The Macoun variety is similar to a McIntosh but has a bolder flavor with more tartness and a slightly floral aroma. I love it mixed into a salad with some seasonal “bitter” greens, like dandelion, arugula or escarole, and slices of a creamy blue cheese.
The Mutsu is a yellow apple with crisp flesh and a smell that reminds me of a quince. Their crunchy texture also makes it a great eating apple! Or, try cooking it “al dente.”
What about the famous Fuji and Gala varieties? Great texture. So good cold out of the fridge. I do find them slightly better in earlier fall when they are smaller and firmer.
What about the endless pie question? What to use? I spotted the first Rhode Island Greenings this weekend, and I have to say they are a close rival for the ultimate pie apple: Granny Smith. They are both green skinned, firm, tart (loaded with malic acid) and can stand up to the heat of an oven. Golden Delicious and Jonagold are two other good pie apples and are generally sweeter than the Grannies and Greenings, if you prefer a pie that is sweet. Even better? Mix a bunch of different ones together! The apple police are not going to come and arrest you!
Applesauce is an opportunity to experiment. If I have some apples lying around that are starting to go south, I make applesauce. It’s something I turn to fix a situation about to go wrong. I always have a few McIntosh, Macoun or Northern Spy apples around because they are brightly flavored and still offer good sweetness. I like to round it out with a few Winesaps or Baldwins for their juicy flesh and a few Cortlands or Cox’s Orange Pippins for a brighter color and tangy edge.
For candy apples, I love to use the small and surprisingly flavorful Lady apple — they are the perfect size and texture. Crab apples, though very cute and petite as well, are better when cooked into a jam because they are loaded with pectin. I couldn’t believe it the first time I cooked some crab apples. The resulting jam was so naturally thick and delicious and, of course, very tart!
Most important thing? Buy what you like and don’t worry about what you are supposed to be doing! Try my baked apple recipe if you get a chance:
Baked ApplesMakes 6–8 servings
½ cup dark brown sugar½ cup water½ tsp. kosher salt½ tsp. ground nutmeg1 tsp. ground cinnamon6 whole cloves6 small to medium apples, preferably a “sturdy” variety like Rome or Granny Smith, washed and cored6 cinnamon sticks2 tbsp. butter, cut into small pieces1 cup apple cider
[
source: people.com
