We recommend For the Fall – In Praise of Apples (Plus Cooking Tips)
In the U.S., we sometimes take apples for granted. They’re so ubiquitous at the stores and markets, they grow in so many regions that they almost fade into the background, and they don’t always get the respect they deserve. But if you stop and think about apples-their versatility, their perfect size, their endless unique varieties, and just their all-around beauty, really-they’re truly an amazing fruit. We may only be the second place apple-producing country in the world (thanks a lot, China!), but I think most Americans would agree that the fruit is an essential part of our way of life.
Particularly during the fall months, apples play a huge role in our culinary tradition. We have apple pie, apple crisp, apple crumble, apple bread, stewed apples, apple cakes, apple sauce, apple butter, candy apples, caramel apples, apple juice, apple cider, and-the wave of the future, I’m telling you-apple wine.
But what types of apples are best for cooking, and which types are best for eating on their own? That’s subjective, obviously. For example, Red Delicious often gets a bad rap from culinary snobs. They say it’s bland, mealy, and not as useful for cooking as other red apples. But personally, none of that matters to me. Maybe it’s because I grew up eating Red Delicious apples right off the tree, but if you ask me, they’re a nice balance of everything you would want from an apple. They’re not too sweet, but not too bitter. Some can be too soft and flavorless, but I’ve had plenty of nice, firm, tasty Red Delicious apples in my life. It really comes down to where they were grown and how long (if at all) they were refrigerated.
Fuji apples are also red, but they’re more commonly cooked than Red Delicious. They’re known for their crispness and their longevity, but they also soften up quite well, which makes them perfect for apple sauces, crisps, and other dishes that don’t require the apples to retain their shape.
On the other end of the spectrum, Granny Smith apples stay firm when cooked, to the point that their firmness can even be a bit too much for some apple pies or crisps-depending on your personal tastes, of course. They’re quite tangy and not too sweet, which makes them perfect for recipes that call for a lot of sugar, creating a spectacular, full-flavored balance.
If you like your apples colorful-and why wouldn’t you?-Braeburns are one of the brightest, most multicolored types of apple. But, more importantly, as direct descendents of the Granny Smith, Braeburns can be used in cooked dishes for a slightly less tart flavor. Overall, they have a nice balance, store for months, and are just fine for eating straight.
Golden Delicious are yellow in color and deceptively sweet, which makes them the top choice for fruit salads, apple sauces, and also apple butter. But many apple connoisseurs contend that Golden Delicious apples are simply the best variety for eating right off of the tree (or the store shelf, as the case may be).
Caterina Christakos is a published author and reviewer. Her latest reviews were for Italian restaurant Orlando and seven jeans men.
