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As a result of the Honeycrisp apple's growing popularity, the government of Nova Scotia, Canada, spent over C$1.5 million funding a five-year Honeycrisp Orchard Renewal Program from 2005 to 2010 to subsidize apple producers to replace older trees (mainly McIntosh) with newer higher-return varieties of apples: the Honeycrisp, Gala, and Ambrosia.
Here are some of the best reasons to add a bushel of apples to your shopping list and tasty ways to eat “an apple a day.” Apple nutrition facts. One medium apple has: 95 calories. 0.5 grams ...
Read the label of pasteurized ciders and if possible, avoid ones with unnecessary added ingredients, like added flavors, preservatives and sugar. You can pasteurize fresh apple cider at home, but ...
It is the first widely grown apple variety developed in Washington. [5] The apple ripens at the same time as the Red Delicious and is expected by producers to replace a large part of Red Delicious stocks. The Cosmic Crisp apple was made available to consumers in 2019, [6] after twenty years of development. [7] [8]
Apple cider (also called sweet cider, soft cider, or simply cider) is the name used in the United States and Canada for an unfiltered, unsweetened, non-alcoholic beverage made from apples. Though typically referred to simply as "cider" in North America, it is not to be confused with the alcoholic beverage known as cider in other places, which ...
The bottom line on apple cider vinegar For now, the best-researched health benefit of apple cider vinegar is for lowering blood sugar. Still, Johnston considers vinegar a worthwhile addition to ...
It is a favorite for eating plain, as well as for use in salads, apple sauce, and apple butter. [12] [13] America's Test Kitchen, Food Network, and Serious Eats all list Golden Delicious apples as one of the best apples for baking apple pie due to its balanced flavor and its high pectin content that allows it to stay intact when cooked. [14 ...
'Macoun' apples are a cross between the 'McIntosh' and 'Jersey Black' cultivars. [1] The Macoun ("Ma-cown," after the variety's namesake, Canadian horticulturalist W.T. Macoun, but sometimes also pronounced either "Ma-coon" or "McCowan") was developed at the New York State Agricultural Experiment Station in Geneva, by Richard Wellington.