How to Choose Your Apples Wisely

When choosing an apple wisely, there is far more to consider than many of us realize. It’s not just about the catchy names and which color looks more appealing. We have to consider the flavor and texture, as well as the way we hope to use the said apple(s). Wouldn’t it be nice to have some pointers for that!

Apple trees (Malus domestica) have been cultivated for up to 10,000 years now. They are one of the most widely grown fruit trees in the world, and there are somewhere in the vicinity of 7,500 varieties to choose from. We commonly use apples for fresh fruit, apple sauce, baked goods, vinegar, and alcoholic beverages like cider and brandy.

Suffice it to say, that one little article can’t include all varieties of apples or delve into the minutiae of which apple is the best for each particular recipe. Rather, this is going to be a guide for apples we are likely to see in the supermarket (or farmers’ markets) and how might determine which are right for us.

Keeping It Healthy

The first rule for choosing your apples wisely is to always go the organic route. Apples are a mainstay on the “Dirty Dozen” list of foods, citing which fresh fruits and vegetables carry the most biochemicals to our mouths. Conventionally-grown apples are horrid for it, so going organic really means something with this fruit. After all, a lot of us are eating apples to have a healthy snack.

Sweet vs Tart

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Generally, apples are regarded as either sweet or tart, with some varieties getting to play in both camps. This is really more of a matter of personal taste than one being better than the other. However, knowing which is which can help you determine the types of apples that might better suit you.

On the sweeter end of the spectrum, we can find popular apples like Fuji, gala, red delicious, Honeycrisp, and ambrosia. For tart apples, we have notable varieties such as Granny Smith, Pink Lady, McIntosh, Braeburn, and Jonathan.

Crisp vs Soft

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Another very important element when choosing an apple, whether for cooking, fresh eating, or baking, is its texture. Some apples can be very firm and crisp while others are known to be soft and perhaps mealy. Different textures can play different roles, but for now, let’s just consider these textures for fresh eating.

For apples with a crisp bite to them, Granny Smith and Honeycrisp are champions. Fuji and empire are also good choices. Softer apples, which can be a bit easier on sensitive teeth, would be golden delicious, McIntosh, and Cortland.

Cooking vs Baking

A general consensus when it comes to cooking with, baking, or even fermenting apples (as in for hard cider or brandy) is to use a blend to provide the array and flavors you’re chasing. That said, there are some stand-out varieties to use when it comes to cooking and, especially, baking.

Baking apples will ideally hold their shape well under the heat, so it seems crisp varieties are usually the right choice: Granny Smith, Fuji, Honeycrisp, empire, and thrown in Winesap for something new. They all make great apple pies.

For sauces, however, a grainy flesh that breaks down a bit is ideal, so Cortland, Crispin, golden delicious, and McIntosh are good choices. That said, having some chunks of firmer apples in the sauce adds an appreciated touch of texture.

Fresh vs Stored

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When we consider freshly eaten versus stored apples, it’s important to realize that in both cases we are after just an apple eaten as is. In this instance, “fresh” means eaten soon after being picked, and stored is in reference to the shelf life of the apple. Some apples, like winter squashes, can be stored for months and retain excellent flavor and texture.

Apples like to be stored in a dark, cool place. Any with bruises or damage should be used immediately, keeping only the best for storage. They should be handled gently, and some people even like to wrap them individually in newspaper. Apples emit ethylene, which causes other veggies and fruit to ripen faster and spoil, so they should be stored away from other stuff.

The best storage apples will be hard. Fuji, red delicious, Granny Smith, and gala are all good choices. In general, the softer apples should be processed, i.e. turned into apple sauce, rather than stored fresh.

Taking these things into consideration when we choose our apples can make a huge difference in how we experience and enjoy them. We might even start to buy them a little more often and get a bit healthier for it. Heck, we might even think of growing a couple of these at home.

Related Content:

• Weekly Spotlight: How to Use Apples in Savory Recipes
• A Closer Look at Crabapples: Why They Might Be Worth Growing at Home
• The Many Benefits and Uses of Soursop or The Custard Apple
• How to Avoid Nutritional Deficiencies

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