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Promotional Materials for Apples
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Public Service Announcement
Did you know that apples have been grown and eaten by humans for thousands of years? Since 1924, scientists here in Minnesota have been breeding apple trees that can survive our Minnesota winters. There are over 24 Minnesota apple varieties that taste great and are grown right here in our state. One of those varieties, Honeycrisp, is even our state fruit!
Apples are a great "on the run" snack, not high in calories but filling, and a great source of fiber, vitamins and antioxidants.
Apples ripen in the fall, and are being picked right now and sold fresh at local farmers' markets or in some area grocery stores (look for the Minnesota Grown label.) You can pick some up at a local orchard and eat them fresh, or bake a delicious apple crisp, using the recipe in this month's newsletter.
Today you'll be sampling different apple varieties from_____farm in Minnesota. Make sure to take the dot survey poll to show which apple you like best! And be sure to take the _______( specific food item) on the lunch menu next ______(day of the week).
Newsletter
In [MONTH] your child tried [FOOD ITEM] with locally grown apples from [FARM NAME] in [CITY] .
Prepare this delicious recipe with your family and ask your child(ren) if they can answer the following trivia questions:
- Minnesota scientists have been breeding apples that can survive our Minnesota winters since 1924. How many Minnesota apple varieties exist today?
- Minnesota’s state fruit is an apple. Can you name the variety?
- Apples are known as a great “on the run” snack. Why?
Recipe for [FOOD ITEM]
Trivia Answers
- There are 24 varieties of Minnesota apples.
- The Minnesota state fruit is the Honeycrisp apple. Honeycrisp apples are described as being “explosively crisp.” Honeycrisp apples also store longer than any variety in the world according to its developers at the University of Minnesota.
- Apples are a great "on the run" snack. A medium apple has less than 100 calories and apples are filling because they are packed with fiber, vitamins and antioxidants.
Fun Facts
History and Origin
- People have been growing apples to eat for thousands of years. They are truly prehistoric. Carbonized remains of apples have been found by archeologists in prehistoric lake dwellings in Switzerland, dating back to the Iron Age. (http://whatscookingamerica.net/Fruit/Apples.htm)
- A round ripe apple may not conjure up visions of remote Kazakhstan, but it should! Research now supports the belief that the native apple of that region, Malus sieversii, a tree with no common name, is the ancestor of today's apples. In Kazakhstan, forests of wild apples, some growing at 10,000 feet, others in 1300 foot-deep canyons, show a wealth of diversity and resistance to disease and pests. (http://exhibits.mannlib.cornell.edu/apples/exotic.htm)
- The Pilgrims discovered crabapples had preceded them to America, but the fruit was not very edible. The Massachusetts Bay Colony requested seeds and cuttings from England, which were brought over on later voyages of the Mayflower. Other Europeans brought apple stock to Virginia and the Southwest, and a Massachusetts man, John Chapman, become famous for planning trees throughout Ohio, Indiana, and Illinois. He became known as Johnny Appleseed.
Nutrition
- One medium apple equals one serving of fruit.
- Apples are an excellent source of fiber. One medium apple with the skin on provides 5 grams of fiber. Fiber and pectin help reduce cholesterol, aid in digestion, and may help prevent certain types of cancer.
- Contains about 90 calories, and small amounts of vitamin A, vitamin C, thiamine, riboflavin, calcium, phosphorus, and potassium. Vitamin C keeps gums, skin and blood vessels healthy and helps in wound healing. Vitamin C is an antioxidant and may protect against cancer
- Apples are thirst quenching because they contain about 85% water. They are a perfect snack food because their natural sugars provide quick energy, while the bulky pulp makes the eater feel full.
- Apple skins are especially rich in polyphenols and quercetin (antioxidants) that may prevent chronic disease. (Polyphenols are 5 times more prevalent in the skin than the flesh of the apples.
Did you know…?
- Apple trees take four to five years to produce their first fruit.
- An apple is in the pome family – a fruit whose seeds are embedded in the core of the fruit. Another surprising member of this family is the rose.
- When an apple is sliced in half, the apple core looks like a star.
