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Apples Green - Chemical Free

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Chemical Free*

Juicy and chemical free Green Apples. Green Apples, as the name suggests, have an even, bright green skin, sometimes greenish-yellow with a round-conical shape. Compared with their Red Sisters, Green Apples have an acidic flavour with just a hint of sweetness. Green apples are juicy, crispy-crunchy and off course, delicious!

Commonly eaten raw, they are also good for smoothies, sauces, slaws, baking, stewing, dehydrated or cooking in recipes that require an acidic apple variety. The green apple makes for a perfect snack or can be, thinly sliced throughout salads, used in curries, sauces or baked in cakes, whole baked and stuffed for a warm winter treat.

Delicious combinations include, green apple and peanut butter, green apple and blue cheese, green apple and sandwich/wrap and of course green apples in pies, crumbles, cakes and pastries.

Green Apples are usually available all year round.

 

Green Apples are a great source of Vitamins (A and C), nutrients, dietary fibre and naturally low in fat and sugar, and no cholesterol, they are also a good source of potassium.

The antioxidants and flavonoids in apples help prevent respiratory disease, while the fibre helps with digestion and reduces the risk of developing diabetes.

Pick apples unblemished, unbruised end with thick skin, bruised or cut apples will oxidate and discolour quite quickly.

Store apples in your refrigerator in the crisper. Be mindful that they are odour-absorbent, so keep them away from onions, potatoes, and other strong-flavoured items. Apples can also be dehydrated (with cinnamon sprinkled on top) and stored in a Ziplock bag!

You don't need to cut them until you're ready to eat them. Keep them whole as you store them.

If you are going to consume your apples quickly you can store them outside of the fridge. Just make sure to keep apples away from other produce, as apples release ethylene gas that speeds up the ripening of other produce. Therefore it is important to keep your apples separated from each other and from other fruits and vegetables

To avoid contact between them, you can wrap them in brown paper bags individually and stack them in your fridge.

Apples can be frozen. Simply wash, peel, core and slice apples, removing any brown spots. Add ascorbic acid to prevent them from browning. Place in a freezer-safe plastic bag, removing as much air as possible. Then freeze!

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