon

2 medium apples, cored and cut into 1/2-inch pieces

1/4 cup water

2 tablespoons flaked coconut, toasted (see note)

Sort out the prunes from the dried fruit and remove the pits; cut the larger fruits in half.

In a 2-quart microwavable casserole, combine the dried fruit, including the prunes, apple juice, almond extract and cinnamon. Cover tightly with a lid or vented plastic wrap. Microwave on high for 5 minutes, or until heated through. Stir in the apples and water. Re-cover and microwave on high for 5 minutes. Let stand, covered, for 5 minutes. Divide the fruit mixture evenly into four small dishes. Garnish with toasted coconut. Makes 4 servings. Note: To toast coconut, place 2 tablespoons flaked coconut in a 1-cup glass measure. Microwave on high for 1 to 2 minutes, or until light brown, stirring every 30 seconds.

Source: The Pyramid Cookbook by Pat Baird


2 tablespoons margarine

1/4 cup finely chopped onion

1/2 cup uncooked barley

1 cup low-sodium chicken broth

1/4 cup golden raisins

1/4 teaspoon dried thyme

2 large Golden Delicious apples, cored and finely chopped

2 tablespoons chopped fresh parsley

In large skillet with tight-fitting lid, melt margarine over medium heat. Add onion and barley; cook, stirring until golden. Add broth, raisins and thyme to barley mixture. Heat to boil; reduce heat to simmer, cover and cook 40 to 45 minutes or until barley is tender and liquid is absorbed. Fold apples and parsley into barley mixture; cook 5 minutes and serve. Serves 4.

Source: The Washington Apple Commission


1/2 cup unsifted all-purpose flour

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 pound turkey breast, cut into 1/4 inch thick slices

1 tablespoon margarine

2 tablespoon olive oil

3 Golden Delicious apples, peeled, cored and sliced

1/2 cup sliced mushrooms

1/2 cup sliced onion

2 tablespoons capers

1 cup apple juice

2 tablespoons chopped fresh parsley leaves

In small bowl, combine flour, salt and pepper; dredge turkey slices in flour mixture to lightly coat. In large skillet heat margarine and olive oil over medium heat; add dredged turkey slices and cook, turning, until browned on both sides and cooked through. Remove turkey from skillet and keep warm. Add apples, mushrooms, onion and capers to skillet, saute just until apples are tender. Stir in juice to deglaze skillet and simmer 5 minutes. Arrange turkey on platter, cover with apple and vegetable mixture. Spoon sauce in pan over all, garnish with parsley and serve. Makes 6 servings.

Source: The Washington Apple Commission


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