How Well Do You Know Your Apples?

Apples are available year round…however the “fresh” local apple season is a treat and marks the changing of the seasons. There are so many different kinds of applies, it’s fun to taste the different varieties.

When I visit the grocer’s produce isle or the orchard’s apple baskets, there seems to be more and more varieties to choose from. More than the standard Red or Golden Delicious and the Jonathan varieties. So which variety is best for eating? Which one for applesauce (looses its shape)?

Which one is for pies or baked apples (keeps its shape)? Which one is a good all-purpose apple?

I have visited my “apple” resource file and consulted some other resources to provide you with a list of apple varieties and their best use.

I hope you find this information helpful as you match the variety of applies with their best end use.

Cortland: Developed from the McIntosh. Does not discolor and remains firm when baked whole. Good all-purpose apple, good for eating out of hand, perfect for pies, baking and applesauce.

Empire: Cross between McIntosh and Red Delicious with almost the same flavor as the McIntosh. Good all-purpose apple.

Gala: Cross between the Cox’s Orange Pippin and the Red and Golden Delicious. Very aromatic apple excellent for eating out of hand, but also cooks well.

Golden Delicious: Semi-firm flesh that is juicy, sweet, fine and only slightly acid. Good for eating out of hand, pies or applesauce.

Golden Russett: Very tasty apple, but has poor keeping qualities.

Good for eating out of hand.

Granny Smith: Green skinned apple that is juicy and acid. It’s great for eating out of hand and for pies.

Golden Grimes: Delicate flavored apple good for eating out of hand.

Idared: Firm, juicy and aromatic flesh that remains firm when cooked. Good all-purpose apple that is excellent baked or for applesauce.

Jonathan: Mildly tart yet crisp. A good apple for eating out of hand and baking.

Lodi: A yellow to green colored apple great for eating out of hand or for pies.

McIntosh: Firm, juicy, crisp fleshed apple. Excellent for eating out of hand, good for baking and applesauce.

Melba: Juicy apple with tender flesh and turns mealy quickly. Good for eating out of hand or for sauces.

Red Delicious: Similar to the golden variety except the flesh is crisper. Best for eating out of hand.

Rome Beauty: Apple that is firm, juicy, acid and aromatic. A good all-purpose apple that bakes well.

Spartan: Cross between a McIntosh and Yellow Newton. It’s crisper and sweeter than the McIntosh. Makes a good all-purpose apple.

Wealthy: Very crisp and juicy and good for eating out of hand.

Winesap: A tart, firm and juicy apple good for pies, baking and eating out of hand.

Here is some apple trivia to help you with the amounts of apples you need for a recipe or to help evaluate how much to buy.

* 3 medium apples or 4 small apples = 1 pound * 1 medium fruit is equal to the size of a tennis ball * One pound of apples = 1 1/2 cups applesauce * One bushel = 48 pounds or 18 to 20 quarts in slices or 16 to 18 quarts of applesauce

* 1 bushel = 4 pecks

When storing apples, place in a perforated plastic bag and keep in a cool (32 to 40 degrees), dark and very humid (85 to 90%) place.

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