The most colorful apples are the ones that have been exposed to the greatest amount of sunlight and therefore contain more phytochemicals that benefit your health (Robinson, 2013). In her recent book Eating on the Wild Side Jo Robbins talks about how apple trees are trimmed so that more of the fruit is exposed to sunlight making the apples rich in color. The more color they have, the more phytonutrient value.
Choose organic or locally grown apples. The Environmental Working Group lists apples as having some of the highest levels of pesticides on them when compared to other fruits and vegetables. Organic apples are pesticide free. Many times locally grown apples are also organic, but farmers in smaller orchards and farms often cannot afford to go through the organic certification process, so they don’t have the organic label. The best thing to do is to ask the farmer how he or she harvests the apples when you see them at the farmers’ market. Also, locally grown apples are fresher and are grown in smaller orchards that use smaller amounts of harmful pesticides.
Choosing organic also helps to protect the natural habitat in which apples grow. Apples need bees and other insects for pollination – excess pesticide use can negatively effect crops, habitat and bee populations.
See the following sources for more information:
Robinson, Jo (2013-06-04). Eating on the Wild Side: The Missing Link to Optimum Health (p. 229). Little, Brown and Company. Kindle Edition.
Wood, R. (2010). The new whole foods encyclopedia. Penguin Group: New York., NY.