The air is crisp. The sun is shining. The fall boots are coming out of the closet. The time is ripe, and so is the crop…for apple picking!
A family favorite activity, days of apple picking are often accompanied with hayrides, petting zoos, hot spiced cider and fresh apple cider donuts.
We’ve touched on the best apples for cooking and baking in the past, but the variety of apple types is seemingly endless as new variations are introduced all the time. Here are a few more familiar favorites and the best ways to utilize each, whether eating them fresh or cooking them into culinary masterpieces.
Two-toned McIntosh is great for eating fresh and cooking as it breaks down easily, making it a popular choice for applesauce. Empire is a relatively new variety, whose flavor is sweeter than McIntosh and more tart than Red Delicious. The complex flavors make it a culinary hit, especially for top-notch desserts.
Cortland, a great all-purpose apple is moderately juicy and fairly sweet compared to McIntosh. It browns slowly once cut, making it a standout choice for salads and sandwiches, as well as pies, sauce, and cider.
For a more tart option, look no further than Granny Smith, a green apple great for baking and eating fresh. Recommended across the board and available year round, Granny Smith is a great go-to choice. Golden Delicious is a yellow variety that keeps well and excels in desserts, salads and cider.
The crisp, tart and honey-sweet Pink Lady is ready later in the season around mid-October and great for eating fresh, cooking and baking. Another late season variety, Fuji is a great fresh-eating apple that keeps well for months in the refrigerator.
For a totally gluten-free apple recipe extravaganza, check out our Gluten Free Apple Roundup. For an extensive list of apple recipes and ideas to get you through this fall and the next, look no further than right here! We have recipes for every meal, sweet and savory, center item and side. Here’s to apples all day, every day.