Frequently Asked Questions
Like barcodes on everyday products, these stickers help shoppers and grocery store clerks to identify apple/peach varieties, helping stores to keep track of their inventory so they can keep their fruit in-stock and fresh! Many of these “price look-up,” or PLU stickers contain barcodes that scan at the register.
We are a wholesale operation, so we are not set up to supply individuals. However, you can buy whole boxes of our fruit from your local retailer.
Apples and other produce (e.g., pears, bananas, peaches, potatoes) contain an enzyme that reacts with oxygen and iron-containing phenols that are also found in the apple. You see the browning when the fruit is cut or bruised because these actions damage the cells in the fruit, allowing oxygen in the air to react with the enzyme and other chemicals.
To slow browning, coat apple slices and dices in a mixture of one part lemon juice to three parts water- or vitamin C- fortified 100% apple juice.
Yes, apples maintain quality and flavor longer when kept refrigerated.
Apples have a natural, protective layer of wax by nature. After they are picked, the apples are brought to our packing house to be packed into boxes and sold to your supermarket. During the packing process, the apples are washed, removing this naturally occurring layer of wax. In order to protect the fruit before it goes to the store, we apply a food grade wax that is completely safe for eating. Wax coatings help to retain moisture and maintain that crispy crunch of your favorite apple. Each piece of produce has only 1-2 drops of wax.
Peaches develop a sweet aroma when ready to harvest. When gently pressed, they will yield a little, and the background color will change from greenish to a creamy or yellowish/red color depending on the variety. If they are not quite ready, keep them out a day or two at room temperature.
The red color you see is similar to any red fruit…strawberries, raspberries, peaches that have red outer skin and then red in the flesh. Certain weather conditions during the growing season are prone to producing the right conditions to allow the red color from the outer skin to transfer to the flesh. Apples with particularly deep red skin are prime candidates for this to occur. Red Rome apples are well-known for having red coloring transferring to the flesh. This is 100% harmless, natural and perfectly okay to eat and enjoy. We have customers who prefer apples like this for making applesauce because they prefer the natural pink hue.