Named after Mount Fuji, these apples were introduced to the U.S. They have a creamy white flesh and are a good all-purpose apple.įuji: These apples originally came from Japan in the 1930s. They are crisp and juicy with a sweet and simultaneously tart flavor. A medium-sized red apple, Empires are a cross between Red Delicious apples and McIntosh. They turn brown a bit slower than other varieties making them ideal for recipes like salads or dishes where the apple is used raw.Įmpire: This apple variety was discovered in the Empire State of New York in the 1960s.
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With a yellow-green skin with red streaks, they tend to be large apples and are quite tart and tender. Richards /AFP/Getty Images)īraeburn: This sweet, slightly spicy apple works well eaten raw or used in baked goods.Ĭortland: These apples come from New York and are more than 100 years old. Here’s a brief rundown of a few of my favorite apple varieties: Summer McIntosh apples are seen for sale at a local farmer's market in Oakton, Virginia, on Aug. And, of course, the texture of apples varies from firm to soft and everything in between.įor a more complete picture of apple varieties and history, as well as a great collection of recipes, I highly recommend Amy Traverso’s book, "The Apple Lover’s Cookbook" (W.W.
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Apples can range from sweet and sour flavors, honey overtones, spicy undertones and more. When cooking with apples, it’s important to know which varieties hold up to heat and won’t turn to mush, and which are best enjoyed raw in salads or for eating out of hand. Heirlooms are worth seeking out at orchards and farmers markets. Turns out there are more than 2,500 varieties of apples grown in the U.S., not to mention the countless number of heirlooms - or antique apples - that grow in smaller numbers on orchards dotted across the country. Rich in antioxidants, vitamin C, potassium, and fiber, apples are considered one of the healthiest foods you can eat.Īnd there are so many to choose from. But then I remember that, of course, autumn means the arrival of apples, and when they’re in season they are every bit as great - if not better - than any other fruit.Īpples also happen to be good for you. I make peach jam and chutney, pickled plums, bake pies, freeze summer berries and do everything possible to try to hold onto the sweetness of the season. I’m always a bit sad when the fruit of summer fades.
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breakfast sandwich) with apple cider-maple syrup mayonnaise.
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Sauteed apple, bacon, lettuce and fried egg breakfast sandwich (A.B.L.E.