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Apples range not only in color and taste, but also in texture, meaning some are more suitable for while some are better off eaten fresh on their own.
Walking through our apple section, you’ll find all colors of apples, from crimson red to bright green varieties with flesh ranging from soft to crisp. Sweet, tart, spicy, and tangy are ways to describe this peak season fruit. Cooking and baking with apples should take into consideration the flavor profiles and textures to best suit your fall recipes.
The saying, “An apple a day keeps the doctor away.” Is not just a tricky way to get you to eat apples. Apples provide 14% of our daily vitamin C needs. One medium apple meets 18% of our daily fiber needs. Its insoluble fiber aids digestion and regularity by helping food pass through the digestive tract quickly and seamlessly. Soluble fiber in apples is linked to heart health and blood sugar control.
Here is a list of different varieties of apples which you will find in our apple section throughout the season. Some are only available for a short time, so enjoy them while they last.
Braeburn Apple - originating from New Zealand, this apple has a skin that’s muted red with golden-yellow undertones and tinges of faint green. It has a firm, crisp bite and offer a pleasing balance between sweet and tart. Firm to the touch. Braeburn are good for baking as well as eating just as they are.
Envy Apples are very sweet and low in acidity. Many people prefer to eat them fresh. When ripe, the flesh is crisp and has a slight flowery taste.
Fuji apple- A large crisp apple. A relative of the Red Delicious with an intense sweetness that makes this an ideal candidate for eating raw. Try adding Fujis to salad and slaws that require very little to no cooking to keep the consistency.
Gala apples - Their shape is similar to that of the Golden and Red Delicious apples. It has a pleasantly mild,sweet taste, and crisp texture, and it’s one of the lighter-hued red apples, boasting bright-yellow undertones. Like Fuji, Galas. Are easy to eat uncooked thanks to their thin skin and overall sweetness, making them an ideal fruit for kids. They are also good for cooking.
Golden Delicious apple - This all-purpose apple may share part of its name with the red delicious, but the two are not related. These yellow apples are bright and cheery. They are soft apples, although not as soft totouch as a McIntosh or a Cartland. Thin skinned, the Golden Delicious doesn’t store well (it can bruise andshrivel), so try to use it as soon as possible. This apple is ideal for pies, salad, sauces, and freezing.
Granny Smith apples - this is one of our favorite types of green apple. You can’t miss this apple, originally from Australia, with its bright skin, hard feel, crisp bite, and extremely tart taste.when it’s really ripe, the green skin usually has a touch of rosy red. While some savor the tartness, others prefer to cook it, which sweetens it up. It is an ideal complement to savory foods such as onions and cheese. The green skin provides a great visual element to any dish.
Honeycrisp apples - the texture of a Honeycrisp is no accident. Its cells have been bred to be bigger than cells in other apples, making the fruit feel juicier and crunchier than its competitors. These cells explode as your teeth tear into them. Then there’s its distinct flavor - a clean, clarified sweetness that’s almost frosty. They are also good for baking and applesauce.
Jazz apples - it’s a cross between Royal Gala and Braeburn. Jazz apples are round with a rosy red skin.Oftentimes splashed with undertones of yellow, orange and green. Their creamy yellow flesh is dense andjuicy with an exceptionally crisp texture. It’s flavor is the perfect combination of its parents, a classic low acidsweet-tart apple taste with subtle hints of pear.
McIntosh apples - this apple is the least firm of all apples. The soft flesh can be described as “creamy “ or “mealy,” which makes this variety a good candidate for eating raw or for applesauce or apple butter, but notnecessarily for baking. If you bake with McIntoshes, use a thickener to keep the apples from becoming too mushy.
Pink Lady apples - this sweet-tart apple has high sugars and high acids with a crisp bite and effervescent finish. It tends to fall more towards the tart side than sweet but is oh so refreshing.
Red Delicious apples - this is the most popular apple variety in the U.S. It’s top heavy and has a creamy white interior. While juicy, the Red Delicious is a soft apple and won’t cook well. It’s best to eat them raw. They’re ideal snacks for the lunchbox.
Sugar Bee apples - the conical tapered shape is also very similar to a Honeycrisp. The flesh is creamy white inside and the texture is coarse, juicy, and aromatic, with some richness and floral quality in flavor under the sugar.
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