Which Apple?
Welcome to the first day of Fall! That means the perfect time to go apple picking at our favorite orchard. Before you head out to the orchard, let's review the different types of apples you may see.
Apples have been grown for thousands of years in Asia and Europe, and were brought to North America by European colonists. Apples have religious and mythological significance in many cultures, including Norse, Greek and European Christian traditions. The apple tree was perhaps the earliest tree to be cultivated, and its fruits have been improved through selection over thousands of years. Alexander the Great is credited with finding dwarfed apples in Kazakhstan in 328 BCE. *
(Photo credit: Nicole Pigott)
Let's explore the popular varieties of apples that we'll find in our area. Depending on what you're making will depend on what kind of apple you'll use. Some families/traditions will debate that certain apples do not belong in a recipe while others will only use that apple. The Apple Police (well not the fruit kind) will not come to your door and yell at you if you use the wrong kind. That's a joke that only those of us that are "seasoned" will get. Growing up "apple" referred to the fruit and not a computer!
There are a few myths about apples that I'd like to address before we proceed. Pomegranates are not apples, they are a berry.
In British English, they are loosely called "Chinese Apples" - yet still not an apple. It is traditional to consume pomegranates on Rosh Hashana because, with its numerous seeds, it symbolizes fruitfulness. Again, it's a berry, not an apple.
Grapple is NOT GMO - it is a Fuji apple that is soaked in concentrated grape flavor with pure water. So as you're eating the apple, it tastes like apple but your brain smells grapes. This will blow your mind and drain your wallet - very expensive.
Now, we're on to the apples as the produce manager explained them to me. May I take a minute to pause and reflect? I called my best friend and was very sad, all our local farms were gone. I wanted to interview a farmer and walk the fields, taking pictures for this blog. When I pulled into the farm parking lot, I was extremely disappointed to discover the farm was now a townhouse complex. I stood next to my Jeep with a tear escaping from my eye. The only thing I had left were memories of the great times and the animals that were always out front to meet the kids. Yes, I reminded myself of the commercial of the Native American Indian standing in front of the dumps with the tear rolling down his cheek. It took years but now I can relate.
Apples, back to apples. What's your favorite? We've always been a tart family with Granny Smith's until I discovered Pink Ladies then I was hooked.
Let's explore the varieties:
Envy Apple
The is a cross between a royal gala and a breaburn apple. They are sweet and juicy and work great in salads with their firm texture and they stay white after cutting. I like to use these in Waldorf Salad or to make a chicken salad and add diced envy apples for a sweet crunch. For those of us with a sweet tooth, these are the apples to dip in caramel sauce and drizzle with melted dark chocolate.
Macoun Apples
Macoun apples are sweet with a soft flesh. They're great for all recipes like apple pie, apple sauce, apple turn overs, etc. They stand up well to spices and adore sugar. Take a pre-made pie crust (yes I do like to cut corners when I can), thinly slice the macoun apples and sprinkle with dark brown sugar. Bake and serve warm with a wedge of sharp cheddar cheese. YUM!
Fuji Apples
If the bright color doesn't please you then the crisp, sweet and juicy cream colored flesh will. Fuji apples are one of my favorites and they are great substitute for a sugary candy snack. Serve these with grapes. Take a bite of fuji apple and a bite of grape (not for small children - choking hazard) and you have just made yourself a homemade grapple! Fuji apples make a lovely presentation on a tart, in a pie or in a salad.
Rave Apples
Looking for an apple that is sweet and acidic? Rave apples are for you. They are best served chilled and you need to acquire a taste for them. I like to say they are for the more mature palate. This apple is " un appariement parfait " a perfect pairing with a soft brie cheese and toast points. Or maybe a thinly sliced rave apple, on top of a bias cut of a toasted bagutte, caramelized figs and crumbled blue cheese. (I bet you didn't think I had that in me - see, I am full of surprises!)
Golden Delicious Apples
These plump, round and mellow apples remind me of a very relaxed apple.
If you listen carefully you can almost here them whisper "DUDE, I'm sweet and really rad" (I don't know why I made this apple sound like a hippie but it just sounded like that when the produce manager was describing it.) He kept saying "it's very laid back and not very full flavored". I've never heard an apple described as "laid back" - so of course my mind went to San Francisco, Haight-Ashbury. Yes, it's very colorful in my mind and I do keep myself entertained.
Honeycrip Apples
What a great crisp apple that is tart and perfect for snacking. I like to put these on the a fruit platter with assorted cheeses and nuts. If you like to make apple butter, honeycrisp apples with a touch of molasses (yes my secret ingredient) makes a delicious spread.
This apple makes a good apple pie but requires additional sugar and you'll have to taste before baking. Depending on the time of year and when the apple was picked will call for the amount of sugar you'll need. It's all about tasting your food before you bake it off.
Gala Apples
This is nature's air freshener of apples and has the strongest aroma of a sweet apple. Sometimes I boil a gala apple (cut up), two cinnamon sticks, a whole clove and a quart of water on top of the stove. I let it go for about a half an hour. The entire house smells like hot apple pie and that wonderful smells lingers all day. The only thing, after dinner, they're looking for the pie and then I feel bad. Gala apples only last about a day or two (at the most) in your refrigerator and need to be eaten fresh.
Granny Smith Apples
Pucker up for a tart apple and a crunch that you should be able to hear across the room. Granny Smith Apples originated in Australia in 1868 when Maria Ann (Granny) Smith found a seedling growing by a creek on her property. We love these apples with a side of peanut butter for dipping. When I was young, Jolly Rancher Sour Apple Candy reminded me of a tart Granny Smith Apple and it was my favorite.
Mix Granny Smith Apples with Macintosh Apples to make a
sweet and tart apple pie.
Red Delicious Apples
One of the most popular apples is the red delicious. When you hear, "an apple a day, keeps the doctor away" they always have a picture of a red delicious apple along with that quote. It has a brilliant red skin that doesn't bruise easily. It's sweet and tart with firm white flesh. These are the apples that are best eaten right out of your hand or picked right off of the tree. They're sturdy and make great dippers in peanut butter, cheese or Fluff.
Some other apples that are very good, but not always available in our area are, Pink Lady, Mc Intosh, Gravenstein, Braeburn, Jonagold and Honey Crisp and Cortland.
This Fall, challenge yourself and your family to try a new apples. I find if you make a game out of it with the family, that gets everyone involved and they know that their opinion counts. It will make your life easier next time you to the produce section of the store and you'll be able to purchase the apples that your family will eat.
So tell me, which apple do you like?
* www.wikipedia.org