Apples
The longer apples stay on the tree, the higher their sugar content and thus the sweeter their flavor. That is why no apples even come close to tree-ripened Texas apples, which are up to 40 percent sweeter than other apples. Because the apples ripen during the hot Texas summer, they do not develop the fruit’s typical deep red color. Quality, however, is extremely high. Harvest starts in late June, when other apples come from cold storage, and ends in November. |
Selection: Choose fruit that is firm with a fragrant smell. Avoid apples with bruises or broken skin. When possible, purchase loose rather than bagged apples. Loose apples are easier to examine and select. You want to look for uniform, bright colors.
Storage: Apples continue to ripen after harvest and most types keep better in the refrigerator. Place them in the crisper in a plastic bag with plenty of ventilation holes. Wash right before using. Surface moisture causes apples to discolor. For long-term storage, wrap apples in paper and store in a cool dry place. Remember to store in a single layer only. |
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| Nutrition: Apples contain vitamins A and C, calcium, phosphorous and high amounts of potassium.
General Produce Safety Guidelines:
- All fresh produce that is peeled or cut should be refrigerated within two hours. Leftover cut produce should be discarded if left at room temperature for more than two hours.
- Hands should be washed with hot soapy water before and after handling fresh produce.
- Wash all fruits and vegetables with cool tap water immediately before eating. Do not use soap or detergents. Scrub firm produce, such as melons and cucumbers, with a clean produce brush. Cut away bruised or damaged areas before eating.
- Wash surfaces often. Cutting boards, dishes, utensils and counter tops should be washed with hot soapy water and sanitized after coming in contact with fresh produce. Always use clean cutting boards and utensils when handling fresh produce.
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Availability:
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July |
August |
September |
October |
November |
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