Apples are one of the most loved fruits when it comes to using them in fruit salads, baking or even just having them as they are. Apples are rich in fibre with a single medium-sized apple containing about 4 grams, which is 17% of the Daily Value. Apples are also rich in vitamin c and potassium. They are also known to help with lower blood sugar levels and protect against diabetes.
Here’s your guide to types of apples and how to use them.
- The Classic Red: One of the most popular kind of apple is India’s very own Kashmiri apple, also known as the classic red. This apple tastes soft on the outside and juicy on the inside. These apples are also used in various Kashmiri dishes such as Kashmiri pulao and apple pickle.
- Granny Smith: This variation is also popularly called as the green apple. This one has a tart taste, however the taste changes to being sweet after cooking. It is used in drinks, juices, candies and cosmetics.
- McIntosh Apple: This variant has a very soft texture and gets crisp when baked. It is used in jams, jellies and sauces.
- Golden Delicious: The golden delicious has a rich and mellow flavour. It is yellow. These apples are known as all-rounder apples as they are best for all types of dishes and also maintain their shape after being baked.
- Gala: The skin of this variant is sweeter than the inside of the apple. They have a crisp, sweet apple with a mild flavour; Galas have orange-ish skin with red striping. They’re among the best apples for applesauce, salads, eating out-of-hand, and pressing into cider.
- Honeycrisp apples: these variants are sweet as honey and crispy texture. It’s slightly tangy and sweet, which makes it an excellent choice for salads and beverages. The taste is just unique and can be relished at any time.
- Jonagold: It is a cross between a tart Jonathan apple and a sweet Golden Delicious apple. Their skin is thick, yellow, and green with blush, red patches.
- Fuji: It’s a large crisp apple with an intense sweetness that makes this an ideal candidate for eating raw. Try adding Fujis to salads and slaws that require very little to no cooking to keep their consistency.