Not all apples are created equal….

Pumpkin Spice gets all the hype during this time of year but don’t forget about apples.  After all, most apples are in peak season as summer fades into fall, and what fruit is more all-American than an apple?  In addition to being a healthy option, (think “An apple a day keeps the doctor away!”) apples can be used all across the culinary spectrum—beverages, appetizers, entrees, and, of course, desserts.  And the varieties of this crunchy, tasty orb are seemingly endless.

Of course, there are perennial favorites to be found but move over Granny Smith and Mr. McIntosh, and make way for a few new selections to try. I have created dozens of recipes featuring apples but what varieties are best for baking? Snacking? Juicing?  Here is a run-down of a few new apple varieties and some long-time favorites.

Comparing Apples to Apples

Fuji apples are perennial favorites and have a great mild flavor so they do not overpower other ingredients.  Fuji apples are best raw,  or in salads and slaws. Gala apples are very close in taste to their cousins, the Fuji apples, but the hold up better for cooking and baking.

Granny Smith apples are like many grannies…sassy! These green beauties resist browning more than others do, and they can be used all-around.  They are especially good when their tart flavor pairs up with the sweeter apple varieties in recipes. Honeycrisp apples are the result of a cross-pollination of cross-pollinated apples but are readily available.  These are sweeter, juicier, and crunchier than most apples out there are also a perfect choice to juice for apple cider but they also cook up nicely and hold their shape in baking and other recipes. Envy apples are very round and ruby red. They are super sweet and super crunchy and perfect for snacking. 

There are some varieties of apples that are not as well known.  Opal apples are golden, almost orange, in color and are both tangy and sweet.  They are perfect for both snacking and in any recipe. But the best thing about Opal apples is that they will not brown—not even a little.  This is a good thing to know! Cosmic Crisp apples are the new “it” apple!  These little beauties are super crunchy, slightly sweet/slightly tart, and are also slow to brown.  Both the Opal and Cosmic Crisp are perfect for salads and cheese boards.

Smitten apples are a beautiful bi-color apple with a complex flavor. They hold up incredibly well in baked desserts. Jazz apples are also new on the scene and are a cross between a Gala and a Braeburn.  Think of these apples when you want to “jazz” up a recipe—either sweet or savory.  With delicate pear undertones, this apple goes with everything from meat and vegetables to desserts. 

Apples 101

No doubt about it…there are a lot of apples out there to choose from but what are some curious ways to use them?  Check out our delicious French Apple Tart recipe inspired by culinary mon amis living in Paris that features French apple brandy. For a bit of Southern nostalgia, Apple Hand Pies that are simple but delicious. So is our Apple Bourbon Crisp!  In addition, for those of you who insist on healthy eating, there is the perfect fall salad recipe Apple Kale Salad that hits all the marks.  Easy, delicious, healthy.

And would this be an In the Curious Kitchen newsletter without some new recipes for the bar?  Take your apple cider to an entirely new level with a Bourbon Spiked Apple Cider that is perfect either warm or cold.  Another  perfect cocktail to sip on a perfect Autumn evening when there is a little chill in the air is a Bourbon Apple Brandy Cocktail, which features a curious infusion of thyme simple syrup.

There is no stopping it.  Fall is here!  Cheers!