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Oct 9, 2013 09:13 AM

What's your favorite apple?

I love apples. They are such a simple & easy snack and are packed with lots of flavor and nutrients. My favorites old standbys are Jazz and Honeycrisp. I just had an Aurora apple for the first time today and it had all the qualities I like in an apple - crisp, mild tartness and sweetness, firm texture. I was drawn in by it's pale yellow skin. I prefer a not-so-large apple (some of the Honeycrisp or Fuji apples could kill a person if you lobbed one at their head... just sayin).

I enjoy eating them cut into slices and plain, but I sometimes enjoy them with nut butter (chunky peanut, sunflower, almond) or tossed in a little lime juice or balsamic vinaigrette dressing.

What are some of your favorites and how do you enjoy them?

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  1. I love honey crisps and mutsus as well as several russet varieties. And it is a grand apple year here in New England

    2 Replies
    1. re: magiesmom

      I think Mutsu was the apple a dear friend brought for all of us to my Mom's funeral. It is THE best apple I have ever had ever. Wow, and I think they are not quite ripened yet. She said they would smell like apples, and they still don't but they are marvelous. Such a good crunch to them and just the tartness with sweet too. Wow.
      Her father Mack Drake was a reknowned apple breeder & soil chemist @ UMass. He and my dad went back to their graduate school days. Both are missed greatly.

      1. re: Nanzi

        Second (or is it third?) on Mutsus. They have a fairly short lifespan and they are absolutely the best apple I have ever eaten.

        I also just tried a variety called smokehouse. They are red-skinned, crisp, juicy, and a good balance between sweet and tart. And amazingly just a tiny hint of a smokey flavor.

    2. Braeburns, washed and raw. *munch munch munch*

      1. I rarely eat apples out of season because the supermarket varieties don't interest me, but there is nothing like an apple fresh from the tree. I am a fan of some standard varieties, like Golden Delicious, Pink Lady and Granny Smith, but I really love a lot of the heirloom or rare varieties that never see a supermarket.

        We have a fantastic orchard nearby that grows a whole host of interesting varities - this year we picked Ashmead's Kernel, Cox Orange Pippen, Kids Orange Red, Spitzenberg, Belle de Boskoop, Northern Spy and several others. All so much more delicious than anything you can get in the supermarket!

        As for how to eat them - I love them with sharp aged cheeses, like cheddar or gouda, or with tangy fresh goat cheese. Otherwise, baked into various desserts (which sometimes also involve cheese). They're also great with pork in various permutations.

        2 Replies
        1. re: biondanonima

          Amen on the heirloom orchards. There used to be quite a few here in NJ. The land they were on now by and large is occupied by expensive, ugly, and shoddily built condo or townhouse complexes.
          So sad.

          1. re: biondanonima

            Oooh, I do love my apples with cheese as well.

          2. Cortland. Eat them and make pie with a mix of McIntosh

            13 Replies
            1. re: Jpan99

              I do like to use some McIntosh in pies. They just melt and create such delicious apple goo!

              1. re: biondanonima

                My mother always said McIntosh apples were the perfect pie apple.

                1. re: lynnlato

                  The flavor is certainly good, but I find them too watery. Winesap and Granny Smith are my main ideal pie apples, and
                  I'll typically utilize a small percentage Macintosh, Empire, Cortland and lately a few other newer varieties to balance things out.

                  1. re: The Professor

                    Yes, I find my best pies involve a blend of apples - one or two small McIntoshes for plenty of goo, and then a high proportion of Northern Spy, with the rest made up of Empire, Granny, Golden Delicious or whatever else I have on hand.

                2. re: biondanonima

                  A couple of weeks ago, my wife surprised me by bringing home a bag of the first Macs of the season. My favorite. I was amazed how much I had missed them since last season. I felt almost embarrassed as I took a bite and just savored it land slowly took another bite as if it was the most delicious thing I had ever eaten. OK, for that moment, it really was. Since then, I will eat 2- 3 a day, maybe with slightly less awe than my snack of a few weeks ago. While I could discuss apple recipes til they were coming out my ears (love pie, turnovers, dutch pancakes), I will simply say the best way to eat a Macintosh apple is to just grab an apple, take a bite, and enjoy.

                3. re: Jpan99

                  Cortlands are a McIntosh cross. Great for pies. I really miss not being able to go to the store and buy them. Occasionally I have seen Macs in the grocery store but they are from Michigan and are not like the apples from New York or Vermont.

                  A friend's M-I-L was coming from New Jersey. She asked what they would like for her to bring. The M-I-L thought bringing along a bag of apples. When her son picked her up at the airport she made him stop at a grocery store where she bought a bag and arranged them in a bowl thinking her daughter in law would not notice. When my friend got home she picked up an apple and bit into it. She said these apples are not from New York or Vermont. The texture was wrong, they are mealy.

                    1. re: coll

                      These are apples for pies, right?

                      1. re: Tripeler

                        Mealy ones, you mean? No I have my favorite varieties for pie, and general texture doesn't enter into it. The mealy ones just don't have flavor no matter what you do.

                        1. re: coll

                          Oh, you mean the mealy ones that aren't any good.

                          1. re: Tripeler

                            Never had a mealy one that was any good. They're just old. I might use them to make pectin for jam, but that's about it.

                          1. re: chicgail

                            Just used my mealy ones in a butternut squash apple soup. Still saving the cores and peels for pectin. I think applesauce could be a good idea too, although I usually prefer something with a little flavor!