The U.S. Department of Agriculture (USDA) established apple grades in 1923. USDA currently has three grade standards: U.S. Extra Fancy, U.S. Fancy, and U.S. No. 1. The Washington State apple industry has two additional grades, Washington Extra Fancy (a higher standard than U.S. Extra Fancy) and Washington Fancy (a higher standard than U.S. Fancy).
Idaho apples are packed by standards that exceed USDA standards.
Apples are packed into 40-pound cardboard shipping containers according to their grade, and their size. The largest apple size is 48, meaning 48 apples of this size will fit into a 40-pound carton. The smallest size is 216, meaning that 216 apples of this size fit in a carton.
Source: US Apple Association
Apple Nutrition Facts
Apples are a rich source of phytonutrient (plant-based) antioxidants. Apples and apple juice are two of the best sources of the mineral boron, which may promote bone health. Apples contain natural fruit sugars, mostly in the form of fructose. Because of apples' high fiber content, the fruit's natural sugars are slowly released into the bloodstream, helping maintain steady blood sugar levels.
One Pound = 4 small apples, 3 medium apples, or about 2 large apples One 9" or 10" pie = 2 1/2 pounds (4 to 5 large, 6 to 7 medium, or 8 to 9 small apples) One pound sliced = about 2 3/4 cups One pound diced = about 3 cups Peck = 10 1/2 pounds Bushel = 42 pounds
Large = 3 3/4 inches, 2 cups sliced or chopped Medium = 2 3/4 inches, 1 1/3 cups sliced or chopped Small = 2 1/4 inches, 3/4 cup sliced or chopped
What is a serving?
One medium apple Six ounces of 100% apple juice 1/2 cup applesauce
Click on the link below to download this information and print an informative full-color sheet.
Select apples that are bruise-free, and handle them gently to prevent bruising. Select apples that are firm to the touch for the best flavor and crunchiness. Store apples in the refrigerator to slow ripening and maintain flavor. Properly stored refrigerated apples can have a shelf life of 90 days or more.
Store apples away from strong-smelling foods to prevent them from absorbing unpleasant odors. Wash individually-sold apples in cool water before serving. Coat apple slices and dices in a mixture of one part lemon juice to three parts water, or in vitamin C fortified 100% apple juice, to retard browning.
Idaho Apple Commission, Parma Idaho, (208) 722-5111