Types of —and How to Use Them

Arkansas Black Apples The is believed to have originated in the 1870’s from a seedling in an orchard in Benton County, Arkansas. Arkansas Black apples are vivid red to dark purple with a somewhat waxy skin. Its flesh is golden hued and juicy with a fine-grained and crisp texture. Its highly aromatic and sweet-tart flavor mellows and becomes more palatable with storage. The flesh as well will soften with storage. When first harvested the Arkansas Black apple is extremely hard, almost to the point that many would find it difficult to eat out of hand. How to use them: The firm texture of the Arkansas Black apple makes it an excellent cooker. It can be baked, sautéed and roasted. Try baked into a pie or bread pudding. They can also be slow cooked and pureed to make soups and sauces. Its aromatic juice lends itself to and jams. The flavor of the Arkansas Black pairs well with by winter squash, pecans, cranberries, vanilla, thyme, sage, cinnamon and cardamom.

Braeburn Apples Tart, zesty, and big on flavor, the apple was first discovered in New Zealand in 1952. Since then, they’ve become wildly popular, especially since their taste perfectly encapsulates the flavors of fall. How to use them: Braeburn apples are best suited for both raw and cooked applications such as baking and roasting. When raw, the apples can be sliced and added to salads and sandwiches or served on a cheese board or fruit platter. The sweet-tart flavor of the Braeburn apple mellows just slightly when cooked and will compliment both sweet and savory preparations. They can be roasted along with root vegetables, sautéed and served atop pork, or slow cooked and pureed to make sauces, jams, and preserves. Braeburn apples hold their shape well when cooked. They can be baked into pies, crisps, tarts, cakes, and galettes or hollowed and stuffed to make baked apples. Chopped Braeburn apples will also add sweetness and texture to bread, pancakes, and muffins. Braeburn apples pair well with cheese such as gouda and camembert, cinnamon, and salted caramel. They will keep up to a month when stored in the refrigerator. Types of Apples—and How to Use Them

Cortland Apples apples are medium to large in size, and often rather flat in shape. Their crisp, finely-grained white flesh is exceptionally juicy with a sharp, sweet-tart, vinous flavor. The Cortland apple is an older American offspring of McIntosh apples. It combines the sweet flavor of the McIntosh with the cold hardiness of its other parent, . Cortlands have long been one of the most commonly produced apples in New York. How to use them: Extremely slow to brown when cut, the Cortland apple is perfect for use in fresh apple preparations. Add cubed apple to green and fruit salads. Slice thin and add to sandwiches, burgers, and quesadillas. Use in lieu of crackers and pair with sweet and savory dips or flavorful cheeses. The sweet-tart flavor of the Cortland apple also shines in cooked preparations. Bake into cakes, tarts, cobbler, quiche and galettes, or slow cook to make soups, sauces, and preserves. Cortlands also make excellent and juice apples. They do not store exceptionally well, and should be eaten soon after harvest for best flavor and texture.

Empire Apples apples (New York) are bright red medium sized round apple with a creamy white interior. A successful cross between and McIntosh, the Empire contains flavor characteristics of both its parent apples. Its crisp and juicy flesh has a flavor that is sweet like a Red Delicious and tart like a McIntosh. Empire apples are a member of the rose family along with pears and quince. How to use them: Empire apples can be roasted, baked or sautéed. Their crisp flesh and sweet tart flavor make them perfect for fresh preparations such as chicken salad and coleslaw. They pair well with pumpkin, pear, sharp cheeses and warm spices such as ginger, cinnamon and nutmeg. Their size and low susceptibility to bruising make them an excellent snacking apple. Types of Apples—and How to Use Them

Envy Apples apples are a child of Braeburn and Royal apples, and were first developed in New Zealand. They’re known for their sweet, almost floral taste and thick red and yellow skin. They’re high in vitamin C, meaning that their flesh stays white and crispy much longer than other apples once they’re cut. How to use them: Since envy apples are slow to brown, they work great in any dish that shows off apple slices: think salads, pies, or strudel. Thanks to their natural sweetness, they’re also perfect fresh, on their own.

