How to Choose Baking Apples

THE BEST APPLES FOR BAKING

 

The Farmer’s Almanac

Name Best Uses Flavor Characteristics, Appearance
Braeburn Applesauce Tart, sweet, aromatic, tall shape, bright color
Cortland Pies, Applesauce, Fruit Salad Tart, crisp, larger than ‘McIntosh’
Fuji Baking Sweet and juicy, firm, red skin
Gala Dried, Cider Mild, sweet, juicy, crisp, yellow-orange skin with red striping (resembles a peach)
Granny Smith Baking Moderately sweet, crisp flesh, green skin
Jonagold Pie, Applesauce Tangy-sweet, Yellow top, red bottom
Jonathan Applesauce Tart flesh, crisp, juicy, bright red on yellow skin
McIntosh Applesauce Juicy, sweet, pinkish-white flesh, red skin
Newtown Pippin Pie, Applesauce, Cider Sweet-tart flesh, crisp, greenish-yellow skin
Rhode Island Greening Pie Very tart, distinctively flavored, grass-green skin, tending toward yellow/orange
Rome Beauty Baking, Cider Mildly tart, crisp, greenish-white flesh, thick skin
Winesap Applesauce, Pie, Cider Very juicy, sweet-sour flavor, winey, aromatic, sturdy, red skin

 

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