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Sarina’s Sephardic Cuisine app includes over 160 easy to follow recipes, photos and video links to demonstrations. 

Apples Apples and More Apples

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.

NAME

Best Uses

Flavor Characteristic, Appearance

Braeburn

Sauce

Tart, sweet, aromatic, tall shape, bright color

Cortland

Pies, Sauces, Fruit Salad

Tart, crisp, larger than 'McIntosh'

Empire

Pies

Crisp, sweet, red skin

Fuji

Baking

Sweet and juicy, firm, red skin

Gala

Dried, Cider

Mild, sweet, juicy, crisp, yellow-orange skin

Golden and Red Delicious

Sauce

Mild, juicy

Granny Smith

Baking

Moderately sweet, crisp flesh, green skin

Jonagold

Pie, Sauce

Tangy-sweet, Yellow top, red bottom

Jonathan

Sauce

Tart flesh, crisp, juicy, bright red on yellow skin

McIntosh

Sauce

Juicy, sweet, pinkish-white flesh, red skin

Newtown Pippin

Pie, Sauce, Cider

Sweet-tart flesh, crisp, greenish-yellow skin

Rome Beauty

Baking, Cider

Mildly tart, crisp, greenish-white flesh, thick skin

Winesap

Sauce, Pie, Cider

Very juicy, sweet-sour flavor, winey, aromatic,

 

 

Photos above by Mark Greenberg

Videos by Joe Williams