Fuji Apples A hybrid variety, apples were developed in Japan in the late 1930s (Interestingly enough, they’re a cross of two American , the Red Delicious and Virginia Rails Gainet). The almost spherical, mottled apples are especially sweet and crisp, and they have a long shelf life compared to other apple cultivars. It’s no wonder they’re one of the most common apple varieties around. How to use them: Fuji apples are best suited for both raw and cooked applications such as baking, roasting, and stewing. The apples can be sliced and tossed into green and fruit salads, grated into coleslaw, minced and stirred into rice, or chopped and used as a topping over oatmeal, pancakes, and cereal. Fuji apples can also be pressed into juices and cider, cooked into jelly, steeped into teas, blended into applesauce, or boiled into . The thick skin and dense flesh of the apple hold well when cooked, making the apple a popular variety used in soups and roasts or baked into pies, cakes, tarts, crumbles, crisps, and muffins. Fuji apples can also be layered in sandwiches, topped over pizza, cooked into quiche, or mashed into potatoes. In Japan, Fuji apples are commonly placed on a stick and dipped in caramel or candy coatings as a sweet treat at food festivals. Fuji apples pair well with meats such as pork chops, bacon, sausage, bacon, turkey, and poultry, cheeses such as cheddar, goat, brie, gorgonzola, and blue, thyme, dates, spinach, cabbage, brussels sprouts, and green beans. The fresh apples will keep 3-6 months when stored in a cool, dry, and dark place such as the refrigerator. Types of Apples—and How to Use Them Gala Apples Like several other popular apple cultivars, Gala apples were developed in New Zealand in the 1930s. The mottled and aromatic apples are especially sweet, with a smoother interior texture that works well both raw and cooked. Recently, American Gala apple production finally outpaced Red Delicious, making it the country’s favorite apple variety, according to the U.S. Apple Association. How to use them: The delicate flavor and texture of the Gala apple shines in fresh preparations. They are perfect for use in fruit, green and chopped salads. Add diced gala to fruit salsas and chutneys. Slice and add to burgers, paninis and crostinis. Their sweet flavor becomes milder when cooked making them perfect in baked preparations when paired with stronger flavored apples such a , Arkansas Black, Pippin and . The flavor of pears, winter squash, onions, pecans, turkey, curry, brie, cheddar and Swiss cheese complement Gala apples.

Golden Delicious Apples apples were discovered in West Virginia a little more than a century ago. These large, yellow-green apples are super sweet, so they’re popular in desserts, but they’re also used in and apple butter because of their tender flesh. The Golden Delicious apple is a parent in many popular hybrid varieties, including Gala and Pink Lady but are not related to the Red Delicious Apple. How to use them: The sweet-tartness of the Golden Delicious means this apple is a good fresh eating variety. Fresh, raw apple slices may be added to green salads, fruit salads, or grain salads. Golden Delicious apples also have the necessary acid content and stability for baking. They can be baked into crisps, crumbles, tarts, cakes, galettes, and breads. Apple slices may also be cooked down into preserves and butters, or pureed into sauces and soups. The Golden Delicious pairs well with savory items, such as onions, cabbages, pork, cheeses and strong herbs. Add slices to top burgers and sandwiches. Finally, this versatile apple can also be juiced or dried. Types of Apples—and How to Use Them Granny Smith Apples These small, lime-colored apples (Australia) are known for their puckeringly tart flavor, which shines whether it’s cooked into a pie or blended into a smoothie. They’re also the go-to variety for making caramel apples. Since they’re so sour when fresh, try serving the slices with a protein, like cheese, or grate it and add the shreds to a salad. How to use them: Granny Smith apples are often used in baking because of their high acidity and ability to hold their shape when cooked. Try baked into sweet or savory pies, tarts, or meat pastries; add to savory bread stuffing, risotto or potato pancakes. Their sweet-tart flavor is a great addition to soups, smoothies and sauces. Because they are slow to brown when cut, they are perfect diced and added to fresh preparations such as salads and salsas or sliced and paired with cheese.

