Guest guest Posted December 10, 2009 Report Share Posted December 10, 2009 APPLE VARIETIES Akane Relatively new entry from Japan, though almost identical to the Jonathan. Bright-red fruit; crisp flavor reminiscent of under-ripe strawberries. An all-purpose apple. Considered the great cooking apple of the Midwest. Excellent for pies. Arlet Fine fruit with a nice sugar/acid balance. Firm, tart, and best for snacking. Cross between Golden Delicious and Idared. Cortland Tart, good for baking, sauce, and eating. A large apple with crisp white flesh. When cut, the Cortland retains white color longer than other varieties, making it especially good for salads. Early Cortland Ripens about one month prior to the Cortland. Its sweet flavor makes it a good for snacking and making sauce. Gala Firm, yellowish flesh with pinkish-orange blush. Striking, peachlike appearance. Sweet aroma and flavor; good dessert apple. Ginger Gold Medium to large, mildly tart with a vibrant yellow skin. This is an early yellow apple that should not be considered a long storage variety. Great for baking; especially good for tarts. Golden Delicious Yellow, sometimes flushed with pale orange; crisp, juicy, sweetly aromatic; occasionally musky, mellow and honey flavored. A long-lasting, all-purpose apple good for snacking and cooking. Excellent for sauce, pies, and juice when mixed with another variety. Golden Russet Lovely russet-colored skin with a slight texture. Extremely dense and sweet, historically used for cider. Now immensely popular for eating, but hardly available except at a few farmer's markets or through mail order. This is an antique variety often used in paintings by Rembrandt. Jersey Mac A McIntosh variety that is a cross between an Old McIntosh and a regular McIntosh. Mostly green in color, with some red. A tart, crisp apple that can be used the same way as a McIntosh. Jonamac Behaves like a McIntosh. Good for sauce but needs to be sweetened a little. An early season similar to the Akane. Lurared A chance seedling found in Bone Gap, Illinois, marketed as a big-fruited, early Jonathan-type. Best for snacking. Macoun High sugars with balancing acidity make this apple good for snacking and for desserts where a soft texture is desired. McIntosh Good eating when fresh picked; tart to tart-sweet depending on color, the redder the sweeter. This traditional New England apple likes cool falls. Said to be a seedling of an old apple called Fameuse. Known for its white flesh and apple aroma. Great for snacking and salads. Originated in eastern Ontario, Canada. Mollie's Delicious Similar, but unrelated, to Red Delicious, this complex variety is sweet, delicate, refined, yet substantial. Too soft for cooking, but ideal for snacking. Mutsu Yellowish green sometimes flushed with gray-orange and fairly sweet-tart for snacking; Firm, dense texture which is consistent for cooking. In some areas, Mutsu is known as Crispin. Northern Spy Large fruit with green background and muted red overlay. Crisp flesh with a sweet-tart complexity and robust flavor. Old-fashioned variety, extremely versatile, great for eating, baking, or sauce. Long prized as an outstanding pie and cider apple. Opalescent Old midwestern variety, unique appearance, very rare, early season apple that is crisp and good for baking. Ozark Gold Less sweet than a Golden Delicious and best for eating out of hand. Paula Red Beautiful large apple with a solid red blush color. Tart in flavor with a light cream-colored flesh. Equally good for eating, making applesauce, or baking pies. Pitmaston Pineapple Best for eating, as its small size is not suited for baking. Prima A fine early cooking apple for pies and cobblers. Juicy and flavored like a Jonathan. Priscilla Exceptionally good for making a single-variety applesauce. Similar to a perfumed Red Delicious. Short shelf life. Rome Beauty Glossy red skin; firm, white flesh with tart flavor. The only cooking apple widely available in supermarkets. Traditional apple for pies, sauce, and juice. Best when blended with one or two other varieties. Sayaka A Jonathan by Sekei Ichi cross, resulting in large orange-red apples that resemble Jonagold in appearance and quality. Senshu A cross of Fuji and Toko, introduced in 1980. Available in early fall, this Fuji-type apple has a wonderful sweet flavor with a crisp, juicy texture. Its mellow flavor tastes slightly like a Jonagold. Spigold Crisp, tart; old-fashioned variety, extremely versatile, great for eating, outstanding for baking and sauce. Summer Pippin This is a tart apple that is perfect for baking. Sweet Sixteen A Northern Spy offspring with a slight anise flavor. An outstanding cooker all around. Firm, crisp texture; moderately acid, aromatic. Blotchy red skin. Short storage life. Winesap Dark red, very crisp, tart early; sweeter later in the season; extremely versatile, great for eating and baking. Winesaps are believed to have originated in New Jersey more than 300 years ago. Great for any use, especially in pies, sauce, and cider. