Apple season typically runs from August all the way through October. Have you made it out to pick apples yet? It is a great family activity and if you go to an apple orchard you will get to pick your own apples right off the tree (and maybe, if you’re lucky, get a hayrack ride, too!). When you buy or pick apples, make sure you pick apples that are free of bruises and bugs, as well as smooth and shiny.

Apples are full of good nutrients. The old saying of “an apple a day keeps the doctor away” is a true statement even in today’s world. Most of the nutrients in an apple are found in the skin, so don’t cut it off. It is also a source of fiber.

If you want your apples to last a long time, store them in the refrigerator or in a cool, dark place. If you store apples on the counter they will ripen faster, so you will need to eat them faster.

Did you know that there are over 8,000 varieties of apples grown around the world? That’s a lot of apples. Some are good for cooking, others snacking, and then there are those that are perfect for apple pie.

Here are a few different types and what they are commonly used for:

Red Delicious: A bright red apple with mild sweetness and best eaten on it’s own or as a salad topping.

Granny Smith: A bright green apple with a tart taste. Best for applesauce or apple pie.

Gala: A reddish-yellow skin and tart flavor. Used for almost anything, eating or cooking. 

Jonathan: The best baking apple there is, Jonathan apples are a little sweet and a little tart with a red skin and golden spots.

Pink Lady: A very sweet apple, with a pink skin. Pink Lady apples are great on their own, in cooking, or for salad toppings.

If you pick apples and find yourself with too many apples on hand, check out this recipe below for homemade applesauce.

Easy CrockPot Applesauce


  • 4 Apples
  • ½ lemon, juiced
  • ½ tsp cinnamon
  • 1 tsp vanilla
  • ¼ cup water


  1. Peel, core, and slice apples and place into slow cooker.
  2. Add lemon, cinnamon, vanilla, and water.
  3. Cook on high 4-6 hours.
  4. Smash with potato masher until desired consistency.
  5. Spoon into jars or containers, refrigerate.


Food and Nutrition Magazine

Recipe from: RealMomNutrition