Life & Style

A Guide to Our Favorite Apples

Some people love their apples sweet and juicy, while others prefer them crisp and tart. There are thousands of varieties in the world and plenty of tastes for everyone to explore, whether baked in a pie, sliced on a salad, or eaten out of hand. Here are a few favorites from Myra Goodman at Earthbound Farm—just in time for your Thanksgiving menu.

Braeburn

A fifty-year-old New Zealand variety, is prized for its crisp and juicy flesh and sweet-tangy flavor that’s excellent eaten fresh as well as cooked.

Fuji

Fuji was developed in Japan by crossing a Red Delicious and the Ralls Janet, an heirloom that contributes an extra-crisp texture and sweet taste. Fuji is terrific eaten fresh or sliced on salads.

Gala

Gala, originally developed in New Zealand, is juicy and crisp, with a mild, sweet flavor. Best enjoyed sliced on salads or eaten fresh, rather than used in baking.

Granny Smith

Granny Smith has bright green skin and crunchy, tart flesh, and makes an excellent cooking apple that’s also delicious eaten fresh. The apple is named for Maria Smith, who was an orchardist in the nineteenth century in Australia.

Jonagold

Jonagold combines the best of a tart Jonathan and a honey-sweet Golden Delicious—a delicious combination that’s great for salads and snacking, as well as for baking in a pie or crisp.

Pink Lady

Pink Lady, which is the brand name for the Cripps Pink variety, has pink-blushed flesh. Its popularity is due to a delightfully crisp texture and sweet-tart taste, as well as its pretty color.

For more tips like this, check out Food to Live By from Myra Goodman—just $2.99 this holiday season!

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