|
|
| Braeburn Apple |
 |
 |
|
Serving Size: 1 medium with skin |
|
Amount Per Serving After Cooking |
| Calories |
80 |
Total Fat |
0g |
| Sodium |
0mg |
Total Carbs |
22g |
| Dietary Fiber |
5g |
Protein |
0g | |
 | |
| General Information: The Braeburn apple, developed in New Zealand, is red-flushed and striped over greenish-gold skin. The Braeburn is a good eating apple with firm, juicy flesh and sweet-tart flavor. They are also good for dicing and tossing into salads. U.S. Braeburn are available year-round.
Selection and Storage: Look for firm, smooth-skinned apples free of bruises and gouges. A dry brown patch on the skin (scald) does not affect the taste. Apples should have a fresh, not musty, smell. Store in a plastic bag in the refrigerator.
Preparation and Cooking Tips: Braeburns are excellent sliced raw with cheese and a good choice for cooking in pies and applesauce. If serving raw, be aware that cut apples will discolor. To keep apples from browning, toss with citrus or apple juice, or dip in acidulated water. |
Articles:
Grape-Apple Salad Recipe
submitted by Dr. Gary Farr 1/4/2002
|
|
