VIV Says: Blog

Try crunchy, sweet Fuji apples in curried chicken salad.

We’ve noticed grocery stores and farm stands are now brimming with apples — and not just your basic Red Delicious and Granny Smith. American fruit farmers grow more than 2,500 of the 7,500 apple varieties in the world, according to the U.S. Apple Association, including Ginger Gold and Honeycrisp (our favorite). But with so many apples to choose from, how do you know which ones to bake and which ones to simply eat out of hand?

To help you navigate the field (or orchard, shall we say), VIVmag contributor Victoria Abbott Riccardi created the following primer, explaining the flavor and look of several new varieties available at most markets, as well as some of best ways to enjoy them.

Braeburn
Firm, with blushes of red and yellow, this sweet-tart apple originally hailed from New Zealand. Slather it with almond butter or slice it up in mesclun salads with roasted pumpkin seeds and dried currants.

Fuji
A cross between the Ralls Janet and Red Delicious, this apple originated in Japan, hence the tribute to its Mount Fuji namesake. Red-orange in color, it is crunchy and quite sweet with no real tang, making it the perfect fit for curried chicken salad.

Gala
Queen Elizabeth II became enamored with this cross between a Golden Delicious and Kidd’s Orange Red apple on a trip to New Zealand (where it originated), thus inspiring the regal nature of the apple’s name. Pink-red in color, it’s crispy, sweet and very tasty added to hot oatmeal topped with cinnamon, dried cranberries and agave nectar.

Ginger Gold
Yellow-green in color, this apple was discovered in the 1960s when an American farmer found it growing in his orchard. With a heritage that included the Albemarle Pippin, this apple has a mild sweet-tart flavor and good, firm bite. It makes a great Asian slaw tossed with shredded purple cabbage and carrots, diced celery, fresh grated ginger, toasted sesame oil, rice vinegar and low-sodium soy sauce.

Honeycrisp
The University of Minnesota created this cross between a Macoun and Honeygold apple, which stays crisp for months in the veggie bin of your refrigerator. Pink-red in color with patches of yellow, it bursts with juice and has a zesty sweetness. Pair it with Parma prosciutto or shavings of creamy, lowfat goat’s-milk Gouda cheese.

Macintosh
Dating back to 1811, this apple has dark crimson skin and snow-white flesh with a zingy sweet flavor. Because it can become mealy, it’s best for applesauce or fruit crisp, or peeled, sliced and sautéed in maple syrup to serve with roasted pork tenderloin.

What’s your favorite kind of apple? Do you plan to take advantage of the “pick your own” days at your local fruit farm?

Photo credit: Leon Rafael