NOTES FROM FOLKS
So Many Apples!!
With so many different varieties of apples available, what are the best apples for baking?
Almost any apple can be enjoyed when eaten fresh. However, not all apples are ideal for the kitchen. Below is a chart with some of the best baking and cooking apples in North America.
Note: When it comes to cooking with apples, it may be helpful to know the following:
- 1 pound of apples = 2 large, 3 medium, or 4 to 5 small apples
- 1 pound of apples = 3 cups peeled and sliced apples
|NAME||Best Uses||Flavor, Characteristic, Appearance|
|Braeburn||Sauce||Tart, sweet, aromatic, tall shape, bright color|
|Cortland||Pies, Sauces, Fruit Salad||Tart, crisp, larger than 'McIntosh'|
|Fuji||Baking||Sweet and juicy, firm, red skin|
|Gala||Dried, Cider||Mild, sweet, juicy, crisp, yellow-orange skin with red striping (resembles a peach)|
|Granny Smith||Baking||Moderately sweet, crisp flesh, green skin|
|Jonagold||Pie, Sauce||Tangy-sweet, Yellow top, red bottom|
|Jonathan||Sauce||Tart flesh, crisp, juicy, bright red on yellow skin|
|McIntosh||Sauce||Juicy, sweet, pinkish-white flesh, red skin|
|Newtown Pippin||Pie, Sauce, Cider||Sweet-tart flesh, crisp, greenish-yellow skin|
|Rhode Island Greening||Pie||Very tart, distinctively flavored, grass-green skin, tending toward yellow/orange|
|Rome Beauty||Baking, Cider||Mildly tart, crisp, greenish-white flesh, thick skin|
|Winesap||Sauce, Pie, Cider||Very juicy, sweet-sour flavor, winey, aromatic, sturdy, red skin|
"Dan's Right Hand"
Creative DVO Employee since 2007