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.

Today, China is the largest producer, followed by the United States (with the majority of crops coming from Washington).

Varieties

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

Buying Tips

• Avoid bagged apples, if possible. Individual selection and inspection will yield the best fruits.

• The Cortland is highly recommended for salads as it is slow to oxidize.

• 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.

Storage Tips

Place in a plastic bag or on a tray, sprinkle with water, and refrigerate. They’ll be good for several weeks. Keep them separate from other fruits and vegetables. Apples emit ethylene gas, which causes surrounding foods to ripen quickly or, worse, become bitter and turn brown.

Fresh apples can be sliced and frozen. Dried apples should be refrigerated and will keep for many months.

Usage Tips

Most apples begin to oxidize as soon as they are cut, turning the flesh brown almost immediately. The best solution is to soak the slices in apple juice, which will not affect the flavor. Alternatives include adding ascorbic acid, cider vinegar, or lemon juice to water. Oversoaking may alter the texture and taste.

Apples can be dried in the oven, under the sun, or in a dehydrator. Just peel and cut into rings or slices. They can then be used as snacks or reconstituted for baking. 

Mix and match sweet, semi-tart, and tart varieties when using in pies.

Nutrition Notes

The nutritional value of apples has been appreciated for a long time. These fruits also contain pectin, a soluble fiber that has been proven to lower “bad” cholesterol. This same fiber also acts to stabilize blood sugars, which is a plus for diabetics (and prevention).

Try one of our favorite apple recipes:
Country Apples
Brown Bag Apple Pie
Apple Meatloaf