How Apples are Stored

Ever wonder how those apples end up in your grocery store display? No, the apple fairy doesn’t bring them in and fill up the case overnight. The process is a little more involved than that to get those apples from the trees in the orchard to your grocery store.

 

Apples are harvested in the fall. When an apple is ripe it will fall off the tree. Ever notice how skinny and brown the stem is? It didn’t start out that way. It was thick and green. As the apple matured, the stem became smaller and smaller until it breaks under the weight of the ripe apple.

 

Apple orchard owners use special ladders called three-point ladders to be able to harvest all the fruit from the trees. Hundreds of pounds of fruit can be harvested from a single tree in a season. The harvesting requires a lot of time and workers to get as much fruit in as possible.

 

I’ve always been told that fruit shouldn’t be washed until it is ready to eat. Maybe the dirt preserves the fruit and slows the aging process in some way.  This is one reason why you should always wash the outside of a fruit before eating it even fresh from the tree.

 

So, how are apples available all year round if they are harvested in the fall? All of that luscious fruit would go to waste if it wasn’t for modern technology. Apples can be stored straight from the tree in one of two ways: cold storage or controlled atmosphere storage.

 

With cold storage, the apples are picked at the peak of ripeness when the fruit has reached the sweet and crisp stage. Picking too early can result in sour or mushy apples. The apples are then piled into cold storerooms in warehouses that have been cooled to thirty-two degrees but maintain a high level of humidity. The apples will ripen further, so any apple in cold storage is often sold within three or four months.

 

The other option is controlled atmosphere storage. This process is more expensive than cold storage. As apples ripen, they give consume oxygen and release carbon dioxide. In this airtight environment, the available oxygen is markedly reduced while the level of carbon dioxide is increased.

 

This technology slows, if not stalls, the ripening process. Apples can be stored for longer than mid-winter and shipped to markets all over the country. Apples in tiptop shape are rewarded with this type of storage. So when you bite into that juicy tart or tangy apple in the summer, remember that it could have been picked over half a year before.

Watermelon

What can I say about this quintessential summer fruit? Watermelon is a favorite at picnics and family gatherings. It is tasty fruit that is also healthy for you. But make sure that you choose the watermelon that is perfect for you.

 

Watermelon comes in many varieties. There are icebox watermelons and mini watermelons and seedless watermelons and yellow watermelons. They grow in a long oval shape most of the time but can be round like a cantaloupe. The outer rind can be of a deep green color or striped light and dark green.

 

How do you choose a watermelon? I’ve never been quite sure how to tell a good watermelon from a bad one. That whole thumping thing never quite worked for me. I didn’t know what I was doing. They say that if you thump a watermelon and hear a hollow sound then it is a good watermelon. By good, I mean sweeter than sweet. I don’t know what those other guys mean.

 

Anyway, the experts say that you can tell if the watermelon is ripe if the underside is yellow. That will let you know how long it sat on the ground. A rind that is shiny and smooth is a good indicator of a healthy ripe watermelon. Also, avoid melons that have soft spots, bruises, splits, or any kind of fluid leaking out.

 

Now for the tasty part; Watermelons can stay at room temperature for a week with no problem. When you cut it, put it in the refrigerator and cover with plastic wrap.

 

The primary use for watermelons is as a sliced snack. Cut the watermelon in half and slice into wedges for easy eating. I loved watermelon as a kid but hated to keep spitting out the seeds. It would ruin my eating experience. But, you can also choose seedless varieties and avoid that annoying spitting habit. The little white soft seeds can be eaten and most are because they don’t crunch when you bite into them.

 

 

So, the watermelon is getting older and you aren’t interested in eating too much more as it is. Cube some of that watermelon and mix with mango, onion, and some cilantro to make a salsa side to complement your meat dish at dinnertime.  Use more of that cubed watermelon for fruit and green salads.

 

Even the rind of the watermelon can be used. Since the watermelon is technically a member of the gourd family like the cucumber, you can add some spices and pickle the rind. Pickled rind can be eaten by itself or used as a garnish.

 

Every part of your watermelon can be used. This year, you won’t have anything to throw away but the seeds. 

Strawberries

I never met a strawberry that I didn’t like. Those fuzzy little fruits are delightful all by themselves. Picking them can be a chore, but you can avoid this by heading to the grocery store or your local farmer’s market.

 

You can get strawberries year round from several places that import them. Their season is April to July. So, they are ready to pick now. Strawberry picking is a favorite pastime that has been observed in my family since I was a young girl. Back then, I used to go with my grandmother each year and get buckets full of the succulent sweets. Now, my sisters and I still keep the tradition going.

 

When choosing a strawberry, be sure to check for an even color. Ripe strawberries are shiny and bright red. If the tips are white, they are not quite ripe enough to pick. If they are green, don’t bother picking them from the vine. You won’t have the opportunity to use the same criteria for strawberries at the farmer’s market because they will already be packaged into pints or quarts. Hopefully the picker has done their homework and picked some good ones.

