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Apples, apples, and move apples

Updated on October 28, 2015
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Sandy's recipes are for the not-so-professional chef who wants easy, fast, and delicious meals as well as time and money saving tips. Enjoy!

Apple-pickin' guide

It is fall and what is better on a cool Autumn day than a warm apple crisp, perhaps a caramel apple, or glass of cool apple cider...not much. With roughly 7,000 varieties of apples grown around the world, many imported to our stores, it is easy to be confused when trying to decide what apple will work best in your recipe or is better to put in the kids lunch box. To satisfy my own curiosity, I did a little research and consulted a apple grower here in Florida (yes they grow apples in the Sunshine State) and learned the most popular apples in America are- in no particular order:

  • Jonagold: This is a sweet apple with thin skin and is great for cooking and baking.
  • Cameo: A juice, crisp, and sweet apple is perfect to eat raw or dip in caramel.
  • Empire: This apple is a cross between a McIntosh and Red Delicious. The inside of the apple is crisp and creamy white thus delicious to eat raw.
  • Golden Delicious: The Golden Delicious is truly the all purpose apple maintaining its flavor and texture when baking so is great for pies or cobbler.
  • Red Delicious: My favorite! Unlike its sister the Golden this apple does not cook as well and is best raw in salad. slaw, served with cheese, sliced with peanut butter or covered with caramel. No wonder these 2 apples have the word "delicious" in their names!
  • Fuji: You can surmise by the name, this apple was created by the Japanese and introduced to the US in the 1930s, and aren't we glad they did! The Fuji is crisp and sweet so is great to toss in the kids lunch box, put in salads or slaws.
  • Courtland: The Courtland apple has a sweet-tart flavor and is a truly an all purpose apple; good eaten raw and great for cooking or baking.
  • Gala: Looking for a pleasantly mild apple with crisp texture and sweet taste? Look no more. The Gala is easy to eat raw and is all so good in for cooking.
  • Braeburn: This apple originated in New Zealand and is firm and crisp when eaten raw but is good for baking as well.
  • McIntosh: Not as firm as other apples, the McIntosh is best cooked in apple sauce or apple butter..but is you like bite into a softer apple, the McIntosh is just right for you.
  • Granny Smith. Last but certainly not the least is the Granny Smith. You just can not miss a Granny Smith-they are green. Granny Smith is a tart apple so many do not like to eat them raw, but they are perfect in baking. Personally I like to divide the apples in a recipe: 1/2 a sweeter apple and 1/2 the Granny Smith. This gives your baking a delightful mixture of sweet and tart.

The old saying is" an apple a day keeps the doctor away" which true! The USDA says an apple contains only 77 calories and .23grams of fat which makes it a perfect snack food and a healthier desert. O.K. now I want to start baking so I am off to do some apple pickin"


Something to think about:

"Success is to be measured not so much by the position that one has reached in life as by the obstacles which he has overcome while trying to succeed. "

Booker T. Washington



Apple picking

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