- Delightfully crisp Gala are super crunchy and sweet with rosy skin. They’re good for applesauce or snacking.
- Streaked pale green and red Honeycrisp are slightly tart and fabulous for baking or applesauce.
- Red and shiny with a touch of green, MacCoun have the best of everything – sweet, tart, crunch. Fabulous for vegetable, chicken or tuna salads
- Petite, Early McIntosh have the aroma of an orchard and are perfect for little hands (my kids gobble them up). They make a sweet and delicious pie, too.
When you think of apples, two classic combinations come to mind: apples and cinnamon and apples with peanut butter. Who doesn’t love a hot, gooey apple cinnamon cobbler? Or some crisp, fresh apples dipped in creamy peanut butter? These popular pairings are certainly delicious, but the repertoire of our tart and fruity friend certainly does not end there.
This week, we are highlighting some ingredients you might not have thought to pair with apples, but that nonetheless make for a perfect—not to mention tasty—marriage. I now pronounce you apple and wife. You may cook the bride.
Now apple season is in full swing, there’s even more reason to get your “apple a day”—and then some. According to the US Apple Association, US orchards produce nearly 100 varieties of apples, but 15 varieties make up about 90 percent of production. Those 15 include Braeburn, Crispin, Empire, Fuji, Gala, Ginger Gold, Golden Delicious, Granny Smith, Honey Crisp, Idared, Jonagold, Jonathan, McIntosh, Red Delicious, and Rome apples. For more details on their respective taste and textures, check out the US apple association’s chart
In October, Braeburn, Crispin, Idared, and Jonagold apples are just starting their harvest season. While most apple varieties stay in season for many months, harvest for the Ginger gold ends in Novermber, so grab them while you can!
I’m an apple-a-day kind of girl: I just can’t get enough of that sweet, crunchy, sometimes tart snack that comes in a myriad of different varieties. Apples are portable, satisfying, pair wonderfully with peanut butter, and travel well (I always have one in my carry-on). But sometimes I’m looking for another way to enjoy my apples, which brought me to create this sweet, savory, chewy and crunchy wheat berry salad.
We’re teaming up with other food and garden bloggers to host Fall Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.
What would fall be without apples?! We love them in pies, salads, soups, muffins and, of course, raw. We were inspired by Food Network Magazine’s Apple-a-Day calendar, so we came up with 31 healthy ways to use apples — one for each day in October.
We were all about apples this week, and you were right there with us. Check out our favorite reader-submitted ideas for that favorite fall fruit. Plus, someone had a great peanut butter mixing tip.
Read on to see if your comment made our best-of list.
This Food Network Kitchens’ version is true to the classic: crisp apples, crunchy celery, raisins and walnuts. All of that is held together with a honey, mayo and yogurt blend (the last two are low fat to slim down this heavy hitter). For some variety, mix up the apples — maybe Gala and Granny Smith for a tart twist. Or make this a holiday dish by trading the raisins for dried cranberries.
Every fall, my mom brings out her special tray of warm apple cider flavored with a cinnamon stick. Although delicious, not all apple cider is the safest. Find out what you should be looking for when purchasing your next container.
With apple season here and the holidays fast approaching, it’s hard not to crave homemade apple pie, but all the fat and calories can help pack on the pounds over winter. How about some lighter options?