Fibers in apples help to regulate digestion; pectine helps to lower cholesterol.
Chewing an apple stimulates gums and cleans teeth from food particules.
Apples = vitamins 'A' and 'C' and quite a few mineral salts.
Apples quench one's thirst [86% water content].
Store apples in the fruit drawer of the refrigerator in a plastic bag poked full of holes.
A cross between the McIntosh and a variety called Ben Davis.
Deep red streaked with green and not shiny, it is bigger than a McIntosh.
Not tart, but perfumed and god eaten out of hand.
The very white flesh does not turn brown and is ideal for salads and cooking.
Half Delicious, half McIntosh, the hybrid Empire is medium-sized, striped dark red and spotted with yellow.
Firm, somewhat grainy, very crisp and tender at the same time.
Juicy, very sweet, perfumed and not tart.
Good for cooking and eating raw.
Yellow apple similar in shape and texture to Red Delicious.
Good for eating out-of-hand, salads, sauce and pies.
Available from October to May.
Bright red with green in some strains; oval shape.
Tender texture; tart, juicy flavor.
Eaten fresh or cooked.
Grown mostly in the Midwest of the United States.
Available throughout the United States form September to January.
The champion for pies, mainly because of its large size.
The skin is yellow green striped with red.
Firm, tart and somewhat sweet, it is worth trying more often.
The best-known variety in Quebec [Canada], was discovered 200 years ago in Ontario [Canada], by John McIntosh; also grown in eastern United States.
The peel is thin and bright, shiny red steaked with green and yellow [two-toned red and green skin, oval shape].
Firm, crisp and somewhat tart but very sweet when ripe; tender, rich, spicy, juicy taste and aromatic odor.
Excellent eaten fresh, for baking and applesauce [an all-purpose apple].
Available from September to May.
Bright red color.
Identified by 'broad shoulders' tapering to 5 nocules at base.
Crisp texture; sweet flavor.
A most popular eating apple.
Available from late September to July.
Red with red stripes.
Has a shallow 'cup' around the stem.
Firm texture; mild flavor.
Excellent for cooking and baking.
Available throughout the United States from November to June.
Originating in British Columbia, the Spartan is a hybrid of the McIntosh and the Yellow Newton.
Medium-to-large-sized, it is redder, crisper and sweeter than a McIntosh.
Shiny thick skin dotted with white.
Not tart, it is used to make juice, eaten raw and cooked.
Close relative to Winesnap, but more elongated in shape.
Rich red skin; semi-firm texture and wine-like flavor.
All-purpose apple grown in Eastern Appalachia Area.
Available from November to March.
One of the oldest American varieties.
Deep red color; somewhat elongated yet oval shape.
Firm texture; tart, wine-like flavor.
Available throughout the United States from September to May.
York [or York Imperial]:
Red and green coloring; lopsided shape.
Firm texture: tart and juicy flavor.
Best for cooking and baking.
Available from November through March, in the Southeast of the United States.
APPLES - resume:
Baldwin, Jonathan, McIntosh, Northern Spy, Stayman, Wealthy, and Winesnap.
Rhode Island Greening, Rome Beauty.
The best apples for baking: Spartan, Empire, Golden Delicious and Granny Smith [will keep their shape while cooking],
as McIntosh, Melba and Cortland soon become like applesauce.
Baldwin, Cortalnd, Jonathan, McIntosh, Northern Spy, Rhode Island Greening, Rome Beauty, Stayman,
Wealthy, Winesap, Yellow Newtown, York.
Baldwin, Golden Delicious, Jonathan, McIntosh, Northern Spy, Red Delicious, Stayman, Wealthy and
Pie making apples:
Baldwin, Golden Delicious, Jonathan, McIntosch, Norther Spy, Rhode Island, Greening, Stayman,
Wealthy, Winesap and York.