A baking apple is used primarily for cooking, reserved for those special occasions when a sweet, natural taste is required in a recipe. They’re also larger and can be tarter than your average garden apple. Some varieties have a firm flesh that doesn’t break down when cooked in a pie or on the skillet. Once you have them in your pantry they can be reduced into a sauce, apple butter or fruit preserves, or you could bake them in the oven and served with a homemade custard.
How to Store
– Store immediately in the coldest part of the walk-in cooler (lower shelf and farthest away from the entry door).
– This fruit is very susceptible to damage from the heat of the kitchen. Warm temperatures will cause the texture of the flesh to be mealy and soft.
– Store exposed product away from drafts from the cooler fan. Always keep in the original cartons or the original bags. Exposed fruits will shrivel and rapidly dehydrate.
– Do not stack product on top of the cases or cause the apples to be crushed.
– Remove any fruits with decay, damage or those that begin to mold immediately.
– Follow good rotation practices, first shipments received should be used first.
– Fresh apples have an expected shelf life of 6-7 days. Plan to rotate frequently to maintain maximum quality.
– Prepare as needed. Try not to use the product from the previous day.
– Avoid placing apples on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.
– Always limit the time the product is out of refrigeration.
– Give apples a quick cold water rinse in a sanitary colander and drain well immediately prior to usage.