It’s Apple-Picking Time!

I just heard through the grapevine that the cider mill in our town is getting ready to open its doors for the season. Their cider is delicious, of course. But my favorite part of going there is that I can fill a whole bushel with freshly picked apples.

According to the folks who study food consumption, the average American eats approximately 45 pounds of apples each year, which makes them number one on the list of our most consumed fruits. What’s not to love?

• They’re sturdy and easily portable — just the ticket for tucking into a lunchbox or tote bag.
• They provide satisfying bulk at a low calorie count (roughly 80 calories for a medium-size apple).
• Their content is 85 to 95 percent water, so they quench your thirst as well as fill your tummy.
• They’re versatile. Apples pack the same healthy wallop whether you eat them fresh, dried, frozen, or cooked — or drink them in the form of 100 percent apple juice or cider.

Whether you buy your apples in the supermarket or from a farm stand, these tips will help you find the best-tasting and longest-lasting fruit:

Think firm. Hold the fruit in your hand and give it a gentle squeeze with your fingers. If your digits make dents, it means the apple has passed its peak of freshness.

Think small. Some varieties of apples are naturally bigger than others, but within categories, the smaller the apple, the tastier it’ll be.

Think pretty. Choose apples that have nice color for their type, tight skins, and no cuts or bruises.

Store them right. As soon as you get your apples home, stash them in the fridge, where they’ll keep for up to six weeks. If you leave them out at room temperature, they’ll go downhill fast.