Apples

About
An apple a day provides respectable amounts of both insoluble and soluble fiber (including pectin), some vitamin C, and potassium. The fruit is fibrous, juicy, and non-sticky, making it a good tooth cleaner and gum stimulator (although you should still brush your teeth or rinse your mouth with water after eating an apple because of the acids in the juice). Apples are widely available and they store well if refrigerated; keeping them chilled preserves their crispness and conserves their nutrients.

Varieties (well-known)
Cortland: A large apple with deep purplish-red skin and snow-white flesh. Tart and tender. Cut flesh stays white longer. Good raw and baked in pies. Season: September through spring.

Golden Delicious: An all-purpose apple. Sweet and less firm than Red Delicious. Season: Year-round.

Granny Smith: A hard, crisp, rather tart, green-skinned apple. All-purpose. Season: Year-round.

McIntosh: A green-red, juicy, mildly tart apple. Best raw, quickly sautéed, or made into sauce (turns mushy when overcooked). Season: September through spring.

Red Delicious: This familiar bright red apple has thin but tough skin, and crisp, juicy, sweet-tasting flesh. Best eaten raw or in salads; disintegrates when cooked. Season: Year-round.

Availability
Many of the apples described above are available year-round. Some apples are in short supply, so get them while they last!

Nutrition Information:
• For complete nutritional information, click here.

Additional Information
• Why Eat It - Selection - Storage - Preparation
• From Wikipedia, the free encyclopedia