Title: Apple Basics
Categories: Dessert Fruit
Yield: 1 Servings

SELECTING,STORING,PREPARING
		Malus species

SEASON: All year. Supplies are best from October through March.

LOOK FOR: Firm, crisp, well shaped, and well colored fruit, with color ranging from bright green to deep red depending on the variety. Avoid apples that are shriveled, feel soft and mealy, or have brown, bruised spots.

TO STORE: Refrigerate apples; use them within 2 weeks.

TO PREPARE: Wash apples, then peel and core them, depending on use. To prevent browning, if apples (other than Golden Delicious or Corland) are peeled or sliced and are to stand, sprinkle them with lemon juice.

Source: The New Good Housekeeping Cookbook ISBN: 0-688-03897-2 Typos by Dorothy Flatman 1995

From: Dorothy Flatman Date: 04-24-96 (09:08) Occ Bbs (33) Cooking

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