Recipe Thursday - Apples

I actually use apples in a lot of recipes but I have a lot of old recipes that usually call for apples that are no longer around. So I was always trying to figure out which one to buy or use for each recipe and in today's world, walking into the produce area where apples are, you are confronted with a zillion different brands.

I started compiling this cheat cheat so thought I would share it with you:

FUJI apples: I find them too juicy for baking but I love eating them. They add sweetness in salads or with cheese. I will use them in my applesauce with a couple of different apples.

GALA apples: I find these sweet, good smelling, and a good all around apple. They are great for sauces but can also be added to salads. I love gala apples when I bake them whole. I will also use them by slicing them thin and baking them to make a apple chip snack.

GOLDEN DELICIOUS apples: A lot of people told me to stay away from these apples because they have a dull taste and a icky texture but I never had that problem. I later learned that if a Golden Delicious was picked too early or stored too long they did that. A ripe freshly picked Golden Delicious apple has a rich almost custard taste. I use these as one of my apples in my applesauce and in pies.

GRANNY SMITH apples: These apples are tart with taut green skin. They bring a crunch to salads and are great in applesauce if you like apples that don't go all mushy. I also use them in pies with other apples. However, I do not like them in my stuffing (dressing).

HONEYCRISP apples: These are now the baking apples because they are more like a candy taste than a fruit taste. They can be pretty pricey.

McINTOSH apples: These are bright, fresh, and juicy. I love these in either savory baked dishes like stuffing or in a casserole or sweet dishes like pies and applesauce.

NORTHERN SPY apple: This is a new one. It is tart but honey tasting. It has a pale green skin flushed with red stripes. It is tart at first but then has that honey sweetness taste after. They do best in pies and cooked desserts although can be eaten fresh.