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deconstructing (explanations from the inside out)
kinds of apples
Though apples are always available, thanks to imports and long growing seasons for some, it is in the fall that we see a multitude of varieties. In the United States, the second-largest apple grower in the world after China, 100 varieties are grown, but only half commercially.
Some apples in small production, such as the Macoun of the Northeast or Minnesota's Honeycrisp, are rarely seen in Florida. If there is a variety you want to buy, ask your store's produce manager to stock it.
Apples are not interchangeable, which is why it's good to know a little before you buy them. For those people who like firm apples, a McIntosh will never do, and for those with a taste for tart, the only good apple is Granny Smith. Some apples are sweet (Red Delicious), others are watery (Ginger Gold) and still others are best used in baked goods (Rome Beauty). Here is a guide, adapted from U.S. Apple Association information, to a dozen apples commonly found in Florida markets:
Braeburn
Crisp, juicy apple with a spicy-sweet flavor mostly for snacking and salads. Braeburns originated in New Zealand in the 1950s and their color varies from orange to red over a yellow background. Season: October through July.
Fuji
Named after Japan's famous Mount Fuji, this apple is one of the most popular in the United States because of its sweet flavor and firmness, a quality especially desirable for snacking. Also good in salads and for applesauce. Season: Year-round.
Gala
The Gala, a New Zealand native, has been available in the United States since the '70s. It is a crisp, juicy, very sweet apple that's ideal for snacking. Season: Year-round.
Ginger Gold
Small, early season apple with mildly sweet flavor and watery flesh. It's good for salads but not baking. Available in limited but increasing supplies. Season: August to November.
Golden Delicious
An American original whose birthplace is Clay County, W. Va. Mellow and sweet, all-purpose Goldens are great for snacking, baking and salads. When used for pies, reduce sugar. Season: September to early June.
Granny Smith
Lovers of tart apples adore the crisp, consistent Granny Smith. Good for snacking and cooking, especially in pies and other fruit desserts. Season: Year-round.
Jonathan
A native of Woodstock, N.Y., this crimson apple plays well with other apples, especially in sauces and ciders. Excellent for baking. Season: September through April.
McIntosh
Tangy and tart with tender, white flesh. Best used for snacking and applesauce but needs a thickener, such as flour, if used in pies because of its watery nature. Season: September through May.
Red Delicious
Most well-known of all American varieties, this shiny apple was cultivated in Iowa. A crisp, juicy apple and best for eating fresh or in salads. Season: September through April.
Rome Beauty
Sometimes called the "baker's buddy" because it is primarily a baking apple. Mildly tart with a long shelf life, it is also good in sauces. Season: November through May.
Jonamac
A Jonathan/McIntosh hybrid with crisp, aromatic flesh and somewhat tart flavor. An all-purpose apple good for baking and cooking or eating as a snack. Season: Year-round.
Pacific Rose
Crisp and juicy and now the most popular eating apple in its native New Zealand. Sometimes compared to the Fuji. Season: Year-round.
Facts about apples
--Apples are grown in every state. The top apple-producing states are Washington, New York, Michigan, California, Pennsylvania and Virginia.
--Apples are a source of antioxidants and fiber. They're also free of fat, cholesterol and sodium. A medium apple has 80 calories.
--Apples should be blemish-free and firm to the touch.
--Apples should be stored in the refrigerator to slow the ripening process. Apples ripen - and get mushy - six to 10 times faster at room temperature.
--It is nearly impossible to tell if an apple is firm or soft by looking at it. If you're unsure about an apple's characteristics, ask the produce manager.
--Apples stored in a cool, dry place will last as long as 90 days or more.
--It takes two pounds of apples to make one 9-inch pie.
--The addition of ascorbic acid to sliced apples keeps pieces from browning in those convenience packages of precut apples. A squeeze of lemon juice will do the same for apples sliced at home.
Sources: U.S. Apple Association, www.usapple.org and University of Illinois Cooperative Extension.
