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* BREABURN

Attractive round, red apples, Braeburns are cultivated in New
Zealand and are great for baked desserts.
Runner-up for tartness.

* CORTLAND

Introduced in New York State around the turn of the century,
the Cortland is a cross between the McIntosh and a Ben Davis
apple. It does not discolor when cut.
#1 for a great crunch, and runner-up as the most delicious
apple of them all.

* EMPIRE

A classic American orchard apple, the Empire is a cross be-
tween the McIntosh and the Red Delicious. It has a very light
texture and despite lots of juice, a relatively bland taste.
Mealy.

* FUJI

Fuji apples come from New Zealand, are crisp, juicy and always
highly aromatic. They are great for both eating raw and taste
superb in baked dishes like Tarte Tatin.
Runner-up favorite for most fragrant apple, with a pleasantly
firm texture.

* GALA

The Gala apple was developed in New Zealand. It has a good
perfume, a thin skin, a bright color and delicious flavor.
Best for eating out of hand.
Tops for a delicious aroma, and is tied winner for the most
pleasantly sweet apple.

* GOLDEN DELICIOUS

Created in West Virginia in 1914, Golden Delicious apples
are often more beautiful than tasty - with a soft, light
yellow-green skin and an elegantly elongated shape.
The apple with the softest bite, and least acidic taste.

* GRANNY SMITH

Great for retaining its flavor during cooking, the Granny
Smith is also a refreshingly zesty eating apple that was
cultivated by a real grandmother, named Smith, in nineteenth
century Australia.
Most sour apple for most people's taste.

* JONATHAN

Versatile, and good for pies, the Jonathan apple has a sli-
ghtly opaque yellow flesh.
Oddly soft texture with a tough skin

* LADY APPLE

Often used only decoratively because of their small size,
Lady Apples have a sweet-tart flavor and are great eaten as
snacks.
Tiny and most attractive apple. Great for decorating a
platter, too.

* MACOUN

A good, all-around red apple harvested in October. The Macoun
can be used both for eating out of hand and cooking in crisps
and pies.
A pretty fair apple, with few distinguishing features.

* McINTOSH

Cultivated in Canada in the late nineteenth century, the
McIntosh is universally popular as both an eating and cooking
apple.
An absolute favorite, and a most pleasantly sweet apple.

* ROME BEAUTY

Best for baking whole - stuffed with nuts and raisins - Rome
Beauty apples are large and very red.
I only make Baked Apples with this variety.

*SPYGOLD

A medium to large apple, full of sweet and tart flavor, the
Spygold is a hybrid variation of the Northern Spy apple.
Retains its flavor well in applesauce and pies.
Probably the most deliciously tart and attractive apple
around.
 

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thanks lori that is going to be such a help went i get down to the apple pies i plan to make eventually.
 

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here are some more...some are duplicates:

When making pies, choose an apple with good Cortland: The Cortland is juicy and slightly tart. Works great in double-crust pies, cobblers, and crisps.

Golden Delicious: The Golden Delicious is sweet, with a rich, mellow flavor. An excellent all-around cooking apple.

Jonathan: The Jonathan is moderately tart, with a rich, slightly spicy apple flavor. Holds its shape well. Try in open-faced tarts and pies.

McIntosh: The juicy and crisp McIntosh tends to break down when cooked, so it's best suited for double-crust pies, cobblers, and crisps.

Rome Beauty: The Rome Beauty is one of the best baking apples. It is a richly flavored hard apple. Perfect for all kinds of baking.

Baldwin: The Baldwin is fairly tart apple that has just a touch of sweetness. A good all-purpose cooking apple.

Northern Spy: Firm and sweetly tart, the Northern Spy is especially suited for open-faced pies and tarts.

Granny Smith: One of the most popular apples used in baking and cooking. The Granny Smith is tart and crisp. Makes a good all-purpose cooking apple.

Winesap: The Winesap is very firm and aromatic, with a spicy bite. A great combination of tart and sweet flavors.

Jonagold: A blend of Jonathan and Golden Delicious apples, offering a unique tangy-sweet flavor. With a yellow-green base and a blush stripe, Jonagold is excellent both for eating fresh and for cooking.

Arkansas Black: A medium to large apple with a deep purplish color. Firm, coarse texture and good flavor. Good for sauce, pies and baking.

Ida Red: The much under-appreciated Ida is a cross of the Jonathan and Wagener varieties. Bright red with a distinctive tangy and tart Jonathan-like flavor, the Ida is bigger than the Jonathan and can be relied on to keep its shape during baking.

Empire: A red, medium sized McIntosh-type fruit. Firm-textured and slightly tart, the much underrated Empire is a fine all purpose apple good for sauce, pies, baking, salads, fresh eating and freezing.

Liberty: The Liberty is a small to medium sized McIntosh type also. It is tart with a coarse texture and red over green color. It is good for sauces, pies, baking and freezing.

Mutsu (Crispin): This large, yellow-green fruit is very juicy and has a mostly sweet flavor. It is great for fresh eating, salads, freezing, sauce, pies and baking.

Ozark Gold: The Ozark Gold is a large, yellow fruit resistant to russetting and fine for eating fresh, baking in pies and cakes and making sauce.

Spartan: Also a McIntosh type, the Spartan is a semi-firm, medium-sized, dark red fruit. It has an aromatic, fine flavor and is well suited to sauce, pies and baking as well as fresh eating.

York: Firm, crispy and juicy, the shiny red York (also known as York Imperial) has a winy flavor and firm texture that make it a good candidate for baking. This apple is medium to large sized and also great for eating fresh, as well as sauce and pies.

The following varieties are better suited for making applesauce or eating raw:

Fuji: The Fuji was developed by crossing the Japanese Mutsu (Crispin) with a California Winesap. Its spicy, crisp sweetness makes it excellent out of hand or as applesauce. Varies from yellow-green with red highlights to very red.

Gala: Has a similar shape to the Fuji, but a more polished look. Although the skin may be thicker and more leathery than that of the Fuji, the flesh is just as inviting. A crisp, sweet taste that can't be beat. Heart-shaped and medium sized, the Gala has a distinctive yellow-orange skin with red striping. Great for salads or as an 'out-of-hand' snack!

Braeburn: High impact flavor. The sweet, crisp, aromatic Braeburn blends sweetness and tartness just right for snacks and salads. Its color varies from greenish-gold with red sections to nearly solid red.

Red Delicious: America's favorite apple, right up there with baseball and hot dogs for all-American popularity. A five star snacking apple. Mild-flavored, sweet and juicy. Red Delicious has a deep ruby skin and a classic heart shape.


source: allrecipes.com
 

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I knew Cortland was my favorite for a reason!!! Lol...this is very timely since I just made another batch of applesauce from my Cortlands just a few minutes ago.
 

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Thanks for the great info on apples!!! I am planning on trying my hand at homemade apple pies this year, I never make them because I CAN'T make a crust:( I am gonna try and try really hard this year!!!
 
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