Care & Handling of Apples
- Apples should be handled as gently as you would an egg as they can bruise easily.
- When buying apples, look for firm apples that are well shaped and have smooth skin that is free of bruises.
- Don’t wash apples until you are ready to eat/use them.
- To keep the crunch in Nova Scotia apples, store them in perforated plastic bags in your refrigerator crisper. This prevents decay, slows down ripening, and helps maintain juiciness. Apples soften 10 times faster at room temperature.
- Remove any apple that is overripe, bruised, or damaged as they naturally give off ethylene gas that will cause nearby apples to ripen too quickly and spoil.
- You can use an apple to help ripen pears, bananas, peaches, and plums—simply put an apple in a paper bag with these other fruits. The ethylene gas produced by the apple will speed up the ripening process.
- Don’t store apples near cucumbers, broccoli, cabbage, cauliflower, and leafy greens such as lettuce and spinach as the ethylene gas from the apples can damage them.
- If apples begin to get soft, use them for pies or apple sauce.
- To prevent browning when preparing apples, sprinkle cut surfaces with lemon juice.