Apples

As a substitute, in a pinch, you can use Pears, they are similar in texture and natural sweetness, also good for baking and cooking. Quinces, although they are harder and more tart, they work well when cooked. Stone fruits such as peaches, nectarines, or plums can substitute for apples in many dessert recipes, offering a softer texture and a sweeter taste.

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Apples are a good source of dietary fiber and vitamin C. They also contain various antioxidants and dietary fiber, which are beneficial for heart health, weight management, and digestion. Eating apples with the skin on maximizes their nutritional benefits, as the skin contains additional fiber and nutrients.

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To keep apple slices from browning, soak them in a mixture of one part lemon juice to three parts water. Store apples in a cool, dark place or in the refrigerator crisper to extend their shelf life. Keeping them away from other fruits will prevent them from ripening too quickly, as apples give off ethylene gas. Freeze slices on a baking sheet before transferring to a freezer bag. This prevents them from sticking together and allows for easy portioning.

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Apples can last up to three weeks when stored in the fridge and about a week at room temperature. Frozen apples maintain good quality for about 6 months, making them suitable for later use in cooked dishes or smoothies. They're typically found in the produce section of grocery stores. You can also find apple-based products like apple juice or apple sauce in the juice aisle or condiments section, respectively.

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