Windfall apples: turning a loss into a tasty gain

Windfalls can be a valuable resource if harvested and processed before rot or mold set in. The critical first step is rigorous sorting—removing all damaged or worm-eaten sections and keeping only the healthy tissue. Processing goal: Convert fallen apples into long-term preserves or fresh dishes based on fruit firmness. The method of processing depends on the condition of the fruit. Very soft apples are best for puree or vinegar, while firmer ones are suitable for juice and baking. All fruit must be washed under running water to remove soil and leaf debris before use.