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October 18, 2007
Fall Foods: Apples
My favorites:
Fuji
A relative newcomer to the American public, these baseball-sized beauties have become hugely popular due to their sweet flavor and incredibly crispy texture.
McIntosh
This apple has been loved since John McIntosh discovered seedlings in Ontario in 1811. The tender white flesh is crisp when freshly harvested, but soon adopts a softer consistency, making it perfect for cooking into pies or sauce. Macs are sweet and juicy with a pleasant tanginess.
The best apple pie filling combines “saucy” apples (that cook down to a saucelike texture) and “shapely” apples (that hold their shape after baking). Pick one variety from each category. SAUCY: McIntosh, Cortland, Macoun, Mutsu (Crispin), Paula Red or Empire. SHAPELY: Granny Smith, Golden Delicious, Jonathon, Jonagold, Northern Spy or Ida Red.
Try one of my favorite salads!
Posted by Lisa at October 18, 2007 07:30 PM
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