Getting the Most Out of Seasonal Apples
October, 2011 · By Coryanne Ettiene
Nothing beats biting into a crunchy juicy seasonal apple, just ask Snow White….but there is more to this round gem than just filling your fruit bowl. When fall rolls around apples are everywhere, practically dropping from the trees, here is my guide to getting the most out of your seasonal fresh apples.
Choose a better apple: Smooth, firm and free from blemishes, a fresh apple should be bursting with colour (but don’t let the wax coating on many super market apples fool you) and aroma. If your apple sounds hollow when you tap it, it has seen better days and will only disappoint.
Know your Golden Delicious from your Gala:
- Golden Delicious, Granny Smith and Rome Beauty apples are great for baking pies, cobblers and crumbles because they maintain their bite after cooking.
- Ida Red, Cortland and McIntosh apples are great for apple sauce, they are sweet, and easily dissolve when cooked.
- Fuji, Red Delicious and Empire apples make the perfect snacking apples.