![]() ![]() Red Delicious - Still the most popular apple in America, though its lead over Gala, Fuji and Honeycrisp is shrinking. Great for eating out of hand and for cooked desserts, especially with caramel. ![]() Crisp and best eaten raw.Įnvy - Very crisp sweet with an underlying hint of tartness and notes of vanilla. Jonathan - Sweet, tangy and spicy, these are good to eat raw but are probably most often used in pies, mixed with a firmer-fleshed apple that doesn’t break down as much as it cooks.įuji - Sweet and tart, but mostly sweet, with a touch of spice. Their texture makes them great for baking and pies, but they are suited for all uses. Sweet, with a nice, crunchy bite, it’s best eaten fresh, especially in a salad.īraeburn - Juicy, crisp and sweet, with a rich but mild flavor of spice. Honeycrisp - Currently the “it” apple, as it has been for the past several years. Otherwise, use it for applesauce or apple pie. If you don’t mind the texture, eat it raw. McIntosh - Juicy, with a sharp, lemony taste and tender flesh some might consider almost mushy. Sweet and mild, with a trace of vanilla, it has a dense texture that makes it particularly suited to baking and pies. Golden Delicious - The name is a bit of marketing genius it is actually not related to the perennially popular Red Delicious. Good for cooking and great for eating raw. Pink Lady is actually a brand name apple aficionados call it by its real name, Cripps Pink. Pink Lady - Crisp and juicy, with a creamy, custard flavor. Gala - Sweet and juicy, the Gala is firm enough to stand up to baking and sautéing, but is also great eaten raw. It’s great for cooking dishes both sweet and savory, and is excellent in salads. Granny Smith - The tartest of the most commonly available varieties, and also the greenest. To help with these questions, food writer Daniel Neman offers this handy guide. Which should you pick? What are their best uses? Knowing the right type to use for each dish made them even better.Īt this time of year, you’re likely to find perhaps a dozen varieties for sale. With those guidelines in mind, I made three apple-based dishes - one savory, two sweet. Of those, about 100 are grown commercially and find their way to your produce store. The only question is: which variety to get? More than 7,000 varieties of apple grow around the world, with 2,500 types that grow in the United States. And although apples stay fresh and good for a long time, there is no comparison between an apple you buy next June and one you buy now. The apples you buy next spring and summer will have been picked now, or maybe in the next couple of months, and kept refrigerated until they are sold. Now is when they are at their freshest and best. We are at the peak of apple season, and the orchards and markets are laden with America’s second most popular fruit (after bananas). What would happen to a doctor if he ate an apple a day? Would he explode? Would he disappear? Or would he be satisfied knowing he is eating one of nature’s greatest gifts?įor any doctor brave enough to try, now is the time to do it. ![]()
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