Ripe picks: A buyer’s guide to the season’s best apples
Nothing says fall quite like fresh apples at the market. But not all apples are created equal—some are sweet, others are tart; some enhance the flavor of baked goods, while others stay crisp in salads. When shopping for apples, there’s more to consider than just red or green. Read on for a rundown on the season’s best apples and how to enjoy them.
Braeburn Apples: Sweet, rich, and spicy braeburns hold up well in cooking. Whether your dish is sweet or savory, crisp braeburns add depth and flavor. Keeps about six months.
Golden Delicious Apples: Juicy, flavorful, and sweet this apple works overtime and can be used for baking, salads, or snacking. Keeps up to two months.
Jonagold Apples: A combination of Jonathan and golden delicious apples creates a variety that is crisp and juicy with hints of honey. Pack it in your lunch or combine it with Granny Smith apples to make a to-die-for apple pie. Keeps about three months.
Red Delicious Apples: Crisp, tart and juicy, red delicious apples are great for snacking or making homemade apple cider. Keeps six months.
Gala Apples: Fragrant, sweet and mildly tart, galas don't turn brown as fast as other apples. Use them in salads, but forgo them in baking. Keeps up to three months.
Best applesauce recipe
A blend of several apples lends texture and flavor to homemade applesauce. Combine cooking apples (such as Braeburn, golden delicious and Jonagold apples) to create an applesauce that has depth. Skins may be removed or left on depending on your personal preference.
- 3 pounds cooking apples, cored and quartered (peeled or unpeeled)
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
- Dash ground nutmeg
- Dash ground ginger
- Dash ground cloves
- Cover cored and quartered apples in water and boil for approximately 20 minutes until apples are tender, but not mushy.
- Drain apples; add sugar and spices.
- Purée until desired consistency is achieved (may be chunky or smooth).