Apples, Anyone?
Source of Recipe
Grandpoohbah
We Are the Apples of Your Pie! When making pies, choose an apple with good
Cortland: The Cortland is juicy and slightly tart. Works great in double-crust pies,
cobblers, and crisps. Golden Delicious: The Golden Delicious is sweet, with a rich,
mellow flavor. An excellent all-around cooking apple. Jonathan: The Jonathan is
moderately tart, with a rich, slightly spicy apple flavor. Holds its shape well. Try in
open-faced tarts and pies.
McIntosh: The juicy and crisp McIntosh tends to break down when cooked, so it's
best suited for double-crust pies, cobblers, and crisps. Rome Beauty: The Rome
Beauty is one of the best baking apples. It is a richly flavored hard apple. Perfect for
all kinds of baking.
Baldwin: The Baldwin is fairly tart apple that has just a touch of sweetness. A good
all-purpose cooking apple. Northern Spy: Firm and sweetly tart, the Northern Spy is
especially suited for open-faced pies and tarts.
Granny Smith: One of the most popular apples used in baking and cooking. The
Granny Smith is tart and crisp. Makes a good all-purpose cooking apple.
Winesap: The Winesap is very firm and aromatic, with a spicy bite. A great
combination of tart and sweet flavors
. Jonagold: A blend of Jonathan and Golden Delicious apples, offering a unique
tangy-sweet flavor. With a yellow-green base and a blush stripe, Jonagold is
excellent both for eating fresh and for cooking.
Arkansas Black: A medium to large apple with a deep purplish color. Firm, coarse
texture and good flavor. Good for sauce, pies and baking
Ida Red: The much under-appreciated Ida is a cross of the Jonathan and Wagener
varieties. Bright red with a distinctive tangy and tart Jonathan-like flavor, the Ida is
bigger than the Jonathan and can be relied on to keep its shape during baking.
Empire: A red, medium sized McIntosh-type fruit. Firm-textured and slightly tart, the
much underrated Empire is a fine all purpose apple good for sauce, pies, baking,
salads, fresh eating and freezing.
Liberty: The Liberty is a small to medium sized McIntosh type also. It is tart with a
coarse texture and red over green color. It is good for sauces, pies, baking and
freezing.
Mutsu (Crispin): This large, yellow-green fruit is very juicy and has a mostly sweet
flavor. It is great for fresh eating, salads, freezing, sauce, pies and baking. Ozark
Gold: The Ozark Gold is a large, yellow fruit resistant to russetting and fine for eating
fresh, baking in pies and cakes and making sauce.
Spartan: Also a McIntosh type, the Spartan is a semi-firm, medium-sized, dark red
fruit. It has an aromatic, fine flavor and is well suited to sauce, pies and baking as
well as fresh eating.
York: Firm, crispy and juicy, the shiny red York (also known as York Imperial) has
a winy flavor and firm texture that make it a good candidate for baking. This apple is
medium to large sized and also great for eating fresh, as well as sauce and pies.
The following varieties are better suited for making applesauce or eating raw: Fuji:
The Fuji was developed by crossing the Japanese Mutsu (Crispin) with a California
Winesap. Its spicy, crisp sweetness makes it excellent out of hand or as applesauce.
Varies from yellow-green with red highlights to very red.
Gala: Has a similar shape to the Fuji, but a more polished look. Although the skin
may be thicker and more leathery than that of the Fuji, the flesh is just as inviting. A
crisp, sweet taste that can't be beat. Heart-shaped and medium sized, the Gala has a
distinctive yellow-orange skin with red striping. Great for salads or as an
'out-of-hand' snack!
Braeburn: High impact flavor. The sweet, crisp, aromatic Braeburn blends sweetness
and tartness just right for snacks and salads. Its color varies from greenish-gold with
red sections to nearly solid red.
Red Delicious: America's favorite apple, right up there with baseball and hot dogs for
all-American popularity. A five star snacking apple. Mild-flavored, sweet and juicy.
Red Delicious has a deep ruby skin and a classic heart shape.
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