ACEY MAC
USES:
Profile:
They are excellent for fresh eating & good for sauces.
Sweet, tart and very juicy.
Choosing: Look for apples that are fully red and appear very ripe, avoiding those that appear bruised.
Description: Also know as the sparten apple. They are a cross between Mcintosh and Orange Pippin.
FUN FACT
Contrary to popular belief, fuji apples are named for fujisaki town, not for mount fuji.
Developed at Cornell at the start of the 20th century as a cross between Mcintosh and Ben Davis.
Profile: Semi-sweet Mcintosh type, more fragrant than the parent. Tender flesh with a mild sweet honey flavor. Sweet and tart.
Choosing: Best eaten fresh before it’s flavor and crispness diminish.
Description: Good choice for salads and snacks, as it browns slower than most varieties.
CORTLAND 1
OVER
2500 VARIETIES 2
OF APPLES
CRISPIN
profile: Super crisp and juicy. Carries the lovely honey flavor of Golden Delicious with subtle hints of spice.
CHOOSING: Look for golden green apples with a subtle blush that are large and firm.
description: Excellent for eating or baking. An apple so good it inspired the delicious crisp & clean crispin cider.
FUN FACT
Looks like a super huge large Golden delicious- A true “oven buster�!
AUTUMN CRISP profile:
Extra crisp, unique sweet tart flavor. The perfect balance of sugar to acid for dessert.
CHOOSING: Check for firmness and bruising.
description: Boasts the highest levels of Vitamin C. Bred right in New York! Slow to brown so they are perfect for lunch snacks.
Autumn Crisp contains more Vitamin C than any other apple variety. 3
The Great
GALA
Gala happens to be one of the most widely grown varieties of apples in the world because of its short cold period. Apple trees need a certain number of hours of cold in the winter to fruit - the reason why you won’t find apples growing in warmer regions like the tropics along bananas. Gala has one of the shortest requirements for this cold period,
Its thin skin and juicy crunch make Gala an excellent variety for both eating and for salads.
globe, from France to New Zealand and even Brazil and Argentina! Their flavor and complexity improves with storage, so you’ll find great Galas all year-round. In the top 5 of the US Apple Association’s list of most popular apples behind Red and Golden Delicious. It’s risen to become one of America’s favorite apples in the past few decades because of its soft flesh and refreshing sweetness History Native to New Zealand, this early season delight was developed by crossing Kidd’s Orange Red (a descendant of Red Delicious) and Golden Delicious. Introduced to the United States in the early 1970’s, Gala apples have risen to become one of the most popular varieties of apples in the country, and the world. Grown on every continent except Antarctica!
The Delicious McINTOSH less than 800 hours, which means it can be grown in both the Northern and Southern Hemispheres. You’ll find Galas growing from all corners of the
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APPLE DID YOU KNOW?
This is the perfect apple for baking and and making apple butter.
History: One of the great North American varieties, McIntosh, was discovered by John McIntosh, a farmer in Ontario, growing on his family’s farm in 1811. He raised the young sapling until it bore fruit and quickly became a popular success in his community. In 1835 the McIntosh family began commercial sales of grafted McIntosh Reds, by 1900 the McIntosh was one of the most widely grown apples in Canada and remains so to this day. An ideal “all-purpose” apple, McIntosh is suitable for both eating raw and for cooking. It requires less time to cook than most cultivars, but doesn’t store well, so consume them shortly after purchasing. A great diet apple, McIntosh is low in calories and high in
vitamins A, C, and B flavor pairs well with maple, pecans, celery, pork, blackberries, cherries, cinnamon, nutmeg and flavorful cheeses such as feta gorgonzola and sharp cheddar. Diced McIntosh will add moisture and sweetness to cakes, breads, and cookies. When baking, combine with denser apples like Granny Smith, Rome, or Fuji for a combination pie filling.
Vinous and juicy with a sweet tart tart taste, subtle nuances of spice.
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Local
APPLES!
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Profile: Crisper than red delicious but with less intense flavor that incorporates a hint of pear. Good balance of acid and sugar.
Choosing: Look for golden green apples with a subtle blush that are large and firm.
Description: On the top ten list of apples grown. A cross between Red and Golden Delicious.
