Fall's Favorite Fruit: A Guide To Apples
Apples By Type
Eight different varieties of apples, debrief, debunked and decored.
Braeburn - Somewhat like a painting, this New Zealand founded apple variety has streaks of orange and red atop a yellow background. A fairly new variety ( about 50 years old), the Braeburn apple is both sweet and tart. They are perfect for turnovers, cakes and any baked dessert. With a crisp refreshing bite, they're also great for snacking!
Fuji - Developed in Japan (and named after Fujisaki, a Japan locale) the Fuji apple is said to be crisper and sweeter than most other apples. It was created in the 1930s by combining two American apple varieties: the red delicious and the genet. It's great for slaws, cold salads or even stir frys because they maintain their crisp texture more so than other apples. Take a bite out of one or try these great recipes!
Gala - Another New Zealand great, this apple cultivar is usually a light red with streaks of green and yellow to complement it. Also another hybrid, the gala apple is a cross between the Golden Delicious and the less-known Kidd's Orange Red variety. Developed in the 1920s, gala apples are grown from May through September and are known for their more narrow appearance compared to most other apples. They're perfect for snacking, baking, and salads!
Golden Delicious - Completely yellow in color, this very sweet apple is used in most applesauces and apple butters. Due to its thin skin, it does not store as well as other apples and should be used right away in baked goods or apple products. Though its name is similar to the Red Delicious, they have no relation. Try out your Golden Delicious apple right away in these recipes:
Granny Smith - Originally from Australia, the Granny Smith is one of the most widely recognized apple cultivars in the world. Light green in color, these apples produce a sour tart flavor that's perfect for salads, and a great complement to desserts. They get sweeter with cooking so try some of these baked recipes!
Jonathan - Both red and green in color, Jonathan apples are more acidic than most other apples. Cultivated in the 1800s, this sweet yet tart apple is closely related to an antique apple named Esopus Spitzenburg. It's great for crisps, cobblers and more!
McIntosh - Developed by John McIntosh in the 1800s, these extremely soft apples have both red and green skin. Some consider the flesh of a McIntosh to be mealy while others enjoy its tender creaminess. Ripe in late September, McIntosh apples are a sure sign of fall. Use them in applesauce or delicious apple cakes!
Red Delicious - One of the most popular apple varieties, the Red Delicious apple was cultivated in 1880 and is the most widely consumed apple today. With deep red skin and creamy white flesh, this apple is perfect for snacking and is more commonly used for snacking. It doesn't have a great reputation for cooking, but due to their rich flavor, they still make a great addition to the following recipes.