The Ultimate Guide to Apples
Today on The Daily Meal
While cooler weather and shorter days may make some folks yearn for the return of summer, even for just a day, it's important to remember that autumn also has its advantages — one of them being the appearance of crisp, refreshing apples harvested at their peak.
With such an abundance of apples, though, how does a home cook figure out what to do with all of them? That's why The Daily Meal has rounded up 31 of its best apple recipes to help take the guess work out of the equation. Here are some highlights:
If you're looking for something sweet and easy, look no further than this Apple Pinwheels recipe; for something special, try Aliya LeeKong's Apple Pie with Star Anise Brown Butter; and for a true challenge, try Holly Herrick's Butterscotch and Caramel Apple Tarts.
Those who prefer something savory might want to try this Sausages with Apples and Onions recipe for a quick weeknight dinner, Apple Grilled Cheese with Smoked Gouda and Fontina for a kicked-up version of a familiar favorite, or, pull out all the stops with this Traditional Roast Pork with Crackling and Applesauce (although a bit of help from the butcher wouldn't hurt).
And finally — the healthy stuff. Meatless Monday's Apple Molasses Bran Muffins are the right way to start off the morning, while this Savoy Cabbage, Radicchio, and Apple Slaw is a perfect side dish. And, if you're looking for "just a salad," look no further than this refreshing Apple and Arugula Salad with Toasted Walnuts.
What to Buy
Once you've figured out what to make, though, how do you decide what kind of apple to buy? Based on some extensive research, The Daily Meal has put together this nifty chart of commonly found apple varieties that may come in handy:
|Type of Apple||Best Use||Flavor/Aroma||Texture|
|Fuji||Eating raw; add to salads and slaw||Very sweet||Crisp|
|Red Delicious||Eating raw||Mildly sweet||Soft, sometimes dense and mealy|
|Granny Smith||Baking and sauces; also pairs well with savory foods like grilled cheese||Tart when raw; sweeter when cooked||Firm and crisp|
|Golden Delicious||Pies, salads, and sauces||Sweet when from warmer climates; more tart when from cooler climates||Soft with thin skin; fragile and bruises easily when raw, but holds its shape when cooked|
|Gala||Eating raw, all-purpose cooking, and bobbing||Mildly sweet||Thin-skinned and crisp|
|Braeburn||Eating raw and baking||Sweet and slightly tart||Crisp|
|McIntosh||Eating raw, applesauce, or apple butter||Sweet-tart and grows sweeter later on in the season; season runs from fall to early winter||Soft|
|Honeycrisp||Eating raw and pie||Sweet-tart||Crisp|
|Jonagold||Pie, smoothies, and all-purpose cooking||A cross, this apple gets a sweet-tart flavor from the Jonathan and the aroma of honey from the Golden Delicious||Crisp with thin skin|
|Cameo||Eating raw, baking, and all-purpose cooking; can make a "cameo" appearance instead of Golden Delicious||Sweet-tart with hints of honey and citrus||Thin-skinned with dense flesh|
|Empire||All-purpose cooking||Sweet like Red Delicious and tart like McIntosh||Firm with thin skin|
|Cortland||Eating raw, baking, and all-purpose cooking||Sweet-tart||Soft, but firmer than McIntosh|
(Photos courtesy of flickr/Shaw Girl, flickr/Selbe B, flickr/Hanoian, flickr/Selbe B, flickr/vintagecat, flickr/LuLu Witch, flickr/Quasimime, flickr/ahemler, flickr/prorallypix, flickr/Dan.., flickr/Selbe B, flickr/MMarsolais, respectively)
Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.
Be a Part of the Conversation
Join the Daily Meal's Community and Share your Thoughts