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The apple is a pome, a round fruit that consists of firm, juicy flesh covered by a thin, tough, edible skin and seeded core. The skin color of apples can range from dark green to yellow to bright red or some combination of these colors. Apples that are just ripe are crisp and juicy, whereas those that are overripe attain an aromatic flavor.

Thousands of varieties of apples are grown worldwide.  As a result, apples are available in an array of colors, crispness, texture, size and aroma.  Some of the most popular varieties are the Red and Golden Delicious, Granny Smith, Fuji, Gala, Rome Beauty, Jonathon and Pink Lady.

Apples can grow virtually anywhere with a moderate climate, although some varieties are better suited to a particular region. Because fruit-bearing seasons vary by variety and region, apples are available all-year round.

The Granny Smith apples originated in Australia during the 19th century and was developed by Mrs Maria Ann Smith of Sydney from the Tasmanian French crab-apple.  They are commonly used in pie baking and today it is one of the most famous cooking apples in the world.

Nutritional Value
A medium-sized fresh apple is a good source of vitamin C and a good source of dietary fiber in the form of pectin.

Buying and Storing
When selecting apples, choose those with firm flesh and tight skin that is free of bruises, soft spots and holes. To ripen apples keep them at room temperature. Apples store well for a long periods refrigerated or in a cool dry place. 

As one of the most popular fruits in the world, apples are widespread in many cuisines. They are used in salads, desserts, preserves, sauces, juices, cider, pies, breads, cakes and alcoholic beverages. Dried apples make tasty snacks or addition to breakfast cereals.

To Prepare, Use and Serve
Select apples according to the way you plan to use them.  Wash thoroughly before using. Leave skin on whenever possible, as the Vitamin C is located in the skin or immediately beneath it.

Apple may be cored and left whole for baking or halved quartered, sliced, cut into small or large chunks or grated depending upon the recipe. Sliced apples quickly turn brown on exposure to air these can be prevented by dipping the fruit into dilute lemon juice.

Apples share a happy adaptability for sweet and savory dishes for breakfast, lunch, school lunch and dinner as an accompaniment to to other foods. It could be the main star role in desserts -apple pies, fritters, dumplings, pancakes, baked apples as well as apple jelly, jams juice to name a few. 



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