Sweet-tart flesh makes a good cider by itself Medium bittersweet, produces sweet, mildly astringent juiceĬommercial name Crispin firm, crisp, sweet-tart at harvest,Ĭrisp, tender, sweet-tart flesh very good for pies, not for Important commercial apple in eastern U.S. Very small and colorful, sometimes used in swags and decoration, Very good balanced sweet-tart flavor, large fruit, holds upīestseller in early 1900s small, slightly tart Highly aromatic, slightly tart, juicy thick skin Too astringent for fresh eating, excellent for jelly, pickling,Ĭider blending dries out quickly so use immediately Top rated for sauce thin-skinned, juicy, sweet, not recommended Very late ripening, hard, firm, tart develops mellow flavor Russet skin, sweet, crisp, fine textured flesh, dries well Small, with rich sweet flavor, very juicy, dries wellĬrisp, juicy flesh, especially good for pies or baking whole Sweet, firm flesh (western WA plant early clones like Beni On the tart side when picked, flavor mellows after storage īittersharp, produces aromatic, musky flavored cider Redcort is a redderĬlassic English dessert apple pear-like aroma when baked, Salads as it discolors very slowly after being cut. The term ‘Jersey’ denotes a bitter apple.įlavor between sweet & acid, fruit very juicy, good for Produces bittersweet, astringent juice and a full bittersweetĬider. Produces sweet, astringent, fast-fermenting juice and mildlyĬlassic dessert apple of France, very high in vitamin C, tart, Tangy-sweet, very firm and hard, also for baked applesĬlassic culinary apple in England, excellent high-acid cooking Good for pie when slightly on the green side * tested in western Washington conditionsīittersweet produces high quality juice and full bodied mediumįormer commercial, replaced by McIntosh high sugar levels – apple can be used for making fermented (hard) cider – apple can be used for eating fresh out of hand – indicates apple that stores well after harvest We will do our best to keep the list current and to update it when new information comes to our attention. Individual tastes vary, so don’t hesitate to try something new. The list below, derived from several sources, is offered as a guide to the best uses, culinary or otherwise, for a broad selection of apples. Once again we hear the question, “Which apple is best?” for a specific purpose. In the years since, with the expansion of supermarkets and the reduction in varieties offered to consumers, the question became not “which is the best” but “what do they have.” Now, markets are expanding their variety selections again with old favorites and new discoveries, and people are growing fruit in their backyards both to eat fresh and to use in other ways. A hundred years ago, when most apples found in stores were grown close to home and there were as many as 20 or 30 different varieties available through the season, this knowledge was basic to successful apple cookery. “Which apple is the best for baking? Can I use the same apples for sauce and for pies? What does it mean, ‘cider apple’?” Questions like these often come up when characteristics of the many different apples are mentioned. What to do with your apples after they are picked?
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