Choose Apples For Baking
There are over seven thousand and five hundred varieties that are grown all over the world. As for these varieties of this amazing fruit, each variety is special. They taste different, they have different shelf lives, they have different favorable climates, and so on. Here are some of the apples that are best for baking:
- Braeburn: The Braeburn apple is an apple that is firm to the touch. It has a red and orange vertical streaky appearance on a yellow or green background. It tastes spicily sweet.
- Corland: Cortland apples are related to the McIntosh. This crispy flesh apple has red stripes with a yellow background and is slightly tart to the taste.
- Fuji: Fuji apples are round and some are even oblong. These are waxy which gives a glossy look. This thick-skinned apple has red stripes on a greenish-yellow background.
- Granny Smith: Granny Smith apples are a variety of apples that are hard, firm, and juicy flesh. This tarty apple has light green skin that stays firm even when baking.
- Jonathan: Jonathan apples are sweet apples and are also slightly tarty to taste. These medium-sized apples have red stripes on their skin with a yellow background.
- Newton Pippin: The Newton Pippin apple is an apple that has a piney aroma and looks light green on the outside which sometimes has a tinge of yellow. This apple has crispy yellow flesh and tastes tart.
- Rome Beauty: A Rome beauty apple is an apple that is glossy red and tastes mildly sweet and tart. It is rounded in shape and has thick and firm flesh that looks greenish-white.
- Winesap: Winesap apples are another variety that is medium in size but is spicy tart. It has a thick skin that is deep cherry red and the flesh is yellow in color.