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 10, 2009 Report Share Posted December 10, 2009 How did my favorite variety not get mentioned? Fuji apples. Those and Gala are my very favorites. Judy - Annie O Wednesday, December 09, 2009 6:06 PM APPLE VARIETIES APPLE VARIETIES Akane Relatively new entry from Japan, though almost identical to the Jonathan. Bright-red fruit; crisp flavor reminiscent of under-ripe strawberries. An all-purpose apple. Considered the great cooking apple of the Midwest. Excellent for pies. Arlet Fine fruit with a nice sugar/acid balance. Firm, tart, and best for snacking. Cross between Golden Delicious and Idared. Cortland Tart, good for baking, sauce, and eating. A large apple with crisp white flesh. When cut, the Cortland retains white color longer than other varieties, making it especially good for salads. Early Cortland Ripens about one month prior to the Cortland. Its sweet flavor makes it a good for snacking and making sauce. Gala Firm, yellowish flesh with pinkish-orange blush. Striking, peachlike appearance. Sweet aroma and flavor; good dessert apple. Ginger Gold Medium to large, mildly tart with a vibrant yellow skin. This is an early yellow apple that should not be considered a long storage variety. Great for baking; especially good for tarts. Golden Delicious Yellow, sometimes flushed with pale orange; crisp, juicy, sweetly aromatic; occasionally musky, mellow and honey flavored. A long-lasting, all-purpose apple good for snacking and cooking. Excellent for sauce, pies, and juice when mixed with another variety. Golden Russet Lovely russet-colored skin with a slight texture. Extremely dense and sweet, historically used for cider. Now immensely popular for eating, but hardly available except at a few farmer's markets or through mail order. This is an antique variety often used in paintings by Rembrandt. Jersey Mac A McIntosh variety that is a cross between an Old McIntosh and a regular McIntosh. Mostly green in color, with some red. A tart, crisp apple that can be used the same way as a McIntosh. Jonamac Behaves like a McIntosh. Good for sauce but needs to be sweetened a little. An early season similar to the Akane. Lurared A chance seedling found in Bone Gap, Illinois, marketed as a big-fruited, early Jonathan-type. Best for snacking. Macoun High sugars with balancing acidity make this apple good for snacking and for desserts where a soft texture is desired. McIntosh Good eating when fresh picked; tart to tart-sweet depending on color, the redder the sweeter. This traditional New England apple likes cool falls. Said to be a seedling of an old apple called Fameuse. Known for its white flesh and apple aroma. Great for snacking and salads. Originated in eastern Ontario, Canada. Mollie's Delicious Similar, but unrelated, to Red Delicious, this complex variety is sweet, delicate, refined, yet substantial. Too soft for cooking, but ideal for snacking. Mutsu Yellowish green sometimes flushed with gray-orange and fairly sweet-tart for snacking; Firm, dense texture which is consistent for cooking. In some areas, Mutsu is known as Crispin. Northern Spy Large fruit with green background and muted red overlay. Crisp flesh with a sweet-tart complexity and robust flavor. Old-fashioned variety, extremely versatile, great for eating, baking, or sauce. Long prized as an outstanding pie and cider apple. Opalescent Old midwestern variety, unique appearance, very rare, early season apple that is crisp and good for baking. Ozark Gold Less sweet than a Golden Delicious and best for eating out of hand. Paula Red Beautiful large apple with a solid red blush color. Tart in flavor with a light cream-colored flesh. Equally good for eating, making applesauce, or baking pies. Pitmaston Pineapple Best for eating, as its small size is not suited for baking. Prima A fine early cooking apple for pies and cobblers. Juicy and flavored like a Jonathan. Priscilla Exceptionally good for making a single-variety applesauce. Similar to a perfumed Red Delicious. Short shelf life. Rome Beauty Glossy red skin; firm, white flesh with tart flavor. The only cooking apple widely available in supermarkets. Traditional apple for pies, sauce, and juice. Best when blended with one or two other varieties. Sayaka A Jonathan by Sekei Ichi cross, resulting in large orange-red apples that resemble Jonagold in appearance and quality. Senshu A cross of Fuji and Toko, introduced in 1980. Available in early fall, this Fuji-type apple has a wonderful sweet flavor with a crisp, juicy texture. Its mellow flavor tastes slightly like a Jonagold. Spigold Crisp, tart; old-fashioned variety, extremely versatile, great for eating, outstanding for baking and sauce. Summer Pippin This is a tart apple that is perfect for baking. Sweet Sixteen A Northern Spy offspring with a slight anise flavor. An outstanding cooker all around. Firm, crisp texture; moderately acid, aromatic. Blotchy red skin. Short storage life. Winesap Dark red, very crisp, tart early; sweeter later in the season; extremely versatile, great for eating and baking. Winesaps are believed to have originated in New Jersey more than 300 years ago. Great for any use, especially in pies, sauce, and cider. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 10, 2009 Report Share Posted December 10, 2009 Where does the honeycrisp apple fit in. It is very crisp to the bite with a sweet/tart flavor. It is also very seasonal. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 10, 2009 Report Share Posted December 10, 2009 How did you get to be so " apple smart " ? Thanks for this... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 10, 2009 Report Share Posted December 10, 2009 my favorites were not on the list either...honeycrisp and fuji. have you had the honeycrisp, judy? if you like the fuji and galas, you'll like those too. susie --- On Thu, 12/10/09, wwjd <jtwigg wrote: wwjd <jtwigg Re: APPLE VARIETIES Thursday, December 10, 2009, 1:08 AM  How did my favorite variety not get mentioned? Fuji apples. Those and Gala are my very favorites. Judy - Annie O Wednesday, December 09, 2009 6:06 PM APPLE VARIETIES APPLE VARIETIES Akane Relatively new entry from Japan, though almost identical to the Jonathan. Bright-red fruit; crisp flavor reminiscent of under-ripe strawberries. An all-purpose apple. Considered the great cooking apple of the Midwest. Excellent for pies. Arlet Fine fruit with a nice sugar/acid balance. Firm, tart, and best for snacking. Cross between Golden Delicious and Idared. Cortland Tart, good for baking, sauce, and eating. A large apple with crisp white flesh. When cut, the Cortland retains white color longer than other varieties, making it especially good for salads. Early Cortland Ripens about one month prior to the Cortland. Its sweet flavor makes it a good for snacking and making sauce. Gala Firm, yellowish flesh with pinkish-orange blush. Striking, peachlike appearance. Sweet aroma and flavor; good dessert apple. Ginger Gold Medium to large, mildly tart with a vibrant yellow skin. This is an early yellow apple that should not be considered a long storage variety. Great for baking; especially good for tarts. Golden Delicious Yellow, sometimes flushed with pale orange; crisp, juicy, sweetly aromatic; occasionally musky, mellow and honey flavored. A long-lasting, all-purpose apple good for snacking and cooking. Excellent for sauce, pies, and juice when mixed with another variety. Golden Russet Lovely russet-colored skin with a slight texture. Extremely dense and sweet, historically used for cider. Now immensely popular for eating, but hardly available except at a few farmer's markets or through mail order. This is an antique variety often used in paintings by Rembrandt. Jersey Mac A McIntosh variety that is a cross between an Old McIntosh and a regular McIntosh. Mostly green in color, with some red. A tart, crisp apple that can be used the same way as a McIntosh. Jonamac Behaves like a McIntosh. Good for sauce but needs to be sweetened a little. An early season similar to the Akane. Lurared A chance seedling found in Bone Gap, Illinois, marketed as a big-fruited, early Jonathan-type. Best for snacking. Macoun High sugars with balancing acidity make this apple good for snacking and for desserts where a soft texture is desired. McIntosh Good eating when fresh picked; tart to tart-sweet depending on color, the redder the sweeter. This traditional New England apple likes cool falls. Said to be a seedling of an old apple called Fameuse. Known for its white flesh and apple aroma. Great for snacking and salads. Originated in eastern Ontario, Canada. Mollie's Delicious Similar, but unrelated, to Red Delicious, this complex variety is sweet, delicate, refined, yet substantial. Too soft for cooking, but ideal for snacking. Mutsu Yellowish green sometimes flushed with gray-orange and fairly sweet-tart for snacking; Firm, dense texture which is consistent for cooking. In some areas, Mutsu is known as Crispin. Northern Spy Large fruit with green background and muted red overlay. Crisp flesh with a sweet-tart complexity and robust flavor. Old-fashioned variety, extremely versatile, great for eating, baking, or sauce. Long prized as an outstanding pie and cider apple. Opalescent Old midwestern variety, unique appearance, very rare, early season apple that is crisp and good for baking. Ozark Gold Less sweet than a Golden Delicious and best for eating out of hand. Paula Red Beautiful large apple with a solid red blush color. Tart in flavor with a light cream-colored flesh. Equally good for eating, making applesauce, or baking pies. Pitmaston Pineapple Best for eating, as its small size is not suited for baking. Prima A fine early cooking apple for pies and cobblers. Juicy and flavored like a Jonathan. Priscilla Exceptionally good for making a single-variety applesauce. Similar to a perfumed Red Delicious. Short shelf life. Rome Beauty Glossy red skin; firm, white flesh with tart flavor. The only cooking apple widely available in supermarkets. Traditional apple for pies, sauce, and juice. Best when blended with one or two other varieties. Sayaka A Jonathan by Sekei Ichi cross, resulting in large orange-red apples that resemble Jonagold in appearance and quality. Senshu A cross of Fuji and Toko, introduced in 1980. Available in early fall, this Fuji-type apple has a wonderful sweet flavor with a crisp, juicy texture. Its mellow flavor tastes slightly like a Jonagold. Spigold Crisp, tart; old-fashioned variety, extremely versatile, great for eating, outstanding for baking and sauce. Summer Pippin This is a tart apple that is perfect for baking. Sweet Sixteen A Northern Spy offspring with a slight anise flavor. An outstanding cooker all around. Firm, crisp texture; moderately acid, aromatic. Blotchy red skin. Short storage life. Winesap Dark red, very crisp, tart early; sweeter later in the season; extremely versatile, great for eating and baking. Winesaps are believed to have originated in New Jersey more than 300 years ago. Great for any use, especially in pies, sauce, and cider. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2009 Report Share Posted December 11, 2009 Susie, I've not tried the honey crisp apple before. Thanks for the recommendation. I'll look and see if our grocery stores carry it. Judy Re: APPLE VARIETIES my favorites were not on the list either...honeycrisp and fuji. have you had the honeycrisp, judy? if you like the fuji and galas, you'll like those too. susie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2009 Report Share Posted December 11, 2009 I recently tried the honey crisp. Matter of fact I made my last appelpaj with them. Delicious apple. THe only apple I don't care for are the red delicious. For some reason they are very blah to me, skins are tough. Donna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2009 Report Share Posted December 12, 2009 Donna, I'm not a fan of red delicious either. They taste so starchy to me. My husband really likes them though and what is funny is that he doesn't like potatoes much as he thinks they are to starchy tasting and I love potatoes. . LOL . I really enjoy the Golden Delicious Apples too. Judy - DonnaLilacFlower Friday, December 11, 2009 3:42 PM Re: APPLE VARIETIES I recently tried the honey crisp. Matter of fact I made my last appelpaj with them. Delicious apple. THe only apple I don't care for are the red delicious. For some reason they are very blah to me, skins are tough. Donna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2009 Report Share Posted December 12, 2009 I had to eat them every single day as a kid. We would have a 5lb bag of the small ones, they had such bitter skin. I just avoid them now. They taste mushy most of the time to me. Not reallyu starchy. Donna Sent from my Verizon Wireless BlackBerry " wwjd " <jtwigg Fri, 11 Dec 2009 21:58:11 Re: Re: APPLE VARIETIES Donna, I'm not a fan of red delicious either. They taste so starchy to me. My husband really likes them though and what is funny is that he doesn't like potatoes much as he thinks they are to starchy tasting and I love potatoes. . LOL . I really enjoy the Golden Delicious Apples too. Judy - DonnaLilacFlower Friday, December 11, 2009 3:42 PM Re: APPLE VARIETIES I recently tried the honey crisp. Matter of fact I made my last appelpaj with them. Delicious apple. THe only apple I don't care for are the red delicious. For some reason they are very blah to me, skins are tough. Donna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2009 Report Share Posted December 12, 2009 The only apples I recognized on the list was Gala and Golden Delicious, and of course Red Delicious. I live in Sweden and here's some photos of Swedish apples: http://www.appelriket.se/html/s-applen.html /Helga DonnaLilacFlower wrote: > > > I recently tried the honey crisp. Matter of fact I made my last > appelpaj with them. Delicious apple. > THe only apple I don't care for are the red delicious. For some reason > they are very blah to me, skins are tough. > Donna > > -- My blog: http://ladynightowl.multiply.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2009 Report Share Posted December 12, 2009 Beautiful apples! Different names probably than ours. ________________________________ Helga <lady.nightowl Sat, December 12, 2009 5:19:17 AM Re: Re: APPLE VARIETIES The only apples I recognized on the list was Gala and Golden Delicious, and of course Red Delicious. I live in Sweden and here's some photos of Swedish apples: http://www.appelrik et.se/html/ s-applen. html /Helga DonnaLilacFlower wrote: > > > I recently tried the honey crisp. Matter of fact I made my last > appelpaj with them. Delicious apple. > THe only apple I don't care for are the red delicious. For some reason > they are very blah to me, skins are tough. > Donna > > -- My blog: http://ladynightowl .multiply. com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2009 Report Share Posted December 13, 2009 If you pick red delicious from an orchard you may find (I did) that they are very different than the ones you buy in a grocery store. In fact, this seems to be true of all apples. I don't like red delicious from the store, but the ones from the tree seem quite ummm........delicious. Kristi , " DonnaLilacFlower " <thelilacflower wrote: > > I recently tried the honey crisp. Matter of fact I made my last appelpaj with them. Delicious apple. > THe only apple I don't care for are the red delicious. For some reason they are very blah to me, skins are tough. > Donna > Quote Link to comment Share on other sites More sharing options...
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