Soft apples work best for apple butter because they cook down faster.
NAMES OF TART APPLES SKIN
Very juicy, sweet-sour flavor, winey, aromatic, sturdy, red skin Lightly red-striped with an orange huge, this medium-sized apple has a spicy or nutty fragrance that’s great for cider. Heirloom apple with a thin skin and a juicy, sweet flavor Tender and sweet, great for sauces, with a wine-like flavor.Ĭrimson red with coppery green skin, Baldwin’s cream-white flesh is crisp and juicy with a spicy, sweet-tart flavor that’s great for cider.
Juicy, sweet, pinkish-white flesh with two-toned red and green skin. Slightly tart, and the most aromatic of all apples.Ī popular apple for organic growers, it’s naturally resistant to disease and pests. Tart flesh, crisp, juicy, bright red on yellow skin Red with some light yellow striping and small dots, this Mac-type apple is sweet-tart, very juicy, and crunchy. Lightly red-striped with an orange huge, this medium-sized apple has a spicy or nutty fragrance. Striated green and red color, these tender apples have snow white flesh and a sweet tart flavor with a hint of strawberry and spice. Tender-sweet, these large purple-red apples with yellow streaks red-blushed apples are moderately juicy and fairly sweet compared to McIntosh. Use firmer apples (such as above) for dishes that cook 45 minutes or more. Honey and vanilla flavors dominate and the flesh is juicy and fine-grained.īelow is a list of apples which are best for sauces and fresh preparation. Softer apples tend to work best for sauces as well as baking dishes that cook quickly, like muffins. Cross between the Jonathan and Golden Delicious and could fill a pie on its own.īalance of sweet and sour undertones and widely available in supermarkets any time of the year.Ī great all-purpose apple popular in the mid-Atlantic region.
Doesn’t brown quickly when sliced.Įxceptional taste and found in supermarkets year-round. Very juice and tender, but bakes well.Ĭrisp, with balanced sweetness and acidity. Tastes best when paired with bolder apples.Ī California favorite, the Gravenstein ripens early. Great for pie and light baking.įairly mild variety but easily found. Very aromatic, with spice and apricot flavors. Popular on the West Coast, Sierra Beauty is complex and tart-sweet with floral and spice flavors.Ī New England favorite, this fruit is prized for both cooking and cider. Very tart, distinctively flavored, grass-green skin, tending toward yellow/orangeĪmerica’s oldest apple, it’s heavily russeted and tastes like honeyed lemonade. Our favorite apple variety for pie-making Sweet-tart flesh, crisp, greenish-yellow skin Aromatic, crisp, with a cherry-spice finish.Ī French apple that dates back to the 16th century, it is the classic variety used in tarte tatin.Ĭlassic “green apple” is slightly sour and a favorite apple for pie. Here’s a list of best apple varieties for pie and baked dessert, which has some good geographical diversity in it: NameĪ favorite of many Southern cooks, with deep red skin that turns purple-black in storage. Note that some familiar apple varieties may be missing because they are best eaten fresh. If you have apple varieties in your region that aren’t listed here, please comment below and let us know what you prefer to use! Best Apples for Pies and Crisps (See chart below.)īelow is a list of the best apples for baking and cooking. Ideally, bake a pie with more than one apple-an equal amount of 1.For apple pies and crisps, use “ firm” apples which hold their shape during cooking.To see what is currently available, visit our What’s Ripe page. Ripening dates are approximate and vary year to year. Please click on the variety names for more details. The recommended uses are here to provide you with an idea of what each variety is commonly used for, but your personal preferences might be very different.
NAMES OF TART APPLES PDF
You can also get a printable pdf version here. The following is a list of the apple varieties we currently grow and sell from our orchard.
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