Hurray for apple season! But are McIntosh apples sweet or tart? Are Ida Reds better for pies or for eating? Find out the flavors and uses for the 11 apple varieties that are the most popular, keep well, and are available in most areas.
The most popular apple varieties are Cortland, Red Delicious, Golden Delicious, Empire, Fuji, Gala, Ida Red, Macoun, McIntosh, Northern Spy, and Winesap. Olwen Woodier also offers descriptions for an additional 20 varieties of apples in this very useful and informative cookbook.
Cortland. This apple, a cross between a Ben Davis and a McIntosh, was developed by the New York State Agricultural Experiment Station in Geneva, New York. It entered the commercial market in 1915. Cortlands are grown mainly in the Northeast, the northern Great Lakes states, and eastern Canada. A medium-to-large red-and-green-striped apple, it is crisp, juicey, and sweetly tart. Because of its white flesh resists browning, Cortlands are favored for salads and fruit cups. It is also a good all-purpose apple.
Golden Delicious. Grown in most regions across the country, Golden Delicious is the second-most grown after Red Delicious, to which it is not at all related. The Golden Delicious (or Yellow Delicious, as it is sometimes called) was discovered in West Virginia in 1914, when it was called Mullin’s yellow Seedling. This is a medium-to-large pale yellow or yellow-green apple that is mild and sweet. Although it is crisp when harvested in September and October, its pale flesh often becomes dry and soft. Its skin shrivels when not kept under refrigeration. Particularly desirable for snacks, fresh desserts, and salads, the Golden Delicious is a good all-purpose apple.
Red Delicious. The Red Delicious is grown throughout the United States and is America’s most popularly grown apple. It was called hawkeye when it was discovered in 1872 in Peru, Iowa, and was renamed Red Delicious in 1895 by the Stark Brothers. This bright red apple is crisp and juicy when harvested in September and October. Although Red Delicious is considered a good keeper by the industry, its sweet and mild-tasting flesh is all too often a mealy, mushy disappointment. It is best used for snacks, salads, and fruit cups.
Empire. A cross between Red Delicious and McIntosh, the Empire was introduced into commercial production by the New York State Agricultural Experiment Station in 1966. Grown mostly in the Northeast and upper mid-western states, this medium, red-on-yellow (sometimes all-red) apple is crisp and juicy. With its sweet and spicy flesh, it is one of the very best for eating out of hand, in salads, and in fruit cups.
Fuji. This flavorful, aromatic apple is the number-one seller in Japan, where it was developed in 1958 by crossing Ralls-Genet and Red Delicious. A pretty apple with yellowish green skin blushed with orange-red stripes, it has dense, crisp, and sweetly tart light yellow flesh. Fuji retains its flavor even when stored at room temperature and develops a better flavor when held in long-term storage. An excellent apple for eating out of hand, adding to salads, and making into applesauce.
Adapted from Apple Cookbook, by Olwen Woodier. Copyright 2001 by Storey Communications. Excerpted by permission of Storey Books.
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