| Know Your Apples | |||||
|---|---|---|---|---|---|
| VARIETY | SEASON | DESCRIPTION | USE | ||
| (Size, color, and flavor) | Raw | General cooking | Baking whole | ||
| Cortland | October to March | Medium to large. Bright striped red. Juicy, moderately tart, crisp, tender, fragrant. | | | |
| Red Delicious | October to April | Medium to large. Deep red, five knobs on blossom end. Sweet, firm, tender, fragrant. | | ||
| Golden Delicious | October to March | Medium to large. Yellow. Sweet, firm, crisp, tender. | | | |
| Grimes Golden | October to February | Small to medium. Yellow with small dark specks. Moderately juicy, slightly tart, firm, crisp, tender, fragrant. | | | |
| Jonathan | October to February | Small to medium. Deep red. Juicy, moderately tart, tender, crisp, fragrant. | | | |
| McIntosh | October to March | Medium. Bright dark red with stripes. Juicy, moderately tart, tender, crisp, fragrant. | | | |
| Northern Spy | October to March | Large. Bright striped red. Juicy, moderately tart, firm, crisp, tender, fragrant. | | | |
| Rome Beauty | November to May | Large. Yellow mingled with red. Juicy, slightly tart, firm, rather crisp. | | | |
| Stayman | November to April | Medium to large. Dull striped red. Juicy, tart, firm, crisp. | | | |
| Winesap | January to May | Small to medium. Deep bright red with small scattered white dots. Juicy, slightly tart, hard, crisp, fragrant. | | | |
| Yellow Newtown | February to June | Yellow. Juicy, moderately tart, hard, crisp. | | | |
| York Imperial | October to April | Medium to large. Light or purplish red over yellow. Lopsided shape, usually. Slightly tart, hard, crisp. | | | |
BN-32499, BN-32525
Red Delicious—fragrant, sweet, and an excellent choice for eating out of hand—combines well with other raw foods, as in cabbage-apple salad ([p. 9]).
BN-32141, BN-32459
Jonathan, one of many popular varieties that can liven up your general cooking, gives this cobbler a flavor boost. For the recipe, see [page 14].
BN-32140, BN-32458
Tart, firm Rome Beauty is a classic choice for dishes such as baked apples that call for apples that retain their shape when cooked. The recipe is on [page 11].
STORING APPLES
Only perfect apples should be stored for later use. Use apples with bruises, skin breaks, or decayed spots as soon as possible.