Apples
 

Welcome to the apple (the fruit) thread.

I only like red apples. I like them hard and sweet. No soft apples and no bland apples.

Big and hard (don't start!) Gala apples are the best. Fuji apples are good when they are hard--even better when sliced in a Panera Bread Fuji Apple Chicken Salad. :) Both Gala and Fuji are awesome no matter how I eat them. I can eat them whole, slice them in a salad, or add some peanut butter. Yum!

Granny Smith are only to be used for apple pies and similar dishes, including apple flavored Jolly Ranchers (:p). I do not eat whole Granny smith, or any non-red apples, unless there are no hard red apples available.

Gala, Fuji, and Granny Smith are among the top 5 most popular apples according to U.S. Apple Association's 2006 list of most popular apples.

Act like you know!
http://usapple.org/

http://usapple.org/consumers/all-abo...ucts/varieties

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GCers, how you like dem apples?

Hard or soft? Big or small? Sweet or bland?

What type(s) of apples are your fav? What type(s) are your least fav?

The only apple I like to eat out of hand are Granny Smith. I like tart, hard apples. I really don't like soft apples.

I love apple pie, but no idea what apples are commonly used in it - though I'm pretty sure Granny Smith's aren't the first choice.

ETA: We have two apple trees in my yard. One is yellow transparent and the other is a mystery apple. They look a lot like McIntosh physically, but according to people who have eaten them, they don't taste like macs.

Tee hee.

Tee hee again.

I have never found a Red Delicious apple that didn't feel like mush in my mouth and have no taste. I avoid Red Delicious but in certain situations have checked them down with peanut butter or caramel.

Like you, I believe Granny Smiths are for baking and not directly eating without some preparation.

I prefer Gravensteins for making my own applesauce, as I don't like super sweet applesauce and Gravensteins grow locally back home.

For just plain eating I'm fortunate as quite a few varieties are grown in Washington and Oregon, but a fuji or a gala are usually perfect in size, texture, and flavor. I am known to enjoy Rome Beauty, Ambrosia, Airlie (from my family's property). I'll come post more later.

:) Au contraire, many apple pies are made with Granny Smith including Martha Stewart, Emeril Lagasse, and Paula Deen. Emeril Lagasse and Paula Deen use half Granny Smith and half Macintosh.

http://www.marthastewart.com/344255/...oned-apple-pie

http://www.foodnetwork.com/recipes/e...pe2/index.html

http://www.pauladeen.com/food_sectio...oms_apple_pie/

Sounds tasty!

(LOL. Go away, agzg. LOL.)

Now I want pie!

I'm a huge fan of both Ambrosia and Honeycrisp apples. They're a great texture, never mealy - very sweet, but a nice clean tangy note.

They're generally pretty large, but they're just amazing. I'm starting to get excited because we're getting into peach and watermelon season.

I eat a lot of fruit. In the summer especially, I'll just eat fruit for dinner rather than heat up the kitchen cooking.

And we don't have a single apple in the house at the moment. Pears, yes. Bananas, always.

I need to get some apples.

This!

And I'm also not sure what kinds of apples are typically used in pies.. But I don't care :)

I haven't eaten regular varieties of apples for years, ever since I found out they were one of the fruits and veggies with the highest pesticide residue in them. Only organic apples for my family.

http://www.thedailygreen.com/healthy...foods#fbIndex1

I use Jonagold apples for baking (cross between Golden Delicious and Jonathan).

Fresh I love Braeburn because they are both tart and sweet.

Another vote for Ambrosia and Honeycrisp. Our international store had these Ambrosias that were no joke the size of a large softball...and sooooo good!

Me too Tulip!! for cooking I use Granny Smith.

can't stand mealy apples and will give them to our dog or to the horses next door.

Gala apples. Also, the pink lady apples are good. When I was pregnant, all I wanted to eat was apples. I ate apples for every meal and snack. I could not get enough apples. I was happy to have a healthy craving.

Apples are always best in the fall. Just saying.

How many freaking different types of apples are there? I guess I'm different than you all in the sense that I only eat Granny Smith apples and they have to be rock hard and extra tart-ish.

