Also called broccoli raab, Choi sum and Chinese flowering cabbage, it is a great braising vegetable
Granny Smith apples are light green in color. They are crisp, juicy, tart apples which are excellent for eating raw and cooking, but mostly eating raw. They also are favored for salads because the slices do not brown as quickly as other varieties. It also tends to have a harder texture than other green apples.
Very good for eating fresh, cooking & in salads. They’re also the primary ingredient for a Granny Smith Apple pie.
Good-quality Granny Smith apples will be firm with smooth and clean skin. Granny Smith apples are a deep green with an occasional pink blush of the cheeks.
Test the firmness of the apple by holding it in the palm of your hand. (Do not push with your thumb). It should feel solid and heavy, not soft and light.
Avoid product with soft or dark spots.
If the apple skin wrinkles when you rub your thumb across it, the apple has probably been in cold storage too long or has not been kept cool.
To store, keep apples as cold as possible in the refrigerator.
Apples do not freeze until the temperature drops to 28.5°F.
Apples won’t ripen further after being picked. Some apples will convert their starches into sugar after being picked, but this is known as “curing”, and is best achieved by leaving fruit in the refrigerator – never sitting at room temperature.