Apples come in more than 100 varieties. Here, I want to assist you in picking the best Apples for baking and cooking.
Below is the list of the best apples for baking and cooking
Braeburn, Camed, Cortland, Crispin, Empire, Fuji, Gala, Golden, Granny Smith, Idared, Jazz, Jonagold, Jonathan, Lucy, Pink Lady, Sunrise Magic.
Let's take a look at some of the newest breeds:
- Cosmic Crisp: With balanced sweet and tart flavours and an unbelievably juicy bite. This firm apple is the offspring of Honeycrisp and Enterprise varieties. Once cut, it is slowly oxidized, making it an excellent choice for salads and cheeseboards. Cosmic Crisp is also a good pick for baking.
- Lucy Varieties: These Red-flesh apples blend several popular varieties. Lucy Glo has soft, yellow skin with vibrant magenta flesh, and Lucy Rose has speckled red skin with red flesh. They are available in stores from October to February. Lucy apples are great for eating fresh and for baking. They retain their red colour even when cooked.
- Cordera: This ruby colour apple was developed at Cornell University, home of the oldest apple breeding program in the United States. It's named after Robert Lamb, an apple breeder at Cornell Spanish. Great for eating fresh, these apples are brilliantly sweet, crisp, and mild in flavour.
- Pink Luster: This early maturing variety spent 23 years in the making at Cornell University, borrowing the best characteristics of Honey Crisp and Gala apples. With smooth yellow and pink blush skin. Pink Luster apples have crisp, juicy flesh and a pleasantly tart flavour that makes them ideal for eating out of hand.
- Sunrise Magic: Created at Washington State University, Sunrise Magic apple trees are nestled in the rain shadow of the North Cascade Mountains. The apple's colouring orange-red blush, tinged with yellow, inspired its name. It's sweet and crisp, keeping its firm texture even after months of storage.
- Wild Twist: This unique apple is a "Twist" on two legendary varieties. It has the sweet-tart flavour of Crisp Pink with extra juiciness and crunch from Honey Crisp. Wild Twist is great for snaking and adding fresh to salads.
- Sugar Bee: With creamy white flesh and yellow-flecked red skin, the Sun Bee apple is excellent for eating fresh and baking. This variety was thanks to a Minnesota Honey Bee's path during cross-pollination. Because of that, Honey Bee and the apple's extra sweet flavour, Sugar Bee, was a natural fit.
- Fire Cracker: These red-blushed apples have a rustic, partially russeted, reddish-brown appearance, a full aroma, and a sweet-tart flavour. The russets' tiny cork cells on the skin give it a slightly nutty flavour. The Fire Cracker is dubbed a triple treat as it is one of few varieties great for eating, baking, and cider production.
Reference: Better Homes & Gardens Apple magazine
Buying Apples
For the freshest and tastiest apples, select ones that are firm to the touch and have a lightly fragrant aroma. Avoid apples that are soft to the touch or have a musty scent, which could indicate they're past their prime.
Washing Them
Before using, rinse your apples thoroughly under cool running water to remove any dust or pesticides. Use a soft-bristled scrub brush to remove any wax coating.
To Store Apples
Place apples in a paper bag and refrigerate for up to six weeks, or store them in a cool, dark, moist place. Avoid storing near foods with strong odours that can be absorbed, such as onions or garlic.
See some recipes using apples here:
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