Apples
Apples are a crisp, versatile fruit grown in thousands of varieties, eaten fresh out of hand or cooked into both sweet and savory dishes across countless cuisines.
How to buy
Pick apples that are firm with taut, unblemished skin and no soft spots or bruising; they should feel heavy and smell faintly fruity at the stem. Different varieties suit different uses -- Granny Smith and Honeycrisp hold their shape and tartness well for baking, while Fuji, Gala, and Red Delicious are sweeter and better for eating raw. Avoid apples that feel soft or give off a fermented smell, a sign of overripeness.
How to store
Apples keep far longer refrigerated than at room temperature -- up to several weeks to a few months in the crisper drawer, versus about a week on the counter. Store them away from other produce when possible, since apples release significant ethylene gas that speeds ripening and spoilage of nearby fruits and vegetables. Cut apples brown quickly from oxidation; a squeeze of lemon juice or submersion in acidulated water slows this.
Culinary profile
- Flavor
- Flavor ranges from tart and bright (Granny Smith) to honeyed and floral (Honeycrisp, Fuji) to mellow and mild (Red Delicious). Cooking concentrates sweetness and can bring out caramel notes, especially when roasted or sautéed in butter; baking with cinnamon and other warm spices is a classic pairing that complements the fruit's natural sweetness.
- Texture
- Crisp and juicy when fresh, with texture varying by variety from dense and crunchy to softer and more mealy. Cooking breaks the fruit down into a tender, sometimes saucy texture depending on the variety's starch and pectin content -- some varieties hold their shape when baked while others collapse into sauce.
- Aroma
- Fresh-cut apples give off a bright, slightly sweet aroma from esters that intensifies with ripeness; baked apples develop a deeper, caramelized fragrance, especially paired with cinnamon and butter.
How to prepare
- Sliced raw — Cut into wedges for snacking, salads, or cheese boards, often with a squeeze of lemon to prevent browning.
- Sautéed — Cooked in butter until tender and lightly caramelized, often paired with pork or served over pancakes.
- Baked whole — Cored and stuffed, then baked until soft, a classic simple dessert.
- Stewed into sauce — Simmered down with water or cider and sometimes sugar into a smooth or chunky applesauce.
- Dried — Sliced thin and dehydrated into chewy rings or crisp chips for snacking.
Classic dishes
American
- Apple pie — A double-crust pie filled with cinnamon-spiced apple slices, a quintessential American dessert.
- Waldorf salad — A creamy salad of chopped apples, celery, and walnuts bound in mayonnaise.
- Applesauce — Apples cooked down with water and sugar into a smooth or chunky sauce, often served alongside potato pancakes.
- Apple cider donuts — Fried doughnuts flavored with apple cider and warm spices, a fall staple.
- Caramel apples — Whole apples dipped in caramel and often rolled in nuts, a fall and Halloween treat.
French
- Tarte Tatin — An upside-down caramelized apple tart baked with the pastry on top, then flipped.
- Tarte aux pommes — A classic open-faced tart of thinly sliced apples arranged over pastry cream or frangipane.
- Apple galette — A free-form rustic tart of sliced apples folded into a buttery pastry round.
Middle Eastern
- Charoset with apples — A sweet Passover mixture of chopped apples, nuts, and wine symbolizing mortar.
- Baked apples with honey and nuts — Whole apples cored and baked with honey, cinnamon, and chopped nuts.
German
- Apple strudel — Thin pastry rolled around spiced apples, raisins, and breadcrumbs, baked until flaky.
- Pork chops with apples — Sautéed apples served alongside pork, a traditional pairing in German and Alsatian cooking.
- Apple and cabbage slaw — Shredded cabbage and apple tossed in a tangy dressing, common alongside roasted meats.
British & Irish
- Apple crumble — Baked apples topped with a buttery, sugary oat or flour crumble.
- Toffee apples — Whole apples coated in a hard toffee shell, a classic fairground treat.
- Apple chutney — Apples simmered with vinegar, sugar, and spices into a tangy preserve served with cheese or cold meats.
Substitutions
- Pears — Swap 1:1 in baking or salads; pears are softer and less tart, with a more floral sweetness.