According to usapple. While most of these apples have their place in a delicious fall dessert or two, there is one that doesn't really work in any dessert. While they may catch your eye with their bright red skin, chefs say you should absolutely avoid using a Red Delicious apple for cooking. Shaun Garcia, executive chef of Soby's New South Cuisine in Greenville, South Carolina learned his early skills watching his grandmother produce beautiful dishes in her restaurant.
I literally grew up in her 'meat and three' restaurant and in high school started working in my mom's bakery. He uses apples in his kitchen to make his grandmother's fried apple hand pies as well as apple galettes and preserves , "For these, I prefer a variety of apples as opposed to just one kind.
Each brings something different to the palate. The apple he won't use is the Red Delicious, "The texture just gets really bad. It falls apart and loses flavor when you cook it. The best way to eat a Red Delicious is raw. In fact, it turns out the most familiar and widely grown apple variety inspires lots of people to truly hate it. Developed in Japan in the s, they're also one of the sweetest apples you can find, making them an ideal choice for muffins, galettes, tarts, and more.
Just like a Granny Smith apple, a Fuji variety will hold up nicely in the oven, and it's available year-round in most supermarkets. As its name would suggest, Winesap apples boast rich, complex flavors that pair nicely with the sweeter, lighter ingredients in most baked goods—but there's always a chance they could overpower the rest of your dish.
If you're going for a real apple flavor though, these are a great choice. What more do we have to tell you about Honeycrisp apples? These guys are practically guaranteed not to break down into mush assuming you haven't selected one that's overripe. Recipe Idea: Tarte Tatin. Recipe Idea: Potato-Apple Kugel. Great for cider , juicy Red Delicious is renowned for its crunchy, mildly sweet taste. Recipe Idea: Mulled Cider. Cooks give the crisp and sweet Cortland high marks, as it freezes well and doesn't turn brown too fast.
Recipe Idea: Cranberry Apple Crisp. Recipe Idea: Homemade Applesauce. This late-season apple has a crisp, white, juicy flesh with a sweet-tart flavor. A great storage apple, it's also perfect for baking and juicing. The Winesap is very firm and aromatic, with a spicy bite. A sweet-flavored apple, Winesaps are good in sauces and for baking. Even though some apples are better suited for certain kinds of recipes than others, you don't have to limit yourself to using just one kind of apple when you're cooking or baking.
Many cooks like to use a mixture of apples to get more complex flavors and textures. If you're buying apples during autumn's apple season at farmers' markets and specialty grocers, you have a better chance of finding regional and heirloom varieties. Be sure to ask the grower how they work in recipes. Though they're at their best when they're freshly picked in autumn, apples that ship and store well are available year-round.
When you get them home, store in a dry, cool place. They'll keep best if the individual apples don't touch: It's true, one bad apple spoils the bunch. Read more about how to store apples.
Check out our collection of Apple Recipes. Dinner Fix. Pin FB Share. Credit: Meredith. They're tart and tangy and have been pie favorites for over 90 years. Jonagolds are daughters of Jonathan and Golden Delicious, with the best of both worlds—firm flesh and a sweet-tart taste. Both Jonathans and Jonagolds excel as pie apples. One of the sweetest apples around, this Midwestern favorite is good for anything—including baking.
It boasts a distinctive juicy crispness and is firm enough that it won't cook down much. It complements just about any other apple variety to make a stellar pie. But be ready to grab Honeycrisps; they're only available for a few months in the fall. One of the most popular baking apples, the classic Granny Smith puts the American in apple pie.
It's a tart and tangy apple with a firm flesh. If you like a splash of sweetness, pair it with some slices of Honeycrisp in your recipe.
The Melrose is the state apple of Ohio. It's a cross between Red Delicious and Jonathan, a combination that gives it a good tart, apple taste. Harvested in October, they taste best after weeks off the tree so they can develop their full aroma and flavor. This tart-and-spicy apple's very thick skin makes it good for storing, and the white flesh doesn't cook down during baking. Try this apple not only in pies but also in salads, cider, applesauce and wine-and-cheese treats.
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