CAMEO Crunchy crunch! Notes of berry and honey. Extra sweet with mild tartness.
CHOOSING: Check for bruising & brown spots.
DESCRIPTION: A cross between Mcintosh and Jersey Black. Excellent choice for a no fat dessert. They bake well in a pie or apple tart.
Yum!
MACOUN
Profile:
If you threw an apple in water, it wouldn’t sink. Apples float in water! This is because 25% of their volume consists of air.
The most widely grown variety in the nation. 7
The Great
ZESTAR! Sugar sugar! Zestar!, yes the exclamation point “!” is really in its name, is the sugar apple. Its profile is crispy and light to the taste. Sweet and tangy with tasting notes of brown sugar, apple cider,and spice. It pairs well with caramel, walnuts, and cinnamon unlike any other apple. When cooked, Zestar!’s sweetness and aroma intensifies to a compliment any dessert, sweet or Zestar! can be kept at room temperature for a period of up to two months, during which it’s flavors with fully develop. savory; providing a sweet edge to meat dishes, and adding to the richness of pies, crumbles, and cobblers. This apple is sure to bring the right “zest” to any dish - its sweet-tart combo makes for the perfect Waldorf salad or chopped into a mango-apple salsa. It’s a perfect apple to juice with too, combining the 8
best qualities of both green and red apples. Currently in its teen years, Zestar! was released in 1998 by the Horticultural Resource Center at the University of Minnesota. Chosen for its early ripening season, Zestar! is becoming a favorite amongst consumers and apple growers alike. This late summer apple develops its complex flavors as it ripens on the tree, turning red with sun exposure and staying yellow and green where it’s shaded. Cool nights also have an interesting impact on these apples, long periods of cool nights will speed up the redding process of the the apple. A unique feature of this Minnesota native, Zestar! can be kept at room temperature for a period of up to two months, during which its flavors will further develop and the complexity of its brown sugar and cider flavors intensify.
APPLE Zesty Apple Crumble INGREDIENTS 6 large apples peeled, cored & diced 6 tbls. sugar, divided 3/4 cup all-purpose flour 1 tsp. ground cinnamon 6 tbsp. cold butter, cut into pieces 1 lemon, juiced 1/3 cup brown sugar 1 pint vanilla ice cream, for serving Preheat oven to 400 degrees F.
DIRECTIONS: 1. Place the apples and just 1/2 of the sugar (3 tablespoons) into a saucepan and cook over medium heat for approximately 10 minutes or until apples begin to soften. 2. Drain them and set aside. 3. For the crumb topping: Combine the remaining 3 tbls. sugar, flour, cinnamon and butter in a bowl. Blend with your fingertips until the mixture resembles coarse crumbs. Set aside. 4. Coat the apples with the lemon juice and spoon into a deep baking dish. Top with the crumble mix and sprinkle with the brown sugar, and bake until done, about 30 minutes. To minimize oven clean-up, you may want to place foil under the baking dish to catch any spills. The fruit will bubble and will be very hot, so exercise extra care in removing from the oven. 5. Serve topped with vanilla ice cream. 9
The Spectrum Of APP Most Tart
FU GRANNY SMITH
PINK LADY
GINGER GOLD
HONEYCRISP
More Tart 10
PIE
FRESH
RED DELICIOUS
COOKING
PLE FLAVORS! Most Sweet
UJI GALA
ACEY MAC
JONAGOLD
CAMEO
GOLDEN DELICIOUS
Less Tart PIE
FRESH
COOKING
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The The Great FUJIZESTAR!
Its thin skin and juicy crunch make Gala an excellent variety for both eating and for salads.
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DID YOU
KNOW?
Fuji is #4 on the US Apple Associate’s list of most popular apples behind Red Delicious, Golden Delicious, and Gala.
For those with a “sweet tooth” there is no better eater than Fuji. Like a fine wine, this sugary delicacy intensifies in flavor over time, improving with age. Surely one of the more attractive modern apple varieties, its main characteristic is the lovely pink speckled flush over a yellow-green background. Its production is concentrated in Washington, where the State’s cool weather in late fall helps to develop the iconic reddish-pink color and superb taste. Washington State alone produces 135,000 tons of Fuji apples every year.
