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Events

Oct 30 2014

School of Health Professions Offers Health Fair Events Nov. 3 - Nov. 7

Oct 29 2014

NYIT Medical Students Deliver Hands-On Care at Health Screening Events

Oct 22 2014

Turkish Art Exhibit Opens at NYIT Gallery 61

Oct 10 2014

TEDx Explores Harmonic Tectonics

Oct 03 2014

NYIT Students Surpass the $1 Million Mark in Combined Earnings from Internships

Nov 03 2014

Online Workshop for Faculty on Classroom Management

Nov 01 2014

“The Year of Turkey 2014” - The Heritage of Turkish Art Exhibition (Extended Through November 12)

Nov 03 2014

Energy Minor Information Session

Nov 03 2014

“The Year of Turkey 2014” - The Heritage of Turkish Art Exhibition (Extended Through November 12)

Nov 04 2014

Internship Certificate Program - Orientation I

Food of the Month

Welcome to the NYIT Dining Services Food of the Month.  
Here you will find great seasonal Foods from our kitchen to yours!
 

September: Apples

This Food of the Month has been provided to you by Chef Pilar Visconti.

Apple Facts

Archeologists have found evidence that humans have been enjoying apples since at least 6500 B.C. The apple tree originated in an area between the Caspin and the Black Sea. Apples were introduced to New York by the European settlers who brought seeds with them in the 1600s. The apple is the official state fruit of Rhode Island, New York, Washington, and West Virginia. The apple blossom (Pyrus coronaria) is the official state flower of Arkansas and Michigan.  Apple varieties range in size from a little larger than a cherry to as large as a grapefruit. There are apples that have an aftertaste of pears, citrus, cinnamon, cloves, coconut, strawberries, grapes and even pineapple!  

In 2002, the average U.S. consumer ate an estimated 15.8 pounds of fresh-market apples, and 26.4 pounds of processed apples, for a total of 42.2 pounds of fresh apples and processed apple products.  Sixty percent of the 2002 U.S. apple crop was eaten as fresh fruit, while 39 percent was processed into apple products, and 1 percent was not marketed. Of the 39 percent of the crop that was processed, 18 percent was used in juice and cider; 3 percent was dried; 2 percent was frozen; and 12 percent was canned. Other uses include the making of baby food, apple butter or jelly, and vinegar.Apples have five seed pockets or carpels. Each pocket contains seeds. The number of seeds per carpel is determined by the vigor and health of the plant. Different varieties of apples will have different number of seeds.

Planting an apple seed from a particular apple will not produce a tree of that same variety. The seed is a cross of the tree the fruit was grown on and the variety that was the cross pollinator.   Apples ripen six to ten times faster at room temperature than if they were refrigerated. For optimal storage, apples should be kept at 35-40 degrees with relative humidity of 80-90%.   Apples are a member of the rose family.   A bushel of apples weights about approximately 42 pounds.

It takes energy from 50 leaves to produce one apple.   Fresh apples float because 25% of their volume is air (thank goodness, or none of us would have ever experienced bobbing for apples!). 

 

Look out for the October Food of the Month!