Country Traditions

September 30, 2010

Best Apples for Baking

Filed under: gardening, recipes, wisdom — Tags: , , — dmacc502 @ 5:27 pm
Granny Smith, green Apple

Image via Wikipedia Granny Smith

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
Newton 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
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