An apple is a delicious, healthy and inexpensive fruit. Depending on the variety, apples can have different properties: some fruits are better for salads, others for baking.
The Gala variety ripens at the very end of August and has a very bright skin. Apples of this variety have a dense and juicy sweet pulp. This variety shows itself wonderfully in various baked desserts, it goes well with caramel and nuts, besides, the soft fresh taste of these apples is very well revealed when using cinnamon. Gala apples can be kept in the refrigerator for several months.
Antonovka is a wonderful Central Russian variety. These apples are distinguished by an unusual, very strong aroma, complex sour-sweet taste. Antonovka is ideal for making charlottes, strudel and other apple baked goods. The pulp of these apples is loose, grainy, very juicy. "Antonovka" does not go well with the usual "sweet" spices (cinnamon or cardamom), but it opens up perfectly in a duet with ginger and white pepper.
Granny Smith is one of the most popular varieties in the world. These apples are good for both cooking and fresh consumption. Charlottes, apple pies, complex layered desserts, marmalade and jellies - Granny Smith apples are perfect for all this. They are distinguished by their sour, very fresh taste and juiciness. Their aroma is fully revealed after heat treatment.
Braburn is a sweet, spicy apple with a very strong, almost floral aroma. The dense, strong pulp of these apples goes well with spices, nuts, dates and various candied fruits. "Braburn" is a very sweet variety, so such apples can be baked with a minimal addition of sugar, which makes it possible to create low-calorie and healthy desserts on their basis.
Jonagold is another ideal variety for baking. Apples "Jonagold" have a pronounced sweet and sour taste and medium density pulp. They go very well with cinnamon, ginger, cardamom and other spices. Their taste can be emphasized unusually with walnuts.
Pink Lady is an apple with a very unusual sour taste. This is one of the most recent varieties, its skin has an interesting green-pink color. The Pink Lady pulp is very firm and crispy. This variety works well for making charlottes and pies, especially if you prefer a combination of contrasting flavors, as the flesh of these apples becomes even more sour after baking.
Store apples in the refrigerator or in a cool, dark place. Any damaged or spoiled fruit should be thrown away immediately as it will spoil the rest of the apples.
Chopped apples darken quickly, to slow down this process a little, place them in cold water with the addition of lemon juice. However, apples cannot be stored in such a solution for a long time, as it will spoil the aroma and taste of apples.