Honeycrisp Apples The apple is exactly how it sounds: saccharine, so crisp it’s crunchy, and juicy. That perfection isn’t accidental—the University of Minnesota developed the Honeycrisp apple specifically to create the ultimate apple-eating experience. However, they’re one of the most expensive apple varieties, and they don’t store or ship well, so you should consume them quickly. How to use them: Honeycrisp apples maintain their sweet flavor even when cooked. Try baked into a crisp or pie. Remove the skin and slow cook slices to make applesauce, preserves and apple butter. Their crisp texture shines in raw preparations, dice and add to coleslaw and chopped salads or slice thin and add to sandwiches and burgers.

Jazz Apples apples, a cross between Braeburn and Gala, originated in New Zealand in the 1980s. Aromatic yet acidic, Jazz apples are super sweet and delightfully crisp. Their skin is pinkish-red, with an almost fluorescent yellow-green background, while the interior has a rough texture and slightly yellow flesh. Types of Apples—and How to Use Them

How to use them: Jazz apples contain more sugar than many other varieties, so they’re especially useful when they’re baked into a pie or incorporated into a dessert. You could also use that sweetness to contrast bitter greens or savory meats such as pork tenderloin.

Jonagold Apples apples (New York) have an under blush which varies in color from greenish yellow to rosy orange depending on the strain and the temperature the apples are grown in. Large in size its flesh is crisp, juicy and creamy yellow in color. The Jonagold apple has a balanced blend of both its parents’ flavors offering the sweet-tart taste found in the and the aromatic honey like scent of the Golden Delicious. How to use them: A popular dessert apple the Jonagold can be used in a variety of sweet preparations. Bake into pies, tarts, muffins and cakes. Hollow and stuff or cook whole and baste to make baked apples. Jonagold apples are perfect for use in sauces, preserves and jam. Their sweet-tart flavor will complement savory applications as well. Use in chopped and green salad, serve sautéed slices alongside pork or root vegetables or pair with robust cheeses on a sandwich, pizza or cheese board.

Jonathan Apples The Jonathan apple is medium sized and covered in a thin red skin, blushed with yellow to green undertones. The fine textured flesh of the Jonathon apple is creamy yellow in color with a crisp bite and lots of juice. Its flavor is mildly sweet with a tart tang and subtle hints of spice. The Jonathan is a classic American heirloom, and has been parent to many varieties throughout the years such as Jonagold. How to use them: Jonathan apples can be used cooked or raw and in both sweet and savory preparations. Add slices to a tart, chop and add to couscous or puree and add to a soup. The flesh of the Jonathan apple will break down slightly when cooked so pair with dense apples such as Granny Smith, Pippin, or Fuji to make pie filling or slow cook to make sauces or caramelized apples. Diced Jonathan will add sweetness and moisture to cakes, crisps, and bread pudding. Their slightly spicy flavor and exceptional juiciness makes them the perfect apple for use in juice and cider. Types of Apples—and How to Use Them McIntosh Apples Small tart McIntosh apples are a favorite in Canada, where they were discovered a little over two centuries ago. The all-purpose apple is delightful cooked or raw, but it’s especially liked for making sauces. How to use them: McIntosh apples can be used cooked or raw and in both sweet and savory preparations. Add slices atop a pizza or tart, use chopped as a stuffing or puree and add to a soup. The flesh of the McIntosh apple is delicate and will breakdown when cooked. Pair with dense apples such as Granny Smith, Rome, Green Dragon or Fuji to make pie filling or slow cook to make sauces and chutney. Diced McIntosh will add sweetness and moisture to cakes, breads and cookies. Their slightly spicy flavor and juiciness makes them a perfect apple for use in juice and cider. Its flavor pairs well with maple, pecans, celery, pork, blackberries, cherries, cinnamon, nutmeg and flavorful cheeses such as feta, gorgonzola and sharp cheddar.

