Homespun

August 30, 2000




The Apples of our Eyes!

We find them in our lunch boxes, in fresh pies, or coated in candy at the fair. For the meticulous cook, choosing the right apple from more than 7,000 types grown in the United States is an overwhelming decision! But never fear--all apples are not created equal. Some selections are better for baking, while others are mainly good for eating raw and adding to salads.

To help you pick the right apple, here are descriptions of four of the most popular types and some of their characteristics.

Red Delicious: Crunchy, mellow, and sweet, Red Delicious is a favorite snacking apple. Its elongated shape, broad "shoulders," and five knobs found on its blossom end, or base, distinguish these from other apples in the produce section.

The fine-grained flesh and bright-red skin of Red Delicious apples are ideal for an attractive salad, but if cooked, this selection turns mealy.
Golden Delicious: Mildly sweet and oblong, this apple lends itself to any recipe. The flesh of Golden Delicious stays white longer than most apples after it has been cut, which makes it a good choice to add to salads or fruit and cheese trays. A Golden also cooks well, and its pale-to-creamy yellow skin does not need to be peeled since it is so tender. Greenish Goldens are tangier than yellow ones.
Granny Smith: Many people enjoy this tart, crisp, bright-green apple as an out-of-hand snack, but it adds zip to salads and stir-fry dishes as well. Be careful not to overcook Granny Smith apples when preparing them whole, or they will lose their shape.
Rome Beauty: Called the ultimate baking apple, the Rome Beauty has a tough, brilliant-red skin and a large, round shape. Honey and heat bring out the tangy-sweet flavor from its yellowish flesh, and a Rome Beauty can be baked with a mixture of brown sugar, cinnamon, and raisins for a warm and spicy treat.


The apples mentioned above are generally available year- round. The more seasonal types include:
  • York--a lopsided, red apple, slightly tart, and good for cooking;
  • McIntosh--a two-toned, red-and-green snacking apple;
  • and Winesap--a glossy-red, almost purple apple with red-streaked yellow flesh, which makes a spicy cider.
Cold apples stay much fresher, so be sure to place them in a plastic bag in the refrigerator. The plastic keeps the apples moist and prevents food odors from tainting their flavor.

For some terrific apple facts and trivia, check out the North Carolina Department of Agriculture and Consumer Services webpages!

STUFFED APPLE RING SALAD

2 to 3 Red Delicious apples
Pineapple juice or lemon juice
1 (8 oz.) package cream cheese, softened
2 to 3 tablespoons honey
1/3 cup finely chopped dates
¼ cup chopped pecans
Lettuce leaves

Core unpeeled apples, and cut into ¾-inch-thick rings; dip in pineapple juice to prevent browning. Set aside.

Place cream cheese in a small mixing bowl; beat at medium speed of an electric mixer until smooth. Add honey; beat at medium speed until light and fluffy. Stir in dates and pecans. Arrange apple rings on lettuce leaves. Pipe or dollop cream cheese mixture into center of each apple ring. Yield: 6 servings.

YAM-AND-APPLE SCALLOP

3 medium-size sweet potatoes
2 medium-size cooking apples
1 tablespoon lemon juice
½ cup firmly packed brown sugar
½ teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
½ teaspoon orange extract
½ cup chopped pecans
2 tablespoons butter or margarine

Cook potatoes in boiling water 20 to 25 minutes or until tender. Let cool to touch; peel. Cut potatoes into ¼-inch slices, and arrange in a lightly greased 12-8-2-inch baking dish. Core unpeeled apples, and slice into ¼-inch rings. Cut apple rings in half; arrange in rows over potatoes. Sprinkle with lemon juice.

Combine brown sugar and next 4 ingredients; sprinkle over casserole. Dot with butter. Bake uncovered at 350° for 35 minutes or until apples are tender. Yield: 6 servings.

AMERICAN APPLE PIE

2 cups all-purpose flour
1 cup firmly packed brown sugar
½ cup regular oats, uncooked
½ teaspoon salt
1/3 cup chopped pecans
¾ cup butter or margarine, melted
4 cups peeled and thinly sliced cooking apples (about 3 apples)
¾ cup sugar
1 tablespoon cornstarch
¼ teaspoon salt
½ cup water
½ teaspoon vanilla extract

Combine first 5 ingredients in a large bowl; add butter, and stir until blended. Measure 1 cup firmly packed mixture; set aside for pie topping. Press remaining mixture in bottom and up sides of a 9-inch deep-dish pie plate. Arrange apple slices in pie plate; set aside.

Combine ¾ cup sugar, cornstarch, and ¼ teaspoon salt in a saucepan; stir in water. Cook over medium heat until mixture boils. Stir in vanilla. Pour hot mixture evenly over apples; crumble reserved topping mixture over pie.

Bake at 375° for 40 minutes, covering with aluminum foil the last 15 minutes, if necessary. Serve with ice cream. Yield: one 9-inch pie.

This page created by Margie Yarnell, Extension Secretary/Webmaster.

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