the apple
Contributed by
Clemson Extension

America's favorite flower is the rose. Our favorite fruit is probably the apple.

It may be just a coincidence the apple and the rose are in the same family, botanically speaking.

More than 7,000 varieties of apples are grown around the world and about 2,500 in the United States, but how many of you can name more than a dozen? Just 16 varieties make up 90 percent of all the apples grown in the United States and eight of those account for 80 percent.

Apples come in all sorts of tastes, shapes, textures and colors, and they have different qualities. Some are good just for snacking, some for cooking and some are good for either purpose.

But all of them are good for you. One medium raw unpeeled apple has only about 80 calories but three grams of fiber. Nutritionally speaking, apples are a good investment for your body.

Whether you want apples for snacking or cooking, pick out crisp apples free of bruises. Avoid soft apples since they often become mealy when overripe.

If you are lucky enough to be able to pick your own at one of South Carolina's mountain apple orchards, pick them off the tree, not off the ground. That way they won't be bruised from the fall and not exposed to creatures who roam the ground.

One other thing about picking apples -- pull them with an upward twist so that the stem stays attached. Apples with attached stems hold their quality longer than apples with no stems.

At the store or roadside stand, choose apples for your intended purpose. If you aren't sure what apple suits your purpose, here is a bit of background to help you with some of the more popular apples in the market today:

+ Braeburn has a wonderful blend of tart and sweet flavors. It is aromatic, crisp and juicy.

+ Empire is a cross between Jonathan and McIntosh, which has a juicy white flesh and a rather tough skin with a mixed red and green coloring. McIntosh is a favorite for snacking, but is also used widely in salads, sauces and cider.

+ Fuji apples are sweet, mild, crisp, and juicy. They are excellent eaten fresh, but they are also fine for cooking and they store well.

+ Granny Smith apples are tart and crisp. They are excellent for salads and fresh eating. Their distinct tangy flavor comes through when baked and sautéed.

+ Red Delicious apples are mild, sweet and juicy. They are America's favorite snacking apple. They are great fresh, in salads, and when used as garnishes or in fruit trays.

+ Gala apples are sweet, aromatic, and have a rich full flavor. They are best used fresh out of hand or in salads. They are just the right size to tuck into a pocket or purse.

+ Jonagold apples have an outstanding sweet tart flavor. Their crisp juicy flesh and tender skin are great fresh or in salads. They are also fine for cooking and baking.

+ Jonathan apples are moderately tart with a rich distinctive flavor. They hold their shape and retain their full flavor when cooked.

+ Newtown Pippin apples are tart, tangy-sweet and firm. They are superb for cooking and baking, because they keep their shape and rich flavor. They are also good for snacking.

+ Rome Beauty is primarily a cooking apple. Its flavor enhances with a touch of sugar or honey. It holds its shape well and tastes rich when cooked. This is a good choice for baked apples.

+ Winesap apples have a spicy flavor that is mildly tart and aromatic. They are good for both cooking and fresh eating. They keep their lively flavor when baked and can be used to make thick juicy sauces. They are one of the best apples for cider.

Whatever type you buy, keep your apples stored in a plastic bag in the refrigerator. Warm temperatures cause apples to rapidly lose crispness and flavor.

For more information on apples contact the local Clemson Extension office or visit the Clemson University Home and Garden Information Center and check out HGIC Bulletin 3530 and 3120.