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Apples are descendants of the wild crabapple, dating back some 3,000 years to the earliest orchards. There are more than 7,000 varieties worldwide, and about 2,500 are grown in the United States. Only a few varieties, however, are sold in supermarkets.

When to buy: Apple season is typically autumn through spring because they grow best in temperate climates, though most varieties are available year-round. Choose apples based on touch, not appearance. Avoid wrinkled, bruised, or soft ones.

Fun fact: Apples contain no fat, sodium or cholesterol and are a good source of fiber.  You know the saying, an apple a day…

Prep & Storage

Quick Tips

  • Scrub apples with a food-grade cleanser to remove any wax and residue from the peel
  • Apples oxidize and turn brown once they are cut, but you can minimize oxidation in a few different ways

Minimizing Oxidation

  • Dip apples in a bowl containing one part lemon juice and three parts water. The lemon juice will protect them from discoloration, and the apples will make a crunchy addition to a fruit salad!
  • Cooking apples also stops the oxidation process, and most apples will hold their shape and flavors when baking

Serving Suggestions

  • Overripe apples can easily be turned into apple butter and apple sauce. Just cut the apples into cubes and simmer on the stove top with water and cinnamon. Add raisins, rhubarb, or pears for variety.
  • Add apples to cooked cereals like oatmeal for a natural sweetener
  • Bake apples in pies, cakes, muffins, and cobblers
  • For a tasty snack that keeps well, try dried apple slices

Storage Tips

  • Apples ripen up to 10 times faster when kept outside the fridge
  • Store apples in the refrigerator, preferably away from strong-smelling food
  • Unbruised apples can keep up to three months if they’ve been properly handled and stored
  • Cooked and pureed apples can be frozen for longer storage