Apple Varieties

By Paleo
In Paleo Food
Jan 28th, 2012
2 Comments
1585 Views

The apple is probably one of the most commonly known fruits, as well as one of the most versatile, which makes them a great addition to any paleo diet. Apples are great uncooked, by themselves or added to salads. They also work well when baked, and the flavor of apples pairs well with meats such as chicken, veal and pork. There are many varieties of apples, with Cortland, Rome, Winesap, and Northern Spies being best for baking. Apples that have the most tart flavor include Granny Smith and McIntosh. Apples with a sweeter flavor include Red Delicious, Golden Delicious, Gala and York Imperial. These sweet apples tend to be the best for eating uncooked and without the addition of other foods. A brief description of a few of the varieties of apples is listed below:

Braeburn– Braeburns come in hues that are greenish-gold to red, with pale yellow insides. These apples are medium to large in size, and have a sweet flavor with just a bit of tartness.

Cortland– These apples are great for cooking with, because they tend not to turn brown as quickly as many other varieties. They are also very juicy and become softened easily when cooked. Cortlands have a flavor that is mildly tart.

Crispin or Mutsu– Crispins, which are also called Mutsus, are large and yellowish-green in color with a flesh that is crisp, coarse-grained and orange-pinkish in color. These apples tend to have a flavor that is both spicy and sweet.

Empire– Empire apples are very shiny and red, with hints of green coloring. They are among the smaller apples, and they have a flesh that is creamy in texture. These are great apples for eating straight out of hand because of their small size.

Fuji– Fujis are around the size of a baseball, with a light red color, sweet flavor and crispy texture.

Gala– Gala apples are sweet, with a tender texture, pale yellow flesh, and thin skin, which makes them great for making various sauces.

Golden Delicious– These apples have firm, yellow flesh and light-green to yellowish skin. The Golden Delicious has a sweet flavor that makes it conducive to cooking, but it does bruise easily.

Granny Smith– Granny Smiths are generally lime green and very firm and crisp. These apples also have a distinctive tart flavor, which makes it great for cooking in recipes that have a spicy flavor.

Honeycrisp– The Honeycrisp apple gets its name because of its very sweet flesh and crispy texture. This apple works well in baked dishes.

Idared– The Idared apple is a bright, rosy colored fruit, with flesh that is tart in flavor and firm to the touch. The flavor remains strong during cooking.

McIntosh– McIntosh apples are sweet and juicy with hints of a tangy flavor. They have a soft texture, which makes them great for making sauces.

Northern Spy– The Northern Spy apple is striped with red, gold and green, and is very fragile, which can make it difficult to find in your local supermarket. The flavor of the apple is tart, and it is juicy and crisp, with flesh that is fine in texture.

2 Responses to “Apple Varieties”

  1. There are only two varieties that paleo-people would have eaten, and those varieties are wild. Since these are only available in their native range of Khazakstan and parts of Europe they can be awfully hard to find. The modern apple wasn’t domesticated until roughly 2000 yrs. ago, well outside the age range of true paleo-people. Corn, rice, beans and wheat were all domesticated about 10,000 to 8,000 years before apples.

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