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Everyday Food, Volume 26 October 2005

How to Chose
Most apples are harvested in the fall, when they're at their peak of flavor. Look for fruit that is fragrant, firm, brightly colored, and free of bruises. Apples that feel soft are overripe and will have a mealy texture.

How to Store
If eating raw within a few days, leave apples at room temperature; otherwise, store them in a perforated plastic bag, in the fruit crisper (the coldest part) of the refrigerator. Always wash apples just before using.

Apples are high in fiber; they're also a good source of vitamin C (when raw) and potassium.

Types of Apples
Rome Beauty
They're bright red and medium-large, with a tender, slightly sweet flesh. These apples are a good choice for baking (especially whole) because they hold their shape well when cooked.

Japanese Fujis are large with a firm, very sweet flesh. Unlike other apples, their taste actually improves with age. Fujis are good for snacking or cooking.

Granny Smith
They're bright green, juicy, and tart. Use them in baking or to add crunch to all types of salads.

Golden Delicious
These yellow apples are often tinged with a pinkish blush. With their fragrant flesh, Goldens are best eaten raw.

Tender and slightly tart, these apples have a smooth, shiny red skin that is often tinged with green. They do not hold up well during long cooking, but they make excellent applesauce.

Sweet and crisp Galas have a yellow-orange skin with distinctive red striping. They are good both raw and cooked.

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