Estimates based on 1/4 cup serving

Raw-have apple slicers for each room to use , (about 1/4 apple per serving, 14.5-15 servings per pound)

Baked-as pieces (about 6-7 servings per pound), or mashed (

Chopped-add to other fruits in a salad


Apples typically last for a few weeks after picking.  Keep in mind that apples from Washington took at least a week to get to you.

Have fruit salad on the menu every week or two. Use up any fresh fruit before going bad.  Add canned fruit until you have enough for everyone.  This also helps because you get mixed fruit with no grapes or cherries.


Apple Crisp: Peel and slice apples. Bake until softening (can also do in a pot on the stove).  Add crumble (oatmeal, cinnamon, brown sugar, melted butter/margarine). Bake until crumble browns and apples are soft. This can be your fruit and whole-grain.

Deconstructed Apple Pie: Serve baked slices with graham crackers (kids can crumble the graham crackers onto apples.  This can be your fruit and whole-grain.

Serve raw with cream cheese, animal crackers, cheese cubes, or other grain or protein. be sure to blanch or change to appropriate fruit for younger children.

Red/White/Blue Salad:  Cut up red fruit (Apples with red peels, watermelon, strawberries). Cut up white fruit (apples without peels, bananas).  Add blue fruit (blueberries, blackberries).