Get my dietitian’s guide to apples, including when to use certain varieties, nutritional benefits, and tips for storing and cooking.
Grown and enjoyed all over the world, apples (or rather apple trees) are originally from central Asia.
They’re an excellent source of fiber as well as vitamin C and antioxidants. And as they’re mostly water, they’re also relatively low in calories.
While often enjoyed raw, apples have many uses as they can be added to savory or sweet sauces, baked into desserts, roasted with meat or chicken dishes, sautéed for a pancake or ice cream topping, or made into ciders.
There are over 2,500 types of apples grown in the U.S. alone, each with their own unique flavor and texture. While some are highly versatile, others are best used either fresh or cooked.
Here’s a general guide for knowing which apple variety to use when.
Learn more about specific varieties in my other guides:
If you plan on eating apples within 2-3 days, feel free to leave them out on the counter.
However, for longer storage, these fruits keep best when stored in the crisper drawer of your fridge.
Depending on how fresh they were when you got them, apples can last up to a month in the fridge. Just make sure not to stack them as they can bruise easily.
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