Mutsu Apples (Crispin Apples) Mutsu apples (Japan) are large, round to conical fruits that have a somewhat irregular shape with lopsided bases and shoulders. Underneath the surface, the flesh is pale green to white, crisp, aqueous, and coarse. Mutsu apples are crunchy, highly aromatic, and are known for their sweet- honeyed flavor mixed with sharp, tangy, and acidic notes. How to use them: Mutsu apples are best suited for both raw and cooked applications, such as baking and roasting. The crisp, sweet-tart fruits can be eaten fresh, out-of-hand, or they can be chopped and added to salads, sliced and layered into sandwiches, or quartered and served with nuts, cheeses, and dried fruits on appetizer plates. Mutsu apples can also be pressed into juices and ciders or dried for extended use. In addition to savory applications, the sweet and delicately spiced flavor of the Mutsu apple is sought after as a dessert variety in the culinary world. The apples can be hollowed out and stuffed, battered and fried, or baked into bread, pies, cobblers, and muffins. Mutsu apples pair well with meats such as beef, pork, poultry, and fish, mushrooms, potatoes, carrots, cranberries, rosemary, pears, beets, rice, maple syrup, cinnamon, and honey. The fresh fruits will keep 3-6 months when stored whole and unwashed in the crisper drawer of the refrigerator. Types of Apples—and How to Use Them

Opal Apples Developed in Czechia in the 1990s, hybrid apples boast an interesting advantage: they won’t brown if you cut them, and the process is entirely natural—no GMOs, just good breeding. The golden apples come into season in October, but since they’re a niche variety, they’re more difficult to locate. How to use them: Take advantage of that non-browning flesh and show it off! Use Opal apples anywhere they can be exposed, like cheese boards, salads, or an apple galette.

Pink Lady Apples Sweet, tart, and slightly fizzy, Pink Lady apples are often referred to as the champagne of apples. Pink Ladies must meet certain standards, such as a 200-day growing period on their trees, to be marketed under their trademark name—if they don’t, they’re instead sold as apples*. While fantastic fresh, they also retain their shape and flavor when cooked, which makes them ideal for poaching and baking. How to use them: Ideal for fresh, out-of-hand eating, Pink Lady® apples also make great dessert apples. The crisp apples retain their shape when baked in pies, tarts, and pancakes or poached in wine paired with cinnamon, nutmeg or vanilla. The flesh of the Pink Lady® apples is slow to oxidize when cut, making it good for cheese boards, sandwiches and salads. The sweet-tart apples lend additional flavor and sugar to applesauce and purees. *Cripps Pink apples have a great flavor and texture for eating fresh. They brown in air slowly, so they are great for salads and fruit trays, as well as eating out of hand. The Cripps Pink also makes a good apple to cook into sauces and pies because of its high sugar content. Cripps Pinks store very well, and can be kept for three months or more under proper conditions; their flavor is actually enhanced by a month's storage. They can be left at room temperature for up to two weeks, or for longer in the refrigerator. To enjoy their flavor at its best, take them out of the fridge an hour before eating. Types of Apples—and How to Use Them

Pippin Apples Pippin apples are round, ovate, to oblong fruits with a slightly lopsided appearance. Pippin apples are initially astringent and tart when harvested, mellowing in flavor when kept in cold storage. Once the apple has increased its sugar content in storage, the flesh develops a sweet-tart flavor. Pippin apples were given the name Albermarle Pippin apples after the county in Virginia, where the variety was planted in the early 18th century. How to use them: Pippin apples are best suited for both raw and cooked applications such as baking, stewing, roasting, and boiling. The apples are not consumed immediately after harvest and are commonly stored for 1-2 months to increase sugar content, reduce acidity, and develop a pleasing, complex flavor. Once ready for consumption, Pippin apples can be eaten fresh, out-of-hand, pressed into juice or cider, or cooked into applesauce, apple butter, jams, or compotes. The apples can also be baked into pies, cobblers, tarts, muffins, bread, cakes, and turnovers. It is important to note that the flesh browns quickly, so the apples should be used shortly after slicing. Pippin apples can also be dried for extended use and ground into a powder for use as a seasoning in both savory and sweet preparations. Pippin apples pair well with spices such as cinnamon, clove, and nutmeg, wildflower honey, vanilla, caramel, mustard greens, oranges, apricots, dates, nuts such as almonds, pecans, and walnuts, and gorgonzola cheese. The fresh apples will keep 1-4 months when stored whole and unwashed in a cool, dry, and dark place such as the refrigerator.

