At one time, apples were winter fruits. Today, thanks to modern methods of commercial storage in atmospherically controlled rooms, several varieties of apples are available year round.
Although they can be bought in convenient plastic bags, in fill wrapped tray packs, or by the pound, peck and bushel, buymanship involves choosing quality fruits that serve the desired function no matter what quantity purchased.
Apple selection depends first on their intended use. For eating out of hand, apples should be firm, juicy and free of blemishes. For baking, the variety chosen should feel firm and hold its shape well when baked. Choose cooking apples that will cook tender in a short time.
How the apples are to be used determines what quantity of fruit to buy. Purchasing large amounts, for example by the bushel, will usually be more economical per pound than smaller units. But available storage and frequency of use must also be considered.
The following guidelines can help in calculating the family's needs: There are about 3 medium sized apples in a pound, about 40 in a peck, and about 150 in a bushel. One pound of unpeeled apples yields about 3 cups, peeled, diced, or sliced fruit for recipe use.
Quality is the second consideration in apple selection. Bright, sparkling color is one of the best guides to good apples. The darker and greener the ground color of an apple, the more immature the apple. Texture will be hard and flavor probably poor. If the ground color is too yellow, the apple is overripe indicating poor flavor and mealy texture. A light russet color does not affect the tantalizing flavor or eating quality of apples.
Skin appearance is another quality indicator. The apples should look smooth and be reasonably free of bruises. Too many bruises or decay spots identify apples that are too ripe or have been handled roughly. But in testing the firmness of apples, do not pinch them. Pinching may add another unwanted bruise.
Recent processing techniques include the application of a harmless wax to the apple exterior. The exceedingly good shine produced is easily recognized and should not be used as a guide to quality.
As another selection aid. The government has established specific grade standards for apples based on maturity, degree of ripeness, uniformity of size, color for the variety, and lack of or presence of admissible blemishes. Most states have also adopted these or similar grade standards for apples that come only under the intrastate control.
The apple section of the produce counter or the apple container should be marked with some grade. The most familiar ones found are U.S. Extra Fancy and U.S. Fancy. An apple package labeled U.S. No. 1 meets minimum grading standards. A combination rating such as U.S. Extra Fancy and U.S. Fancy may also be seen. As added insurance, check the apple grade before buying
