There are more than 7,500 varieties of this delicious fruit, and it comes in a variety of colors, including red, yellow, and green. The nutrients are in the flesh and the skin, which is a rich source of anthocyanins and various tannins that give its color.
An apple that has been bruised from being dropped (or that has been damaged in some other way) will start to release unusual amounts of ethylene gas. This ethylene gas can pose a risk to other apples that have not been damaged and greatly decrease their shelf life.
Add diced apples to fruit or green salads.
Braise a chopped apple with red cabbage.
The skin of the apple is unusually rich in nutrients, and even if the recipe you've chosen requires peeled apples, consider leaving the skins on to receive the unique benefits found in the skins.
Be sure to thoroughly rinse the entire apple under a stream of pure water while gently scrubbing the skin with a natural bristle brush for 10-15 seconds.
To prevent browning when slicing apples for a recipe, simply put the slices in a bowl of cold water to which a spoonful of lemon juice has been added.
For use in future recipes, sliced apples freeze well in plastic bags or containers.