fall lineup

Here’s how they stack up. What kind of apple are you?

apples-1.jpg picture by jamesmargaret3rd

Their stats:

1. Braeburn:  All purpose. Good choice for baking. Doesn’t brown quickly when cut, making it an excellent choice for salads.

2. Cortland:  Excellent for eating, salads, sauces, pies, baking. Freezes well.

3. Fuji:  Excellent for fresh eating and salads, good for sauce and cooking. Stores well.

4. Gala:  Excellent for fresh eating and salads. Just the right size to pack in a pocket or handbag. Cooking destroys both its aroma and texture.

5. Ginger Gold:  Fabulous for fresh eating. Makes a wonderful pie, and is excellent for snacking and salads. Retains its crisp, white flesh when sliced.

6.Golden Delicious:  All purpose. Good to use in pies and baking. Freezes well.

7. Red Delicious:  Best for snacking and salads. Poor for baking.

8. Granny Smith:   All purpose. Excellent for salads, fresh eating, baking.

9. Honeycrisp:  All purpose. Known for its "explosively" crisp texture. A fresh eating sensation blending a pleasing, sweet and slightly tart flavor with incredible juiciness.

10. Jonathan:  Good either raw or cooked. Makes a terrific pie and can be blended with other apples for a robust sauce.

11. Jonagold:  Excellent for fresh eating, salads, sauces, baking. Good for use in pies and freezing.

12. McIntosh:  All purpose. Excellent for eating fresh, sauces, salads, and pies.

13. Pacific Rose:  Excellent for eating out of hand or in salads. Good for storing.

14. Paula Red:  All purpose. Good for fresh eating, pies, and sauce.

15. Wealthy:  Good for pies, cakes, sauces, juice and cider.

I’m a Red Delicious and my husband, Len, is a McIntosh. It describes us to a "T." He’s all purpose, flexible. You can take him anywhere. Best take me as I am, because I can’t take the heat! 

9 thoughts on “fall lineup

  1. We love Braeburn, which we found a few years ago, for fresh eating. They have an excellent crispness to them, and are slightly tart, but mostly sweet. Yum!
    I’ve never heard of “Wealthy” apples before, although they sound like cooking apples. ‘Round here we get Empire, though.


  2. The wealthy is an older variety, associated with colder climates. Peter Gideon struggled for ten years to find an apple tree that would survive the harsh Minnesota winters. He finally crossed the common apple with a cherry crab to produce the wealthy, which is the first apple ever grown commercially in Minnesota. He named it “wealthy” after his wife.


  3. Hello, Jama! I am so excited to discover you have a live journal. You probably don’t remember me but my kids and I are your number one DUMPLING SOUP fans.
    As for which apple I am, I’d say I’d like to be a Granny Smith since that’s what I baked the other day and then mixed in the my homemade pumpkin soup. The tart apple brought it to life!


  4. Didn’t you send me that nice email after I posted on Verla’s about CRACKER? Aren’t you the one who also loves Lois Lowry? Then I do remember you! Welcome granny smith :). . .


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