Consumers

Nutrition Information

• High in dietary fibre
• Source of vitamin C
• Sodium-free

Look for firm, well-shaped, smooth skinned fruit, free of bruises with rich even colour according to variety.  Brownish freckled areas do not affect flavour.

To store, cover in a perforated container and refrigerate unwashed.  Apples soften ten times faster at room temperature.
To prepare, rinse and eat.  To prevent browning, coat cut surfaces with lemon juice. 

Source: Canadian Produce Marketing Association

Source: USDA

Source: Canadian Produce Marketing Association

Home Storage Guide for Fresh Fruits and Vegetables Canadian Produce Marketing Assocation

Recipes

*Apple Pecan Crisp with Maple Mousse

Base:
4 cups apples, peeled and chopped
¾ cup white sugar
½ tsp. freshly grated nutmeg
1 tsp. cinnamon
½ cup pure maple syrup
1 tsp. pure vanilla
¾ cup dried cranberries (craisins) or fresh cranberries
Topping:
1 ½ cups rolled oats
½ cup brown sugar
a cup all purpose flour
½ cup chopped pecans
¼ cup butter, melted
Maple Mousse:
1 cup whipping cream, whipped
2 tbsp. Pure maple syrup

Combine base ingredients in a medium size bowl, mixing throughly. Place in an 8 x 8" pan or medium casserole dish. Combine all topping ingredients until crumbly, then spread evenly over the fruit. Bake at 350EF for 1 hour or until golden brown and fruit is fork tender. Serve warm or cold with the maple mousse topping (beat whipping cream and blend in maple syrup) or ice cream.

*Annapolis Valley Apple Blossom Festival Dessert Contest Winner
Grand View Manor, Kevin Dill
Source: Nova Scotia Fruit Growers' Association

*Low Fat Apple Almond Spice Cake

1 cup brown sugar
½ cup shortening
2 eggs, lightly beaten
2 cups pureed apple (peeled)
1 ½ cups buttermilk
1 tsp. vanilla
1 tsp. rum extract
1 tbsp. honey
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
2 tbsp. cinnamon
¼ tsp. nutmeg
¼ tsp. ginger
¼ tsp. allspice
2 tsp. cocoa powder
1 cup diced apples (peeled)
½ cup raisins (optional)

Cream shortening and sugar together. Add beaten eggs; beat until smooth. Blend buttermilk, apple puree, honey, vanilla and rum extract. Add to egg mixture. Sift together dry ingredients and gently fold into wet mixture. Stir in raisins and apples. Pour batter into greased cake pan and bake in 350EF oven for approximately 35 minutes.

*Annapolis Valley Apple Blossom Festival Dessert Contest First Runner-Up
NS Community College - Kingstec Campus, Kerina Dykstra
Source: Nova Scotia Fruit Growers' Association

*Caramelized Apple Cheesecake with Toasted Pecans and Bourbon

1 pound graham crumbs
4 oz melted butter
1 ½ lbs cream cheese
½ lb. granulated sugar
1 oz cornstarch
2 tsp. vanilla
4 eggs
8 egg yolks
6 oz cream cheese
8 - 9 apples, peeled and thickly sliced
8 oz butter
2 tsp. ground cinnamon
2 tsp. allspice
1 lb sugar
½ cup Bourbon
c cup orange liqueur
1 cup cream

Combine crumbs and melted butter, press into 10 inch pan. Mix cream cheese and sugar together until smooth. Mix in cornstarch and vanilla. Add eggs, yolks and sour cream. Melt second amount of butter. Add apples, sugar and spices. Cook until caramelized then add Bourbon, orange liqueur and cream. Strain mixture, reserving liquid. Place apples on top of crumb base. Top with cream cheese mixture to which some toasted pecans have been added. Bake in a hot water bath for 50 minutes at 350EF. Cool. Boil reserved liquid until thick. Serve slices of cheesecake garnished with this flavoured sauce.

*Annapolis Valley Apple Blossom Festival Dessert Contest 2^nd Runner-Up
Nottingham Grill, Lisa Saunders
Source: Nova Scotia Fruit Growers' Association

More recipes

• Ontario Apple Marketing Commission