Apples

Explore this page for tips on how to select, store and prepare apples.

Also In Season: Winter

Select It

Look for apples that are smooth, firm and have stems. Avoid buying apples with broken or bruised skin.

Store It

  • Store on the counter at room temperature for up to 7 days.
  • Store in the refrigerator for up to 6 weeks in a breathable bag in the low-humidity drawer. Set the drawer lever open, more air coming in, or just crack the drawer open slightly. Breathable bags include produce bags from the grocery store or reusable cotton, muslin or mesh bags.  
  • Store cooked apples in the freezer for up to 8 months.

Reduce Food Waste

Bruised apples are still good to eat, just cut out the bruised spots.

Don’t throw away wrinkled or shriveled apples, cook them to make applesauce or apple pie. 

Squeeze lemon or lime juice on cut apples to keep them from browning.  

Source: Save the Food

Prepare It

  • Wash and eat them whole or sliced for a delicious snack.
  • Dip apple slices into peanut butter for a quick snack.
  • Add chopped apples and raisins to your oatmeal.

Did You Know?

2,500 varieties of apples are grown in the United States!

f Apples help lower your risk of high blood pressure, heart disease, stroke and some types of cancer because they contain fiber. 

c Apples help your body heal cuts and wounds and lower your risk of infection because they contain Vitamin C.

Click here for more information about apples.

Click here for a printable page with lots of info about apples.

Recipes

Tuna Apple Salad

Ingredients

2 (6-ounce) cans water packed tuna, drained
2 tablespoons chopped red onion
1 medium apple, cored and chopped
¼ cup chopped celery
¼ cup golden raisins (optional)
3 tablespoons Italian dressing or favorite oil-based dressing
2 cups salad greens
2 medium whole wheat pitas

Source: CA Champions for Change

Serving

Makes 4 servings. 1 cup per serving.

Prep time

15 minutes

Directions

  1. In a small bowl, stir tuna, onion, apple, celery, raisins and two tablespoons of dressing together.

  2. In another bowl, toss salad greens with remaining dressing.

  3. Cut pitas in half to make 4 pita pockets.

  4. Carefully fill pita pockets with equal amounts of tuna and salad greens. Serve immediately.

    Variations

    Make your own dressing with what you have in your kitchen. Use vinegar, vegetable oil and fresh or dried herbs. Add a squeeze of lemon or lime juice for an extra zing!

    Try whole wheat bread or crackers in place of pita.
Also In Season: Winter
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