The large assortment of apples at retail markets provides a variety for every need. It’s a good idea to learn to recognize some of the most popular varieties. (See table, p. 4.) Varieties There are many good all-purpose apples, plus others especially suited for preparing in certain ways. Apples that “go to pieces” when cooked are usually best for applesauce; those that keep their shape are best for baking whole. Tart apples are good for cooking; sweeter apples, for eating raw. Early summer apples are especially good in applesauce and pies because they’re likely to be juicy, tart, and quick-cooking. Quality of Apples Be sure to buy good-quality apples. Those that are mature when picked have the best flavor and texture. They should be firm and crisp, have a good color, and be free from defects. Most apples are marketed by grade, and many retail packages show variety, grade, and size. U.S. grades for apples are U.S. Extra Fancy, U.S. Fancy, U.S. No. 1, and combinations of these grades. U.S. No. 2 is a less desirable grade. Apples from the far western States are usually marketed under State grades which are similar to Federal grades. Fresh apples and other fruits can develop bruises, blemishes, or other defects because of poor growth or rough handling. They are sometimes available at bargain prices. | Know Your Apples | | VARIETY | SEASON | DESCRIPTION | | USE | | | (Size, color, and flavor) | Raw | General cooking | Baking whole | | Cortland | October to March | Medium to large. Bright striped red. Juicy, moderately tart, crisp, tender, fragrant. | • | • | | Red Delicious | October to April | Medium to large. Deep red, five knobs on blossom end. Sweet, firm, tender, fragrant. | • | | Golden Delicious | October to March | Medium to large. Yellow. Sweet, firm, crisp, tender. | • | • | | Grimes Golden | October to February | Small to medium. Yellow with small dark specks. Moderately juicy, slightly tart, firm, crisp, tender, fragrant. | • | • | | Jonathan | October to February | Small to medium. Deep red. Juicy, moderately tart, tender, crisp, fragrant. | • | • | | McIntosh | October to March | Medium. Bright dark red with stripes. Juicy, moderately tart, tender, crisp, fragrant. | • | • | | Northern Spy | October to March | Large. Bright striped red. Juicy, moderately tart, firm, crisp, tender, fragrant. | • | • | • | | Rome Beauty | November to May | Large. Yellow mingled with red. Juicy, slightly tart, firm, rather crisp. | | • | • | | Stayman | November to April | Medium to large. Dull striped red. Juicy, tart, firm, crisp. | • | • | • | | Winesap | January to May | Small to medium. Deep bright red with small scattered white dots. Juicy, slightly tart, hard, crisp, fragrant. | • | • | • | | Yellow Newtown | February to June | Yellow. Juicy, moderately tart, hard, crisp. | • | • | | York Imperial | October to April | Medium to large. Light or purplish red over yellow. Lopsided shape, usually. Slightly tart, hard, crisp. | • | • | • | BN-32499, BN-32525
Red Delicious—fragrant, sweet, and an excellent choice for eating out of hand—combines well with other raw foods, as in cabbage-apple salad (p. 9). BN-32141, BN-32459
Jonathan, one of many popular varieties that can liven up your general cooking, gives this cobbler a flavor boost. For the recipe, see page 14. BN-32140, BN-32458
Tart, firm Rome Beauty is a classic choice for dishes such as baked apples that call for apples that retain their shape when cooked. The recipe is on page 11.
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