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 | | Search results for the keyword(s): apple preparation | | | Additional Related Content | | |
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| 100 document(s) found |
| Shown: 1 - 10 Next 10 |
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| A variety of apple that is very firm with sweet and slightly tart flavor. It may range in color from greenish-gold to red and is popular as a snack or served in salads and ... |
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| A small variety of apple that is slightly larger than a crab apple, but much smaller than a traditional apple. The Crimson Gold Apple was developed as a cross between a Newton and ... |
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| A fruit that comes from the Pacific Rose family of apples, this apple is a cross between a Red Dougherty and a Golden Delicious. It is a larger apple with a pinkish-red colored ... |
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| A beverage produced from pressing the pulp of apples to extract the liquid. Sweet cider is apple juice that has been pasteurized, but has no alcohol content. Hard cider is juice ... |
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| A smaller variety of apple that is slightly larger than a crab apple, but much smaller than a traditional apple. The Crimson Gold Apple was developed as a cross between a Newton ... |
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| A tool used to extract the core from the apple without cutting the apple into sections and then individually cutting out each part of the core. This tool has a circular cutting ... |
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| A small apple with a green and red colored outer skin covering a white, firm textured, juicy inner flesh that provides a tart to sweet flavor. It is an apple that can be used for ... |
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| A medium size apple with red color with some striping on a creamy yellow background. The ambrosia apple does not have a long storage life so it should be used within approximately ... |
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| A variety of apple that has bright red and pale green outer skin and a cream colored crisp yet juicy inner flesh. This apple has a sweet yet slightly tart flavor and it is an ... |
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| A small apple that has a red outer skin and a cream colored fine textured flesh. This apple has a very sweet flavor with a high sugar content and is a considered a good apple for ... |
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