APPLE
Harvested from late September through early November, Fuji are available year round with no loss in quality or flavor. Its body is crisp and juicy, with dull white flesh which snaps cleanly. The flavor is predominantly sweet, very refreshing (especially if slightly chilled). The thick skin and dense flesh of the Fuji apple holds up extremely well when cooked. Add slices atop pizza or layer inside a quiche. Fuji apples can be roasted, baked, sauteed and even boiled down. Chop and slow cook chunks of Fuji apple to make jams, soups and compotes. Their sweet flavor holds up when cooked as well,
try added to baked desserts such as strudels and crisps. Fuji is #4 on the US Apple Associate’s list of most popular apples behind Red Delicious, Golden Delicious, and Gala. Fuji also accounts for the largest share of apple production in China: occupying over 70% of the domestic crop of the world’s largest apple producer. History: A long-time favorite in SE Asia, this variety was developed in Tohuku Research Station in Fujisaki, Japan in the late 1930’s. Japanese by birth but American by origins, Fuji is a cross of two American classics Red Delicious and Virginia Ralls Jacket. Fuji made its way to New Zealand in the 1960’s before its rising popularity brought it over the Pacific to reach American shores in the 1980’s. 13
RED DELICIOUS
FUN FACT
In the 1980’s, they accounted for threequarters of the harvest in Washington State.
The All-American! Parent to Fuji, Empire, and Cameo: Red Delicious is the the most popular apple grown in the USA. Discovered in 1872 in Peru, Iowa by chance, this apple has risen to become a bestseller since 1940. Its thick skin doesn’t hold up when when cooked as its creamy fleshy caramelizes before the skin breaks down. History: Discovered growing wild in Peru, Iowa as “a round, blushed yellow fruit of surpassing sweetness” by at the orchard of Jesse Hiatt. Rumor has it that Hiatt tried to chop down the seedling three times but it had unrelentingly kept coming back. Hiatt eventually let it grow to until it fruited and discovered its incredible fruit. A graft from that very same tree he sent in to the Stark Nurseries apple 14
competition in 1892 to replace the popular Ben Davis variety that had been one of America’s most predominate apples of the era. The red delicious represented such a large share of the State’s production that when its popularity declined going into the 2000’s President Bill Clinton had to sign a bill bailing-out the failing apple industry. Since then, breeders and purveyors have been keen to appease the shifting American palate that began to embrace a diversity of flavors and textures amongst its produce items as part of the New Food Revolution of the 21st century. By buying local, you are part of the revolution, you are revolutionary!
Mild and sweet. juicy and creamy white flesh with a light crispness.
GOLDEN DELICIOUS
DID YOU KNOW?
The deeper the colors means more sugars, more flavor!
History: In 1905 farmer Andrew Mullins discovered a mysterious sight blooming among his apple orchards. A foreign tree that he hadn’t planted was growing among his Grime Golden apples, producing a bumper crop of delectable, golden fruit every year even the years his other trees didn’t fruit. In 1914 Mullins brought a sample of this tree (simply named Mullins) to the Stark Brothers Nurseries where they bought propagation rights and named the apple Golden Delicious. A star was born. Since then, Golden Delicious has risen to 2nd place amongst the most popular apples in the country. Pairs well with savory items like onions, pork, and cheese .
The Official State Fruit of West Virginia. Golden Delicious was named by the Stark Brothers only as a companion to their Red Delicious. Golden Delicious and Red Delicious are actually only related by name, the two don’t share any close genetic ties. It is the parent to many other famous varieties; Gala, Ambrosia, Mutsu, Pink Lady, and Jonagold to name a few. Golden Delicious is prone to bruising and shriveling, so be careful handling and storage is key. It pairs well with savory items like onions, pork, and cheese and makes for a great addition to green, fruit, and grain salads. Slice onto burgers and sandwiches puree into sauces and soups.