Red Delicious Apples Red Delicious apples were discovered as a chance seedling in 1872 on an Iowa farm. Red Delicious apples are so well known they seem ubiquitous, especially since their production is so high. Their flesh doesn’t hold up well, and they often have an unpleasant, mealy texture—done right, though, the crimson apples are crisp and juicy. Interestingly, many beloved apple varieties, such as Fuji, are derivatives of the Red Delicious. Types of Apples—and How to Use Them

How to use them: Red delicious apples are better consumed fresh, as their flesh does not hold up well when cooked. So just eat one whole, or slice it up for a salad. You can also slice them and pair them with cheese, caramel, or peanut butter. Add to greens, fruit and chopped salads. Use as an edible garnish on sandwiches, quesadillas and burgers. Since their flesh breaks down easily, they can be successfully slow cooked and pureed to make sauces and for soups. Their flavor pairs well with cinnamon, cheddar cheese, horseradish, chard, cherries, mustard and pecans. Red Delicious apples can be stored in the refrigerator for up to a month.

Rome Apples If you’re lucky enough to find a , you’re in for a real treat. Round, red, and glossy, these mildly tart, juicy, and crunchy apples are ideal for baking. They were cultivated in Rome, Ohio back in the early 19th century. How to use them: Rome apples are best suited for cooked applications such as baking, frying, and roasting. Their dense flesh holds up well when baked making them perfect for use in pies, cakes, bread, and cookies. Their flavor is also enhanced when cooked, becoming sweeter and exceptionally rich. Rome apples are a choice apple when making baked apples, as they will retain their round shape even when hollowed, stuffed and baked. Try in both savory and sweet cooked preparations. Chop and add Rome apples to stuffing and quiche or roast alongside meat and root vegetables. They can also be diced and added to pancake batter or used as a filling for tarts. Rome apples can be slow cooked and pureed to make sauces and soups or fried as slices and served as a side dish. Rome apples pair well with pork chops, Italian sausage, poultry, pecans, currants, raisins, cinnamon, and maple syrup. They will keep for a couple of months when stored in a cool, dry, and dark place.

Rome Beauty Apples Introduced in Ohio in 1816, popular Rome Beauty apple trees are widely grown across North America. Rome Beauty apples are large, attractive, bright red apples with a refreshing flavor that is both sweet and tangy. The flesh ranges from white to creamy white or pale yellow. Although they taste great straight from the tree, Rome Beauties are particularly well suited for baking because they taste great and hold their shape well. Types of Apples—and How to Use Them

Stayman Apples The apple was discovered in the late 1860s in Kansas. Firm and crisp, Stayman Apples are known for their striking color and robust sweet- tart taste. Stayman is an all-purpose apple. Many love to bake with Stayman, but a fresh Stayman apple is excellent for also eating out of hand.

Stayman Winesap This apple originated in Kansas in 1866 as a seedling of the original Winesap. It has been an important commercial apple for the past 100 years. The Stayman-Winesap is a cross between a Stayman apple and a Winesap apple. The combination of the two strains produces an apple of exceptional eating quality. This multi-purpose apple is excellent when eaten fresh, or used in pies, desserts, applesauce, and cider.

Winesap Apples Winesap apple is a well-known American heirloom apple. Winesap likely dates back to the 18th century. Winesap apples are dark red, round and medium sized; the skin of this apple is firm, and the flesh is crisp and exceptionally juicy with a creamy yellow hue. Winesap apples are highly aromatic with a balanced sweet-tart taste and get their name due to their distinctive spicy wine like flavor. Winesap apple is parent to a variety of different strains including the Arkansas Black and Stayman Winesap. Tangy, and very firm, Winesap is primarily used for baking and cooking making great pies. Winesap apples store very well. How to use them: Exceptionally juicy, Winesap apples are perfect for cider, sauces, juice and preserves. They will add moisture and a sweet flavor to breads, muffins and cakes. Their firm texture makes them an excellent . They can be baked, sautéed and roasted. Layer slices in pies and tarts or dice and add to stuffing for roasted meats or hollowed out squashes. Winesap apples pair well with wine and cheese. Its spicy wine like flavor will compliment both sweet and savory preparations.