Honeycrisp are the BEST. Freaking expensive (in comparison to the others), but great. I also love Granny Smith too.

This thread makes me hungry

Golden Delicious and Gala.

Red Delicious are NOT, in fact, delicious.

From my mind to your fingertips

http://en.m.wikipedia.org/wiki/Apple

Apparently about 7,500 types.

http://2012rankmaniac.files.wordpres...iac2012-40.gif

Honeycrisp are fantastic for eating raw. I go nuts over them at the farmer's market every year.

For caramel apples, you can't beat Granny Smith. That's the one right answer to balance the caramel.

Granny Smith apples are my absolute favorites, followed by the Pink Lady variety. A restaurant near us has a cheese fondue appetizer that has GS slices for dunking - heaven!

I used to eat Red Delicious apples all the time as a kid; can't stand them now.

A guy at the farmer's market last year recommended Gold Rush for crispness and tartness. I wouldn't say they're as sharp as Granny Smiths, but not bad. I'm going to give them more of a shot this fall.

i'm an "apple a day" kind of chick. I keep one on me at ALL times in case a snack attack hits. I used to buy Red Delicious apples b/c they looked the best in the store. All nice and shiny - and BIG!

however, the quality of my local grocer has declined rapidly so i recently started buying whatever apples are on sale at the organic market. They're not as big, but they taste great.

[QUOTE=AlphaFrog;2136743
Apparently about 7,500 types.

[/QUOTE]

And I'm willing to wager that all but 5 were created by cross breeding.

;)

The Apple Cult would be mad if you ignored what I put in my OP and quoted wikipedia instead.

http://usapple.org/consumers/all-abo...ucts/varieties

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I just ate my daily giant Gala. Hard and sweet. Gotta love it!

Probably just about all except red delicious, granny smith, and jonagold (I think those are the standard red, green & gold), but I don't see as where that makes a difference in discussing which type we like.

I'm always up for a standard granny smith or a fuji as long as they aren't mealy. I tend to avoid gold or red apples because green ones are less mealy. The exception is a pink lady. Give me a pink lady apple and I'll give you my heart.

For heaven's sake, someone please point me in the direction of the nearest farmers' market!

Gala, Fuji and Braeburn for me.

Golden Delicious are too bland. I love Red Delicious but they make my throat itch. my favorite is Granny Smith (w/ peanut butter WHAT!). I've given up my apple a day craze for bosc pears, the candy of the fruit world.

Team Granny Smith!

Arkansas Black is luscious.

Gala, honeycrisp, pink lady and macintosh (if they aren't mushy, they are GROSS when mushy)

I use Granny Smith's for pies.

Dare I say it - apparently, all of GC is agreed on something! Mushy apples are an abomination.

White chocolate, dark chocolate, and maple peanut butter taste good on both apples and pears.

I'm not that into the honeycrisp as it is too sweet for my liking as is the Jonagold when it comes to eating raw, but I've found the Jonagold does great for baking or cooking as it is sweet enough I can not add much sugar. I was able to try the new Jazz variety and it was good enough I'd eat it again, but being able to purchase it organic is difficult.

I don't like apples.

Maple Peanut Butter! I bought a jar and when I tried to eat Jif I almost threw up.

Anyway, I can't stand Red Delicious either. I'm a Fuji or Braeburn girl, with occasionally a Lady Crisp if I can find it.

I make a spicy Fuji apple pie that everyone seems to love. It has the traditional apple pie spices, plus clove and cardamom.

One of my friends does apples with almond butter. It was pretty good, but I find almond butter tastes so rich to me that I can't eat very much at a time.

Fuji, Gala or Honeycrisp. With caramel. Yes, I like to gild the lily. I am an expert caramel apple twirler, picked up that skill one summer while working at Cedar Point. I did lots of sticking and dipping.

Apples are the great neutralizer.

And along came IrishLake.

Thanks.

Just tried a new one: Piñata! Sooo good. Called "The Foodie's Apple". Cross between Golden Delicious, Cox's Orange Pippin, and Duchess of Oldenburg. Crisp, juicy, sweet with a zip. Huge, too.