Apples are a crisp, white-fleshed fruit with a red, yellow or green skin. Apples have a moderately sweet, refreshing flavor and a tartness that is present to greater or lesser degree depending on the variety. For example, Golden and Red Delicious apples are mild and sweet, while Pippins and Granny Smith apples are notably brisk and tart. Tart apples, which best retain their texture during cooking, are often preferred for cooked desserts like apple pie, while Delicious apples and other sweeter varieties like Braeburn and Fuji apples are usually eaten raw.
Apples continue maturing after harvest. It is therefore important to keep them continuously stored at 32° F (0° C), with relative humidity of 90% to maximize storage time. Apples should be treated very delicately, to avoid bruising and to keep their skin intact.
• Thanks to their color very effective displays can be created with apple varieties.
• The apples should be firm.
• A quality apple will have a bright skin without blemishes.
• The only exception to this is some spotting, typical of green varieties.
• Green apples are generally more delicate than red varieties.
• Apples are best presented from a refrigerated cabinet, which will reduce the growth of any harmful organisms and extend shelf life.
• It is worth noting that apples soften up to ten times faster at 72°F (22°C) than at 32°F (0°C).