Apples are a symbol of fall. They remind us of children heading back to school, leaves turning, and needing a sweater to ward off the chill of a crisp afternoon. Red, green or golden, they are one of the ultimate easy, tasty, good-for-you snacks. Whether you pick them by the bushel at a nearby orchard or harvest them from the large variety available at the market, let's get to the core of this delectable fruit.

Nutritionally A-Peeling

You know what they say about an apple a day... Apples are a fine source of vitamin C. One medium apple supplies about 15 percent of a day's worth and only 80 calories. They are also a good source of vitamin A.

Leave the vegetable peeler in the kitchen drawer and you'll get plenty of fiber too. Eating your apple with the skin on gives you twice as much fiber—about four grams in all—than if you peel it. You'll also be snacking on more vitamins and minerals.

Cider House Rules

Look for very firm apples, with no bruises or broken skin. You can store apples at room temperature for up to a week or in the refrigerator for up to six weeks. For food safety reasons, it's a good idea to avoid unpasteurized apple cider because it may contain harmful bacteria. All unpasteurized juices carry a government warning label.

How Do You Like Them Apples?

Raw apples are wonderful sliced and added to salads. They also add crunch and texture to rice and other grain dishes. Nothing could be more fall-like than a simple baked apple. Cooked apples have a role in sweet and savory recipes. They are awesome in cakes, pies or tarts, as well as in sauces for poultry or pork.

Celebrate apples with these FoodFit recipes: