How to Choose an Apple

One of the most popular fruits with all ages would have to be the versatile apple, over 60% of the U.S. apple crop are eaten as fresh fruit, they are just so convenient.

They are very often added to deserts and salads, and who hasn't heard of apple pie, apple sauce or apple jelly? They can be included in a variety of other goods like juice, vinegar, cider, and apple brandy.

For those of us who have an apple tree in the garden, we know that selecting and eating an apple straight from the tree is the best way to enjoy this delicious fruit; also it is likely to be a variety you like and not what the shops decide you would enjoy.

When picking apples from the tree, grasp the fruit between the fingers and the palm of the hand with your thumb close to the stem then twist slightly at the same time lift upwards so the stem comes away from the branch. Do not break the stem from the apple; it should come away easily if the fruit is ripe. When an apple becomes slightly softer and tastes sweet and juicy, it is mature. There are several varieties of apples, for example Golden Delicious which develop further sweetness with storage.

Because there is a huge selection of apples to choose from, you need to know what a particular apple tastes like and what else it can be used for. If you're buying from the shops it is useful to know at what time of the year are they available. There are hundreds of varieties of apples but here are some of the more common ones:

Braeburn: Late season (mid October-April). This apple is red in color with a white flesh. It has a rich, sweet taste and is crispy and juicy. It originated in New Zealand in the 1950s and in Washington, the most important apple-producing area of the USA, where Red Delicious and Golden Delicious have always been popular, Braeburn is now one of the top 5 varieties produced.

Cortland: Mid season. It is a large dull red apple with a purple hue and soft white flesh. It's very juicy with a hint of tartness and good when cut because it doesn't turn brown quickly. It makes great eating, and can be used in pies, salads and baking and is a good keeper.

Fuji: Late season (October-Jan). It is yellow-green with red highlights with a very sweet, aromatic flavor. This is a great apple and excellent for eating fresh. It's harvested in late September and October and can be stored in your refrigerator crisper to preserve. It can also be used in salads and apple sauce.

Gala: Early to mid season (August). It was originally developed in New Zealand and is small to medium in size with a distinctive red and yellow striped heart-shaped appearance. It has a sweet aromatic flavor tasting similar to Golden Delicious to which it is related. It is best for eating, using in salads and apple sauce.

Granny Smith: Mid to late season (October-December). This has a distinctive bright green flesh and a very tart flavor. It will suit people who like bitter sour apples rather than sweet ones. Good for pies and stewing and available fresh from September through November, but all year round from cold storage.

Golden Delicious: Early season (September through to June). Has a rich mild flavor when baked or cooked. Stays white longer when cut; it is best for eating, salads, blends well in apple sauce and good for pies.

Jonathon: Early season, one of the first red apples of the fall. It has a sweet-tart taste with firm texture, light red stripes over yellow or deep red. Best for eating and cooking.

Jonagold: Mid season (September-November). This is a cross between Jonathan and Golden Delicious. Best for eating, use in sauce, pies, salad, and will keep in the refrigerator for 3 months.

Red Delicious: Early to mid season (September- November). One of our most popular apples in the past, it has now lost favor because it does not keep and bruises easily because of its thin skin. It has a white flesh and a mild flavor. If eaten fresh it is very good but Fuji and Gala are slowly replacing this apple.