Glossary - Ingredients

Apple

Apple is representative fruit of fall and winter. Enjoy it raw or cooked

What is apple?

Apples (りんご in Japanese) are one of the most widely cultivated fruits in the world. They are enjoyed raw and also cooked in various methods such as baking, fermenting, drying, and stewing. Apple pie is known for its balanced sweetness and tartness, making apples the beloved fruit year-round. Japanese apples are highly regarded for their quality and taste. They have wide selection of varieties including Fuji, Tsugaru, and Orin.

Nutrition facts

Apples contain small amounts of vitamin C, potassium, and polyphenols. They also contain both soluble and insoluble dietary fiber, particularly pectin, which helps regulate stool consistency and lower cholesterol. The skin and flesh are rich in antioxidants, including procyanidins and quercetin, while the peel is rich in them.

Storage to prevent food loss

Apples can be stored at room temperature for approximately 1-2 weeks and in the refrigerator for 1-2 months. Apples release ethylene gas, which promotes ripening, and this can cause premature spoilage of other fruits and vegetables stored in the same refrigerator. When storing them in the refrigerator, it is safe to wrap them individually in a storage bag. If cut and frozen, they can be stored for 1-2 months and can also be used in cooking.

Trivia

There are red and green apples. Many red apple varieties are very sweet, while green apples are characterized by their sour taste and crisp texture. The difference in color is due to the pigments contained in the skin; red apples contain a lot of anthocyanins, while green apples contain a lot of quercetin.