Apples may be the most versatile fruit and are a healthy choice as well. There are many varieties and each has a particular flavor, texture, and use.
There are more than 7,000 apple varieties, many of which are sold according to region. Selection should be based om intended use – some will be high in sugars while others are more tart. The most familiar types include:
Braeburn (gold to red) – baking, freezing, fresh, pies, sauce
Cortland (red) – baking, fresh
Crispin/Mutsu (green) – baking, fresh, sauce
Fuji (yellow-green to red) – freezing, fresh
Gala (yellow/orange with striping) – baking, fresh, sauce
Golden Delicious (yellow when ripe) – baking, freezing, fresh, pies, sauce
Granny Smith (bright green) – baking, freezing, fresh, pies, sauce
Jonagold (greenish-yellow with a blush) – baking, fresh, pies
Jonathan (red) – fresh, dried
McIntosh (green-yellow with striping) – fresh, sauce
Pippin (green or orange, although there are several varieties) - baking, fresh, pies, sauce
Red Delicious (red-ruby) – fresh
Rome Beauty (red) – baking, pies
Winesap (red) – baking, cider, fresh, sauce
• Avoid bagged apples, if possible. Individual selection and inspection will yield the best fruits.
• Tart apples (Granny Smith/Pippin) tend to hold their shape better when baking. Add sugars for balance. Granny Smiths are the preferred choice for caramel apples.
• When in season, buy locally. Markets and stands will have unique varieties. These may not be perfect, however. Expect some blotching and a rougher texture.
Place in a plastic bag or on a tray, sprinkle with water, and refrigerate.