Some people have asked for a reinstatement of the apple use chart onto the website. It seems to have been forgotten when we upgraded our site this past summer, so I thought I'd give a quick overview on apples and their uses:
"What is a good eating apple?" This is perhaps the most commonly asked question we hear and is so subjective in nature that we prefer to answer in this manner: we'll hand you a variety and you give it a try, if you like it then it is a good eating variety. One person finds Fuji to be the ultimate apple for eating out of hand and the next person may proclaim Goldrush as tops. Those two varieties are totally different from each other, yet each has its proponents. We can, however, guide you in certain directions. If you prefer a sweet apple, we would steer you towards Gala, Honeycrisp, Golden Supreme, Pixie Crunch, Golden Delicious, Red Delicious, and Fuji. If you prefer a tart apple, we would recommend Jonathon, Suncrisp, Melrose, Stayman Winesap, and Goldrush (the king of tart!). Bottom line: the combination of the characteristics of taste, texture, juiciness, and other factors is very difficult to relate to others via the written word, you simply have to try the apples!
How about baking? Many varieties work well in the kitchen due to the fact that the apples are surrounded by flour, sugar, butter, and spices; but, if you want your pie and or baked goods to be the envy of the neighborhood choose either Jonathon or Goldrush. Jonathon is packed with pectins and has a good balance of natural fruit sugars to acidity. Goldrush simply gushes apple flavor! While those two varieties may lead the pack, very close behind (and to the preference of some cooks) are the following: Honeycrisp, Cortland, Golden Delicious, Jonagold, Suncrisp, Melrose, Rome, and Stayman Winesap. McIntosh can be used, but the slices will become very soft, almost to a sauce-like texture when baked. Red Delicious, on the other hand, retain their shape and firmness when baked, softening little, to the dislike of most cooks.
"_______ makes the best sauce!" Fill in the blank on this one! Everybody has their personal preference for sauce and many people combine varieties to suit personal preferences. If you llike a chunky sauce choose Golden Delicious. If you want a red tint to the sauce use Jonathon or Rome and leave the peelings on when processing. Add cinnamon red hot candies for an added twist. Any of the varieties available by mid-September will make great sauce. Combine a couple of varieties and develop what may turn out to be a recipe handed down for generations! Lynd family tip on applesauce: makes a great topping on many other foods, especially mashed potatoes.
Storage of apples Apples keep best in a plastic bag refrigerated as close to 34 degrees as possible. Wring out a wet paper towel and add to the bag to keep apples crisp. Generally speaking, for any variety, smaller apples keep better than larger apples. Many of our customers will store apples in the corner of the garage or in an unheated basement, just don't let them freeze!
Outstanding keepers: Goldrush & Fuji
Excellent keepers: Stayman Winesap, Rome, Melrose, & Suncrisp
Good Keepers: Red and Golden Delicious & Jonathon
Fair keepers: Honeycrisp, Pixie Crunch, Gala, McIntosh, Cortland & Golden Supreme