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Apples Apples and More Apples
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Apples are in season and all of them are good to eat. If you haven’t been to an orchard to pick apples, this is a good time to plan a visit and experience picking your own.
This is the season for apple pies, apple crisp, apple cobbler, apple anything. When cooking with apples note
- 1 pound of apples = 2 large, 3 medium, or 4 to 5 small apples
- 1 pound of apples = 3 cups peeled and sliced apples
Tip: When peeling and coring apples, sprinkle with lemon juice to keep from turning brown.
Below is a guide to uses for the various apples available in the markets.
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NAME
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Best Uses
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Flavor Characteristic, Appearance
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Braeburn
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Sauce
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Tart, sweet, aromatic, tall shape, bright color
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Cortland
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Pies, Sauces, Fruit Salad
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Tart, crisp, larger than 'McIntosh'
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Empire
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Pies
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Crisp, sweet, red skin
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Fuji
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Baking
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Sweet and juicy, firm, red skin
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Gala
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Dried, Cider
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Mild, sweet, juicy, crisp, yellow-orange skin
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Golden and Red Delicious
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Sauce
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Mild, juicy
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Granny Smith
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Baking
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Moderately sweet, crisp flesh, green skin
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Jonagold
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Pie, Sauce
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Tangy-sweet, Yellow top, red bottom
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Jonathan
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Sauce
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Tart flesh, crisp, juicy, bright red on yellow skin
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McIntosh
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Sauce
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Juicy, sweet, pinkish-white flesh, red skin
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Newtown Pippin
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Pie, Sauce, Cider
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Sweet-tart flesh, crisp, greenish-yellow skin
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Rome Beauty
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Baking, Cider
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Mildly tart, crisp, greenish-white flesh, thick skin
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Winesap
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Sauce, Pie, Cider
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Very juicy, sweet-sour flavor, winey, aromatic,
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Photos above by Mark Greenberg
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