For a nutritious, high-fibre low fat snack, rinse off, buff and eat as is.

Apples also have many other uses: baked with cinnamon and brown sugar; sliced and dried (Pennsylvania-Dutch schnitz); simmered into a sauce; turned into pies, dumplings, cobblers, crumbles and brown bettys; incorporated in salads; and made into a flavorful spicy sherbet (starting with a rich, thick applesauce).

To freeze for pie fillings and sauces, sprinkle 1 L (4 cups) of peeled, sliced apples with 1 mL (1/4 tsp) ascorbic acid powder and 25 mL (1/4 cup) cold water. Turn gently to coat fruit on all sides. Toss with 25 mL (1/4 cup) granulated sugar. Pack, label and freeze for up to one year.

Before using, frozen apple slices should be thawed for one hour or so (remember to allow for the sugar added prior to freezing).