Braeburn Apple Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Malus pumila
An ideal dessert apple fresh or baked, add Braeburn's spicy-sweet flavor to cobblers, tarts, cakes & pies.
A Good-quality Braeburn apple will be firm with smooth, clean skin and have good color for the variety – meaning mostly red/orange with some streaks of green and yellow.
Test the firmness of the apple by holding it in the palm of your hand. (Do not push with your thumb). It should feel solid and heavy, not soft and light.
Avoid product with soft or dark spots.
If the apple skin wrinkles when you rub your thumb across it, the apple has probably been in cold storage too long or has not been kept cool.
To store, keep apples as cold as possible in the refrigerator.
Apples do not freeze until the temperature drops to 28.5°F.
Apples won't ripen further after being picked. Some apples will convert their starches into sugar after being picked, but this is known as "curing", and is best achieved by leaving fruit in the refrigerator - never sitting at room temperature.
Apples are very low in Saturated Fat, Cholesterol and Sodium. They're also a good source of Dietary Fiber and Vitamin C.
Rub cut apples with lemon juice to keep slices and wedges creamy white for hours.
Store apples in a plastic bag in the refrigerator away from strong-odored foods such as cabbage or onions to prevent flavor transfer.
Braeburn Apples are thought to be a cross between Granny Smith and Lady Hamilton and are named after the orchard where they were first grown commercially.
The history of apple consumption dates from Stone Age cultivation in areas we now know as Austria and Switzerland.
In ancient Greece, tossing an apple to a girl was a traditional proposal of marriage; catching it was acceptance.
Folk hero Johnny Appleseed (John Chapman) did indeed spread the cultivation of apples in the United States. He knew enough about apples, however, so that he did not distribute seeds, because apples do not grow true from seeds. Instead, he established nurseries in Pennsylvania and Ohio.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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