With all the apple varieties to choose from, it is sometimes confusing when it comes to picking the right one for the flavors you want
Apples are delicious and good for you - but with all the varieties available, which one is the right choice for snacks, baking, and juicing? The following list will help you pick out the right apple for your next cooking project.
Braeburn - perfect blend of tart and sweet. A New Zealand native, it is widely available and grown in the U.S. Great snack, but can also be used for sauce and baking. Freezes well.
Crispin - all-purpose variety that is sweet and crisp. Formerly called Mutsu and originated in Japan.
Fuji - more sweet than tart. This variety has been around at least since the 1930s. Delicious snacking due to its firmness, but reportedly does not hold up as well for baking as other varieties.
Gala - among the most popular varieties. Another sweet snacking apple, but can also be used for baking and sauce.
Golden Delicious - can be used in almost any dish or for snacking. These sweet apples have a thin, yellow skin. When used for baking, sugar can be reduced as these apples are truly among the sweetest.
Granny Smith - tart and green. Great for snacking, baking and sauces if you like a purely tart flavoring. Granny Smiths are commonly used for caramel apples as well.
Jonagold - This is a great apple for eating. The flavor changes, however, when heated so may not be ideal for baking. The Jonagold is bred from Jonathan and Golden Delicious.
Jonathan - a real staple/all-purpose apple. Tart, but complements all types of recipes as well as being a good snack apple.
McIntosh - another popular variety for eating fresh. It is not recommended for baking as it becomes mushy with heat.
Red Delicious - perhaps the best known of all apples, but decidedly not for cooking of any kind.
Rome Beauty - one apple that is better for cooking than eating fresh. Called the "baker's buddy." Keeps well, too.
Winesap - as its name suggests, the flesh tends toward a "wine" flavor.
Apples are now available year-round, but the true growing season peaks in October. That's why the fall season usually brings an abundance of apple varieties to the supermarket. Keep apples in the refrigerator and they will last much longer than at room temperature.
If you're making pies, use a mix of the recommended baking apples for an all-round uniquely apple-pie flavor.
One final note:
don't forget apples for your fruit salads. Any apple species that is
recommended for snacking will be a great salad accompaniment.
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