Apples-the All-American Fruit
By Carol Ann Kates


Henry David Thoreau said: "Surely the apple is the noblest of fruits." Noble or not, it is certainly considered all-American. Apples are Colorado's largest fruit crop and grow mostly along the western slope where orchards nestle in the foothills of the Rocky Mountains. Here, our mile-high climate with its warm days of intense sunlight and cool evenings of fresh mountain air produce fruit with superior color, intense flavor, and distinct sweetness.

About 2,500 varieties of apples grow in the United States, with more than 7,500 grown worldwide. These varieties are generally grouped into four categories based upon how we use them:

1.     Eating (or for desserts)
2.     Cooking or baking
3.     Crab
4.     Apples used for cider

With so many varieties, understanding which to select for eating out of hand or for cooking can be a bit confusing. Following is a description of the varieties of apples you may find at our market this time of year and whether they are better for eating or for cooking.

 
Gala: This apple has pinkish-orange stripes over a yellow background. It is a sweet apple that is best for eating or using as an ingredient in salads.

Honey Crisp: A relatively newvariety, this apple has a light green to yellow background covered with a red-orange flush with strong hints of pink. Considered one of the best eating apples, it has a sweet, yet tart, taste and firm flesh. Growers of this variety claim its sweet-tart flavor seduces the taste buds.

Golden Delicious: With its sweet, mellow flavor, the Golden Delicious is a versatile apple. It holds its shape well when baked yet is the perfect eating apple with a tart, crisp, juicy taste.

Jonathan: This is a crimson apple with splashes of green. It has a spicy tang and is often used in making cider.

Gold Rush: Another new variety, this apple is highly regarded for its remarkable shelf life-10 to 11 months. It has a golden background with a bronze flush and a sweet-tart, crisp flavor. Named for its rush of flavor, this apple is excellent for eating. Because it resists oxidation when cut, it produces a very yellow sauce or firm, crisp slices for baking.

Jonagold: This juicy, orange-tinted apple has a tangy, sweet flavor and can be used for eating, cooking, or in pies.

Fuji: Coming to the United States from Japan, this fruit has a tart-edged sweetness, a reddish-pink color, a firm, crisp texture, and outstanding flavor. The Fuji apple holds its texture well when baked.
Empire: This apple combines the mild tartness of McIntosh with Red Delicious sweetness. It is redder and firmer than McIntosh. Empire apples store well, and some claim its flavor improves with age. This apple has a sweet-tart taste that is ideal for eating or using in salads. It is also good for sauces, baking, pies, and freezing.

Braeburn: This New Zealand apple has an orange to reddish tint over a yellow background. It is aromatic, crisp, and juicy and is good for eating or baking.

Granny Smith: The Granny Smith apple is the number one choice for pie. It is my favorite apple for snacking and salads.

Winesap: TheWinesap apple has a deep red skin, against a slightly yellow background, and is somewhat oblong in shape. It is used for eating and cooking, as it has a firm, crisp flesh and a sweet aromatic flavor. The Winesap is also used in making cider.

When I was a little girl, my mother made homemade applesauce. Most of the other mothers just served it out of the can. Her homemade applesauce was my favorite after-school snack on crisp, fall afternoons. Following is the recipe my mother used-it still is my favorite preparation for applesauce. When you find a recipe you really love, why tamper with a good thing.

Pauline's Homemade Applesauce
Makes about 7 cups
            20 Granny Smith apples, peeled, cored, and cut into chunks
            2 cups apple cider
            ½ cup sugar
            2 teaspoons ground cinnamon
            ½ teaspoon ground nutmeg
In a large saucepan, combine apples and apple cider. Bring to a boil over medium-high heat. Reduce to low heat and simmer uncovered for 40 minutes, stirring occasionally to prevent sticking. Add sugar, cinnamon, and nutmeg and stir, blending well. When apples are soft, mash with a potato masher to desired consistency.

Selecting apples: Apples should have a smooth, clean, shiny skin and possess a color that is consistent with their variety. Overripe apples will be soft and lack a firm crunch. Do not purchase apples with dull skin, bruises, or punctures.

Storing apples: Most apple varieties can be stored safely in the refrigerator for up to 2 weeks. Apples left at room temperature for more than 48 hours will turn soft.