As soon as temperatures drop a bit, turning nights nippy and daytime air crisp and clean, our thoughts take a Pavlovian shift, falling hard for autumn's offerings. Summer berries are little more than sweet memories as we gaze at the budding apple trees around us. Like those famous dogs who couldn't control their responses to tasty morsels, our mouths water for the tangy, tart treats picked right off the trees.
There are so many varieties of apples are out there--far too many to list in this short post--and each type lends itself to a different delicacy. Below, I've listed some of my favorites in their tastiest forms.
McIntosh and Jonathan: Tangy but tender varieties that cook down nicely for applesauce
Braeburn and Rome: Firm, juicy with a touch of tartness. Best for baking whole
Fuji: super sweet and crisp. Great for candy apples
Honeycrisp: Nicely balanced between tart and sweet; a natural for salads
Gala: Juicy and sweet; perfect for pressing into cider
Granny Smith: Tart and sassy, but with sweet undertones--just like a granny you may know! Make an old-fashioned apple pie with this excellent specimen
Golden Delicious: Rich in texture, this type gives cobblers, crumb cakes and apple crisp a tasty edge
The best thing about any fresh-picked apple, no matter the variety? Biting into it, of course, and letting the juice run down your chin!
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