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VARIETIES of Apples

Here's a guide to some of the top varieties:


List of Ingredients






Braeburn: Originally from New Zealand, the color of
this apple varies from orange to red over a yellow
background. Aromatic, juicy and crisp with sweet-spicy
flavor. Great for snacking and baking. Available
October through July.
Cameo: This variety was discovered as a chance
seedling in a Washington state orchard in the 1980s.
With red striped skin over a creamy background, this
sweet apple with a snappy crunch makes an excellent
snack or delicious dessert. Available October through
August.
Empire: A cross between Red Delicious and McIntosh,
this apple is a solid red color. Sweet, tart and
crisp. Good for snacking and salads. Available
September to July.
Gala: Pinkish-orange stripes over a yellow background
are the signature of this crisp, aromatically sweet
apple originally from New Zealand. Snacking and salads
are primary uses. Available September through June.
Golden Delicious: An all-purpose yellow-green apple.
Mellow and sweet, this apple is good for eating out of
hand, baking and salads. Once cut, the flesh stays
white longer than other apples. Available year round.
Granny Smith: Green, tart, crisp, juicy and versatile,
this all-purpose apple is a favorite for baking,
cooking and snacking. Available year round.
Fuji: Introduced to the U.S. from Japan, this
super-sweet apple is a great substitute for sugary
snacks. It's also excellent for baking and salads.
Available year round.
Jonagold: This orange-tinted apple has a tangy-sweet
flavor. Excellent for fresh eating and cooking.
Available September through April.
McIntosh: Red and green in color, this tangy, tender
apple is ideal for snacking and sauce. Available
September to July.
Pink Lady: A bright pink-colored apple originally from
Australia with firm-crisp flesh and a unique
tangy-tart flavor. Snackers and bakers give this
variety high marks. Available November through August.

Red Delicious: With deep red skin and a mildly sweet
flavor, this is the most popular apple in the United
States. A favorite to eat out of hand. Good in salads.
Will turn mealy over time. Available year round.
Rome Beauty: Bakers love this brilliant red apple. The
variety holds its shape well when cooked and its sweet
flavor improves with the heat of the oven. The fruit
sometimes has a pink core, which can give applesauce a
touch of color. Available October through June.


Recipe



TIPS AND TIDBITS
When buying apples, look for firm, bruise-free apples.
Overripe apples will feel soft and the texture will be
mealy or mushy, writes cookbook author Olwen Woodier.
Color and shape, which are strictly cosmetic, don't
matter when it comes to flavor, says California Apple
Commission president Kenton Kidd. .
Figure that a medium apple about 2 3/4 inches in
diameter will yield about 1 1/3 cups sliced or chopped
apples or about 1/2 cup sauce; a large apple 3 3/4
inches in diameter will yield about 2 cups sliced or
chopped and 3/4 cup sauce. About 4 small, 3 medium or
2 large apples equal 1 pound.
Store apples in the refrigerator (away from
strong-smelling foods to prevent them from absorbing
unpleasant odors) in perforated plastic bags to
prevent them from drying out. Depending on the
condition when purchased, apples should last anywhere
from two to three months. At room temperature, apples
will last only a week.
A medium apple has about 80 calories, lots of fiber
with about two-thirds of it found in the peel, a good
amount of the mineral boron and small amounts of
potassium. Apples are devoid of fat, cholesterol or
sodium, but are rich in flavonoids and polyphenols,
which are antioxidants.