- It takes about 36 apples to create one gallon of apple cider.
- Two pounds of apples make one 9-inch pie.
- The Chinese apple industry is 5 times the size of the US industry and l0 times larger than the largest European Union based producers, France and Italy.
- University of Minnesota researchers have been breeding apples for almost a century. There are currently 24 University of Minnesota varieties being sold. The Horticultural Research Center (located ½ mile from the Minnesota Landscape Arboretum) was established in 1908 as the University’s Fruit Breeding Farm to develop apple varieties that would thrive in Minnesota.
- Apple varieties differ in many traits, including when they ripen, their texture, taste, and how long they can be stored without losing their flavor. Honeycrisp apples are described as being “explosively crisp.” Honeycrisp apples also store longer than any variety in the world according to its developers at the U of M.
- Zestar apples ripen early in the season (late August) and can be stored up to 2 ½ months in your refrigerator and still taste good!
- Honeycrisp, an apple variety released in 1998, is the Minnesota State Fruit!
- The University of Minnesota recently had a contest to name its most recently released apple, “MN447.” MN447 was developed in 1921 and is the grandparent of the most famous U of M apple, Honeycrisp. It is used in the apple breeding program because it is the most winter hardy apple variety ever released by the University. The winning name? Frostbite!
How to eat apples
- Between August and mid-October, apples are at their peak. If you're not planning to eat them immediately, store them in a cool, dark place.
- Apples will remain crisp and juicy longer (10 times longer!) if you refrigerate them. Keep the apples in the humidifier compartment or in plastic bags with small air holes to keep a high moisture level.
- Apples darken quickly when they are exposed to air. You can keep them looking fresh for cooking or preserving by dipping them in a lemon juice solution--mix three tablespoons of bottled lemon juice with one quart of water. <
- If you want to can apple slices, sauces, and sweet spreads, use only high-quality apples or apples with no signs of decay. Don't can fruit that has fallen from the tree, because they're likely to contain mold spores that can spoil the end result.
- When freezing, pick apples that have crisp and firm textures, and use varieties that are good for making pies and sauces. Frozen apples keep better texture and flavor if they are packed in sugar or sugar syrup. However, you can freeze unsweetened apple slices if you are going to cook or bake them in pies or cobblers. Freeze slices on a cookie sheet and when they are completely frozen, remove the slices and pack them in freezer containers
- The best apple varieties for making dried apple rings, wedges, and chips are firm-textured and tart.
The above information was compiled from:
“Apples for Minnesota and their Culinary Use," a U of M Extension publication
Minnesota Agricultural Experiment Station website
Minnesota Grown’s September 2007 “Pick of the Month” Newsletter
Maine apples. www.maineapples.org/history.html
Apples in America. Exotic Origins. http://exhibits.mannlib.cornell.edu/apples/exotic.htm
Tasting Poster
Three-Column Poster
Home Recipes
Fast-Baked Apples
Number of portions: 10
Portion size: 1/2 apple
- 5 apples, raw, with skin
- 1/4 cup + 1 Tbsp honey
- 2 1/2 cups pineapple juice, unsweetened
Combine the pineapple juice and honey. On the top of the range, warm the pineapple and honey mixture.
Split the apple in half along the core, cut out stems, seeds, and blossom ends. Place cut side down on the pan. Pour in the pineapple honey mix to a depth of 1/4-1/2 inch.
Bake for 35 minutes at 350°F to an internal temperature of 140°F or higher. Serve with some of the baking juice poured over the apples and a light dust of cinnamon. Serve at 140°F or higher.
Apple Crisp with Oatmeal Topping- 5 cups fresh sliced, peeled cooking apples (or canned apples)
- 2 to 4 Tbsp brown sugar
- 1/2 cup rolled oats (regular or quick cooking)
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 2-4 Tbsp butter or margarine
For filling, thaw fruit, if frozen. Do not drain. Place fresh, frozen or canned fruit in a 2-quart square baking dish. Stir in the brown sugar.
For topping, combine oats, brown sugar, flour and cinnamon. Cut in butter till mixture resembles coarse crumbs. Sprinkle topping over filling.
