Food & Nutrition
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How To Pick Apples

Fall is the best time to visit a local farm and pick fresh apples.

 apples-on-tree

 

HOW TO PICK ‘EM

Pick apples that are smooth, firm, and free of bruises and punctures, which speed decay. While shine isn’t the best indicator of ripeness (many supermarket apples are waxed), the apple should look vibrant in color. Check for freshness by flicking the skin close to the stem: A hollow sound means it’s past its prime. Then smell: The fresher the apple, the stronger it’s sweet aroma.

HOW TO STORE ‘EM

Apples do best in cold storage; at room temperature they quickly become mealy. Keep them in the refrigerator for 2 to 3 weeks. Wash apples when you’re ready to use them.

HOW TO EAT ‘EM

Try apples in all types of salad: Apple and Fennel Salad with Parmesan: Toss thinly sliced apples and fennel with chopped fresh parsley, fresh lemon juice, olive oil, salt, and pepper. Top with shaved Parmesan.

 

APPLES

 

Cortland: Sweet and tender American variety

Season: October to January

Best for: Applesauce (the soft flesh easily dissolves to mush)

Also good for: Cooking with chicken and snacking

 

Ida Red: A rich, sweet medium-size apple

Season: October

Best for: Applesauce (the soft flesh easily dissolves to mush)

 

 

 

McIntosh:Tender, juicy Canadian apple

Season: September to June

Best for: Applesauce (the soft flesh easily dissolves to mush)

Recipe: Apple Kuchen

 

Granny Smith: Tart, crisp, and popular for its versatility

Season: April to July; available year-round

Best for: Pies and cobblers (this apple can withstand heat without losing its shape or zing)

Also good for: Snacks and sandwiches; savory cooking with rich meats

 

Golden Delicious: Fresh, mildly acidic, and crunchy

Season: September to May.

Best for: Pies and cobblers (this apple can withstand heat without losing its shape or zing)

Also good for: Salads and sandwiches; snacking

 

Rome or Rome Beauty: A tart apple that stays crisp longer than most

Season: October to June

Best for: Pies and cobblers (this apple can withstand heat without losing its shape or zing)

 

Northern Spy: Considered one of the best all-purpose apples on the market

Season: October

Best for: Salads and sandwiches because theyÕre firm with great crunch

Also good for: Pies and cobblers

 

Gala: Sweet and crisp

Season: Harvested August through September; available from September through June

Best for: Salads and sandwiches because theyÕre firm with great crunch

Also good for: Baking

 

Winesap: A tart, firm, and aromatic apple that stores well

Season: October to June

Best for: Salads and sandwiches because theyÕre firm with great crunch

Also good for: Applesauce

 

Jonathan: Tart, tender, and brilliantly red

Season: September to October

Best for: Savory cookingÑtart varieties go well with rich meats, such as sausages, pork, and duck.

Also good for: Applesauce and snacking

 

Macoun: A crisp and juicy green-market favorite

Season: October to November (sometimes available through December)

Best for: Savory cookingÑit goes well with rich meats, such as sausages, pork, and duck.

Also good for: Snacking

 

Rhode Island Greening: Tart and crisp, itÕs chiefly a cooking apple

Season: September to November

Best for: Savory cookingÑgoes well with rich meats, such as sausages, pork, and duck.

Also good for: Applesauce

 

Empire: A cross between a Red Delicious and a McIntosh

Season: September to November

Best for: Snacking

Also good for: Soups

 

Fuji: Sweet and aromatic, juicy and crisp

Season: Harvested in the fall but available year-round

Best for: Snacking

 

 

Red Delicious: Sweet, simple all-American apple

Season: September to June

Best for: Snacking

 

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