Choose the Right Apple – Baking, Snacking, Salads

While apples can be found in grocery stores all year long, there is a huge difference between a lovely, ripe, firm piece of fruit and a mushy, mealy discolored blob. Fall, of course, is the best season to buy and eat apples; this is also the time when the price is the lowest.

Personally, I am a HUGE fan of apples, provided they are extremely crunchy. To me, there is nothing less appetizing than a Red Delicious, but a Honeycrisp or a Crispin is very high on the list.

It’s interesting that different types of apples have different features, making some good raw and others best cooked. Within the past decade, I’ve noticed a much wider variety being offered in every store, even places like Walmart. If you’ve never experimented with some of these, it’s definitely worth a try.

Apples for Cooking:

These are excellent when lightly sautéed, either as a side dish or as part of a meat-based entrée.

  • Granny Smith
  • Cortland
  • Gravensteins
  • Fuji

Applesauce:

If you’re inclined to make your own, these are good options.

  • McIntosh
  • Honeycrisp
  • Empire
  • Golden Delicious

Apples for Salads:

Look for something crunchy and slice it thinly.

  • Granny Smith
  • Gala
  • Jazz
  • Ginger Gold

Apples for Baking:

When baking, the sturdier the apple, the best.

  • Pippin
  • Winesap
  • Golden Delicious
  • Cortland
  • Rome Beauty
  • Jonagold

Apples for Snacks:

  • Braeburn
  • Honeycrisp
  • Fuji
  • Gala 
  • Jazz
  • Crispin

Apples for Rosh Hashanah:

All apples turn brown after cutting, but certain types keep a bit better (mind you, nothing lasts forever, and a cut apple is best eaten quickly).

  • Gala
  • Cortland
  • Empire
  • Cameo
  • Ambrosia

Caramel Apples:

Use something sour to balance the sweet coating. Granny Smith works wonderfully.

 

What is your favorite apple?

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