Instructions: They herald the arrival of fall, and invite us to bite into a juicy, ready-to-serve, beautifully packaged gift of nature called the apple. It is one of the most versatile fruits; you can eat it raw, cook or bake with it, dry it, freeze it, or use it to make apple sauce.

Apple Facts:
The high content of pectin promotes good digestion and is thought to lower serum cholesterol. Apples provide a great source of dietary fiber and have 15% of the recommended daily allowance of vitamin C as well as a high content of vitamins and minerals. Its fruit sugar provides quick energy. The large water content, about 85%, is a natural thirst quencher. The acid in apples is a natural mouth freshener, and apples help clean the teeth

Apple Tips:
Due to the high water content in apples, they are best stored in a reasonably moist atmosphere. Dry storage tends to draw out their moisture.

Crispness and flavor are diminished at room temperature, so store apples in the crisper drawer of the refrigerator, in a perforated plastic bag. Plastic prevents moisture loss, slows down the "breathing" of the apples and protects the apples from absorbing the odors of other foods.

Leave some room for circulation around the apples, and immediately use any apples that show signs of spoiling. Apples may be kept for several weeks, and up to several months if stored well. If they do lose crispness, they are still good for cooking

1 pound apples = 4 cups chopped apples, 4 cups sliced apples, 1 1/2 cups applesauce.

1 pound apples = 4 small apples, 3 medium apples, 2 large apples.

1 serving of apple = 1 medium apple, 6 ounces juice, 1/2 cup applesauce.

1 apple contains 80 calories and less than 1/2 gram fat.

Apple Quickies:
For simple baked apples, core apples about 2/3 of the way down. Fill with 1 teaspoon each honey and orange juice and 1/4 teaspoon pumpkin pie spice. Mix filling in apple cores. Bake for 40 minutes at 350 degrees.

To 1 cup apple juice, add 1/4 cup pumpkin pie spice and heat, for quick "Spiced Apple Cider," without the usual preservatives and additives.

Spread apple slices with herbed cream cheese and wrap in paper thin slices of prosciutto, serve with freshly ground pepper and fresh lemon wedges.

Add cinnamon and peeled, chopped apple to pancake or waffle batter.

Add chopped apples to Chicken or Tuna Salad for a wonderful flavor and texture.

Core apples and slice, crosswise. Saute in butter, melted with a bit of mint jelly (to serve with lamb) or currant jelly (to serve with poultry)

Partially freeze apple juice, insert a Popsicle stick, finish freezing and surprise your kids with "popsicles" for breakfast.

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