Apple – food facts

A very popular American fruit. Apples are a member of the rose family and originate from Central Asia. The top apple-producing states are Washington, New York, Michigan, California, Pennsylvania, and Virginia.

Varieties: Most popular are McIntosh, Red Delicious, Golden Delicious, Granny Smith

Related: Pear, Quince, Loquat

Harvest season in the LV: Picking season runs from late July to October, but apples can be stored well into the winter.

Growing Conditions: Need well-drained soil, not too wet, but still moist, and a sunny site

Pollination: There is no distinction between crab apples, cider apples, and mainstream apples – they can all potentially cross-pollinate each other.

Cooking/Preparation required: Best raw, can be dried and used in cooking. Popular uses include eating raw, applesauce, added to pies, added to pastries, cutting up and eating with a dipping sauce

Fertilizers or pesticides: Most commercially-available apples are grown with toxic pesticides; apples are almost always near the top of the “Dirty Dozen.

Health considerations: Generally low in calories, rich in antioxidants, flavanoids, and fiber; nutrients may help reduce risk of developing cancer, hypertension, diabetes, and heart disease

NOTE: Nutrient content can vary greatly depending on soil conditions, with organic methods and a soil rich in organic matter generally producing the best results. 

‘Dirty Dozen’ or ‘Clean Fifteen’ lists do not necessarily apply to produce grown on local farms — you need to check with the farmer to determine if and when any fertilizers or pesticides were applied.