Apple season is here

Crunchy, crisp, juicy and sweet, fall is the season for fresh apples.

Apples are low in calories, high in fiber and vitamin C, have only a trace of sodium and no fat. Whether a healthy snack or tasty addition to fall recipes, apples are at their peak right now with great variety to choose from.

Most grocery stores carry only a few kinds of apples, however there are more than 25 varieties grown in Iowa that you may also see at your fall Farmer’s Market or local apple orchard. Each variety has a little different flavor, texture, fruit color and use.

All varieties of apples are great for snacking. Some are better than others for salads, apple sauce or baking into muffins, breads, cakes and pies.

Here are just a handful of apples found in the area.

Red Delicious — First grown in Iowa and called the "Hawkeye". Keep this one for snacking, it doesn't bake well.

Golden Delicious — Sweet, juicy and crisp, with flesh that resists browning. Great for salads. Will hold its shape when baked, but may lose some flavor.

Braeburn — Crisp and juicy, a wonderful blend of tart and sweet flavors. Most often eaten fresh as a snack.

Honeycrisp — Large, ultra crispy, and medium sweet. Perfect for snacking, and holds its shape fairly well when baked.

Gala — Crisp, juicy and sweet. Great for salads.

Cortland — Crisp, and juicy, with sweet-tart flesh that resists browning, making this apple another good choice for salads.

Granny Smith — Crisp and very tart. Most often used in pies, but the tart crisp flavor also works well in salads.

Jonathon — Firm, sweet and crisp. It's best known for pies, apple butter and apple sauce.

McIntosh — Tender, tart and juicy. Use for sauce and baked goods.

Empire — Sweet-tart and juicy. A cross between red delicious and McIntosh. A great snacking apple that can also be used in baking and cooking.

Wealthy — An old-fashioned variety of apple found at some orchards. Tart and juicy for making pies and sauces.

When choosing apples, the skin should be shiny, not dull. Dull appearing apples won’t be crisp and juicy. Apples should be firm and free of bruises and punctures. Store apples in the refrigerator. Fruit bowls are beautiful, but apples won’t stay crispy for long on the countertop. Fresh apples can remain in the refrigerator for one to two months and still maintain quality and crispness.

Prepare apple dishes just before serving to minimize browning (oxidation). Protect cut apples from oxidation by dipping them into a solution of one part citrus juice and three parts water.

Take advantage of this fall’s apple harvest. An apple a day may really keep the doctor away.