A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper

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A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper

Fall Flavors #SundaySupper

A guide to apples comes in handy in the fall when so many varieties are available. Are all apples created equal? Hardly. Some are better for baking and others are suited for eating out of hand or as crunchy highlights in salads. When I was the food editor at the Tampa Bay Times, I often put together an apple primer in the fall and lean on that work for today’s post. It is so easy to buy the wrong apple and then be disappointed when your cake or pie doesn’t turn out quite like you wanted. Or you bite into a mushy apple when what you wanted was something crisp. That’s usually a choice issue and not one bad apple.

Thanks to information from the U.S. Apple Association, here is a list to help you in your apple shopping.

Red DeliciousMost well known of all American varieties, this brilliant red apple is a native of Iowa. A crisp, juicy apple and best for eating out of hand or in diced salads. (Squeeze lemon juice over cut apples to prevent browning.) Season: September through April.

Golden Delicious. An American original from Clay County, W. Va. Mellow and sweet, all-purpose Goldens are great for snacking, baking and salads. When used for pies, reduce sugar. Season: September through early June.

Fuji. One of the most popular in the United States because of its sweet flavor and firmness, a quality especially desirable for snacking. Also good in salads and for applesauce. Season: year-round.

Gala. The Gala is a native of New Zealand native and has been sold in the United States for at least 40 years. It is a crisp, juicy, sweet apple that’s great for snacking. Season: year-round.

Honeycrisp. A cross between the Northern Macoun and Honeygold, Honeycrisp apples are sweet and firm. Best for snacking. Season: September through October.

Jazz. Primarily grown in Washington State, the Jazz got its start in New Zealand. It’s a cross between a Gala and a Braeburn. Juicy, firm and sweet. Season: September through December.

Granny Smith. The Granny Smith is a favorite of people who love tart apples. This is generally a consistently crisp apple. It’s perfect for snack and cooking, especially in baked dishes. Season: year-round.

Jonathan. A native of Woodstock, N.Y., this crimson apple plays well with other apples, especially in sauces and ciders. Excellent for baking. Season: September through April.

McIntosh. Tangy and tart with tender white flesh. (Some say mushy.) Best for snacking and in applesauce but needs a thickener if used in pies because of high water content. Season: September through May.

Rome beauty. Primarily a baking apple that’s often called the “baker’s buddy.” Mildly tart with a long shelf life, it is also good in sauces. Pair this apple with your pork chop recipes. Season: October through May.

Braeburn. A multipurpose apple good for baking and snacking. Season: October through July.

Apples are on our minds this week, but so are pumpkins, winter squash and other classic fall flavors. The Sunday Supper tastemakers have developed a full slate of recipes that simply shout autumn. You will no doubt find a new taste treat for your family dinners.

Join us at 7 p.m. ET tonight for our weekly live Twitter chat. Follow the hashtag #SundaySupper to join the dish about fall comfort foods. We will have plenty to talk about and you’ll come away with some clever ideas for dinner. In the meantime, check out this week’s favorite fall recipes:

Breakfast

Appetizers and Sides

Main Dishes

Desserts and Cocktails

Plus, A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

 

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Janet K. Keeler

Award-winning journalist Janet K. Keeler was the longtime food and travel editor of the Tampa Bay Times in St. Petersburg, Fl. She is now an assistant professor of journalism and food writing at the University of South Florida St. Petersburg. Janet retired from daily newspaper journalism in April 2015, ending a 35-year career. She has been a news reporter, copy desk chief, and features editor. She is also the author of “Cookielicious: 150 Fabulous Recipes to Bake & Share,” which was published in 2010 by Seaside Publishing.
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Posted on

September 27, 2015

1 Comment

  1. This is great, I went apple picking for the first time this week – Johnathans are my new favorite! We also picked Winesap and Fuji.

    Reply

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