Bake in a 375 degree oven for 30 to 35 minutes (40 minutes for thawed fruit) or till fruit is tender and topping is golden. If desired, serve warm with light ice cream, fat-free vanilla yogurt or whipped topping.
Each serving is 214 calories, 6 g of fat, 42 g of carbohydrate and 2 g of fiber.
To balance your meal add: Homemade Chicken Nuggets, Steamed String Beans and Low-Fat or Fat-Free Milk.
Single Serving Apple Crisp- 1 apple
- 1 T margarine or butter
- 2 T brown sugar
- 1 T flour
- 1 T oatmeal
- 1/8 tsp cinnamon
Combine brown sugar, flour, oatmeal and cinnamon in a cereal bowl. Cut in margarine with a fork until mixture resembles coarse crumbs. Pour dry mixture onto a piece of waxed paper. Set aside. Core and chop an apple. (Peeling is optional) Place in cereal bowl. Sprinkle crumb mixture over the top. Place waxed paper over cereal bowl. Microwave on high for two minutes. Remove and let stand for two minutes. ENJOY!
Apple-Oatmeal Squares- 1/4 cup margarine
- 2/3 cup chopped apple
- 3 Tbsp (packed) brown sugar
- 1 1/4 cups oatmeal
- 1/4 tsp cinnamon
- 3 1/2 cups dry buttermilk pancake mix
Pour 1/4 cup melted margarine in a 9 x 13" baking pan sprayed with nonstick spray. Arrange the chopped apple evenly in bottom of pan; sprinkle cinnamon, brown sugar, and oatmeal evenly over apples. Prepare pancake mix according to box instructions. Pour pancake batter evenly over apples. Bake in a 350°F oven for 30-35 minutes, or until top springs back when touched or toothpick inserted in a couple areas comes out clean. Cut into 10 pieces. Serve with pancake syrup or powdered sugar, if desired.
Apple Muffin Squares
Number of portions: 10
- 1/2 cup white flour
- 1/4 cup whole-grain wheat flour
- 1 Tbsp + 3/4 tsp nonfat dry milk
- 2 1/2 tsp baking powder
- 1 1/8 tsp cinnamon
- 3 Tbsp + 3/4 tsp granulated sugar
- 1/4 tsp salt
- 1/4 cup + 2 1/2 TSP (qtr or chopped) apples, raw, with skin
- 1 large egg
- 1/2 cup + 2 3/8 tsp water
- 1 Tbsp + 1/2 tsp vegetable oil
Blend flour, dry milk, baking powder, cinnamon, sugar, and salt in mixer for 5 minutes on low speed. Add cored and chopped apples (peel if desired).
Combine eggs and water. Add slowly to dry ingredients while mixing on low speed. Mix only until dry ingredients are moistened, 15-20 seconds.
Add oil slowly while mixing approximately 40 seconds on low speed. DO NOT OVERMIX. Batter will be lumpy.
Pour batter into a 9 x 9" pan which has been lightly coated with pan release spray.
Bake until lightly browned: Conventional oven: 425°F for 25 minutes; Convection oven: 350°F for 15 minutes.
For muffin pan: portion batter into muffin pan lightly coated with pan release spray. Fill no more than 2/3 full. Bake until lightly browned: Conventional oven: 400°F for 18 to 20 minutes; Convection oven: 350°F for 12 to 15 minutes
Photos
Use these photos as needed in newsletters, for promotional posters, etc.
Right-click on an image's caption to save a larger, print-ready version of the photo to your computer. Choose "Save link as ..." or "Save target as ..." or "Save image as ..." from the pop-up menu that will appear.
Print-quality photos are JPEG files with maximum size of 1.5 Mb.
 Apples on tree photo by Brett Olson Renewing the Countryside |
 Green Apples photo by Kent Lorentzen Grand Rapids Farmers' Market |
 Apples in Basket photo by Kent Lorentzen Grand Rapids Farmers' Market |
 Honeycrisp Apples with Minnesota Grown label photo by Brett Olson Renewing the Countryside |
