With over 7,500 varieties of apples available worldwide, it is no wonder most people are confused about which apple is best for each purpose. Apples appear in a wide selection of hues spanning from lemony-yellow to bright yellow-green to crimson red. The flavors range from sweet to tart and the textures from mealy to crisp. Apples are the primary fruit consumed by Americans and over 10 billion pounds are produced each year in the USA alone.
Selection:
Choose apples that are firm, with no bruises or broken flesh, and heavy for their size. Organic apples may not be as ‘pretty’ but the taste will often be superior. Also, smaller apples tend to have a better flavor and texture than larger ones.
Storage:
To help apples stay juicy and crisp longer, refrigerate them in perforated plastic bags. A large basket of apples can be stored in an area that’s cool and well ventilated: 32-40ºF (0-4ºC) is ideal. Cover with sheets of perforated plastic to help retain humidity.
Cleaning:
Spraying produce with vinegar is the best way to remove surface wax, pesticides and bacteria. Prepare a solution of 1 part distilled vinegar to 3 parts tap water in a spray bottle. A thorough rinse under cool running tap water afterward will remove any unwanted vinegary flavors. Incidentally, any firm, smooth-skinned produce can be washed this way. It is also important to note that most of the insecticides used on apples collects in the seeds and core, and, unless the apples are organic, these should not be eaten or used in cooking.
Best Choice:
Slices for salads and trays: Cortland, Empire, Golden Delicious & Tydeman Red won’t discolor when cut.
Applesauce: Gravenstein, Jonagold, Jonathon, Macoun, McIntosh, Pink Lady & Spartan
Pie: Braeburn, Golden Delicious, Granny Smith & Red Rome
Whole baked: Braeburn, Gala & Rome Beauty
Eating Apples: Fresh out-of-the-hand, slices for dips, salads, etc.
The best eating apple is really a matter of personal preference.
Braeburn: Sweet-Tart & Crisp
Cortland: Slightly Tart & Slightly Crisp
Empire: Sweet-Tart & Crisp
Fuji: Sweet & Crisp
Gala: Sweet & Crisp
Golden Delicious: Sweet & Crisp
Granny Smith: Tart & Crisp
Jerseymac: Sweet-Tart & Moderately Crisp
Lobo: Sweet & Moderately Crisp
Macoun: Sweet-Tart & Crisp
Melba: Sweet & Crisp
McIntosh: Sweet-Tart & Tender
Red Delicious: Sweet & Crisp
Scotia: Slightly Tart & Crisp
Cooking Apples: Applesauce
Cooking apples soften and become mushy making them ideal for applesauce. Combining two or more varieties increases the depth of flavor and makes it more interesting. A pinch of salt added at the beginning heightens the flavor even further. For chunky applesauce add the sugar before cooking. For softer applesauce, cook the apples first, then stir in the sugar. Honey or maple syrup can be substituted for the sugar. An overly sweet applesauce can be tempered by a teaspoon or two of lemon juice. 1 pound of apples will make about 1 1/3-cup of applesauce.
Cortland: Slightly Tart & Slightly Crisp
Duchess: Slightly Tart & Crisp
Empire: Sweet-Tart & Crisp
Golden Russet: Sweet-Tart & Crisp
Gravenstein: Sweet-Tart & Crisp
Greening: Tart & Crisp
McIntosh (best): Sweet-Tart & Tender
Mutsu (aka Crispin): Sweet-Tart & Crisp
Rhode Island Greening: Tart & Crisp
Spartan: Slightly Tart & Tender
Yellow Transparent: Very Sweet & Crisp
York Imperial: Slightly Tart & Slightly Crisp
Baking: Pie, etc.
Baking apples soften as they cook yet they retain their shape making them ideal for pies where you wish to see the apple slices. Combining two or more varieties increases the depth of flavor and makes it more interesting. Always add one or two cooking apples to help hold everything together. 1 pound of apples will yield about 2 3/4-cups chopped or sliced.
Braeburn: Sweet-Tart & Crisp
Golden Delicious: Sweet & Crisp
Granny Smith: Tart & Crisp
Ida Red: Slightly Tart & Slightly Crisp
Newton: Slightly Tart & Crisp
Northern Spy: Slightly Tart & Crisp
Red Rome: Slightly Tart & Slightly Crisp
Baking: Whole
Baking apples soften as they cook yet they retain their shape making them ideal for baking whole. To hollow out the center of the apple, starting at the stem end, use a melon baller to carve out the core leaving about a 1/2-inch base at the blossom end. To prevent the skin from splitting you can either cut several shallow slits around the sides of the fruit or remove a 1/2-inch strip of peel from around the middle; this will allow the steam to escape during baking. Support can be provided for baked apples by setting them in lightly greased muffin tins before baking. 1 pound apples = 2 large, 3 medium or 4 small apples.
Braeburn: Sweet-Tart & Crisp
Cortland: Slightly Tart & Slightly Crisp
Gala: Sweet & Crisp
Gravenstein: Sweet-Tart & Crisp
Northern Spy: Slightly Tart & Crisp
Rome Beauty (best): Slightly Tart & Slightly Crisp
Winesap: Slightly Tart & Crisp
York Imperial: Slightly Tart & Slightly Crisp
All-Purpose:
Baldwin: Sweet-Tart & Fairly Crisp
Braeburn: Sweet-Tart & Crisp
Cortland: Slightly Tart & Slightly Crisp
Criterion: Sweet & Crisp
Empire: Sweet-Tart & Crisp
Fuji: Sweet & Crisp
Gala: Sweet & Crisp
Golden Delicious: Sweet & Crisp
Granny-Smith: Tart & Crisp
Gravenstein: Sweet-Tart & Crisp
Honeycrisp: Sweet & Crisp
Jonagold: Sweet-Tart & Crisp
Jonathan: Slightly Tart & Tender
Lady Apple: Sweet-Tart & Crisp
Macoun: Sweet-Tart & Crisp
McIntosh: Sweet-Tart & Tender
Newton Pippin: Slightly Tart & Crisp
Northern Spy: Slightly Tart & Crisp
Pink Lady: Sweet-Tart & Crisp
Red Delicious: Sweet & Crisp
Red Rome: Slightly Tart & Slightly Crisp
Rhode Island Greening: Sweet-Tart & Crisp
Spartan: Slightly Tart & Tender
Stayman Winesap: Tart & Crisp
Tydeman Red: Spicy & Slightly Crisp
Wealthy: Slightly Sweet & Tender
Winesap: Slightly Tart & Crisp
York Imperial: Slightly Tart & Slightly Crisp
Additional Resources:
http://www.appleman.ca/korchard/varindex.htm
http://www.orangepippin.com/apples
How do you like to use your favorite apple?
