Organic Apple

There are thousands of known cultivars of apples. Commercially grown apple cultivars are crisp. The best varieties being sold at the supermarket are Galas and Fujis.

Apples are prone to attack by a wide range of pests and diseases, for example mildew, aphids and apple scab. Many traditional apple farmers use chemical sprays to maintain high fruit quality, tree health, and high yields.

Instead of spraying potent chemicals, organic producers use natural and indirect methods of protecting the fruits. These methods are less aggressive. Organic methods include

• Tillage under the tree to disrupt the life cycles of pests
• Using tar-like goo to catch insects
• Plant cover crops that encourage and host beneficial apple pest predators.

Organic apples generally have the same or greater taste than conventionally grown apples because organic growers are more likely to choose apple varieties with great taste and natural resistance to orchard pests and disease.

What to look for?

• Apple should look plump, shinny and blemish free. Avoid apples with bruises, cuts and blackened scabs.
• It should be firm when pressed on the shoulder by the stem.
• Check the blossom end for frass. Avoid apple with frass because frass is a sign of insect larvae.

Storage and preparation tip:

1. Apples can be kept very well in refrigerator for weeks.

Cooking with Apple:

Apple can be used for making applesauce, chutney and ingredients of pies and crisps. Diced apple are often added to morning cereals.

Apple Nutrition Facts:

Apples are high in fiber and vitamin C. Many of the nutrients are found in the skin.