Home & Family Ideas
Matanuska-Susitna/Copper River District Cooperative Extension Service
809 S. Chugach, Suite 2, Palmer, Alaska 99645 907/745-3360
The University of Alaska Fairbanks Cooperative Extension Service programs are available to all, without regard to race, color, age, sex, creed, national origin, or disability and in accordance with all applicable federal laws. Provided in
furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Peter Pinney, Interim Director, Cooperative Extension Service, University of Alaska Fairbanks. The
University of Alaska Fairbanks is an affirmative action/equal opportunity employer and educational institution.
October, 2007
Eating Right
Apple Season
Mmmm, the crisp crunch as I bite into a
fresh, juicy apple is a wonderful part of
fall. Apples are an American classic and
quite versatile! They can be eaten raw or
cooked, as salad, dessert, or part of the
main meal.
A medium-size apple has five grams of fiber,
some potassium, vitamins A and C, even a
little iron. Studies show that a number of
components in apples, such as fiber and
phytonutrients, have been found to lower
blood cholesterol and improve bowel function
and may be associated with a reduced risk of
stroke, prostate cancer, type II diabetes
and asthma. The old adage “An apple a day
keeps the doctor away” may have an element
of truth in it!
When selecting apples you should choose
apples with shiny skin. Dull apples will
not be crisp. The apples should also be
firm and free of bruises or punctures.
Keep apples refrigerated at just above 32
degrees Fahrenheit. Displaying apples in a
fruit bowl is a beautiful decoration but the
apples won’t stay crisp for long on the
countertop.
Prepare apple dishes just before serving to
minimize browning (oxidation). Protect cut
apples from oxidation by dipping them into a
solution of one part citrus ju