Apples should be firm and have no soft spots. Avoid apples that are damaged or discolored for their variety.
Keep the apples in plastic bags in the refrigerator after purchasing to prevent further ripening. Apples should keep up to six weeks.
Wash apples well and rinse with water. Protect cut apples from oxidation by dipping them into a solution of one part citrus juice and three parts water.
There are about 2500 known varieties grown in the United States. 36 states grow them commercially with the following as top producers, WA, NY, MI, CA, PA, & VA.
Available Oct. through July.
High flavor impact. The crisp, aromatic Braeburn blends sweetness and tartness just right. Its color varies from greenish-gold with red sections to nearly solid red.
Golden and Red Delicious
Available year round Goldens firm, white flesh retains its shape and rich, mellow flavor when baked or cooked, making it the preferred “all purpose” cooking apple.
Available year round. Fuji’s spicy, crisp sweetness makes it an excellent snack or as applesauce. Fuji varies from yellow-green with red highlights to very red.
Available August through March. Heart-shaped, distinctive yellow-orange skin with red striping. It has a crisp, sweet taste that can’t be beat.
Available September through July.
Baker’s dream, but Also a great eating apple. Smooth, blazingly bright red skin with sweet, slightly juicy flesh.
Available year round.
Mouthwatering tartness. Bright green Granny with a pink blush has a crisp bite and a tangy flavor. Its tartness really comes through when baked and sautèed.
Available October through December.
McIntosh is juicy, slightly tart, yet very aromatic with white flesh and a rather tough skin that is two-toned red and green coloring.