Apples

Apples are the second most popular fruit in the United States after bananas. Until recently, the Washington State Delicious was the number-one apple purchased due primarily to their cosmetic appeal. Over the last few years new varieties, such as Fuji and Gala apples, have become very popular because of their unbeatable combination of sweetness and crisp flavor. In 1999, the Fuji apple rapidly became the third most popular apple variety while the Gala became number five in popularity.

A major reason for the apple's popularity is that an estimated 42% of the domestic crop is processed into applesauce, jellies, juice and other apple products. Apples are grown throughout the world in temperate climates because the trees require a cold weather season to trigger flowering and production cycles. Commercial crops in the United States are concentrated in the northern states of Washington, Michigan, New York.

Fifteen varieties account for approximately 90% of the domestic consumption of apples. According to the U.S. Apple Association, the top fifteen varieties in 1999 in descending order of popularity are Red Delicious, Golden Delicious, Fuji, Granny Smith, Gala, Rome, McIntosh, Jonathan, York, Idared, Empire, Cortland, Rhode Island Greening, Newton Pippin, and Stayman.

Selection & Storage
When selecting apples, focus on the apple's color. It should be vibrant without browning near the core. The size is also a good indicator of its maturity and ripeness. The larger the apple, the riper you will find it. Apples should be firm to slightly hard and not easily bruised. Their skin should not be broken or show blemishes other that a few freckles in some varieties.

Apples are picked at their peak ripeness so additional ripening really means acceleration in the decaying process, and they will become mealy and mushy. To stem this decay, apples should be refrigerated as soon as they are brought home from the market. It is best to keep apples as cold as possible so store them in the back of your refrigerator. If purchased in good condition, apples should last up to six weeks in the refrigerator.

Preparation
An apple is a very versatile fruit. They are great raw eaten out of hand, in fruit salads and Waldorf salads, or cooked for applesauce and baked apple pies.

If you need to remove the skin, use a common vegetable peeler. To core apples, use an apple corer or quarter the fruit then cut out the core with a small knife. To prevent the browning of cut apples, rub a mixture of lemon juice and water on the exposed apple flesh.

When preparing apples for apple pies it is important to the select the right one. The time of year can also determine which apple you will use when preparing a pie. A quick test to determine which apple to use in your apple pie is to cut a slice of the apple in question and put it in a small bowl with a bit of sugar and water. Zap it for a few minutes in the microwave oven and taste it. When tasting the cooked apple try to determine the apples texture and flavor. Make sure the apple is not too mushy or overly astringent in taste. If you're lucky enough to have more than one apple from which to choose, consider using a combination of apples for a more complex flavor.

Tony's Tip
It is very important to check your apples often and remove any decayed apples promptly because one rotten apple will really spoil the rest..

Tony's Favorite Recipe
Sixes Wild Baked Apples

Varieties
Fuji is the most extensively planted apple variety worldwide. Crossing the Red Delicious with the Ralls Janet resulted in the Fuji apple. It has a yellow green color with red highlights to mostly red, outstanding juiciness, a crisp texture, and a complex sweet but tart taste giving it a wonderful flavor.

Gala apples have a similar shape to the Fuji but their skin has a more polished appearance, a skin that can be a bit thicker, a bit more leathery, but with flesh that's just as inviting.

Red Delicious apples are currently grown in all areas of the United States except the South. Its popularity is increased by its attractive dark red color. However, its flesh can be a bit too sweet and at times can get mealy in texture if they are stored in a non-refrigerated environment at your market or at home. The Red Delicious is not a good cooking apple because it falls apart under sustained heat.

Golden Delicious has a yellow to yellow green color and lightly freckled appearance. This apple variety is a not as sweet as the Red Delicious but it is a better cooking apple.

Gravenstein, with its uniquely stripped appearance, is now grown mostly in California, and is better suited for cooking, especially for applesauce, than to eating out of hand.

Jonathan is a bright red apple grown in New York, and is great for both eating out of hand and cooking because of its crispness and pleasantly tart flavor.

McIntosh apples, which originated in Ontario, Canada, are a tender and slightly less tart variety. For these reasons, cooking with this apple is limited, but it remains a fine apple for eating fresh.

Granny Smith are well known for their bright green color. They are referred to as having a "tart-sweet-tart" flavor meaning it is mostly tart but with a hint of sweetness. Its firm texture and good size, as well as its unique flavor makes it ideal for baking.

Rome is a large, shiny red variety that is used strictly for cooking. Rome apples are great for whole baked apples, but not for apple pies.

Staymans have a deep, purplish red skin. They're firm, tart, and juicy making them ideal for baking and eating fresh.

Winesaps are very similar to the Staymans.

Newton Pippin apples were developed in New York in the early eighteenth century. Even though they were developed in New York, they are now grown primarily in the Northwest, California, and Virginia. This medium-size apple has green to yellow coloring and a wine like flavor.

Imperial has a firm texture and wine like flavor making it a good candidate for baking.

Empire, with its firm text and slightly tart flavor, is an all-purpose apple.

Lesser Known Varieties
Baldwin apples have a slightly tart flavor and are a good apple for cooking.

Northern Spys have a mildly acidic taste and can be used for snacking and cooking.

Spygold is a mixture of Spy and Golden Delicious apples. It is not as widely available as the Jonagold, a combination of Jonathan and Golden Delicious apples.

Braeburn, a New Zealand import, is a red and green-gold color that is sweet, aromatic, and juicy.

Idared is a popular eating apple that's tart and juicy.

Rhode Island Greening, sometimes just called Greening, is a tart, Northeastern apple and just dandy for apple pies.

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