Fall is always the best time of the year for fresh, crisp and juicy apples. Those red or yellow round shaped fruits are easy to eat, tastes good in many recipes and has many healthy benefits.
When shopping for apples, be it at farmers’ markets or grocery stores in Tulsa, get yourself educated with some of the more popular apples:
Baldwin – All purpose red-skinned apple streaked with some yellow. Has a crisp texture with a sweet-tart flavor. This apple variety is from the New York region and is available from October to April.
Cortland – All-purpose red apple with a juicy, sweet-tart flesh with a shiny smooth red. This apple is a Northwest favorite for cooking and eating raw.
Fuji – The sweetest of the apples. This Japanese apple made its entrance into the United States markets in the 1980’s. Yellowish-green skin with red, this apple is firm and crisp. Great eaten raw, but does well cooked in pies and other desserts. This is a late harvested apple found mainly in September through November.
Gala – This brilliant red skinned apple is firm and crisp, sweet and juicy. This apple is great for eating raw or in pies. Available from September through June.
Golden Delicious – Yellow to yellow-green in color, sweet to bland flavor but is juicy. This is an all-purpose apple but is best when eaten raw or used in salads or served with cheese. Available September through June.
Granny Smith – Green skin, juicy and more tart than sweet flesh. Excellent for cooking, especially in pies, but goes well eaten raw with cheese. This apple is grown in Arizona, Australia, California and New Zealand so is available year-round.
Jonathan – Sweet-tart and juicy apple with a hint of spice and very fragrant. This apple variety is an all-purpose cooking apple, makes delicious applesauce. Available September through February.
McIntosh – These crisp, tart-sweet, medium-sized apples with bright red skin is an all-purpose apple. Though overcooking can cause a mushy consistency, they are good eaten raw. Available September through March.
Red Delicious – Large, brilliant red apples with five distinctive knobs at its base. Juicy and sweet with no tartness. Best eaten raw rather than cooked. Available from September through April.
Rome Beauty – Round deep red skin with off-white flesh from tender to mealy. Mild tart to sweet. Cooks well especially suited for baked apples and other cooked dishes. Available November through May.
Winesap – Juicy, tart, Crisp yellowish flesh with a deep red skin, tart, juicy and crisp. An all-purpose apple. Available from November through May.
When choosing apples, look for bruises and brown spots which is a sign of old or damaged fruit. Apples should be firm with smooth skins. Size is not a sign of a better apple. Apples can be stored in your refrigerator or in a cool, dry place. It is a good idea to wash apples before consuming, unless you will be peeling the apple.
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