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The Great
GALA
Gala happens to be one of the most widely grown varieties of apples in the world because of its short cold period. Apple trees need a certain number of hours of cold in the winter to fruit - the reason why you won’t find apples growing in warmer regions like the tropics along with bananas. Gala has one of the shortest requirements for this cold period,
“Its thin skin and juicy crunch make Gala an excellent variety for both eating and for salads.”
less than 800 hours, which means it can be grown in both the Northern and Southern Hemispheres. You’ll find Galas growing from all corners of the 16
globe, from France to New Zealand and even Brazil and Argentina! Their flavor and complexity improves with storage, so you’ll find great Galas all year-round. In the top 5 of the US Apple Association’s list of most popular apples behind Red and Golden Delicious. It’s risen to become one of America’s favorite apples in the past few decades because of its soft flesh and refreshing sweetness. History Native to New Zealand, this early season delight was developed by crossing Kidd’s Orange Red (a descendant of Red Delicious) and Golden Delicious. Introduced to the United States in the early 1970’s, Gala apples have risen to become one of the most popular varieties of apples in the country, and the world. Grown on every continent except Antarctica!
APPLE Blue Ribbon Apple Pie INGREDIENTS Crust 2 cups all-purpose flour 1 tsp. sugar 1/4 tsp. salt 1/4 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/3 cup cold Butter, cut into chunks 1/3 cup shortening 4 to 5 tbls. cold water
Filling 1/2 cup sugar 1/4 cup firmly packed brown sugar 1/4 cup all-purpose flour 1/2 tsp. ground cinnamon 1/2 tsp. ground nutmeg 3 Gala apples, peeled, cored, sliced 1/4-inch 1 tbsp. Butter 1 tsp. sugar
DIRECTIONS 1. Heat oven to 400째F. 2. Combine 2 cups flour, 1 teaspoon sugar, salt, 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg in bowl; cut in 1/3 cup butter and shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water just until flour is moistened. 3. Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. 4. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside. 5. Combine all filling ingredients except apples, 1 tablespoon butter and 1 teaspoon sugar in bowl. Add apples; toss lightly to coat. 6. Spoon apple mixture into prepared crust. Roll remaining ball of dough into 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Brush with melted 1 tablespoon butter; sprinkle with 1 teaspoon sugar. 7. Cover edge of crust with 2-inch strip aluminum foil. Bake 35 minutes; remove aluminum foil. Continue baking 10-20 minutes or until crust is lightly browned.
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Sweet
Profile: Sharp flavor with a tart mild finish, Perfect for fresh eating. Subtle spice.
Choosing: Look for waxy, deeper yellow apples. Check for firmness and brown spots.
Description: Keep their shape when cooked, making them perfect for tarts and apple pies.
GINGER GOLD Vinious & subtly spicy. Pleasant balance between tart & sugary, with an astringent finish.
CHOOSING: Select firm apples. Store cold for at least one week before enjoying for optimal flavor development.
DESCRIPTION: Give them a few weeks in storage and you will have one of the best baking apples out there. Depending on the growing region; they may have notes of melon, citrus or coconut. 18
! m m M
IDARED
Profile:
Apples do not freeze until the temperature drops to 28.5 F
JONAMAC
profile: Vinious and savory. More complex with notes of spice, and less tart then Mcintosh. Tender flesh makes it very unique.
CHOOSING: Look for red- the redder the better. Check for firmness & bruising. Easy bruiser, so handle with care.
description: Makes the best apple butter of any other apple. The best tender apple for pies!
FUN FACT
One of the most tender apples. Will fall apart as you bake.
JONAGOLD profile: Aromatic, honey scented. Crispy and juicy yellow flesh with a honey sweet tart flavor.
CHOOSING: Feel for smooth, clean skin with no pitting. Greener for baking and cooking, redder for eating and sauces.
description: The quintessential dessert apple. Versatile enough to use in any recipe calling for apples.
Test the firmess of the apple by holding it in the palm of your hand. It should feel solid and heavy. 19
Sweet
Profile: True to its name they are sweet and crisp. Creamy and aromatic with a subtle finish of pear and banana.
Choosing: Check for firmness and bruising.
Description: Excellent choice for both eating and baking. Maintains its sweetness when cooked. The most widely grown variety in the nation.
HONEYCRISP Sweet, tart and crunchy, with notes of melon, pineapple and elder flower.
CHOOSING: Look for shiny, deep red skin with faint white striations and a green blushed cap. Check for firmness and any bruising.
DESCRIPTION: Empire Apples can be roasted, baked or sauteed. They are excellent for snacking. The hardiness of the tree and the superb taste makes Empire increasingly popular for u-pick ems around the country, 20
Yum!
EMPIRE
Profile: