Fresh this Season! Fall : Apples

This time of year I look forward to the field trip my wife (a teacher) takes her 1^st & 2^nd graders on to Greenbluff, an orchard just north of Spokane, Wash. Even if I dont go - I am sure to enjoy the trip through the fresh apples, pie and cider she brings home. I love these hints of fall—the season that boasts fresh in the crisp air and color in the transforming leaves—and Fall's fresh colorful apples are no exception!

Keep reading for hints and tips on selecting, storing, cleaning and prepping this juicy fall treat. Then, put your apple knowledge to good use and make these delicious apple recipes for a fresh taste of fall:

Apple Cinnamon Oatmeal

Apple Crisp Smoothie

Mock Apple Crisp

Apple Cinnamon Granola

Apple Nutrition Facts

First, take a look at some apple nutrition facts. Apples are:
*high in fiber;
*a good source of vitamin C and potassium;
*sodium free;
*cholesterol free;
*virtually fat-free.

Best Apple Uses

Ever wondered which apple variety is best for the pie you're baking or next-best if your first pick is nowhere to be found? Here's a quick look at the apple varieties excellent or very good for each use:

While all varieties could technically work for each of these uses (what else would an apple be good for?), there are a couple uses to avoid for certain varieties. See the full table, including each apple variety's flavor and texture, go here.

Selecting, Cleaning, Storing

Choose apples that:
*feel firm and are free of bruises;
*have smooth skin free of wrinkles;
*and are bright in color.

Use soap and water or a cleaning solution like Fit. Cleaning is not necessary if apple will be peeled before use.

Apples like to be cool (35-40 degrees with relative humidity of 80-90%)--storing apples in the refrigerator is the best option, unless you have a root cellar. Apples absorb odors so be mindful of other foods being stored with them.

Go here for more on apples.

Apple Prep: Cutting, Coring, Peeling

(Click on the first image to view the slide show)