Here are some of the many ways to use apples—in the main course of the meal, in salads, in breads, in desserts, and in other ways. Let the table on page 4 guide you in selecting the best apple variety for each recipe. The flavor, texture, and juiciness of the finished product may vary slightly with the kind of apple used.

Commercially canned applesauce was used in developing the recipes that call for applesauce. If you use homemade applesauce in these recipes, it should be similar in sweetness and juiciness to commercially canned applesauce.

Raw apples may darken when the cut surface is exposed to air, especially if the fruit has touched the iron in a knife blade or chopper. Protect cut apples from darkening by mixing with fruit juice—lemon, orange, grapefruit, or pineapple—before adding other ingredients.