Apple season

Cathy Bylinowski, M.S. Horticulture
Horticulture Instructor
University of Missouri Extension- Jackson County, MO
​written by Bethany Bachmann



Description
Apples are in season from July-November in Missouri. Apples contain a significant amount of vitamin C which is an antioxidant that may play a key role in helping to reduce the risk of heart disease and certain cancers. Vitamin C also aids in the body’s healing process. Consuming foods that contain a significant amount of vitamin C can also help the body to absorb iron. Apples are also a good source of fiber and potassium.

Selection
A ripe and ready-to-pick apple should be firm and easily detach from the tree when harvesting. Choose apples that are free of blemishes and bruises when purchasing from the farmers market or grocery store.

Storing
Apples prefer cool, dark places for storage. Consider a cellar, cold basement, or temperature-controlled garage. Apples can be stored in the refrigerator. Spoilage will happen more quickly in areas above 45 degrees Fahrenheit.

Preparing
Apples should be rinsed under cool, running water to remove surface bacteria and dirt. A scrub brush or cloth can be used as well. Apples are most commonly consumed raw, but can be baked, roasted, grilled, or sauteed. There are wide variety of recipes that call for apples. Here is one that may be new to you.

Fall Fruit Compote
2 medium apples
¼ tsp ground nutmeg
3 medium pears
¼ cups apple juice or cider
1 cup seedless grapes
¼ cup water
1 cup raisins
2 Tbsp cornstarch
1 tsp ground cinnamon
 
1. Rinse pears, apples, and grapes. Do not peel fruit. Remove core from pears and apples. Cut fruit into 1-inch pieces.
2. In a medium pot, add pears, apples, grapes, raisins, cinnamon, and nutmeg. Add apple juice and water to pot to barely cover the fruit. Bring fruit and juice to a boil. Reduce heat and simmer for 10-15 minutes. Remove from heat.
3. In a colander, strain the fruit over a small bowl, reserving the liquid. Return liquid to the pot and bring to a simmer. Add a small amount of water or apple juice to the cornstarch and mix. Add cornstarch mixture to simmering liquid. Cook on low to thicken slightly. Remove from stove and let cool.
4. Pour thickened juice mixture over fruit and stir. Cool and serve or store in an air-tight container for up to one week.

Written by Bethany Bachmann 321 N. Main Street, Suite 1 | Perryville, MO 63775 O: 573-547-4504 | E: [email protected]

For more information on growing apples in Missouri, check the following MU Extension Publications, available as free downloads:
https://extension.missouri.edu/publications/g6022  Apple Cultivars and Their Uses
https://extension.missouri.edu/publications/g6021  Home Fruit Production: Apples
https://extension.missouri.edu/publications/g6026  Disease-Resistant Apple Cultivars
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