Also called broccoli raab, Choi sum and Chinese flowering cabbage, it is a great braising vegetable
The Japanese apple known as Fuji took the United States by storm in the 1980s. The combination is a clear winner; The color, juice and firmness of a Red Delicious combined with the heirloom flavor of a Ralls Janet.
Excellent for eating fresh & in salads; Good for pies & sauce.
A good-quality Fuji apple will be firm with smooth and clean skin. The coloring is usually yellow-green with red highlights, but will sometimes have either a pinkish blush or be nearly all red.
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.