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Apples
Apples
are
probably the best known of the non-tropical fruits today. There are at
least a thousand varieties of apples and most of them are excellent
when eaten raw. Each
location in which apples are grown, have a few varieties seem to be
especially popular and are used to the exclusion of others. Apples of
all kinds may be prepared in a large variety of ways. They
are commonly used for sauces, pies, cakes and numerous desserts, as
well as for jelly
and, with various fruit mixtures, for jams and preserves. The juice of
apples, which upon being extracted is known as cider, is used
in a
number of ways, but its most important use is in the manufacture
of vinegar.
Some apples
are better for one purpose and some for another. For instance, many
that
are excellent if eaten raw are not good for cooking purposes, and
others
that cook very well are not preferred for eating. It is therefore a
good idea
to become familiar with the varieties of apples
raised
in your local community and to learn the best use for each variety.
Browse Recipes:
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Did You Know?
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Some
apples mature
early in the summer, while others do not ripen until late in the fall.
The late apples can be kept during the entire winter if they are
properly stored, but the summer varieties must generally be used
immediately, as they do not have good keeping qualities.
Great strides have been made in the cultivation of fruit.
Many
varieties that formerly grew wild are now commonly cultivated. Most of
the cultivated fruits are superior to the same kind in the wild state,
at least in size and appearance, but often there seems to be a loss of
flavor.
Through cultivation, some fruits that were almost inedible in
their wild state on account of containing so many seeds have been made
seedless. Also, through cross-cultivation, varieties of fruit different
from what formerly existed have been obtained. An example of such fruit
is the loganberry which is a cross between a red raspberry and a
blackberry and retains many of the qualities of each.
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