Tuesday, October 15, 2013

Tip Tuesday–It’s Apple Time!


Making that delicious apple butter last week put thoughts of apples in my head. How many varieties are there? How can they be used? Which are the best for cooking? Or just eating? I’ve been doing some research, and found that there are many varieties of apples; however, there are a few that are more well-known and more readily available in our local supermarkets.

Today’s Tip Tuesday will be all about apples. I hope you’ll find some interesting information here. I’ve also included a few varieties that are less familiar and that sounded interesting.

Arkansas Black: These hard, crunchy apples are best for eating. Their skin is so dark red that it’s almost black – thus the name. They were developed in Arkansas in approximately 1870.

Cortland: Red, sweet and tart, these are all-purpose, but better for eating. They come primarily from the Northwest, and were developed in New York in the 1890s.

Empire: Best for eating, these red, tangy apples were developed in New York in 1966.

Fameuse: Also known as Snow Apple because of their snow-white flesh, this variety is white, tart and sweet. An all-purpose apple.

Gala: These red, firm and sweet apples are all-purpose, but best for eating. They are available from September to June. Developed in New Zealand in the 1970s.

Golden Delicious: Skin ranges from green to yellow. These are all-purpose apples, and are available from September to June. They were developed in West Virginia in 1914.

Granny Smith: These green, firm and tart apples were developed in Australia in 1868. They are good for cooking and eating.

Gravenstein: Tart, crisp and juicy, these apples are all-purpose and come from the west coast. They were developed in Denmark in the 17th century.

Honeycrisp: One of my new favorites! Best for eating, these crisp, sweet and juicy apples were developed in Minnesota in 1960.

Jonathan: A sweet, tart variety that is good for both eating and cooking, but does not hold up well when cooked whole. They are available from September to February. Developed in New York in the 1820s.

Macintosh: This is a crisp variety, with a flavor that ranges from sweet to tart. They are all-purpose, and especially good for applesauce. Available from September to March, they were developed in Canada in 1811.

Paula Red: Best for eating, with a firm, white flesh. They were developed in Michigan in the 1960s.

Red Delicious: These red beauties are better for eating, with a juicy, sweet flesh. They are available September to April, and were developed in Iowa in approximately 1879. They are known for the 5 distinct knobs on the bottom.

Rome Beauty: These are best for cooking. They have red skin, with a tender to mealy texture and flavor that ranges from bland to tart. They are available November to May. Developed in the 19th century.

Winesap: This variety is great for cider, but is an all-purpose apple. The skin is red, with a juicy, crisp and tart flesh. They are available November to May, and were developed in the US in 1817.

Although a lot of these apples have given availability ranges, these days most are available year-round.

4 medium apples, sliced thinly
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup chopped nuts

2 eggs 
1/2 cup sugar
1 cup all-purpose flour
1 stick (1/2 cup) margarine, melted

Mix filling ingredients together and pour into 9" pie pan. Combine topping ingredients and pour over. Bake at 300 degrees for 1 1/2 hours.

“The apple does not fall far from the tree” (Proverb quote)

“There is little choice in a barrel of rotten apples.” (William Shakespeare)

And, as I wrote October 7 in the “Superstitions” post, it was thought long ago that the number of seeds in an apple told how many children you would have.
Your comments and suggestions are always welcome. Thanks for reading!

No comments:

Post a Comment