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New York State Apples

For over 300 years, New York State Apple growers have been suppling consumers with outstanding apples.  From the classic McIntosh to the snappy Empire, you can taste the difference that quality makes. 

 

NEW YORK STATE is #2 in the country, producing an average of 25 million bushels of apples annually.

 

 

NEW YORK STATE apples have consistent superior quality, due to favorable soils, rainfall and temperatures.

 

 

NEW YORK STATE has some of the finest orchards in the country due to the new, updated growing practices used by growers.

 

 

NEW YORK STATE produces more commercial varieties of apples than any other region of the country.

 

 

NEW YORK STATE packing facilities use new technology to assure a more consistently high quality product.

 

Frequently Asked Questions About Apples

Q:  Sometimes apples have a milky film on them. What is it?

A:  The film is food-grade wax that turns white if the apple becomes wet after it is waxed. It can be removed with washing and is harmless.

Q:  Sometimes when I slice into a Red Rome apple, the flesh is pink or has red streaks in the flesh.

A:  Rome apples have such a deep, red pigmentation in the skin that sometimes it will “bleed” into the white flesh.  It is not a dye or artificial coloring.  It is completely harmless and natural.  Some years it is worse than others because of growing conditions.  

Q:  Sometimes when I eat an apple, the core is surrounded by a sweet, transparent fluid.  Is it normal and safe to eat?

A:  This is called water-core and it is a result of excess moisture during growth.  The water collects towards the center of the apple and it is usually very sweet because it will trap the sugars in the liquid.  It is more common in Red Delicious.  It is safe and not harmful.  Apples with water-core usually will not store well.

Q:  I cut open an apple and the core was moldy.  Why?

A:  It is called moldy core. It is an occasional internal defect that is caused by certain growing conditions that are unpreventable and undetectable until the apple is sliced.  Although not harmful,  it is unappealing and certainly should not be consumed.

Q:  Why are my apples greasy?

A:  The greasy feeling is the natural wax on the apple.  Some apples, such as Jonagold and Cortland, have more than others.  Usually if the apples feel greasy they are over mature.

Q:  Are apples in polybags as good as apples that are sold loose?

A : Yes, usually the only difference is the size of the apples.  Most bagged apples will be 2.5 to 3.0 inches in diameter, and most loose apples on display are at least 3.25 inches and up in diameter.  All apples have to meet USDA grade.

Q:  Why do apples get soft?

A:  Apples need to stay in the cold.  From the time they are harvested to the time they reach the grocer shelf they are under refrigeration.  When you purchase apples you should store them in the crisper section of your refrigerator to prevent them from getting soft.

Q:  If I buy apples at a store and when I get them home they are no good, who do I contact?

A:  If you are ever disappointed with an apple purchase, you should return the apples with your receipt to the store for a refund.  Since the retailer sold you the apples, they would be the one to offer a refund.  Apples are highly perishable and if they are not handled properly they will spoil.  By law, every bag of apples should have the name and address of the packer.  You may want to contact them as well.  If the bag has a web site address, then you can contact the site.

 

Apple Usage Chart

VARIETY FLAVOR BEST USE
Braeburn Sweet, Tart Eating, Salads, Sauces
Crispin Sweet Eating, Sauces, Baking
Cortland Sweet, Tart Eating, Salads, Sauces, Baking
Empire Sweet, Tart Eating, Salads, Baking
Fortune Sweet, Tart Eating, Salads, Sauces, Baking
Fuji       Sweet  Eating, Salads, Sauces
Gala Sweet Eating, Salads
Ginger Gold Sweet, Tart Eating, Salads, Sauces, Baking
Honeycrisp Sweet, Tart Eating, Salads, Sauces
Idared Sweet, Tart Sauces, Baking
Jonagold Sweet, Tart Eating, Salads, Sauces, Baking
Jonamac Sweet, Tart Eating, Sauces
Macoun Sweet Eating, Sauces
McIntosh Sweet, Tart Eating, Sauces
Northern Spy Tart Eating, Sauces, Baking
Paula Red Tart Eating, Sauces
Red Delicious Sweet Eating, Salads
Rome Tart Sauces, Baking
Twenty Ounce Tart Sauces, Baking

 

Proper Handling Of Apples

Handle apples gently to prevent bruising.  Store them in the crisper section of the refrigerator. Cool air maintains quality, juiciness and crispness. Put apples in a ventilated plastic bag away from foods with strong odors.

Never store apples with broccoli, cabbage, cauliflower, cucumbers, leafy greens, lettuce or spinach. Apples give off a gas that can damage these vegetables. The same gas will speed the ripening of bananas, kiwis, peaches, plums and pears. Place these fruits into a paper bag with an apple to ripen much quicker.