Since fall is in high season and apple picking is one of those rituals during this time, we thought it fit to share the six most popular types of this delicious fruit. You know what they say, “an apple a day keeps the doctor away.”
For you apple enthusiasts out there, you probably already know that apples are in their peak season. With so many different kinds, how can you know which ones are best to pair with what?
Here we serve up the different tastes and texture of most-used apples and the best ways to use them:
Taste: Mild Texture: Firm
This type of apple is arguably the most well-known in the country. The durable Red Delicious lasts for months. It’s great if you decide to eat it raw because it tends to lose flavor when it is cooked. You can also try it sliced and tossed into a salad or as a garnish for cocktails.
Taste: Sweet Texture: Crisp & Juicy
The Gala apple breaks down easily when it is cooked and is able to lose some of its intense sweetness in the process. These kinds usually make for delicious applesauce or for rounding out the savoriness of butternut squash soup.
Taste: Tart Texture: Firm
This is an all-purpose and widely available type of apple. The Granny Smith works very well in holiday stuffing pr placed next to a ripe Camembert on a cheese plate. Its thin skin also makes it easy to peel so it ends up being a time-savor when you’re prepping.
Taste: Mild & Sweet Texture: Crisp & Juicy
The Honeycrisp apple holds in its flavor throughout the cooking process and stands out in bold, savory dishes. You can slip some slices into a grilled cheese sandwich or it can be paired with pork. It is also a great salad topper!
Taste: Tangy Texture: Soft & Juicy
Known as the more delicate apple out of the bunch, the Pink Lady is ideal for juicing and we love apple juice. It also gets creamy when being cooked, in which it creates a rich pie filling.
Taste: Sugary Texture: Soft
This apple is candy-like and we love it. The Golden Delicious is well-known and used most of the time for making apple crisp or for chopping and mixing into a warm bowl of morning oatmeal.