 

I pick at least fifteen pounds of strawberries each time I go. I want to make sure that there are enough to last, well, a long time. Of course I can’t keep fifteen pounds of strawberries on the counter or in the refrigerator for very long. We eat plenty covered with sugar and in strawberry lemonade, but more will be left.

 

For surplus strawberries, don’t cut the stems off or wash them until you know what you want to use them for. I suggest cleaning, slicing, and freezing a few in Ziploc bags. They keep well and can be added to smoothie drinks and fizzy punches at parties.

 

Strawberries are great toppers just like cherries. They can be glazed over for strawberry shortcake, strawberry pie, and strawberry cheesecake. Churn some fresh strawberry ice cream on a hot day. Strawberries make great additions to your cereal in the morning. Granola and strawberries make for the perfect pair.

 

Do you want to do something special for a loved one? Dip a dozen or so of the biggest strawberries in baking chocolate and let them harden in the refrigerator. Enjoy after dinner with a glass of champagne.

 

Use those strawberries to prepare for a rainy day. My grandmother used to boil and can them to make strawberry preserves. All winter long, we would eat fresh strawberry preserves on hot, buttery biscuits. Canning is an arduous process but a beneficial one if you have a lot of strawberries left. 

Apple Uses in Recipes

Apples grow on trees in plenty. As a fruit, there are several varieties. As a cooking ingredient, they are versatile. Here are some suggestions for using apples in recipes.

 

The first and foremost way that most people enjoy apples is in a pie. Apple pie is as American as baseball. Every mom and grandma has their own recipe for the crust and the filling, but the main thing is that apple pie always tastes great.

 

There is a short list of apple varieties to use in pies. Gala apples are a popular choice. They hold their shape during cooking and provide natural sweetness so less sugar is added. Yes, there is such a thing as too much sugar in a pie. The filling needs to be thickened and juicy but not syrupy sweet.

 

Granny Smith apples provide a tart contrast to the apple pie. Using Granny Smith alone may mean an extra pinch of sugar for taste. These apples are good for cooking. Mixing them with a few Gala or Jonathon apples combines both tart and sweet.

 

Apples are one of the few fruits that are acceptable in salads. Waldorf salad is known for its apples and walnuts. Add your apples right before you eat the salad to prevent browning. If you are taking a salad for lunch, spritz the apples with a bit of lemon juice to prevent turning.

 

Apples are used in glazes for meats. Pork chops and chicken are often paired with apples whether poached, sautéed, or combined in a syrupy glaze with cinnamon. The apples can also accompany these dishes on the side.

 

This popular fruit has found its way into breads, muffins, yogurt, pancakes, and other foods. For all of the baked recipes, choosing an apple that withstands heat will make the recipe a success. Soft apples are better for recipes that don’t involve any added heat because they lose form and become mushy.

 

Apples like Yellow Delicious are better in applesauce, apple butter, and apple cider. The process of creating apple cider is more than most people will do unless they own an orchard and plan to sell it. For applesauce, the process is simple and can be done for small or large batches.

 

If you like a lot of applesauce use a bushel of assorted apples and make a lot at one time. Homemade applesauce has only what you put into it. There are no preservatives or artificial flavorings.

 

We can eat an apple as is, or have some fun and fix them up. Try adding apples to a variety of your recipes for added flavor. 

Plums

My family loves these tiny dark fruits. Plums range in color from red to deep purple and come in several varieties. They can be purchased in stores from May all the way up until October.

 

What is so special about the plum? Did you know that once they are dried, they are better known as plums? Most people probably know that fact. But, my favorite type of plum is not actually a pure plum at all. It is called a dragon plum. Their common name is a pluot because it is a cross between a plum and an apricot. Pluots come in several varieties with golden to reddish colored flesh that resembles that of a plum.

 

Plums range in taste from very tart to mildly sweet. The skin of a plum is smooth to the touch and doesn’t wrinkle. Slightly squeeze a plum when picking up the fruit. If it is too hard, the fruit will tend towards the tart side. A softer fruit will be sweeter. If they are too soft, they are probably overripe and won’t last long after you buy them.

 

Plums are best eaten alone. Most people bite into the juicy flesh until there is nothing left but the pit. If you find yourself with a few extra plums, don’t worry about having to throw them away.

 

The firmer plums can be sliced and added to your morning yogurt. True fans of the plum can add them to their salad for a tart and tangy taste. Sauces for meats can be the solution for any soft plums you have left.

 

How about making some prunes of your own? If you eat a lot of fruit, invest in a food dehydrator. You can reduce those plums to their sweetest components. Dehydration removes any excess fluid and leaves only the sweet and the nutrients. Drying the fruit will give you another two weeks to enjoy their goodness.

 

People who aren’t too fond of plums may like prunes better. They make a handy snack for the kids when you are out in the park on a Saturday or shopping in the store. Just take one out and pop it in their mouth (or yours) to stave off the hunger for another thirty minutes.

 

Plums are a small fruit that can fit in the palm of your hand. Eat them alone when you buy them fresh from the market. Use them in salads and as additions to other foods to use them up before they perish. 

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