There's nothing quite like a sweet, crisp, fresh, and juicy taste that red apples have.
Red apple yellow inside
Although apples usually come in different colors, they are almost yellow inside but some.
The varieties of apples are also good for cooking.
Their culinary versatility can be seen in many ways: apples work in any American or French cuisine and in kid-friendly or garnished foods and drinks.
A traditional combination is apples with pork.
The sweetness of the fruit complements the flavor of the meat, resulting in classic dishes like pork chops with applesauce and sausage and apple stuffing.
Although there are thousands of different varieties of apples around the world, we've rounded up 11 that represent the diversity of today's market.
Some, like Red or Golden Delicious, are proven favorites in the United States; others, like Cameo and Fuji, are relatively new to the apple scene.
The fruit has evolved over the centuries: "modern" apples are grown for characteristics such as shape, taste, and high production yield, but also for their resistance to pests and diseases.
In 1892 there were about 735 different species; today, less than 50 have reached mass.
Due to a renewed interest in older and sometimes regional varieties, "heirloom" apples like the Northern Spy, Gravenstein, Canadian Strawberry, and Newtown Pippin can be found at farmers' markets or in orchards, local.
Read on to learn more about each of the most popular apple varieties, followed by expert tips on how to buy and store apples for maximum freshness.
Types of apples
- Jonagold apples
Beautifully red in color with yellow highlights, this species is a hybrid of Jonathan and Golden Delicious and bears a slight physical resemblance to both.
Like Golden Delicious, Jonagold is soft and thin-skinned but gives Jonathan his smooth skin and sour taste.
It's versatile and can be used in any recipe that calls for apples.
- Cameo Apple
Although this apple was discovered in Washington State in 1987, it quickly gained popularity.
Juicy, fresh, and sweet with just a hint of tartness, Cameo is considered to be derived from Red and Yellow Delicious.
This explains its shape and also the slightly streaked appearance of its red and yellow skin, thicker than the Golden Delicious but finer than the red.
Try replacing Goldens with Cameos in baking and cooking recipes.
This variety is especially delicious when eaten raw.
- Empire apple
A cross between McIntosh and Red Delicious, Empire was developed by researchers at the New York State Agricultural Experiment Station in 1966.
It is generally quite round, with bright red skin with green undertones.
The interior is a glossy cream white.
Reich is firmer than McIntosh, making it an excellent baking apple.
- McIntosh Apple
This apple is the weakest of all the ones collected here.
The soft flesh can be described as "tender" or "meaty", making this variety a good candidate for eating raw or in applesauce or applesauce, but not necessarily for baking.
