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Apples

You’ve heard, “An apple a day will keep the doctor away.” While it will certainly take more than a daily apple to keep you healthy, it is a step in the right direction. Apples are delicious, easy to carry for snacking, low in calories, a natural mouth freshener, and they are still very inexpensive.


Apples are a source of both soluble and insoluble fiber. Soluble fiber such as pectin actually helps to prevent cholesterol buildup in the lining of blood vessel walls, thus reducing the incident of atherosclerosis and heart disease. The insoluble fiber in apples provides bulk in the intestinal tract, holding water to cleanse and move food quickly through the digestive system.


It is a good idea to eat apples with their skin. Almost half of the vitamin C content is just underneath the skin. Eating the skin also increases insoluble fiber content. Most of an apple’s fragrance cells are also concentrated in the skin and as they ripen, the skin cells develop more aroma and flavor.


Apples can be sweet, tart, soft and smooth or crisp and crunchy, depending on the one you choose. There is an apple to suit almost everyone’s taste, so why not choose one. Have an apple today!


Ohio’s Favorite Apples Chart


Apple growers produce millions & millions of pounds of apples each season and with Ohio being ranked 10th among the United States in production, it’s no wonder why we Ohioans love our apples. From turnovers to tarts, pies to pastries, apples have an almost endless list of uses.


Click Here to view our chart on Ohio’s Favorite Apples and Their Uses



 




 


 


 


 


 


 


 


Apple Facts



  • The crabapple is the only apple native to North America.

  • Apples come in all shades of reds, greens, and yellows.

  • Two pounds of apples make one 9-inch pie.

  • Apple blossom is the state flower of Michigan.

  • 2,500 varieties of apples are grown in the United States.

  • 7,500 varieties of apples are grown throughout the world.

  • 100 varieties of apples are grown commercially in the United States.

  • Apples are grown commercially in 36 states.

  • Apples are grown in all 50 states.

  • Apples are fat, sodium, and cholesterol free.

  • A medium apple is about 80 calories.

  • Apples are a great source of the fiber pectin. One apple has five grams of fiber.

  • The pilgrims planted the first United States apple trees in the Massachusetts Bay Colony.

  • The science of apple growing is called pomology.

  • Apple trees take four to five years to produce their first fruit.

  • Most apples are still picked by hand in the fall.

  • Apple varieties range in size from a little larger than a cherry to as large as a grapefruit.

  • Apples are propagated by two methods: grafting or budding.

  • The apple tree originated in an area between the Caspian and the Black Sea.

  • Apples were the favorite fruit of ancient Greeks and Romans.

  • Apples are a member of the rose family.

  • Apples harvested from an average tree can fill 20 boxes that weigh 42 pounds each.

  • The largest apple picked weighed three pounds.

  • The average size of a United States orchard is 50 acres.

  • Many growers use dwarf apple trees.

  • Charred apples have been found in prehistoric dwellings in Switzerland.

  • Most apple blossoms are pink when they open but gradually fade to white.

  • Some apple trees will grow over 40 feet high and live over 100 years.

  • Most apples can be grown farther north than most other fruits, because they blossom late in spring, minimizing frost damage.

  • It takes the energy from 50 leaves to produce one apple.

  • Apples are the second most valuable fruit grown in the United States. Oranges are first.

  • In colonial time, apples were called winter banana or melt-in-the-mouth.

  • The largest U. S. apple crop was 277.3 million cartons in 1998.

  • Apples have five seed pockets or carpels. Each pocket contains seeds. The number of seeds per carpel is determined by the vigor and health of the plant. Different varieties of apples will have different number of seeds.

  • The Lady or Api apple is one of the oldest varieties in existence.

  • America’s longest-lived apple tree was reportedly planted in 1647 by Peter Stuyvesant in his Manhattan orchard and was still bearing fruit when a derailed train struck it in 1866.

  • Apples ripen six to ten times faster at room temperature than if they were refrigerated.

  • A peck of apples weight 10.5 pounds.

  • A bushel of apples weights about 42 pounds and will yield 20-24 quarts of applesauce.

  • Archeologists have found evidence that humans have been enjoying apples since at least 6500 B.C.

  • It takes about 36 apples to create one gallon of apple cider.

  • Apples account for 50 percent of the world’s deciduous fruit tree production.

  • The old saying, “An apple a day, keeps the doctor away.” This saying comes from an old English adage, “To eat an apple before going to bed, will make the doctor beg his bread.”

  • Don’t peel your apple. Two-thirds of the fiber and lots of antioxidants are found in the peel. Antioxidants help to reduce damage to cells, which can trigger some diseases.

  • United States consumers ate an average of 46.1 pounds of fresh apples and processed apple products. That’s a lot of applesauce!

  • Sixty-three percent of the U.S. apple crops are eaten as fresh fruit.

  • 36 percent of apples are processed into apple products; 18.6 percent of this is for juice and cider, two percent was dried, 2.5 percent was frozen, 12.2 percent was canned and 0.7 percent was fresh slices. Other uses were the making of baby food, apple butter or jelly and vinegar.

  • The top apple producing states are Washington, New York, Michigan, Pennsylvania, California and Virginia.

  • Almost one out of every four apples harvested in the United States is exported.

  • The apple variety ‘Red Delicious’ is the most widely grown in the United States with 62 million bushels harvested.

  • Many apples after harvesting and cleaning have commercial grade wax applied. Waxes are made from natural ingredients.